Best Sake in Japan
Do you want to find the best Japanese sake brands? We can help you with that by explaining all sake related things to you. The end result is absolutely amazing with the combination of sweet, acidic, and spicy. Get yourself a bottle and enjoy on your special days. This is the best sake for beginners as this was also my first sake and I personally loved it! This is the best sake in Japan supermarkets. You can try this cold storage sake that is prepared in cold and humid weather so as to keep the fermentation slow. Lightly carbonated this low alcohol (5%) beverage should always be served chilled and best accompanies desserts such as fresh fruit cocktail or fruit sorbets. The only super premium sake (daiginjo) on the list; Dassai 23 is at the top of its game. The rice is polished down to 23% and this particular sake is also a junmai; all of this means it is also the most expensive sake on the list, retailing at £95 a bottle this sake is at home in the Michelin starred restaurants in Paris.
To get high-quality products, they also take care of their natural surroundings. Their sole motive is to provide high quality sake with the help of using extremely good quality rice. While producing sake, they invest a lot of time in improving the texture and quality of rice by polishing and washing. Kubota Brewery, an association of Asahi Brewery is one of the best Japanese sake brands. It started in 1830 and since then it has been constantly working in this field to provide the best sake. The team at Restaurant Clicks is made up of foodies, food bloggers, and dining enthusiasts from across the country. Our reviews offer insight into the best restaurants in your area, so you can choose your next destination and find reservations all in one place. We're a team of digital marketers with a passion for food, restaurants, and hospitality. Restaurant Clicks is your go-to guide to restaurants in the cities near you! It's a versatile sake good for parties, daily sipping and even cooking. If you're drinking it chilled or on the rocks, look for a sake that has no trace of umami and a very low acidity, says Samuels. You want it fruit-forward, refreshing, and clean. On the higher end for sakes, Masumi Yumedono, meaning "Mansion of Dreams," is a "very juicy and bright" daiginjo, she says. All of its punchy character—grapes, berries, melon, peaches—is upfront, in the nose and on the initial palate. It is quite addictive not only because of its wonderful taste and sensation but also because of all the knowledge that you gain.
Looking for the best Japanese sake brands? Check out these popular Japanese sake brands for the ultimate experience with flavours that will be a treat for your tongue. "This creamy-style sake is rich and lovely. Flavors of vanilla, coconut, and anise are interwoven beautifully on the palate. This Nigori is unfiltered and adds depth of flavor and character to this semi-sweet earthy sake. Whilst there will always be nuances that foreigners cannot even begin to understand, just knowing the basics of what sake is, how to consume it, and how to enjoy it in a group setting will be enough for a memorable experience. All rules and regulations aside, the act of consuming sake is something quintessentially Japanese, and is a great way to experience their delicate and detailed culture.
By now, you should know that whilst the Japanese are advancing in lifestyle, culture, and technology much faster than many other countries, its charm and unique characteristic lays in its conclusive ability to keep much of its century-old traditions alive. This amazing brand, which is also known as Champion Nigori, is known for its rich and almost enveloping sweetness. Ozeki also has a brewery in California, leading to an economical price of between $7 and $20 a bottle and a wonderfully fresh sake. As it is unfiltered, this sake is a bit higher in alcohol than most but the sweetness makes it a great introduction to anyone interested in getting into sake. Gekkeikan is a sake brand that while it will never be the best sake you have ever had, is often the best sake available.
This sake is very affordable although the price does vary quite a bit by region from $7 to $30 a bottle and is available in most markets. Gekkeikan is also one of the most popular sakes in the US, making up over 25% of the market. As freshness is key to sake tasting good, the fact that there is a Gekkeikan brewery in California means that this sake is an excellent choice. Gekkeikan Kirei Momoshu is produced by the same brewery as our number ten, Gekkeikan Nigori sake, and has very low alcohol content. Added to the blend of sake and white peach juice is 30mg of hyaluronic acid an ingredient often found in anti-wrinkle skincare products. This liqueur should be served chilled or on the rocks and works well as an aperitif or digestif.
Surprisingly our winner is also one of the cheapest on the list retailing at the low price of £7.50 a bottle coming in second only to the MIO sparkling sake which retails at £7 a bottle. "—Monica Samuels Considering the attention the beverage is getting, we might be heading into the golden age of sake. "Premium sake is an industry that is really young, and every year it feels like there are new frontiers that are being crossed," Samuels says. "Brewers always say they have yet to make their best sake." Although sake is served with sushi in Japan, sake is more thought of as going hand in hand with the fare at Izakayas, gastropubs that offer a broad range of food over a meal from sashimi to fried food and simmered meats.
Sake Alcohol Content
Why is Sake alcohol content so high? Are there any Sake types with lower and higher alcohol content than average? SAKETIMES is Japan's most viewed, shared, trusted, and relied upon online source covering all-things-sake. Looking for a way to drink sake and not spit it out? Might help to buy a bottle and take it home. My local grocery store sells Gekkeikan brand. Probably not the finest of the fine, but not terrible. Then try it out in private to get comfortable with it's taste and scent. Sip it slowly.
The fermented drink is made with Sake rice from which bran is stripped to remove the protein and oils. There are 5 main types of Sakes namely: Suzune, the signature brand of Ichinokura brewery is known for its low alcohol content. The hot Sake alcohol content is 5 %. The low alcohol content drink is popular amongst women drinkers. The alcohol content of Suzune is equivalent to an average beer. The low alcohol content Sake comes as the sparkling Sake with a sweet flavor and clean texture. The average Sake alcohol content is 15-16%. Liquor Tax Law in Japan provides that Sake alcohol content (alcohol by volume i.e. ABV) must be below 22%. Sake alcohol content is 15-16% on average; the highest among world's fermented beverages (e.g. wine and beer). I didn't like it -at all- at first. Years later tried it again and liked it. You'll probably have to try out different levels of sake SMV to find you can enjoy. Since you're supposed to sip the drink, having to endure one that's either too dry or too sweet for your tastes can be miserable.
Experiment a bit, so you know which SMV level to order like a pro. Sake is a ceremonial drink and a cultural pastime in Japan. As such, there is a way to imbibe respectfully. That desirable pocket of starch in the center of the grain is called the shinpaku (心白, しんぱく). It usually takes two to three days to polish rice down to less than half its original size. The rice powder by-product of polishing is often used for making rice crackers, or Japanese sweets (i.e. Dango), and other food stuffs. Premium sake is mostly made from sake rice however non-premium sake is mostly made from table rice. You just need to do it properly and in moderation. Traditionally, sake is consumed in small cups, called "ochoco," that are generally comparable to shot glasses.
However, there's a recent trend towards enjoying sake from wine glasses in the belief that these vessels help to enhance flavor and aroma. So, on average, sake does in fact resemble a slightly stronger wine. Looking at the list you can even draw a correlation between the alcohol level and common manner in which they're imbibed. There is the additional factor of the exchange rate with Japanese yen. As sake becomes more popular, it should become possible to enjoy sake at a lower price. It's certainly the case that sake is often served in small cups, called o-choko. However, there is an argument that the fragrance and flavour of some sake can be best enjoyed in larger receptacles, such as wine glasses. Still, sometimes smaller cups will be better.
After the fermentation process is complete, the fermented moromi is pressed to remove the sake lees and then pasteurized and filtered for color. The sake is then stored in bottles under cold conditions (see "Maturation" below). The fermentation process of sake is a multiple parallel fermentation, which is unique to sake. Multiple parallel fermentation is the conversion of starch into glucose followed by immediate conversion into alcohol. To clear your confusion we are heart to answer the burning question of how much alcohol content is present in Sake. Have a dinner plan with friends? Looking for a fermented beverage that will ignite your party? If so, Sake alcohol is what you need to uplift the party mood. Sake is a well known Japanese alcoholic beverage made by fermenting rice.
But, Sake is no longer a staple Japanese drink only. Depending on how the sake was aged, the resulting koshu often has stronger, earthy or woody tones and a darker, honeyed color. In recent years, more and more sake brewers have added a sparkling sake to their product line-up. Similar to sparkling wine, sparkling sake is bottled before the fermentation process has fully ended, resulting in the creation of bubbles. Most sake is filtered towards the end of the production process to produce a perfectly clear drink. This is done to soften the alcoholic edge, and achieve a smooth, balanced product. After this dilution, sake is bottled at 15 to 16 percent alcohol. Nearly all sake is sold at this ABV. A distilled spirit that is usually made from cane sugar is also commonly added during fermentation.
This is called aru-ten. However, aru-ten is not done to increase the alcohol content. Historically, brewer's alcohol was added to protect the mash from unwanted bacteria and increase production. Think of it more like a blank slate that you can fine tune to your ideal taste by tossing in some ice cubes or a spritz of sparkling water. Enjoyment is the name of the game, so find the tastes and strength that best suit your own preferences. For those looking for a stiffer sake experience, genshu is a good start. Genshu is simply sake that is not diluted with water prior to bottling like most sake are.
Buy Sake in Japan
Rave reviews all around the table. Kanpai! Each mold gives sake a different flavor, and unlike the more popular yellow koji mold, white and black koji mold produce rich strong flavors with h... In the sake industry, breweries differentiate their products in a variety of ways, but the most important ingredient in any brew is the type of ric... Every bottle of sake we sell makes the long journey across the Pacific Ocean to a west coast port and on to the wine country. In addition, we import some Sho Chiku Bai sake varieties because of the unique way they are brewed.
Examples are Sho Chiku Bai Shirakabegura Kimoto Junmai and Yamahai Junmai. These types of sake, crafted according to a traditional, 17th century brewing style employing laborious methods, display well-balanced flavors that are still complex, alsong with enhanced umami and acidity. Finally, some occasions call for something special, perhaps a little bubbly. So we've introduced MIO Sparkling Sake, the number one selling sparkling sake in Japan, into the American market. Kubota pays special attention to the aroma of the sake, and the balance of alcohol and acidity in pure rice brewing imparts a gorgeous treat indeed. Elegant and fresh, fruity, light and with a refreshing aftertaste, this is sake suitable with any dish, and recommended for newcomers to the sake world.
This Japanese sake, from producer Asahi Shuzo in Niigata Prefecture, is brewed in March, June, September, and November. Senshin ("Baptism") is originally a Japanese Buddhist word. 15% vol 180ml & Sake Junmai alc. 15% vol 180ml & traditional sake drinking cup made of ceramic. Ozeki Premium Junmai Sake is a traditional style sake that you can enjoy with a variety of dishes. This sake is dry with well balanced aroma. Ozeki Premium Junmai Sake is a traditional style sake that you can enjoy with a variety of dishes. This sake is dry with well balanced aroma. Ozeki Junmai Dry Sake is a traditional style sake that you can enjoy with a variety of dishes. The following article picks up ten varieties of alcohols from the Narita Airport duty-free shop. Be sure to refer to it when you buy a gift!
Visitors heading home from Narita International Airport can find a number of original sweets, snacks and a variety of Japanese sake selected from areas all around Japan. Here we've asked shop staff for their recommendations on what to buy! Buying sake has become very similar to wine. You'd have to consider the brewery, the rice milling percentage, and the flavor. In addition, it'd help to know the different sake categories like Junmai, Junmai Ginjo, and Junmai Daiginjo. Ready to try this intriguing beverage but not sure where to start? Sometimes it's best to go to the source. So why not begin with a trusted, acclaimed sake imported from Japan? Here's what you need to know about this unique and traditional drink. Are you searching for a new and exhilarating drinking experience, one that will expand your palate and stimulate your taste buds? When beer and wine no longer excite, Japanese sake might just be what you're looking for. This Junmai Daiginjo is light and dry with a velvety finish.
You also get to shop by sake category, Junmai, Ginjo, or Daiginjo. And if you're interested in a sake subscription box, you'll get 3 bottles a month with the Tippsy Sake Box. As you can imagine from the number of labels, this shop offers sake for every taste. With more than 150 labels from Japanese and U.S. breweries, Tippsy is one of the best stocked online sake stores.
How to Drink Sake
Do you want to learn how to drink sake properly so you don't insult your japanese friends? When drinking a sweet sake, be especially cautious as you may be inclined to drink it quickly. Along with serving sake, you may want to know how to drink sake according to tradition. Typically, sake is served in an ochoko, which is a small ceramic cup. Here's how to drink sake from your ochoko in the traditional manner: Another option for serving sake is with a small box known as a masu, which is a receiving vessel for overflowed sake. And, to be fair, most restaurants won't gatekeep your sake drinking, nor will they tell you how to drink sake. But if you want the traditional sake experience, there are a few things you should know. Sake alcohol content is typically higher than that of wine.
While wines tend to be in the 10% - 15% range, undiluted sake can have up to 18% or more alcohol by volume. Genshu, which is a strong type of sake, sometimes exceeds 20% alcohol by volume. Don't dilute with water or mix with anything else - sake is to be relished on its own! It's important to eat and drink water with sake, so prepare some otsumami and keep hydrated. Sake is notorious for brutal next-day hangovers, so don't go overboard! Of course, room temperature sake is completely acceptable, and in some cases better, so indulging as soon as you arrive home is perfectly fine! Different sakes have varying optimal temperatures, with honjozo often being warmed while daiginjo served chilled. When laying out a plastic sheet to sit on, please place it away from the tree roots.
If you step on the roots, the trees won't be able to breathe, and they may wither. From ancient times, cherry blossom trees have been regarded as lucky charms where the gods remain. This is said to be the origin of the custom of drinking Sake under the blossoms. There are other seasonal customs involving Sake, such as drinking it among the Japanese irises in May, drinking it to cool down in summer, drinking it while watching the full moon of autumn, or while watching the snow fall in winter. Our Junmai Daiginjo pairs with richer ingredients like lobster, uni and Parmigiano-Reggiano. I had our Ginjo with some fried chicken the other night, and it blew my mind." Despite the misconception that sake is a rice wine (it's not), you should still drink sake the same way you would a nice Pinot Grigio. "We recommend sake be served chilled in a white wine glass so you really get those aromatics. You can get your nose right in there," Rueda says. Thankfully, most nice Japanese restaurants don't serve sake in masus anymore. But if they do, request a wine glass instead. Despite the misconception that sake is a rice wine (it's not), you should still drink sake the same way you would a nice Pinot Grigio. "We recommend sake be served chilled in a white wine glass so you really get those aromatics. You can get your nose right in there," Rueda says. Their saliva enzymes would introduce the elements needed to cause fermentation.
Nihon-shu is closely tied to Japanese history, religion and cuisine. But today's fermentation methods are quite different from its origins. The earliest production began around 2,000 years ago. Koji mold transformed sake fermentation and is integral to the process today — Photo courtesy of Ashley M. Biggers In Japanese, sake refers to any alcoholic beverage, from wine to beer. Ordering nihon-shu ("Japanese liquor") in Japan will get you the rice wine that most refer to as sake. Our Junmai Daiginjo pairs with richer ingredients like lobster, uni and Parmigiano-Reggiano. I had our Ginjo with some fried chicken the other night, and it blew my mind." "Sake should be stored vertically and refrigerated, not in the freezer," Rueda says. "It's meant to be enjoyed young, not stored for ages. Once you open a bottle of sake, though, it's actually good for way longer than a white wine, about four to six weeks." "If you heat up a sake, it intensifies the alcohol flavor and masks the natural, beautiful taste and aroma; the delicate flavor profiles disappear—you just taste alcohol."
Now that you've hopefully been convinced to do away with hot sake, here are Rueda's tips on drinking (chilled) sake correctly: A good sake doesn't need heat to be palatable, and warming it can actually ruin the flavor. "In the higher-quality sakes, they take a grain of rice and polish it away," Rueda says. Afterall, all sake is certainly not created equal. On the other hand, an SMV of -2 would signify a more sweet sake. More often than not, sweet sakes are higher in alcohol volume. You will also want to pay attention to the Sake Meter Value or, as it appears on the label, the SMV. This number describes the sugar acid level of the drink. An SMV of +5, for example, would signify that the sake is relatively dry. It's made though a multiple parallel fermentation where koji mold and yeast are introduced simultaneously to create alcohol. It's also worth nothing that the rice used for sake isn't the same as table rice. This method was abandoned after discovering koji, a mold enzyme still used today, that is added to the rice to begin fermentation.
Farmers would gather to chew steamed rice, then spit it into a communal pot, which would be stored to ferment. A premium sake with a polishing ratio of 60% or less, ginjo is known for its rich, fruity fragrance called ginjo-ka (吟醸香). Try drinking it in a wine glass to amplify these mouthwatering aromas! Honjozo is a seishu delicately brewed with an emphasis on flavor. It boasts a polishing ratio, or seimai buai (精米歩合), of 70% or lower, making it of a higher quality than futsushu. While a "polishing ratio" may sound like a head-scratcher, it simply refers to the level of rice milling.
Sake Taste
A light beverage that's smooth and unassuming; sake is less harsh on the palate than spirits and doesn't have the strong hoppy, malty punch that beer has. Sake is an alcoholic beverage that's made from fermented rice. Passionately consumed by the Japanese for more than 2500 years, it's known as "rice wine" and has similarities to spirits, beer and wine. If you're thinking about trying this hootch for the first time you're probably wondering what does sake taste like? It might be difficult to tell the difference in sweetness between two sakes with +3 and +4 SMV value, but you'll taste marked differences between a -5 and a +7. Presence of acidity in the sake may make it taste less sweet despite residual sugars being present. Sake Samurai and Urban Sake blogger Tim Sullivan encourages sake tasters to try each sake at a few different temperatures. "The truth is that sake is one of the most flexible alcoholic beverages when it comes to serving temperature," says Sullivan.
The alcohol content of sake varies from 8% to 20%, with the average of 15% to 16%, and is just a bit higher than that of wine, which ranges between 12% and 15%. Although sake and wine have many things in common, they are different based on the following things: Because of the diversity of flavors, the taste of sake varies from person to person. But in general, you can imagine sake flavor by learning the basics of sake making below: Sake is suitable to drink with almost any kind of food. This results in a full-bodied taste rather than a simple, sweet flavor. Sake is rich in amino acids, containing over five times more than wine and beer. Amino acids and peptides produce the umami flavor found in sake. The acidity of sake is about 1/5th of wine.
The main acidic component of sake is succinic acid, followed by lactic acid and malic acid. Sake contains a sugar content similar to semi-sweet wine. If you're just talking about a few days, then unless you've got an amazing palate, I'd say that you probably won't notice any difference, or that any difference you notice will be slight. Fresh sake (unfiltered, unpasteurised) will go "off" quicker than filtered, pasteurised sake. Higher alcohol sake will keep longer. But there's no real need to overthink this: sake is cheap. Buy small bottles, drink as much as you want, and put the rest aside. Junmaishu is similar in concept to beer made according to German beer regulations, which allow nothing but malted barley, hops and water to be used. Sake that does not have the word junmaishu on the label will usually have brewer's alcohol added (not necessarily a bad thing, mind you, if done sparingly), as well as (in lower grade stuff) sugars, artificial flavorings, acid-based additives, and a whole host of other cost-saving, hangover-promoting nastiest.
It has a smell like potato and mushroom. Although sake and wine are similar in terms of aroma, some are unique. Below is the broad classification of sake's aroma. The 6 elements - impacts, aroma, body, bitterness, acidity, sweetness are often noted by sake experts. They share common things like that of wine, excluding tannins. To make grape wine, the process is simply converting grapes to alcohol by single fermentation. But when it comes to making sake, the process requires more techniques. poultry or pork with dark sauce). Cheese is also a good partner for Junmai Ginjo. Taste profile: aromatic & full bodied. Daiginjo: Daiginjo. To reach this top quality, the rice loses its weight by more than half and is fermented at extremely low temperature (around 5-9 ° C).
Often the rice polishing grade is chosen to be 35 percent of the original weight or even lower. The Toji master and his staff often spend sleepless nights during production of Daiginjo and Junmai Daiginjo and lose body weight, like rice. If it gains a brownish tint, it means the sake is approaching oxidation. When you are being served the sake, raise the cup and hold it with both hands. Wrap one hand around the sides and support the bottom with the other one. The person next to you will pour the sake from a tokkuri. Some sakes are better when they are drunk hiya style, and some are better atsukan style. Japanese tasters often assess a particular sake in terms of its go-mi, or five flavours. These are karami (dryness), nigami, (bitterness), shibumi (astringency or tartness), amami (sweetness) and sanmi (acidity).
This system is derived from an ancient Chinese philosophy whereby consuming all five flavours ensures development of the five senses and five types of internal energy. Though there will be countless other flavours to be encountered with a certain drink, as a starting point this approach provides a manageable number of components to identify. The addition of brewers alcohol up to 10 percent of the total rice weight is allowed. This makes the Honjozo lighter in taste and drier than a Junmai. The rice polishing grade is less than 70 percent. A high quality Honjozo made from under 60 percent polished rice can be called Tokubetsu Honjozo. Its fine fragrance easily vanishes when heated.
Honjozo is a great companion to sashimi and sushi as well as light fare. That alone distinguishes if from junmai ginjo. Ginjo means sake brewed with rice milled so that no more than 60% of the grain remains. Confused? For centuries, adding distilled pure alcohol to sake just as it completes its fermentation has been a part of the brewers' art. Often, it is used to "cut" the sake and get more yield out of a single batch. However, when a sake is labeled "honjozo," it means that the amount of sake is very limited, like to 120 liters per metric ton of rice used.
Sake for Beginners
A special yeast and fermentation process is also used. Honjozo sakes are generally a good choice sake for beginners. This type of sake is light-bodied and equally refreshing warm or cold. Like junmai, honjozo sake must use rice polished to at least 70% of its original grain size. The difference is that honjozo contains a small amount of brewer's alcohol to round out the flavor and fragrance. While the category represents a range of sake flavor profiles, junmai sake is, in general, full-bodied and savory. Technically, sake is the Japanese term for all alcoholic beverages.
It includes everything from beer & wine to local brews like shochu and what English speakers lovingly (and mistakenly) call sake. Ready to learn everything you ever needed to know about sake? Let this complete introduction to sake for beginners light the way! This traditional Japanese brew has become as synonymous with Japan as beer is to Germany. In Japan, it's not just a drink; it's a source of national pride. Lastly, the makers can pour extra water in the bottle to modify alcohol content and can also add extra fragrance or sugar to make it more delicious. Depending on how the three main components of sake (rice, water, and koji) are processed and combined, brewers can produce beautiful varieties of sake from cloudy nigori sake to aromatically dry sake to sweet sparkling sake! The quality of rice, koji and water are therefore very important to make delicious sake. Junmai is Japanese for "pure rice" and is an important term as it separates pure rice sake from the non-pure version, also known as honjozo (more on that later).
The junmai rice is polished to 70%, and brewed using only water, yeast and koji. It is said to have a rich full body with an intense, slightly acidic flavour. There are so many types of sake and most have an alcohol content of 15%-16% on average. More steamed rice, koji, and water are added into the main tank, called a shikomi, for 18 to 32 days, after which it is pressed, filtered and blended. Most sakes are also pasteurised and left to age for at least six months, rounding out the flavour, before being shipped out. Premium sake is usually made with grains that have been polished to about 50%-70%. This means 30%-50% has been polished off. The more traditional options of serving sets make great gifts and conversation pieces while glass carafes may blend in a little better with other types of barware. Another option for bottling is the YEBODA Clear Glass Bottles with Stopper. This set of 4 bottles is better for small batches though each holds about 32 ounces.
The caps for these have a super strong seal on them using swing caps with stainless steel and silicone gaskets come off easily and seal very tightly. In the label, it not only shows you how to store the bottle properly, but it also explains to you the perfect temperature to consume sake and the tasting characteristics of that sake. Which means, you can get a general idea of how that bottle of sake is going to taste by reading the label. Therefore, if your sake says junmai-daiginjo, it means your sake is made only with rice that is polished to 70%. So do serve with delicious snacks of your preference! Traditionally, you can't pour sake into your own glass, so make sure to check other people's glass to see if the glass is empty or not. If you're confused how to prepare your sake, check the label on the back of the bottle to find out what temperature is the best to consume.
If it's better to be served hot, make sure to prepare thick or pottery/wooden cups so that it is easier to hold the glass. To get some perspective on rice polishing, keep in mind that to get from brown rice to white rice, you need to polish rice to about 90 percent (i.e., polishing off 10 percent). One of the first steps in sake making is the polishing of the rice. Prior to the actual sake-making process, the rice kernel has to be "polished" — or milled — to remove the outer layer of each grain, exposing its starchy core. The flavor is brisk, slightly malty, with a trace of smoke and a dry, lingering finish. Easygoing and pleasant, but not without an edge. Super food-friendly. Ginjo: Approachable, for your palate and your pocketbook. This sake is soft, lush and juicy-a melon fest, with dominant notes of honeydew and ripe watermelon with a slightly nutty finish.
Easy to pair with food, fine to drink on its own. Junmai Nigori: The notes from the producer say something like "bridges the gap between East and West" but I might beg to differ on that: based on my small focus group of sharers, at least, Nigori sake is a bit polarizing. Junmai sake is all about the flavour of the rice, and will have quite a bit of acidity and umami present. Until relatively recently, junmai sake had to be made from rice polished to at least seventy percent of its original size, like honjozo. However, because sake production methods have improved so much, the law was abolished. To be classified as junmai, however, a sake must have no alcohol added; it must be made with nothing more that rice, water, koji and yeast. This is an excellent choice for regular family meals or a small friendly get together. For a more traditional set, the Kotobuki"Akinai" Japanese Kanji Calligraphy Sake Set has a 16 ounce ceramic bottle and four ceramic cups all in black. The Kanji characters written on the sides of the bottle are for spring, summer, and winter. This can also be used to serve hot or cold sake, but requires a warming bath to heat it up as it does not have the inner container design of the ZENS.
