What is Sake?
What is Sake: Overview
Sake (that’s sah-keh, not sah-kee, y’all) is Japan’s gift to the world of boozy delights—a magical elixir born from rice, water, and time-honored craftsmanship. In Japan, “sake” is actually a catch-all term for any alcoholic drink, but the sake most of us know and love is properly called nihonshu. With a brewing process all its own and a dazzling array of over 10,000 varieties, sake is less of a drink and more of an adventure in a cup.
History and Tradition
Once a humble brew born from the golden waves of rice paddies, Japanese sake has danced through history for nearly 2,000 years. Introduced alongside rice farming from China, it began as a sacred offering to celebrate bountiful harvests but soon found its way into the heart of Japan’s culinary soul. Now officially recognized by UNESCO as an intangible cultural treasure, sake isn’t just a drink—it’s a storyteller, capturing the spirit of each region’s unique food culture.
What is Sake made of?
Sake may seem like a simple potion, but its magic comes from four key ingredients: water, yeast, koji, and rice. Water, the silent conductor of the process, varies from region to region, with its unique minerality guiding the tempo of fermentation like a secret rhythm. Then comes the yeast—tiny but mighty, it weaves aromatic wonders into the brew. Some strains are treasured family secrets of individual breweries, while others are gifts from entire prefectures, each adding its own signature flourish. And finally, the true alchemist of sake: koji, a delicate mold sprinkled with care to transform rice’s many starches into fermentable sugars. Together, these ingredients compose a symphony of flavors, making each sake a one-of-a-kind masterpiece in a bottle.
Types of Sake
Different varieties of sake are separated by a few key factors: rice polishing, brewing method, and filtering.
Rice polishing: A grain of rice has a few parts. The exterior, or the hull, is full of different proteins, starches, and fats. When fermented, it creates rich, savory, full-bodied flavors characteristic of a junmai sake. The center, or endosperm, is full of mostly starch. To get to the center of the grain, it must be polished to remove the exterior. Fermenting a polished grain into sake will yield a more purely sweet, clean, and floral flavor – this is junmai daiginjo sake. The more you polish the rice, the more premium the sake.
Brewing method: There are two main methods to brewing sake; the “pure rice”, or junmai method, and the alcohol added method. Junmai produces fuller, rice-dominant flavors while alcohol added emphasizes light, clean flavors.
Filtering: Sake must be filtered before reaching the bottle, but the degree to which it is filtered changes its style. Almost all sake types are filtered until clear, but a nigori style sake features rice sediment that is left behind intentionally to yield a distinct flavor and mouth feel.
How to Enjoy Sake
Sake is one of the most versatile drinks in the world, offering countless ways to enjoy. It can be served chilled to enhance delicate aromas, at room temperature for balance, or warmed to bring out rich umami notes. The choice of vessel also affects the experience—whether sipped from a wine glass to highlight floral notes, a traditional ceramic ochoko for a classic feel, or even a wooden masu for a celebratory touch.
Food pairing plays a key role in sake appreciation, with lighter styles complementing sushi and seafood, while richer, umami-packed sakes pair beautifully with grilled dishes and hearty meals. From casual gatherings to formal celebrations, sake adapts to the occasion, making it more than just a drink—it’s a cultural experience meant to be explored and enjoyed in many different ways.
You have the knowledge, now it’s time to taste!
Explore Virginia’s first line of premium, handcrafted sakes.
