Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
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03How to Read a Sake Label: The Complete Guide
If you can decode the numbers on the back label, you can size up a sake before you ever pull the stopper. The ingredients line tells you whether it is a pure-rice brew. The polishing ratio tells you how far the rice was milled. Read the Sake Meter Value and acidity together, and you can even pred...
Classification #Beginner #label #classification #sweetness dryness -
04Beyond Sweet and Dry: How to Read Sake's Taste and Aroma
When choosing a sake, most people start with one question: is it sweet or dry? The yardstick behind that question is the Sake Meter Value (SMV), a rough numeric indicator of the sugar left in the finished sake. A negative number leans sweet; a positive number leans dry.
Taste & Aroma #Kunshu (fragrant) #Soshu (light & crisp) #Junshu (rich) #Jukushu (aged) #Beginner #taste #aroma #sweetness dryness -
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 -
32What Is Kijoshu? A Rich, Sweet Sake Brewed with Sake Instead of Water
If you're hunting for a sweet sake, or scouting a candidate for an after-dinner pour or a gift, meet kijoshu (貴醸酒, "noble brewed sake"). It's a rich, sweet sake made by replacing part of the brewing water with sake itself. Expect a syrupy texture and a sweetness that calls to mind umeshu (plum li...
Types #Intermediate #Gift #kijoshu #sweetness dryness