The Versatility of Sake

Sake, often hailed as "the drink of the gods" in Japan, is crafted from meticulously milled rice, water, yeast, and the essential koji mould. Its diverse flavour profiles and various serving temperatures make it an incredibly versatile beverage, particularly well-suited for enhancing the rich flavours of fish and seafood.

By introducing the main categories of Sake and providing insights on the classification criteria, this guide serves as a valuable resource for an in-depth Sake exploration, enabling a deeper understanding of the drink and providing a more confident approach to Sake and its beautiful intricacy.

ratios of Junmal and Non-Jumnal ratios of Junmal and Non-Jumnal

Polishing Ratios of Sake

Sake is a fermented beverage made from rice, which is unlike almost any other type of alcohol. However, it is not made from the traditional kind of rice - but rather special sakamai (brewer's rice), which is where the basis of umami comes from.

Many times on Sake labels, the numbers 50% or 60% will be listed. This is not the alcohol content, but rather the “polishing ratio” - which means the degree to which the rice is polished prior to brewing. Polishing involves removing the external husk of the rice, which would otherwise would make the Sake more bitter. The purpose of polishing and the percentages associated with it define how much umami is released, and ultimately to create a better koji (rice malt).

Learn more about Sake

The Sake Brewing Process

Unlike other beverages such as wine that rely heavily on the quality of the grape itself, the best Sake is determined by its meticulous production process.

sakami rice sakami rice

Firstly, as sakamai rice is much larger than regular rice, it undertakes a process called “polishing”, meaning the imperfect outer layers are removed to reach the pure starch centre - the ideal state for making Sake.

polishing the rice polishing the rice

The polishing rate of Sake indicates how much of the grain, minerals, iron, and proteins have been removed. As this rate increases, so does the delicacy and refinement of the drink.

fermenting the rice fermenting the rice

After polishing the rice, it undergoes a slow, cool fermentation process. This breaks down the proteins in the grains, creating amino acids that give Sake its rich and savoury flavour.

Sake & Seafood:
The Perfect Pairing

Ready to explore pairing Sake with your favourite seafood dishes? Our pairing guide makes it easy to understand the nuances between the multitude of Sakes, and how to best achieve the umami pairing that elevates your dish to the next level.

Lobster and Sake
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Lobster with Junmai Daiginjo

A floral and elegant Junmai Daiginjo is best served chilled in a wine glass or the traditional Sake cup 'Ochoko.' It pairs beautifully with the sweetness, tenderness and smoothness of lobster, seabream or even sea bass.

Junmai Daiginjo is polished to at least 50%, and has refined and floral flavours.

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Uni with Daiginjo

Enjoy the umami, brininess, and sweetness of either fresh caviar, ikura or Uni ideally served alongside the fruity and aromatic tasting notes of a Daiginjo. Best served crisp in a traditional porcelain Sake cup.

Daiginjo is polished to at least 50%, and its key flavours are fruity and aromatic.

Lobster and Sake
Lobster and Sake

Otoro with Junmai Ginjo

To appreciate the soft and fragrant notes of Junmai Ginjo to its fullest, serve it chilled in a wine glass or a glass Ochoko, alongside the richly flavoured smoked Otoro or a seared salmon.

Junmai Ginjo is polished to at least 60%, and tends to be full-bodied with a creamy texture. Typical notes include green apple, honeydew melon, orange, and apple blossom.

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Scallops with Junmai

Treat your palate to the creaminess and tenderness of pan-fried clams or scallops paired with a Junmai. To appreciate the mellow and umami tasting notes of this Sake, it's recommended to serve it chilled-to-warm in a bigger Earthenware Sake cup (also called 'Guinomi').

Junmai typically has the texture and flavour of the rice present, and is full-bodied, creamy and rich. Its flavours include steamed rice, chestnut, melon rind, and mushroom.

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Scallop and Sake
Lobster and Sake

Oysters with Honjozo

The steely and crisp Honjozo can be enjoyed at a variety of temperatures, ranging from chilled to warm. It is best served in a porcelain Sake cup, accompanied with the musky and buttery flavour of raw oysters and tuna to enjoy the subtlety of Honjozo's flavours at their fullest.

Honjozo is polished to atleast 70%, and the brewers' alcohol that is added gives a smooth, crisp texture and fragrant style. Flavours in a Honjozo include baked banana, mushroom, soy sauce and caramel.

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Sardines with Kimoto & Yamahai

Enhance the rich and complex notes of a Kimoto or Yamahai with the smokiness and zestiness of grilled mackerel or smoked sardines. This Sake is best served ambient-to-warm in an Earthenware Guinomi.

Kimoto and Yamahai are well-balanced with smoothness, great delicacy, and profound depth. The flavour is mellow yet comforting, and is complimented by an underlying crispness.

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Scallop and Sake
Lobster and Sake

Prawn with Nigori (Cloudy)

A chilled glass of Nigori served in a porcelain Ochoko is the perfect companion alongside deep-fried cod or spiced prawn in tacos. The mild flavour and soft texture of these seafood dishes are the ideal pairing to reveal the creaminess and milkiness of Nigori Sake.

Nigori Sake is generally quite sweet, and characterised by its cloudy appearance - which comes from still containing some of the rice particles used during the brewing process.

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Crab with Koshu

What could be better than the delicacy of grilled eel or the mellowness of boiled crab accompanied by the deep and nutty flavours of a Koshu? This Sake is best served at room temperature in a sherry glass.

As a Sake, Koshu is normally aged - which means it tends to get darker, more savoury, and mellow, and has tasting notes that are fragrant and earthy.

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Scallop and Sake
Lobster and Sake

Squid with Sparkling

On a lighter note, enjoy a refreshing Sparkling Sake alongside deep-fried squid, monkfish or haddock. The saltiness and firmness of this seafood is highly complemented by Sparkling's light bubbliness. To make it the perfect pairing, serve it chilled in a fluted glass.

Sparkling Sake has a uniquely sweet aroma and refreshingly fruity flavour, accompanied by a gentle fizz.

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Octopus with Umeshu

To taste the sweetness and tartness of an Umeshu, it has to be served on the rocks. Paired with the softness and subtlety of marinated octopus and mussels, the sweet and tart flavours mix perfectly for an exciting tasting experience.

Umeshu is made with Junmai sake, and has a rich undertone that is perfectly balanced by the tartness of the plums added.

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Scallop and Sake

Umami

Umami is a taste sensation that was first identified in the early 20th century by the Japanese scientist Kikunae Ikeda. Alongside sweet, sour, salty and bitter, it is known as the 'the fifth taste', which translates to 'pleasant savoury taste' because of its rich and somewhat meaty flavour.

The sensation of umami is due to the reaction of glutamate within the sensory receptors of our tongues - a taste that enhances the flavour of a wide array of foods, such as seafood.

Umami is often added whenever it seems like something might be missing in a dish. Cooking with ingredients that are rich in glutamate helps to round out the flavours of a dish - with 'umami boosters' being ingredients like miso, soy sauce, truffle oil, or even ketchup.

At the heart of Japanese cuisine and culinary culture for centuries, umami is delightfully pronounced in Sake. It is also widely associated with Japanese broths or any kind of thorough cooking processes (like aging, drying, smoking, curing, stewing, or fermenting), all which heavily contribute to the development of umami.

Japanese cuisine holds the senses of taste, texture and smell in high regard. When used in the correct balance, umami enhances the flavours of any dish, helping develop uniquely subtle, harmonious and more complex sensations.