Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
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01A Beginner's Guide to Sake
Pick up a bottle of sake and the label greets you with a wall of unfamiliar words: "seishu," "junmai," "nama," "genshu." They all look alike, yet each means something different. Try to memorize them all and you'll be worn out before your first sip.
Basics #Beginner #basics #classification #terms -
13Is Junmai Always Better? Does Fresh Namazake Keep? A Sake Myth-Busting FAQ
"Junmai is the best kind of sake." "Namazake is fresh, so it's fine at room temperature." Sake comes wrapped in received wisdom like this, and most of it is half right, half wrong. This FAQ untangles the most common misconceptions, one question at a time. For the full picture of the terminology, ...
Basics #Beginner #basics #classification #sweetness dryness #storage -
20Is Hot Sake Low Quality? A Sake Q&A for Visitors to Japan
Spend any time on English-language forums and you'll run into the same claims about sake. "Hot sake is for cheap sake." "Junmai is always the best." Each one is half right and half wrong, which is exactly what makes them so persistent. This Q&A untangles the misconceptions that circulate most wid...
Basics #Beginner #Overseas #basics #temperature #classification