Sake is Japan's rice wine, brewed from rice, water, yeast and koji mould, and tasting it where it is made is one of the pleasures of a trip. For beginners, the key facts are simple: junmai, ginjo and daiginjo are the main grades, sake can be served chilled, at room temperature or warm, and the best places to taste it are breweries and specialist bars in brewing towns.
The main types
- Junmai — made with only rice, water, yeast and koji; often full-bodied.
- Ginjo — made from rice polished to at least 60% of its original size; lighter and more fragrant.
- Daiginjo — rice polished to 50% or less; the most delicate and aromatic.
- Honjozo — a small amount of distilled alcohol is added, giving a lighter, drier taste.
- Nigori — cloudy and slightly sweet, because some rice solids remain.
- Namazake — unpasteurised, fresh and lively; kept chilled.
How to drink it
Fragrant ginjo and daiginjo sake is usually served chilled; fuller junmai styles are good at room temperature or gently warmed, which is called atsukan when hot. Ask the staff — they are often happy to recommend something to match your food. Sake pairs naturally with Japanese dishes, from sashimi to grilled fish and simmered vegetables.
Where to taste sake in Japan
Several regions are famous for brewing:
- Fushimi in Kyoto, where soft groundwater has supported breweries for centuries.
- Nada in Kobe, Japan's largest brewing district.
- Saijo near Hiroshima, a small town with breweries along a single street.
- Niigata and the snowy north, known for clean, dry sake.
Many breweries offer tours and tastings; some need advance booking. Our sake and whisky tours guide covers organised visits.
Etiquette
Pour for others rather than for yourself, and hold your cup up a little when someone pours for you. Say "kanpai" for cheers. The legal drinking age in Japan is 20, and drinking in moderation is the norm.
FAQ
What is Japanese sake made from? Rice, water, yeast and koji, a mould that converts the rice starch into sugar for fermentation.
Should sake be served hot or cold? Both. Fragrant ginjo and daiginjo are best chilled, while fuller junmai styles can be enjoyed at room temperature or warm.
What is the difference between junmai and ginjo? Junmai is made only from rice, water, yeast and koji. Ginjo uses rice polished to at least 60% of its size, giving a lighter, more fragrant sake.
Where can I try sake in Japan? At breweries and specialist bars, especially in brewing towns such as Fushimi in Kyoto, Nada in Kobe and Saijo near Hiroshima.
Planning a food-and-drink trip to Japan for yourself, your family or your clients? Write to b2b@explera.jp or message us on WhatsApp at +66 93 656 8090 with your dates and group size, and we will reply within 24 hours. Explera is a destination management company for Japan — IATA TIDS 96215733, ASTA member 900408341.
