Sake FAQs

What Do Customers Actually Want to Know?

There are a million websites and articles explaining "Junmai" or "Muroka Nama Genshu", but most people rarely even ask about that. After many years of selling Sake, volunteering, and hosting my own events, some questions become repetitive. Here are my Frequently Asked Questions, and their answers.

Is Sake distilled?

No! Most Sake is clear and higher in alcohol than other brews, but Sake is not distilled.

Traditional distilled alcohol does exist in Japan, and it is called Shochu (pronounced "show-chew"). Not to be confused with Korean Soju.

How much alcohol does Sake Have?

Most Sake falls between 14% and 16% ABV.

It can be lower or higher, but Japanese law requires what we call Sake to stay under 22%. (In Japanese "Sake" refers to all alcohol. What we call Sake has a few names, including Nihonshu and Seishu, pronounced "knee hone shoe" and "say shoe", respectively.)

Is Sake really "rice wine"?

No. Sake is a brewed alcohol, produced from water, rice, koji, and yeast.

Some similarities to wine exist, including having fortified, aged, sparkling, dessert, cooking, and even barrel-aged versions, but these are much less common.

You can enjoy the more elegant, fragrant Sake in a wine glass. It pairs incredibly well with cheese (better than wine, even). There are sweet and dry versions. It can also be enjoyed before, after, or during a meal.

Is Sake Gluten-Free?

Yes. It is naturally gluten free. It is also naturally vegan, does not use sulfides, and can even be kosher certified. 

I like the unfiltered ones, what is that called?

Nigori (pronounced "knee-gorry") Sake are often mistranslated as "unfiltered".

Nigori actually means "cloudy". One of the basic Japanese rules of Sake (like keeping it under 22%) is that Sake must be filtered. So basically cloudy, Nigori are just "less filtered". 

What's the best Sake?

Typically the most expensive and time-consuming style of Sake to make are called Junmai Daiginjo (pronounced "June My Dye Green Joe" minus the "r" in green).

But that does not make them "the best"! Other special brewing techniques, collection methods, and more can make a Sake more expensive to produce. "The best" Sake can be a well-made example of whatever style you prefer, or pairs with the occasion. No one style of Sake goes with everything, but everything has a Sake out there that can enhance it. 

Can I still drink this Sake?

Open it. Try it. Decide for yourself. Most Sake, like an IPA, are intended to be enjoyed as fresh as possible. This is to enjoy the flavor the brewery intended for your experience. If you keep it refrigerated or in a cool, dark place, you may be able to enjoy the flavor years and years after it was first sold, but waiting can risk degrading the quality. 

Does this Help?

The most complete answer isn't necessarily the best. Sometimes answering basic questions only leads to more questions! Do you want to serve unique and complex Sake that inspires deep, involved conversation? Do you want clean, smooth Sake that adds joy to the atmosphere? SAKE SECRET can help you serve Sake by figuring out what role Sake will serve for you. 

Do you have a Sake FAQ at work you wish you could answer? Have a question you can answer but think that I missed? Get involved! Keep the conversation going in the comments!

Kanpai!