JFOODO | Sake Seafood Sensations

Discover Sake

Welcome to the wonderful world of Sake!

Sake is made from milled rice, water, yeast and koji mould. Known in Japan as ‘the drink of the gods’, its diverse flavour profiles and flexible serving temperature make it a supremely versatile drink, great for food-pairing and especially when it comes to fish and shellfish dishes.

Brewing Sake requires meticulous craftsmanship. Unlike wine, where much of its quality is decided in the vineyard, the most important factor in making Sake is in the technical production process used in the brewery.

Find a restaurant

The Craft of Sake

Firstly, brewers will carefully polish away the outer husk of the sakamai rice grain to remove minerals, iron and proteins that affect Sake’s aroma and flavour. The polish rate of the Sake indicates how much of the rice has been polished away. In other words, a 70% polish rate means that 30% of the rice has been removed. As the rice becomes more polished, so the Sake becomes more delicate and refined – the polish rate of the rice defines the category and style of the Sake.

The polished rice grains are then fermented at low temperatures to break down the proteins in the grains, creating amino acids which lead to the all-important savoury, umami flavours of the Sake. It’s this high umami factor that makes Sake such a great partner for fish and shellfish, complementing the natural umami in seafood.

From introducing the main styles of Sake to understanding key classification criteria, we hope this brief guide will help you navigate your Sake discovery, developing your knowledge and empowering you to order Sake with confidence every time.

10 interesting insights about Sake

Popular Sake Categories

Each category of Sake is produced in a different way, with a different polish rate, to create a specific style and flavour.

Anything named ‘Junmai’ has no added alcohol, whereas other types of Sake (non-Junmai) will have some brewers’ alcohol added during the production process.

Popular Sake categories include:

Daiginjo

Polished to at least 50%, with added brewers’ alcohol to give a crisp, aromatic style. Daiginjo has intense fruit and blossom notes similar to Ginjo, but is particularly elegant and refined.

Ginjo

Polished to at least 60%, with added brewers’ alcohol to give a crisp, aromatic style. It has a more refined character than Honjozo, with fruity and floral notes, and is famous for its ‘ginjo-ka’ aroma. Typical flavours include citrus and orchard fruits with subtle umami.

Honjozo

Polished to at least 70% and has brewers’ alcohol added. This does not affect the strength, but gives a smooth, crisp texture and fragrant style. Honjozo tends to have plenty of umami character and typical flavours include baked banana, mushroom, soy sauce and caramel.

Futsushu

'Everyday' Sake that is not often exported. Flavours will vary, but generally savoury, sweet and ricey flavours are common. A fairly simple style.

Junmai Daiginjo

Polished to at least 50%. This is the most elegant, graceful style of sake, with delicate fruit and blossom notes. Flavours are similar to Junmai Ginjo, but even more refined and harmonious.

Junmai Ginjo

Polished to at least 60%. This tends to have the same creamy texture and full-body as Junmai with noticeably more fruity and floral flavours and aromas (‘ginjo-ka’). Typical notes include green apple, honeydew melon, orange and apple blossom with subtle umami.

Junmai

The texture and flavour of the rice is present. Basic Junmai tends to be fairly full-bodied, creamy and rich, with some balanced umami. Typical flavours include steamed rice, chestnut, melon rind and mushroom.

Sake Categories and Polishing Rates

Key Categories of Sake

Other Sake Categories and Terms

Sparkling Sake

Any of the above categories can be sparkling. It comes in many styles from serious, savoury and complex to light, sour-sweet and fruity.

Yamahai and Kimoto Sake

Any of the above categories can be yamahai or kimoto. These older methods of making Sake give a more acidic profile, and often more umami too.

Namazake

Unpasteurised Sake. Any of the above categories can be nama, and the flavours will be big, vibrant and fresh, with nutty and ripe fruit character.

Genshu

Undiluted Sake, tends to be hearty in flavour and body. The alcohol level isn’t necessarily any higher, but the style is slightly more robust.

Nigori

Cloudy Sake. Can be light and hazy or thick and opaque, and is often very good with food. Tends to be a bit sweeter.

Sake styles and food-pairing tips

Generally speaking, the different types of Sake tend to fall into the following five styles:

Aromatic

Goes well with salty, briny foods such as baked seabass in a salt crust, black rice with cuttlefish. The Sake provides a contrast to the strong, savoury flavours, whilst softening the fishy character.

Aged

Complements a rich, creamy Lobster Newberg (or a cheese board!). The key here is the synergy of intensity and depth of flavour in both the Sake and the food.

Smooth/Refreshing

Pairs well with rich, fatty foods such as grilled sardines, fish & chips. With dishes like these, the Sake really feels vibrant and adds refreshment.

Rich

Goes well with savoury, smoky foods such as tuna pasta bake, smoked salmon. This type of Sake harmonises easily with the strong flavours of the food.

Sparkling

Moules mariniere, kedgeree. The Sake works comfortably with the fishy, herbal and spicy notes of the food.