Japanese Sake

Japan’s national drink, sake is a fermented rice beverage with a production process closer to brewing than distillation. Quality sake is shaped by its rice variety, the degree of polishing, and the precision of each brewing stage. A key component is koji — steamed rice inoculated with the mould Aspergillus oryzae, which produces enzymes that convert the rice’s starches into fermentable sugars. This step is essential for fermentation and contributes significantly to aroma, texture and umami.

Styles range from richer, umami-led Junmai expressions to highly polished Daiginjo sakes known for purity, elegance and aromatic finesse. Premium sake often uses specialised rice varieties such as Yamadanishiki, valued for its large grains, soft centre and suitability for long, controlled fermentation. Terms such as junmai (no added alcohol), genshu (undiluted), and polishing ratios (e.g., 60%, 38%) help indicate style and refinement.