What Is Sake? – Discover Japan’s Traditional Rice Wine
Sake is Japan’s traditional alcoholic beverage made from rice, water, yeast, and koji (a fermentation starter). Its balance of sweetness, acidity, and umami offers a rich variety of flavours – from light and dry to rich and aromatic.
How Sake Is Made
Rice polishing → Steaming → Koji making → Fermentation → Pressing → Bottling.
Through these delicate steps, sake develops its depth, aroma, and smooth texture.
Main Types of Sake
Junmai Daiginjo:
The highest grade of sake made only from rice, water, and koji, with rice polished to 50% or less. Elegant aroma and refined taste — perfect for gifts or special occasions.
Daiginjo:
Also polished to 50% or less, offering a fruity aroma and light, crisp flavour. Best served chilled.
Junmai Ginjo:
Brewed without added alcohol, this type features rich umami and a gentle fruity fragrance known as ginjo-ka.
Ginjo:
Smooth and refreshing with a delicate aroma. Ideal for enjoying chilled.
Honjozo:
Contains a small amount of distilled alcohol for a clean, easy-drinking profile. Versatile — delicious both warm and cold.
How to Enjoy Sake
Sake can be enjoyed at different temperatures — chilled, room temperature, or warm. Pair it with sushi, seafood, or even cheese for a uniquely Japanese experience in New Zealand.
Sake in New Zealand
Tokyo Liquor offers premium brands such as Kubota, Dassai, and Urakasumi, imported directly from Japan. Perfect for both beginners and sake enthusiasts alike.
Sake is more than just alcohol — it’s a reflection of Japan’s nature, craftsmanship, and culture.