Ⅳ.About Sake (A Navigation for choosing the right sake)

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A Navigation For Choosing The Right One

Just tell us you’re feeling now if you cannot specify
what sort of sake you are looking for.

【The Key Words For Choosing Sake】

Good LengthGood NoseMellow
Matured AromaHeavy & RichRich & Full body
Light & SmoothDry & RichDry & Clear
Acidity / Sourness Aromatic Florid / Fruity

【Type Classification Of The Taste】

(Type classification of Sake)

HonjozoMade from quality rice (polished up to 70%) and limited volume of distilled alcohol.
Junmai Made  from water, rice and koji molt.
(No distilled alcohol added)
GinjoMade from highly polished rice (up to60-50%) and koji molt. (Distilled alcohol added)
Junmai-Ginjo Made from highly polished rice (up to 60-50%), koji molt  and water.( No distilled alcohol added.)
Daiginjo Premium Ginjo made from highly polished rice(polished more than 50%), water, koji molt and brewing alcohol.
Junmai- Daiginjo Premium Dai-Ginjyo made from highly polished rice (polished more than 50%), water, rice and koji molt,
(No ditilled alcohol added)

REI-shu  (Chilled)

Nama-Sake (unpasteurized sake) should be kept in fridge but also some of pasteurized sake are enjoyed with cold temperature. The aroma and refreshing taste of chilled sake is best appreciated in the summer.

HIYA-Sake  (Room temperature)

Only for Pasteurized sake.  Room temperature sake offers the original taste of Japanese sake with the best balance of sweetness, acidity, and bitterness.

NURU-KAN  (Warm)

Recommended mostly for pasteurized Sake. By warming sake to about 35 to 40 degrees Celsius, the fragrance and deeper flavors of the sake are released.

ATSU-KAN  (Hot)

Recommended mostly for pasteurized Sake. Hot sake is warmed up to a temperature of about 50 – 55 degrees Celsius. Dry or Matured sake is best served hot so that the sharp fragrance and taste can be fully appreciated.

During cold winter season in Japan,  We enjoy Hot Sake which is warmed to around 40-50 Degree Celsius (104-122F). When it’s around 50 Degree Celsius (122F), it’d be called “ATSU-KAN”. When it is warmer,  its aroma grows stronger and tastes sharper.If you are Sake lover, we recommend you to try that out!

(C)(F)Hot Sake Makes Your Body and Heart Warm
3595Feel  well aroma of rice, koji, well rounded and rich in flavor
40104Feel body and depth in flavor
45113Feel sharpness but softness in flavor as well
50122Feel more sharpness and dryness
55 133 Aroma would be stronger and feel more dryness