A small ceramic cup.

A gentle pour.

A drink shared slowly between friends.

This is sake.

Known in Japan as nihonshu (日本酒), sake is one of the country’s most recognizable traditional drinks. It appears at weddings, New Year celebrations, shrine ceremonies, neighborhood festivals, and quiet dinners at home.

Some sake is light and refreshing.

Some is rich, earthy, or fruity.

It can be served warm, chilled, or at room temperature, depending on the style and the season.

But despite its simple ingredients, making sake requires remarkable patience, precision, and craftsmanship.

So what exactly is sake—and how is rice transformed into such a distinctive drink?

What Is Sake?

Sake is a traditional Japanese alcoholic drink made primarily from:

• Rice
• Water
• Kōji mold
• Yeast

Although sake is sometimes called “rice wine,” its brewing process is actually closer to beer than wine.

Wine is made by fermenting the natural sugars found in grapes.

Rice, however, contains starch rather than sugar. Before fermentation can begin, that starch must first be converted into sugar.

This is where kōji (麹) becomes essential.

Kōji helps break down the rice starch while yeast converts the newly created sugars into alcohol.

Both processes happen alongside each other inside the brewing tank, creating the complex flavors found in sake.

Why Is Sake Called Nihonshu in Japan?

The Japanese word sake (酒) can refer broadly to alcohol in general.

Beer, wine, whisky, and other alcoholic drinks may all be described as sake in everyday Japanese conversation.

The traditional rice-based drink known internationally as sake is more specifically called:

Nihonshu (日本酒)

• Nihon (日本) means Japan.
• Shu (酒) means alcohol or alcoholic drink.

Together, nihonshu means Japanese alcohol.

You may also hear the word seishu (清酒), an official term meaning clear or refined sake.

How Is Sake Made?

Sake brewing begins with specially selected rice.

The outer layers of each rice grain contain fats, proteins, and minerals that can create heavier flavors. Brewers polish away part of the grain to reveal the starch-rich center.

In general, the more the rice is polished, the cleaner and more delicate the finished sake may become.

The basic brewing process includes several important stages.

1. Polishing the Rice

The rice is milled to remove part of its outer layer.

The amount of rice remaining after polishing is called the rice polishing ratio, or seimai-buai (精米歩合).

A sake labeled 60%, for example, was made using rice polished until 60% of the original grain remained.

2. Washing, Soaking, and Steaming

The polished rice is carefully washed, soaked, and steamed.

Timing is important because the rice must absorb the correct amount of water.

3. Making Kōji

Some of the steamed rice is sprinkled with kōji mold, known scientifically as Aspergillus oryzae.

The kōji is kept in a warm, humid room while it grows across the rice grains.

This stage requires close attention because kōji plays a major role in the sake’s sweetness, aroma, and overall character.

4. Preparing the Fermentation Starter

Kōji rice, steamed rice, water, yeast, and lactic acid are combined to create a fermentation starter called shubo (酒母) or moto (酛).

This starter develops a strong population of yeast before the main fermentation begins.

5. Fermentation

More rice, kōji, and water are added gradually over several days.

During fermentation, kōji converts rice starch into sugar while yeast converts that sugar into alcohol.

This simultaneous process is called multiple parallel fermentation.

6. Pressing and Finishing

After fermentation, the mixture is pressed to separate the liquid sake from the remaining rice solids.

The sake may then be filtered, pasteurized, blended, diluted with water, matured, and bottled.

Each brewery follows its own methods, creating a wide range of flavors and styles.

What Does Sake Taste Like?

There is no single sake flavor.

Depending on the rice, water, yeast, brewing method, and serving temperature, sake may taste:

• Light and clean
• Rich and savory
• Dry and crisp
• Smooth and slightly sweet
• Fruity and floral
• Earthy or nutty

Some premium sake has aromas that resemble melon, apple, pear, banana, or white flowers.

Other styles have deeper flavors that pair beautifully with grilled fish, mushrooms, simmered vegetables, cheese, or rich meat dishes.

Sake also contains umami, the savory taste strongly associated with Japanese cuisine.

This makes it especially versatile when paired with food.

Is Sake Always Served Warm?

No.

Sake can be served at many different temperatures.

Chilled Sake

Delicate, fragrant sake is often served chilled to preserve its fresh and fruity aromas.

Premium styles such as ginjō and daiginjō are commonly enjoyed this way.

Room-Temperature Sake

Serving sake at room temperature can reveal a balanced combination of aroma, sweetness, acidity, and umami.

Warm Sake

Full-bodied and savory sake may become softer and more comforting when warmed.

Warm sake is especially popular during colder months, but not every sake is meant to be heated.

Rather than assuming that warm sake is lower quality, it is better to think of temperature as another way to explore the drink’s personality.

Common Types of Sake

Sake labels can seem complicated at first, but a few common terms make them easier to understand.

Junmai (純米)

Junmai means pure rice sake.

It is made using rice, water, kōji, and yeast, without added distilled alcohol.

Junmai sake is often known for its full body, noticeable acidity, and savory rice flavor.

Honjōzō (本醸造)

Honjōzō sake contains a small amount of distilled alcohol added during brewing.

This can help create a lighter texture and release delicate aromas.

It is not added simply to make the sake stronger.

Ginjō (吟醸)

Ginjō sake is made using highly polished rice and a slow, carefully controlled fermentation process.

It is often light, fragrant, and fruity.

Daiginjō (大吟醸)

Daiginjō uses rice polished even more extensively than standard ginjō sake.

It is often elegant, aromatic, and refined.

Junmai Ginjō and Junmai Daiginjō

These styles combine the pure-rice requirements of junmai with the polishing and brewing methods associated with ginjō or daiginjō.

Other Sake Styles You May See

Nigori (にごり)

Nigori is cloudy sake containing fine rice particles.

It is often creamy, slightly sweet, and fuller in texture.

Namazake (生酒)

Namazake is unpasteurized sake.

It usually has a lively, fresh character and must be kept refrigerated.

Genshu (原酒)

Genshu is sake that has not been diluted with water after brewing.

It is often stronger and more concentrated in flavor.

Sparkling Sake

Sparkling sake is lightly carbonated and often sweeter than traditional sake.

It is popular with people who prefer something soft, refreshing, and easy to drink.

Koshu (古酒)

Koshu is aged sake.

It may develop amber coloring and complex flavors resembling nuts, caramel, dried fruit, or spices.

Why Are Sake Breweries Called Kura?

A traditional sake brewery is often called a kura (蔵), meaning storehouse or brewery.

Many have been operated by the same families for generations.

The master brewer is traditionally known as the tōji (杜氏).

The tōji leads the brewing team and oversees important decisions involving rice preparation, kōji production, fermentation, timing, and temperature.

Historically, sake brewing was strongly associated with winter because colder temperatures made fermentation easier to control.

Even today, many breweries continue to follow seasonal traditions while using modern equipment to maintain consistency.

What Are Sake Cups Called?

Sake can be served in several different vessels.

Ochoko (おちょこ)

A small ceramic cup commonly used for casual sake drinking.

Tokkuri (徳利)

A narrow-necked flask used to pour sake.

Guinomi (ぐい呑み)

A sake cup that is usually slightly larger than an ochoko.

Masu (枡)

A small wooden box traditionally used for measuring rice.

Today, it is also used ceremonially or at restaurants for serving sake.

Sometimes a glass is placed inside the masu and filled until sake overflows into the box, symbolizing generosity and abundance.

Sake Etiquette in Japan

When drinking sake with others, it is common to pour for the people around you rather than immediately filling your own cup.

The other person may then return the gesture.

In formal situations, holding the cup with both hands can show politeness when someone pours for you.

Before drinking, people often say:

Kanpai! (乾杯)

Meaning “Cheers!”

These customs are less about strict rules and more about showing attention and consideration to the people sharing the table.

Frequently Asked Questions

Is sake a wine or a beer?

Sake is its own unique category. It is sometimes called rice wine, but its production process is closer to brewing beer because rice starch must be converted into sugar before fermentation.

What is sake made from?

Sake is primarily made from rice, water, kōji mold, and yeast.

How strong is sake?

Most sake contains approximately 13% to 16% alcohol, although the exact amount varies by style.

Is sake always served hot?

No. Sake may be served chilled, at room temperature, warm, or hot. The best temperature depends on the individual sake.

What is the difference between sake and nihonshu?

In Japanese, sake can mean alcohol in general. Nihonshu refers specifically to Japanese rice-based sake.

Is cloudy sake spoiled?

No. Cloudy sake is usually nigori, a style containing small rice particles left after pressing.

Does expensive sake have to be served cold?

Many premium aromatic styles are served chilled, but price alone does not determine the best temperature. Some carefully made sake is designed to taste better when warmed.

Does sake improve with age?

Most sake is intended to be enjoyed relatively fresh. However, certain styles are deliberately aged to create darker colors and richer, more complex flavors.

Is sake gluten-free?

Traditional sake is made from rice rather than wheat or barley. However, anyone with a severe allergy or medical dietary restriction should confirm the ingredients and production details with the specific producer.

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