Skip to main content

The Manual may earn a commission when you buy through links on our site.

What is sake? We break down everything you need to know

You know of sake and have probably even enjoyed it. But do you know what sake is?

Pouring sake
Yoshiyoshi Hirokawa/Getty Images / Getty

By now, you’ve surely heard of sake. It’s that moderately boozy drink you get at sushi restaurants, sometimes in a two-for-one special during happy hour. Sometimes it’s served hot, and sometimes it’s served cold, and you really like the little cups you drink it out of because they are absolutely charming.

Are we tracking correctly so far? Figured. So, you like sake, but do you actually know what it is?

ozi dumplings sake pairing veggie
Max Schwartz/The Manual

What is Sake?

The national beverage of Japan, sake (pronounced “sah-KAY,” but usually called something more like “sockey” by Americans), is a fermented rice beverage — typically referred to as a rice wine — that has been enjoyed since at least the 8th century CE, though some historians believe it was consumed hundreds of years earlier. It is brewed using highly polished sake mai rice, water, a mold called Aspergillus oryzae (also used in the fermentation of soy sauce), and yeast. Fine sakes are aged for a year or more, and most variations have an alcohol-by-volume content of between 15% and 20% alcohol. (Strong undiluted sake, called Genshu, might have an ABV of 20% plus.)

As for the hot/cold conundrum, the simple rule of thumb is that higher-quality sakes should be served slightly chilled, while cheaper sakes should be warmed up. Cooler temperatures (45 degrees or so) allow the full flavor profile of the sake to emerge. A cheaper sake with a rougher flavor profile (think sweeter and fruitier) benefits from warmth because some of the off-notes are less easily discerned.

Unlike with wines, however, sake temperature is by and large a matter of personal preference. As long as you don’t chill it below 40 degrees or heat it above 105 or so, you’re not doing it wrong.

There are myriad types of sake out there, but the majority are divided into two categories. There is Ordinary Sake, which constitutes the bulk of the beverage, and Special Designation Sake, of which there are eight different varieties. The different designations reference the amount of polishing the rice has gone through, in addition to a few other elements.

Female hand pouring sake

How do you drink Sake?

That’s really up to the individual, but like a good craft beer or wine, sake should be sipped. While it’s become somewhat common to take shots of the stuff or going the Sake Bomb route (a shot of sake dropped into a beer and chugged), these are largely Americanizations or party tricks.

Traditionally, sake is enjoyed on its own or with a meal in smaller cups. If you don’t have a small ceramic or cedar cup, go with a good wine glass or snifter. Really, you just need something you can get your nose into so you can enjoy the complexity at hand.

And now that you know the 4-1-1 about the stuff, here are eight sakes you should try.

Heaven Sake Junmai.
Heaven Sake

Heaven Sake Junmai Daiginjo

Created by a French winemaker who teamed up with a traditional Japanese sake brewer, this superlative sake has notes of pears, berries, and wine grapes. Only problem? It costs more than $100 a bottle.

Sequoia Sake Genshu.
Sequoia Sake

Sequoia Sake Genshu

With a bold flavor of dried fruit and spice, this sake, brewed in San Francisco, goes well with spicy foods and meats.

Hakkaisan Sake.

Hakkaisan Junmai Ginjo

Hakkaisan is made from the Niigata Prefecture, a place celebrated for its water. It’s a clean, crisp sake that makes a good starting point for the novice drinker.

Ninki Ichi Sake.
Ninki Ichi

Ninki Ichi Sparkling Sake

This bottle-fermented sake has a light natural carbonation with mild effervescence similar to the mouthfeel of a prosecco or Cava wine.

Tengumai Sake.

Tengumai Yamahai Junmai

Aged for approximately a year and a half, this sake has a bold flavor profile more akin to a mild liquor than a wine.

Narutotai Sake.

Narutotai Ginjo Nama

Unpasteurized and undiluted, this canned sake has bright, fruity notes that make it a great candidate for serving warm. (It’s not low quality, it just tastes great that way.)

Nanbu Sake.

Nanbu Bijin Shinpaku

This white wine-like sake goes down smooth and easy and is good to enjoy by the glass instead of in a small cup. Just keep it to one or two glasses.

Kamoizumi Nigori Ginjo Nama

Kamoizumi Nigori Gingo

This dry sake makes a good palate cleanser served between dishes or as an aperitif before a meal.

That’s just the beginning when it comes to the flavorful fermented liquid born in Japan. Check out our favorite sake cocktails, along with major sake myths, of which there are more than you might think. Hungry? The beverage goes great with a lot of things, but sake and dumplings is a particularly great pairing.

Mark Stock
Mark Stock is a writer from Portland, Oregon. He fell into wine during the Recession and has been fixated on the stuff since…
Gin terminology guide: Everything you ever wanted to know
Learn about summer's perfect spirit

If you’re a fan of alcohol, you probably know some of the general terms associated with each spirit, but there’s a chance you don’t go beyond the basics. When it comes to gin, you might know that it’s a neutral spirit (like vodka) that’s distilled from grapes, wheat, barley, or another grain or natural ingredient.

This is when it deviates from vodka. While that spirit is created and filtered to have as neutral of a flavor as possible since it’s designed for mixing, gin foes the other direction. Gin is flavored with various herbs, botanicals, fruits, and other ingredients depending on the style and who is crafting it. And while the random herbs and botanicals can vary, all gin must be flavored with juniper berries. This is where it gets its piney aroma and flavor.
Basic gin terms

Read more
Pork shoulder vs pork butt: What’s the difference (and when should you use each)?
Pork shoulder vs pork butt
Pork shoulder cuts.

The anatomy of your protein is important stuff. Knowing the right cut or style can be the difference between a perfectly cooked roast or a mediocre meal that's a little on the chewy side. When it comes to pork, two of the most popular options are butt and shoulder, and it pays to know the basics about each.

We tend not to be as picky about the cuts of pork as we do, say, the cuts of beef but perhaps we should be. After all, the makeup of the meat varies quite a bit depending on where exactly it's sourced from. Couple that with the fact that we tend to use misleading titles for various cuts and things can get a little head-scratching.

Read more
What to know about Hanwoo, the Wagyu beef of Korea
Find out how this is different from Wagyu and if you can get your hands on it
Hanwoo beef

In South Korea, there’s a native breed of cattle that connoisseurs say rivals the best Japanese Wagyu beef. Known as Hanwoo, this beef is one of the most prized items in Korean cuisine and enjoyed either for celebratory dinners or given as luxurious gifts during Lunar New Year or Chuseok (Korean Thanksgiving).
What is Hanwoo beef?

Although often described as the Wagyu of Korea, the reality is that the Hanwoo breed predates all Japanese cattle. Cows first arrived in Japan from the Asian mainland over 2,000 years ago, with many of these first-generation cattle hailing from the Korean peninsula. Between 1868 and 1910, Korean genetics were also infused into cattle raised in the Japanese prefectures of Kumamoto and Kochi. In fact, Red Wagyu/Akasuhi cattle bear a strong physical resemblance to the Hanwoo breed.

Read more