5 Mind-Blowing Facts About Sake You Need to Know

Sake, Japan’s national beverage, holds a special place in both Japanese culture and the hearts of drinkers worldwide. Often referred to as “rice wine,” sake is a drink with a rich history and a unique production process. The Wined Up Podcast recently visited Japan where we got to hear and learn from different Sake cellars on nuances and things to consider when purchasing sake. Whether you’re new to sake or a seasoned enthusiast, here are five incredible facts about this fascinating drink that will leave your mind blown.

Check out our podcast episode where we explore the world of Sake at https://youtu.be/rjUdVvC3t_4.

Yes, you read that right! In Japan, the word “sake” is actually a general term for any alcoholic beverage—beer, whiskey, wine, you name it. The proper term for what we call “sake” is ‘Nihon-shu’, where ‘nihon’ means Japan, and ‘shu’ refers to alcohol. So, when you’re in Japan and want to sound like a pro, ask for ‘Nihon-shu’ instead of ‘sake’.

Contrary to popular belief, not all sake is served warm. In fact, premium sake should be served chilled, ideally around 15°C (59°F), to bring out the delicate and nuanced flavours. If the sake is too cold or too warm, you risk missing out on the fruity and fragrant notes that make premium sake so special.

However, if you’re drinking cheaper sake, warming it up is the way to go. Heating rougher, lower-grade sake can help smooth out the harsher flavours, much like how warming up budget wines can sometimes make them more palatable.

One of the secrets to great sake lies in how much the rice is polished. The outer layers of rice grains contain fats, minerals, and proteins that can impact the flavour. To create sake with a purer taste, the rice is polished down to remove these unwanted elements, exposing the starchy core.

The degree of polishing directly affects the quality of the sake. High-quality sake might have 50% or more of the rice polished away, leaving only 40-50% of the grain’s core. The more polished the rice, the more refined the flavour!

Below is a picture we took when learning about Sake which illustrates rice polished at different levels.  The rice grains on the right are the original with the grains moving towards the left the polished rice at different polishing levels.

This might sound strange, but mould plays a critical role in sake brewing. Known as koji fungus (the same used in miso and soy sauce production), this mild helps break down the starch in the rice into sugars. These sugars are then fermented by yeast to produce alcohol, similar to how sugar in grapes is converted into wine.

Without this magical mould, sake as we know it wouldn’t exist. So next time you’re enjoying a glass of sake, raise it in appreciation of the humble koji fungus.

Sake comes in a variety of styles and classifications, each with its unique flavour profile and brewing method. The main types include:

• Futsu-shu: The most basic and widely available style of sake, often with added alcohol and sugars.
• Junmai: A pure rice sake made without any additives, focusing solely on the flavours of rice, water, and koji fungus.
• Honjozo: Similar to Junmai but with a small amount of alcohol added to enhance flavour.

Within these broader categories, you’ll also find premium styles like Ginjo (60% of the rice core remains) and Daiginjo (only 40% of the rice core remains), with even more nuanced subcategories.

The best? Many experts agree that Junmai Daiginjo, with its high degree of rice polishing and pure ingredients, is the pinnacle of sake craftsmanship.

The diagram below best illustrates the different types of sake:

Whether you’re ordering sake in a restaurant or just learning the basics, these five facts show that sake is a beverage full of complexity and tradition. Next time you sip this elegant rice brew, remember these mind-blowing details—and maybe impress your friends with your newfound sake knowledge!

So, what are you waiting for? Grab a bottle of premium sake, chill it to perfection, and experience the artistry of Japan’s beloved Nihon-shu.