SAKE, SHOCHU, SOJU,

UMESHU
SAKE
◦ Sake is made out of rice. As with wine made from
grapes, the ABV is typically about 13 to 15 percent.
And like wine made from grapes, there is a huge
range of quality in sake production. The price and
complexity of a bottle can be affected by the quality
of the rice, the softness of the water, and aging
practices. The most important step is the milling of
the rice. Generally, the more of the outer layer
that’s buffed away, the more aromatics will come
through in the final product. Japan takes this very
seriously by enforcing strict rules on what terms can
and cannot be printed on a label and on a menu,
which is great for the consumer.
◦ Most sake lists are broken down into the following
categories: Junmai, Ginjo, Daiginjo, Honjozo, Nama,
Nigori, or Tokubetsu. Like “white,” “rosé,” or
“sparkling” on a wine list, these titles will give you
an idea of what flavor profile to expect. Knowing
the differences is your first step to understanding a
sake list.
◦ JUNMAI
◦ Junmai means your sake contains simply rice, water, koji
mold, and yeast. It is the purest expression of sake but it has
no milling requirements, so it can be relatively rustic.

◦ HONJOZO
◦ Honjozos have a bit of brewers alcohol added to them,
usually a very small amount. This is not an indication that the
sake is of lesser quality, or that it’s especially boozy or sweet.
This is an ancient practice started by producers who noticed
that some of the delicate flavors can be highlighted when
adding a bit of neutral alcohol to the fermented batch.
Honjozos are a bit lighter and perhaps less complex than their
rustic, Junmai sisters.
◦ GINJO
◦ Gin means “careful selection,” and Jo means “ferment” in
Japanese. Ginjo denotes a carefully selected brew. Ginjos
require a higher amount of milling, which means higher costs
and a better quality. If a label says only “Ginjo” it is safe to
assume it is also a Honjozo style. Otherwise, it will say
“Junmai Ginjo”

◦ DAIGINJO
◦ Dai means “Great” so Daiginjo literally means “Great Ginjo.”
This style has an even higher milling requirement —
sometimes 77 percent of the rice is buffed away! Again, if the
menu says only “Daiginjo” it is safe to assume it is Honjozo
style. Otherwise, it would say “Junmai Daiginjo.” Junmai
Daiginjos are thought to be the highest quality sakes and the
best with food. They will therefore almost always cost you the
most money.
◦ GENSHU
◦ Sake must be diluted to achieve the desired alcohol content, but Genshu is
sake that is bottled without dilution. Alcohol can range from 16 to 22 percent.
◦ KIMOTO OR YAMAHAI
◦ These are sakes that have lactic bacteria blended in, so the final product
tends to be funky with a creamy texture.
◦ KOSHU / O-KO SHU / KO-KO-SHU
◦ This is aged sake, which generally has more oxidative or earthy notes (just
like an aged wine!).
◦ NAMAZAKE (OR NAMA)
◦ This sake is unpasteurized and must be refrigerated! These are very fragile
and break down easily but can be spectacular. Make sure you’re at a reputable
establishment and trust that they’re taking good care of their sakes.
◦ NIGORI
◦ This is roughly filtered sake. There’s usually some lees and rice particles left
from fermentation, so it’s almost like drinking a wheat beer – it’s thick, cloudy,
and creamy. Some people choose to shake the sake to emulsify the solids, while
others choose to pour off the clear liquid, leaving the solids on the bottom. Some
sake connoisseurs look down on Nigori because it’s not the most pure expression
of the rice, but I find this expression to be a delicious crowd-pleaser. It’s
sweeter, with a soft, silky texture.
◦ TARUZAKE
◦ This is sake that has been aged in cedar wood or other new-wood casks,
rather than a neutral vessel. If you like a more robust flavor, you’d be happy
with this selection.
◦ SHIZUKU

◦ Shizuku means “free run.” It means that with this sake, at

the end of fermentation, rather than being pressed to separate
the liquid from the solid, Shizuku is hung in bags and the liquid runs
out with no other manipulation than gravity. As you can imagine,
these get pricey. If you see a “Junmai Daiginjo ‘Shizuku’” on a list,
go for it! It’ll be delicious and worth every penny.
 Utakata
Sparkling sake
日本气泡清酒
•Maker: Gekkeikan
•Style: Sparkling
•Size: 285 ml
•Alcohol Content: 5%

Japanese spritzer drinks such as these are a more mature-

tasting variation on lemonades and other sodas.

Ideal for those wanting something extra from their sparkling

sake, Utakata combines fruity, flowery flavors and refresing
acidity. Enjoy it chilled, by itself or with food.
 Gekkeikan
Amakuchi Junmai
月桂冠株式会社
•Maker: Gekkeikan
•Style: Junmai
•Size: 300\1800 ml
•Alcohol Content: 14.6%
Gekkeikan Traditional is the world’s most popular Junmai-shu!
It embodies the signature Gekkeikan style and represents
over 370 years and 14 generations of sake brewing experience.
Style: Herbaceous with hints of grapefruit and a light
earthiness. Good acidity, mineral driven, well-balanced with a
clean, medium finish.
Pairing Notes: Delicious with tempura, full flavored fish and
shellfish, fresh green vegetable dishes, and coconut-based
Asian dishes. A flavorful base for stocks and marinades.
 Gekkeikan Nigori sake
•Maker: Gekkeikan
•Style: Nigori
•Size: 300 ml
•Alcohol Content: 10-11%

If you enjoy your alcoholic beverages on the sweeter, milder

side, and boasting a viscous mouth feel, then Gekkeikan's
Nigori Sake is a must-try. Nigori (meaning 'cloudy') sake is
characterized by its still containing some of the solid rice
particles (rice lees) used during the sake brewing process,
which makes the sake sweeter, more mellow, and thicker-
textured than other varieties.
 Gekkeiken
Horin
Junmai Daiginjo
•Maker: Gekkeikan
•Style: Junmai Daiginjo
•Size: 300 ml
•Alcohol Content: 15%
This sake has a delicate, fruity nose with hints of cantaloupe,
honeydew and honeysuckle, as well as a smooth mouth-feel and
creamy body, with a long, clean aftertaste containing hints of
pear. A quality sake such as this is best served cold with
fresh, mild foods.

Try with lightly seasoned appetizers, salads, lobster and mild

fish dishes, glazed pork and fresh fruit
 Kiku Masamune
Taru sake
•Maker: Kiku-Masamune
•Class: Taru Honjozo
•Size: 720 ml
•Alcohol Content: 15%
The refreshing aroma of Taru Sake serves to clear the palate
by washing away residual food flavors remaining in the mouth.
This sake complements a wide array of Japanese and Western
cuisine, including spicy dishes and foods with rich, full-bodied
flavors. Kiku-Masamune invites you to enjoy the aroma of
Yoshino cedar and the crisp, clean finish of Taru Sake.
 Kome to Mizu
Junmai
•Maker: Gekkeikan
•Class: Junmai
•Size: 720 ml
•Alcohol Content: 14.5%

This dry sake is mellow and full-bodied in flavour, with a fruity

aroma and refreshing aftertaste. Its flexibility makes it ideal
for drinking chilled, at room temperature or gently warmed,

Delicious to enjoy with full-flavoured sushi (such as mackerel or

smoked salmon), tofu, salads, and grilled meats
 Kanbara
"Bride of the Fox"
Junmai Ginjo Sake
•Maker: Kaersu Shuzo
•Class: Junmai Ginjo
•Size: 720 ml
•Alcohol Content: 16%

Intense aromas of grilled nuts, pistachio, and a hint of warm

liquid cocoa. In the mouth, the flavors follow through with
nuts and melon as it heads for a crisp finish, and then just a
hint of lingering sweetness. It is at once savory and sweet and
has enough power to make it a great match with a wide
variety of food pairings. A truly distinctive sake.
SOJU
◦ Soju is the world’s most popular liquor you never knew existed. It’s
the No. 1-selling liquor by volume, and sales have only been growing in
recent years. Yet it’s been largely ignored in the United States. Now,
however, soju is finally starting to gain traction in the States, and it’s
about time you learned about soju.

◦ Soju is, at it’s most basic, a clear, 20-24 percent alcohol by volume
spirit. It’s from Korea, and is mostly consumed in Korea, Japan, and
China. Soju is neutral-tasting like vodka, but doesn’t have the harsh
alcohol burn thanks to having around half the percentage of alcohol.
It’s traditionally consumed straight with food, but also mixes into
cocktails.

◦ Another key thing to know about soju: The taste can vary
considerably, thanks to lax laws regarding the ingredients used to make
it. In general, soju resembles a low-alcohol, tasteless version of vodka,
but it’s more viscous and a little sweeter.
◦ Soju is traditionally made from rice, but that
changed during the Korean War, according to Bran
Hill, a distiller at Van Brunt Stillhouse who makes a
traditional soju in Brooklyn called Tokki. Distilling rice
was banned, so Koreans started making soju with
alternative starches like wheat, sweet potatoes,
and tapioca, Hill tells VinePair. The ban was lifted in
the late 1990s, but many of the best selling brands
in Korea still use alternative starches.
◦ Like wine, soju is meant to be consumed with food, and vice
versa. “They have a word in Korea that we don’t have,” Hill
says. “‘Anju,’ which means food that is specifically made to be
consumed with alcohol.”
◦ In addition to drinking it with food, the way it’s
traditionally served is also important. You never pour your own
soju; it’s always consumed as a communal drink. For the first
drink, an older member in the group will pour some soju into a
shot glass and hand it to you. You take that shot glass with
two hands, turn your face to the side so you aren’t making eye
contact with the person who handed you the glass, and shoot
it. After the first drink, glasses are filled up whenever they’re
empty, and people pass the bottle around the table. You can
sip it if you want, but shooting it is more common.
 Good Day
Soju
•Maker: Good Day
•Size: 360 ml
•Alcohol Content: 17.8%

Natural bamboo charcoal alkali Soju is produced by patented

purification technology. The taste is pure and clean.
Alcohol fermented and distilled from 100% natural crops spring
water makes you feel comfortable and clean taste.
The Unique quality comes from bamboo charcoal filter process
that ensures purity and clarity

Contains a fresh, mild, and smooth taste

Well-balanced sweet.
 SHOCHU
Shochu originated in Japan at least 500 years
ago. It shares certain characteristics with soju,
including a similarly low ABV (between 25 and 30
percent ABV on average) and pronunciation.
Shochu is also most commonly made from sweet
potato (imo-jochu), barley (mugi-jochu), or rice
(kome-jochu).
Shochu is also most often consumed on the rocks,
mixed with cold or hot water, or with fresh juice,
which lowers the alcohol content even further to
about 12 to 15 percent ABV, similar to a glass
of wine.
 Black Warrior
Mugi Shochu
•Maker: Kumamoto Prefecture-
•Chiyonosono Shuzo
•Size: 750 ml
•Alcohol Content: 25%

Black Warrior is an artisan, super-premium barley shochu. It

can be enjoyed straight, on the rocks, with a splash of water
or mixed in your favorite cocktail. The Black Warrior is a deity
(god) in Japanese mythology who is the protector of the
righteous.
 8000 Generations
Kome Shochu 750ml
•Maker: Chiyonosono
•Size: 750 ml
•Alcohol Content: 12%

Crisp and clear rice note - a sake lovers' shochu! Hints of

honeydew on a medium body finishing as clean and neat as it
begins.
 Hamada Kaidou
Imo Shochu 720ml
•Maker: Kagoshima
•Size: 720 ml
•Alcohol Content: 25%

This Hamada Kaido Imo Shochu is made from Koagane-Sengan

sweet potatoes (specially harvested in the Kagoshima
prefecture), black koji and clean premium seawater. This gives
this shochu its iconic clean aftertaste and its mild taste of
sweet potato, with an overall rich finish. This high-quality imo
shochu would be great with any meat dishes like kurobuta
pork, wagyu or angus beef.
UMESHU
◦ Umeshu (梅酒) is a Japanese liqueur made by
steeping ume plums (while still unripe and green) in
liquor (焼酎, shōchū) and sugar. It has a sweet, sour
taste, and an alcohol content of 10–15%
◦ Varieties are available with whole ume fruits
contained in the bottle, and some people make their
own umeshu at home.
◦ Umeshu can be made either from real plum fruit, or
using additive flavors and perfumes to emulate the
taste of plums. Umeshu which is made from exclusively
plum fruit (without additives) will be labelled as
Honkaku Umeshu and will typically be made only from
ume fruit, sugar, and alcohol.
 GoDO
Umeshu
•Maker: Godoshusei
•Size: 500 ml
•Alcohol Content: 12%

Plum liqueur containing the hand selected high quality fresh

plum fruit.
Well-balanced sweet.