Sake
"Sa-keh"
Objectives
1-Introduction to Sake
2-What Is Polishing
3-Type of Sake
4-Sparkling Sake
5-What is Umami
6-Sake Serving
7-Sake Serving Techniques
8-Food Pairing
9- Bottles Overview
10- Tasting
ion
Sake ( 日本酒 , Nihonshu) is a traditional
Japanese alcoholic beverage
fermented from Koji Mold + Rice =
Sugar
Yeast + Sugar + CO2 = Alcohol
2 What Is Polishing?
– Polishing in Sake Production
Polishing removes the outer layers of
rice grains to expose the starchy core,
essential for fermentation. Known as
seimaibuai (rice polishing ratio), higher
polishing leads to a cleaner, smoother
sake.
– Why It Matters:
– Removes impurities that affect taste
– Enhances starch content for fermentation
– Improves quality—premium sake like
Daiginjo has at least 50% polished away
3 Sake Types
– • Junmai ( 純米 ): Pure rice sake, made without
added alcohol. Rich and full-bodied.
– • Ginjo ( 吟醸 ): Premium sake with rice polished
to 60% or less. Fruity and light.
– • Daiginjo ( 大吟醸 ): Ultra-premium sake with rice
polished to 50% or less. Elegant and refined.
– • Honjozo ( 本醸造 ): Light sake with a small
amount of distilled alcohol added.
– • Nigori ( にごり ): Unfiltered, cloudy sake.
Creamy, sweet, and bold in flavor.
– • Sparkling Sake: Carbonated, refreshing, often
slightly sweet. Low in alcohol
5
What is Umami?
umami ( うま味 ) means “pleasant savory taste” or “deliciousness.”
what chefs call “flavor boost” or “long-lasting taste.
6
Sake Serving
Temperature: Serve Ginjo
and Daiginjo Cold
Junmai can be served
warm.
Sake Serving
Techniques
– Ochoku: optional warm, Room temperature
and cold 30ml
– Tokkuri (Small Pitcher): optional warm, Room
temperature and cold, served with Ochoku
180ml 1000ml and cold will be served
with Crushed Ice
– Masu Wood: wooden sake served with a shot
over pouring 60ml
– Guinomi: Medium Pouring glass shape similar
to tea cup larger than ochoku 80ml
120ml
– Wine Glass Served with the bottle for the Ultra
Premium Sake Daiginjo
– Flute (Prosecco Glasses) served for prosecco
–
7
8
Food Pairing
• Junmai – • Ginjo – • Daiginjo –
Grilled meats, Sushi, Light and
tempura, sashimi, delicate
mushrooms steamed fish dishes
• Nigori – • Sparkling –
Spicy foods, Appetizers,
desserts fresh fruit,
cheese
9-
Overvie Junmai
– Hakaiisan Junmai Tokubetsu
w – Hideoshi Jundai Junmai
Bottles – Kicho Karakuchi Junmai Shu
Ginjo
– Kamitaka Ginzukuri
Daiginjo
– Hakiisan Junmai Daiginjo
– Kamikata Junmai Daiginjo
– Hideyoshi Daiginjo
Nigori
– Hideyoshi Nigori Sake Kenjin
Sparkling Sake
– Sho Chiku Bai “Mio”
Hakkaisan
Junmai
Tokubetsu
–Brewery, Niigata
Prefecture, Japan
–Rice Polishing:
60% | Alcohol: 15%
– Light body. aromas of
steamed rice and white
pear and melon.
– 300/720ml
Hideoshi
Jundai
Junmai
–
– Suzuki Brewery,
Akita
Prefecture,
Japan
– Rice Polishing:
60% | Alcohol:
15%
– Light-bodied and smooth. notes of
steamed rice and toasted grain,
umami finish on the palate.
– 720ml — 50$
–
–
Kicho Karakuchi
Junmai Shu
–
– Ueda Shuzo, Nara
Prefecture, Japan
– Rice Polishing: 70% |
Alcohol: 15%
– Extra dry and light. rice husk and white
pepper.
– 720ml — 55$
–
Kamitaka
Ginzukuri
–
– Eigashima Shuzo,
Kamitaka,
– Rice Polishing:
60% | Alcohol:
14%
– full body, melon,
banana, floral
notes.
– 100ml/300ml/
720ml —12$/
32$/60$] 20$
–Hakkaisan Junmai Daiginjo —
Hakkaisan Brewery, Niigata Prefecture
– Rice Polishing: 45% | Alc. 15.5%
Aromatic with hints of white flowers and
pear. Brewed with Niigata’s pure soft water.
– 300/720ml
–
Kamikata
Junmai
Daiginjo
–
– Eigashima Shuzo,
Hyogo
Prefecture, Japan
– Rice Polishing: 50%
| Alcohol: 16%
– White peach, melon,
and jasmine,
premium
Yamadanishiki rice.
– 720ml —
Hideyoshi
Daiginjo
–Suzuki Brewery, Akita
Prefecture, Japan
– Polish: 40%| Alcohol:
16%
– Yamada Nishiki and Akita
Sake Komachi rice,
melon, apple, and pear.
smooth, fruity.
– 720ml —
Hieyoshi
Nigori Sake
Kenjin
–Suzuki Brewery, Akita
Prefecture, Japan
– Polish: 40%| Alcohol:
16%
– Dry and creamy,notes of
vanilla, rice pudding,
gentle spice. Crisp and
balanced.
– 720ml —
Sho Chiku Bai
“Mio”
–— Shirakabegura,
Nada, Hyōgo
Prefecture
Rice Polishing: 60% |
Alc. 5%
Light, bubbles. aromas
of white peach, pear,
muscat grape bring
fruity refreshing
sparkling sake.
10
Tasting
– Evaluate sake by its aroma, flavor, mouthfeel, and
finish. Key tasting points:
– Aroma: Fruity, floral or rice-like
– Flavor: Dry to sweet, umami-rich
– Texture: Light to creamy
– Finish: Clean, long.
