Your crash course in the types of Japanese sake

Japanese sake is the national beverage of Japan, and for good reason! Sake is smooth and packed with flavor. It drinks like wine but is actually created in a brewing process that is much more similar to beer.

Another interesting thing about sake is that its alcohol content is around 15 percent to 16 percent which is well over twice the content of most beers and more than wine as well.  Unseen Japan says that, if you hate sake, it’s because you’ve had the wrong kind.

If you are interested in getting into the wide world of sake, here are some things to absolutely keep in mind!

Sake is brewed from milled rice

You know that wine comes from grapes, and beer comes from hops, but did you know that sake comes from rice??

Sake comes in multiple grade levels which are determines by how extensively the rice that is used has been milled. That means how much the outer part of the grain of rice has been worn away. Milling the rice down leaves less rice but yields a higher quality product. The reason why is because milling rice removes things like fats and proteins that can otherwise get in the way of the fermentation process. A less-milled batch of rice can also result in some unintended flavors.

For that reason, sake that has been milled down to 50 percent or beyond is considered to be premium stuff.

The different types of Japanese sake

This is what you came for, right? You’re interested in learning about the diverse types of sake. You probably already know that sake can be drunk both hot and cold, but that isn’t really a type is it? So, here a quick breakdown.

• Sake can be made either without distilled alcohol. Sake made with distilled alcohol is called fortified sake. Fortified sakes don’t necessarily have stronger alcohol content than non-fortified sakes as they are typically diluted before they are bottling. What distilled alcohol does change, however, is that it makes the sake lighter and oftentimes a bit drier. Most people consider fortified sake to be a bit easier to drink than its non-fortified counterpart. It is also known for having a more alcohol-forward smell.
• One very common kind of sake is known simply as unfiltered sake or Nigori sake. This type of sake is best known for its cloudy look and tends to be a bit sweeter than other types of sake.
• Unpasteurized sake refers to the sake that has not be pasteurized the common two times during the brewing process. This type of sake is known as Nama and it has a fresh, lively flavor and should always be stored in a cold and dry environment.
• Cedar sake, or Taru is stored in cedar wood tanks shortly after the fermentation process has concluded. Much like any other type of alcohol that is stored in wooden barrels, cedar sake is best known for its smoky and rich flavor of the wood that it was stored in.
• If sake is aged longer that a typical fermentation cycle takes, the result is known as Koshu sake. Koshu sake is much harder to get that other types of sake and has a very different flavor profile than other types of sake. Koshu sake is well known for its heavier and rich flavor.
• Finally, undiluted sake is known as Genshu sake is has the highest alcohol percentage across all types of sake. Typically its alcohol percentage lies somewhere in the 17 percent to 19 percent range.

Sake can be served and consumed either hot or cold

While it is quite common for sake to be served warm, it is only done that way to mask the bitter qualities of lower quality sake. When it comes to higher quality versions of the drink, it is best to be stored and served chilled.

There are some manners to keep in mind

One false rumor is that it is considered to be bad luck to pour your own sake. While that is not a true belief, there are some manners related to the pouring and receiving of sake. First off, it is considered to be incredibly polite to pour someone else’s sake. It is a way to build a bond based in respect and trust.

On the flip side, it is considered quite rude to turn down sake that someone else offers you. It implies that they are beneath you and can be very poorly received. As you can imagine, the fact that it is both very polite to pour sake, and very rude not to drink sake that is poured for you, a night of drinking in Japan can lead to quite a lot of drinking indeed!

There is one final bit of manners that you should know when it comes to sake as well. This might come as a big of a shock to you if you live in the western world, but….

Sake is not a shot!

Chances are good that if you have gone to your local sushi joint, you have heard people yell from their table, “Sake, sake, sake! Bomb! Bomb! Bomb!”

That is typically when people dunk a shot of sake into a larger bottle of Japanese beer and chug the whole thing. It’s not a very enjoyable experience for anyone involved and is actually something of a waste of sake.

Think about it, would you want to take a shot of wine? Probably not. It would be seen as dunking a shot of chardonnay into a light beer and chugging. Bizarre.

So, the next time you are at a traditional Japanese restaurant, keeps these factoids in mind and remember to keep the sake flowing. Not only will it reflect well upon you to pour glasses for your dinner partner, but it will also be received warmly when you happily drink glass after glass that they pour for you.

The best part? Even if you do drink a ton, sake does not rank highly on the list of hangovers inducing beverages The reason why? Sake has no sulfites, 1/3 the acidity of wine, and very low histamines, three of the main factors when it comes to suffering a splitting headache the morning after some major drinking.

Article by Brad Bernanke. Loves food, travel, and all things Japanese. Freelance journalist in Los Angeles.