How to Drink Sake | A Complete Guide

Sake, Japan’s iconic rice wine, is more than just a drink—it's a deep-rooted cultural experience. For centuries, it has been served at celebrations, religious ceremonies, and gatherings.

Whether you're a first-timer or someone looking to refine your appreciation for sake, understanding how to drink it properly can elevate your enjoyment. In this guide, we’ll cover everything from choosing the right type of sake to mastering the etiquette that goes along with it.

 

What is Sake?

At its core, sake is a fermented alcoholic beverage made from rice, water, yeast, and koji mold. Unlike wine, which is made from grapes, or beer, made from malted barley, sake’s fermentation process is closer to beer due to the use of grain.

It typically contains 15-20% alcohol, giving it a smooth but potent flavor. While sake is often referred to as "rice wine," this term is somewhat misleading because its brewing process more closely resembles beer brewing.

 

Types of Sake

Sake comes in several varieties, each with its unique characteristics. The differences are largely due to the polishing of the rice and the fermentation process.

Junmai Sake

Junmai sake is made from pure rice, water, yeast, and koji, without any added sugars or alcohol. It has a rich, full-bodied flavor and is often considered a good choice for those who enjoy complex and earthy flavors.

Ginjo Sake

Ginjo sake is made using rice that has been polished to at least 60% of its original size. This process results in a lighter, more fragrant sake, often with fruity or floral notes.

Daiginjo Sake

Daiginjo is a premium form of sake where the rice is polished to at least 50% of its original size. This sake is often light, delicate, and highly aromatic, making it a popular choice for special occasions.

Nigori Sake

Nigori sake is unfiltered, giving it a cloudy appearance. It has a sweeter taste and a creamy texture, which makes it an ideal pairing with desserts or spicy food.

Futsushu (Table Sake)

Futsushu is the most common and affordable type of sake. It is often compared to table wine in the world of sake and is usually less refined than premium varieties.

 

Understanding Sake Labels

When choosing a bottle of sake, understanding the label is crucial. Terms like "junmai," "ginjo," and "daiginjo" indicate the type of sake, but you should also look out for words like "namazake" (unpasteurized sake) or "genshu" (undiluted sake), as these indicate different styles and alcohol contents.

 

 

Temperature Matters: Hot vs. Cold Sake

Depending on the type of sake, it can be enjoyed hot, cold, or at room temperature, with each temperature bringing out different characteristics in the brew.

Hot Sake

Hot sake, or atsukan, is a traditional way to enjoy certain types of sake, particularly those with a more robust and earthy flavor profile, such as junmai.

Heating sake enhances its rich, umami-forward qualities and softens its acidity, making it more comforting and smooth, especially during colder months. Hot sake is usually served in a small ceramic flask known as a tokkuri, and poured into small cups called ochoko.

However, not all sakes are suitable for heating. Lower-grade sakes or those with stronger, more pronounced flavors often hold up better when heated, while more delicate sakes may lose their complexity when warmed.

Typically, futsushu (table sake) and junmai sakes are good candidates for heating, as the warmth can highlight their bolder, fuller flavors. The ideal temperature ranges from 40°C to 55°C, depending on personal preference and the specific type of sake.

Try one of these sake sets with warmer to keep your sake at the perfect temperature. 

Cold Sake

Premium sake bottles like ginjo and daiginjo are usually best served chilled. These varieties tend to have delicate, fruity, or floral notes that are more pronounced when the sake is cool.

Cold sake enhances its crispness and allows the refined aromas and lighter flavors to shine through, making it a refreshing option, especially in warmer weather. A typical serving temperature for chilled sake is around 10°C to 15°C, similar to white wine.

Warm Sake or Room Temperature Sake

For many types of sake, serving at room temperature (around 15°C to 20°C) is perfectly acceptable and allows for a balanced experience. Room temperature works well for drinking sake where you want to taste both the richer, earthy elements and the more subtle floral or fruity notes, providing a middle ground that highlights all of the room temperature sake's characteristics without the extremes of heat or cold.

 

The Importance of Sakeware

The vessels used to drink sake can enhance the experience. Here are some common ones:

Ochoko (Small Cups)

The most common sake cups are small, often ceramic, and are perfect for savoring small amounts of sake at a time.

Masu (Square Wooden Box)

The wooden masu box is a traditional vessel used in ceremonies. It’s often used in some regions for its aroma and symbolic significance.

Tokkuri (Sake Decanter)

Tokkuri is a small, narrow-necked flask used to serve sake. It's commonly used to heat sake, as its shape allows even warming.

 

How to Serve Sake

Traditionally, sake is a social drink. It’s customary to never pour your own sake; instead, you pour for others, and they return the favor. This practice fosters a sense of community and respect.

When pouring, hold the sake bottles with both hands and when receiving, lift your cup slightly in acknowledgment. Always remember—pouring sake for someone is a gesture of friendship and politeness.

 

How to Drink Japanese Sake: A Step-by-Step Guide

Drinking sake is not just about quenching thirst—it's a rich, sensory experience meant to be enjoyed in stages. By taking time to engage your senses, you can fully appreciate the craftsmanship behind each sip.

Here’s a detailed step-by-step guide on how to drink sake properly:

Step 1. Observe the Color

Before taking a sip, start by visually examining the sake in your cup. Most Japanese sake varieties are clear or slightly pale, but there are exceptions. For example, Nigori sake, which is unfiltered, has a cloudy or milky appearance. This cloudiness comes from the rice particles that remain in the brew, giving it a creamy texture and unique sake tastes.

Similarly, some aged sake, known as koshu, may have a golden hue due to oxidation during storage. Observing the color gives you your first clue about the type of sake you’re about to enjoy.

Step 2. Smell the Aroma

After you've appreciated the sake's appearance, gently swirl the cup. This swirling motion releases its aroma, much like swirling wine. Sake aromas can range from fruity and floral to earthy and savory, depending on the style and type.

Bring the sake cup to your nose and inhale deeply. In a premium Ginjo or Daiginjo sake, you might pick up delicate hints of melon, apple, or even banana. On the other hand, Junmai sake often has more robust, rice-forward, and umami-rich aromas.

Smelling the sake bottle before drinking it prepares your palate and enhances the overall tasting experience.

Step 3. Take a Small Sip

Now, it's time to take a small sip for your sake tasting—but don’t rush! Let the sake gently rest on your tongue. Focus on the initial flavors that emerge. Is it sweet, dry, or somewhere in between? Does it feel smooth and light, or heavier and more full-bodied

Sake has a wide flavor spectrum that can include fruity, nutty, savory, or even creamy notes. For example, a Daiginjo sake may taste light and fragrant, while a Nigori sake might be sweeter and creamier due to its unfiltered nature.

Sipping sake will allow it to coat your entire palate so you can experience all of its complex flavors.

Step 4. Savor the Aftertaste

The final part of enjoying sake comes after you’ve swallowed. Pay attention to the aftertaste, also known as the finish. High-quality sake often has a long, clean finish that can leave subtle flavors lingering on the palate.

These aftertastes may be sweet, savory, or slightly acidic, depending on the type of sake you’re drinking. A well-balanced sake will leave a smooth, lingering impression without any harshness. The aftertaste is an important part of the overall experience, as it can give you insight into the complexity and quality of the sake.

By savoring each step—observing, smelling, sipping, and enjoying the aftertaste—you can fully appreciate the rich and complex experience of drinking sake.

 

Pairing Sake with Food

Sake’s versatility means it pairs wonderfully with various dishes. Try sake with:

• Sushi and Sashimi: The umami in sushi pairs well with both light and full-bodied sake. Explore our beautiful Japanese sushi plates collection! 

• Grilled Meat: The caramelization of grilled meats complements the robust flavors of junmai.

• Spicy Foods: Nigori sake, with its sweetness, is a great counterbalance to spicy dishes.

Don't forget this popular Japanese phrase before eating. Use a pair of Japanese chopsticks to pair with your meal.

 

Sake Drinking Etiquette

These customs aren’t just about politeness; they reflect the importance of respect and connection when sharing sake with others. Understanding these practices helps you appreciate sake in the way it’s meant to be enjoyed.

Never Pour for Yourself

One of the most important rules of sake etiquette is that you should never pour your own drink. Instead, you should be serving sake for others, and they pour for you. This tradition emphasizes community and connection, reinforcing the bonds between those sharing the drink.

When pouring sake for someone else, it's customary to hold the sake bottle with both hands as a sign of respect. When someone pours for you, lift your cup slightly off the table to receive it, and offer thanks, typically with a polite bow or a simple "Arigato."

In more formal settings, hierarchy plays a role in sake pouring. If you're dining with superiors or elders, it’s polite to pour their drinks before yours and wait for them to enjoy sake first before you drink. This gesture reflects respect for age and seniority.

Drink Slowly and Appreciate the Flavor

Unlike some alcoholic beverages that are downed quickly in social settings, sake is meant to be enjoyed slowly. Each sip should be savored to fully appreciate the nuanced flavors, textures, and aromas.

In traditional Japanese culture, rushing through sake can be seen as disrespectful to the craftsmanship that went into making it.

When drinking in a group, it's also common to take small sips rather than finishing your sake cup in one go. This allows for frequent opportunities to pour sake for one another, enhancing the social interaction and keeping the conversation flowing.

Taking your time with each sip also encourages mindfulness—sake, like a fine wine, is a drink meant to be experienced, not just consumed. If you're eating food alongside your sake, don't forget these chopsticks etiquette rules too.

 

FAQs on Drinking Sake

1. What is the proper way to drink sake?

The proper way to drink sake involves appreciating it with all your senses. Begin by observing the sake’s color, then gently swirl it to release the aromas before taking a sip. Sake is traditionally poured for you by others, so when drinking in a group, avoid pouring for yourself.

It's also common to hold the cup with both hands when someone pours for you as a sign of respect. Sip slowly and savor the flavors to fully enjoy the experience.

2. Do you sip sake or shoot it?

You should sip sake, not shoot it. Unlike spirits such as tequila or vodka, sake is meant to be savored. Take small sips, letting the flavors develop on your palate.

This is especially true for premium sakes like ginjo and daiginjo, which offer complex aromas and tastes best enjoyed slowly.

3. Are you supposed to drink sake slowly?

Yes, you are supposed to drink sake slowly. Sake is a nuanced beverage with a range of flavors and aromas that unfold with each sip.

Drinking it slowly allows you to appreciate its complexity. It's not a drink you should rush through; instead, enjoy it at a leisurely pace, whether you're alone or in social settings.

4. Should sake be chilled?

Sake can be enjoyed both chilled and warm, but premium sakes like ginjo and daiginjo are best served chilled. This preserves their delicate flavors and aromatic notes.

On the other hand, more robust varieties like junmai can be enjoyed warm, especially in cooler weather. Ultimately, the serving temperature depends on the type of sake and personal preference.