Sake is probably the best-known of all Japanese beverages. It is an alcoholic brewed drink made from fermented rice and is sometimes referred to as rice wine worldwide.
Sake has a rich heritage dating back around six thousand years, when the Chinese first experimented with fermenting rice. It is believed that Japan began producing the earliest forms of sake, known as kuchikami, during the third century. Kuchikami was more of a grainy, milky, porridge-like substance. The first sake similar to what we know today was produced during the Nara Period, around seven hundred years ago. Since then, centuries of refinement have taken place to create this beverage, which has become an integral part of Japanese culture and heritage.
Today, there are two basic types of sake. Futsu-shu is the general-purpose sake, while premium sake with a special designation is known as tokutei meisho-shu. Futsu-shu makes up about ninety percent of all sake produced and is primarily used as a table wine.
The prized tokutei meisho-shu sake is made from finely polished rice kernels, using none of the grain’s outer layers. This results in a clearer colour and a more refined taste than standard sake, making it a favourite for special occasions. Sake plays a significant role in Japanese culture and is used in many traditional rituals. It is served during Shinto festivals, weddings, special ceremonies, and after sporting victories as a way to spread good fortune. One of the most famous sake-related ceremonies is kagami biraki, where large wooden casks of sake are opened with mallets during celebrations.
Sake packaging is often beautifully designed. Most sake is bottled similarly to wine, featuring decorative Japanese labels, while larger quantities are distributed in wooden barrels wrapped in painted coverings. When purchasing sake, it is best to buy a container that can be consumed in one sitting, as sake tends to oxidise and spoil once opened. Light and heat can also degrade its quality. The drink has a high ethanol content, which can become unstable and alter its delicate flavour.
Sake can be enjoyed chilled, warm, or hot, depending on personal preference. It is typically served warm during colder months, as it is said that warm sake is absorbed by the body faster. Traditionally, sake is drunk from shallow cups called choko, while special footed glasses known as sakazuki are used during ceremonies.
In recent years, many sake-based cocktails have emerged, including tamagozake, which combines heated sake, sugar, and a raw egg—believed to be a remedy for colds. Another popular drink is the sake bomb, where a shot glass of sake is dropped into a pint of beer, similar to the Jägerbomb trend that has gained popularity worldwide.
There are approximately 1,500 sake breweries in Japan, with new ones emerging across Asia and South America. Many breweries are now focusing on boutique production and craftsmanship, resulting in superior-quality sake that continues to gain recognition both in Japan and internationally.
