Japanese Sake 101: What You Need to Know Before Your First Sip
Sake isn't wine, it's not a spirit, and no—you don't always have to drink it warm out of a tiny ceramic cup while eating sushi.
Let's clear up the confusion. Here's everything you actually need to know about Japanese sake before you try it, minus the pretentious sommelier talk.
What Is Sake, Actually?
Sake is fermented rice. That's it. Rice, water, koji (a type of mold that breaks down the starches), and yeast. The process is closer to brewing beer than making wine, but the result tastes nothing like either.
It's been made in Japan for over 1,000 years, and while tradition matters, sake isn't stuck in the past. Modern sake is cleaner, more accessible, and way more versatile than most people think.
Is Sake Gluten-Free?
Yes. Sake is made from rice, which means it's naturally gluten-free. If you're avoiding gluten but still want to drink, sake is one of your best options—no weird additives, no hidden wheat, just pure rice fermentation.
Sake Alcohol Content: How Strong Is It?
Sake typically sits between 15-20% ABV, which puts it right between wine (12-14%) and spirits (40%+). It's strong enough to matter but won't knock you out like whiskey.
The key difference? Sake doesn't have the congeners (byproducts of fermentation) that cause brutal hangovers. That's why you can drink sake all night and still wake up feeling relatively human—assuming you don't go completely overboard.
How Sake Is Made (The Simple Version)
Making sake is a multi-step process that involves polishing rice, fermenting it with koji mold, and carefully controlling temperature and timing. But here's what you actually need to know:
- Rice polishing: The outer layer of the rice grain is milled away. The more you polish, the more refined (and expensive) the sake becomes.
- Koji: This mold converts the starches in rice into sugars, which yeast then ferments into alcohol. It's what makes sake sake.
- Fermentation: Unlike wine (which ferments once) or beer (which ferments in stages), sake ferments everything at once in a process called multiple parallel fermentation. Sounds complicated, but the result is a cleaner, smoother drink.
- Filtering and bottling: Most sake is filtered and pasteurized before bottling. Some sake is left unpasteurized (called "nama") for a fresher, more delicate flavor.
Types of Sake: What You Need to Know
Sake comes in a bunch of different styles, but here are the main ones you'll see:
Junmai Sake Pure rice sake. No added alcohol, just rice, water, koji, and yeast. It's got a fuller, richer flavor and pairs beautifully with food. This is what we make at Sake High!—clean, authentic, no shortcuts.
Honjozo Sake Similar to Junmai, but with a small amount of distilled alcohol added. It's lighter and a bit drier. Not better or worse than Junmai, just different.
Ginjo and Daiginjo Sake These are the premium categories. For Ginjo, at least 40% of the rice grain remains after polishing (60% removed). For Daiginjo, 50% or less remains (50%+ removed). The more you polish away, the more refined and delicate the sake becomes—light, fragrant, floral. These are sipping sakes meant to be enjoyed slowly.
Nigori Sake Unfiltered sake with a cloudy, milky appearance. It's sweeter, creamier, and has a thicker texture. Great for people who want something a little different.
Sparkling Sake Exactly what it sounds like. Bubbly, refreshing, and perfect for celebrations or just making brunch more interesting.
Hot Sake vs Cold Sake: Which Is Better?
Both. It depends on the sake and the situation.
Cold sake is crisp, clean, and highlights the subtle flavors. Most premium sakes (Ginjo, Daiginjo) should be served chilled because heat can overpower their delicate profiles.
Hot sake (or warm sake, really—you're not supposed to boil it) brings out richer, earthier flavors and is perfect for cold nights or heartier meals. Lower-grade sake often tastes better warm because the heat smooths out any rough edges.
A fun beginner's rule? If you spent more than $30 on a bottle, drink it cold. If it's a casual everyday sake, try it warm and see what you think.
How to Drink Sake (There Are No Rules)
Forget everything you've heard about "the right way" to drink sake. There's no sake police. Here's what actually matters:
Glassware: You don't need special sake cups. A wine glass works great because it lets you smell the aromas. Small ceramic cups (ochoko) are traditional and fun, but not required.
Temperature: Experiment. Try it cold, try it warm, see what you like. Most modern sake is designed to be served chilled, but some styles shine when gently warmed.
Pairing: Sake pairs with way more than sushi. Try it with tacos, pizza, cheese, fried chicken, pasta—literally anything. It's one of the most food-friendly drinks out there because it's not as acidic as wine and not as heavy as beer.
Sipping vs Shots: Sake's meant to be sipped and appreciated. But if you're feeling it? Go for it. We respect the craft and the chaos equally.
What Does Sake Taste Like?
That depends on the style, but in general, sake is:
- Clean and smooth (no harsh burn like spirits)
- Slightly sweet (but not sugary—more like the natural sweetness of rice)
- Umami-forward (savory, rich, complex)
- Fruity or floral (especially in premium styles)
If you've only had cheap, hot sake at a restaurant, you're missing out. Good sake is nuanced, balanced, and way more interesting than you think.
Sake vs Wine: What's the Difference?
Sake gets compared to wine a lot, but they're fundamentally different:
- Sake is brewed (like beer), not fermented from fruit
- Sake is gluten-free, wine is not (obviously)
- Sake has a cleaner finish—no tannins, less acidity, fewer hangover-inducing compounds
- Sake pairs with more foods because it's more neutral and less aggressive than wine
If you like wine, you'll probably like sake. But sake won't leave you feeling as heavy or sluggish.
Common Sake Myths (Debunked)
"Sake is only for sushi." Nope. Sake pairs with literally everything—Mexican food, Italian, BBQ, whatever. Stop limiting yourself.
"Sake has to be served in tiny cups." No rule says that. Drink it out of whatever glass you want.
"All sake tastes the same." Absolutely not. There's as much variety in sake as there is in wine or beer. You just haven't tried enough styles yet.
"Sake gives you terrible hangovers." Cheap sake does. Good sake doesn't. The difference is quality and how much you drink, not the sake itself.
How to Start Drinking Sake
If you're new to sake, here's the move:
- Start with Junmai sake. It's the most versatile, food-friendly, and approachable style. Our Classic Junmai cans are a great entry point—portable, easy to share, and actually good.
- Try it cold first. Most people prefer sake chilled, especially if it's their first time. You can always experiment with warming it later.
- Pair it with food. Sake shines when you're eating. Try it with something savory, salty, or umami-rich.
- Don't overthink it. Sake isn't as complicated as people make it seem. Just drink what tastes good to you.
Stock Up and Start Exploring
Sake isn't intimidating. It's just misunderstood. Once you try a good bottle (or can), you'll get why people have been drinking it for over a thousand years.
Grab our Classic Junmai Sake cans for an easy intro, or go with bottles if you're ready to pour for a group. Either way, you're about to understand what all the hype is about.
[Shop Classic Junmai Sake] [Shop Bottles]
Welcome to sake. You're gonna like it here. 🍶
Keep reading: