Japanese Sake – Find your one and only!

Sake is Japanese alcoholic beverage which is made only from rice, malt and water. It goes through the process of and fermentation and filtration. It matches well with Japanese food. Discovering about sake will add another fun to your Japanese dishes.

From thousands of sake, we are going to give you a list of sake that we recommend.


1. Hakkaisan from Nigata prefecture
Hakkaisan is very famous in Japan. Its taste is fruity that is what we recommend for the ones who try out sake for the first time.


2. Dassai from Yamaguchi prefecture
This sake is known well not only in Japan but also in the world. It is also known from a scene of an anime, Evangelion. The character, Satomi, drinks Dassai. If you are a anime fan, you should definitely check it out!


3. Kokuryu Shizuku from Fukui prefecture
Kokuryu is made from snowmelt water in Fukui and high quality rice. Kokuryu Shizuku is the face of Kokuryu series.


4. Juyon-dai from Yamagata
Juyon-dai was became on sale about 20 years ago and became very popular. Its taste is fruity and sweet. It is known as one of the best quality sake from Yamagata.


5. Kubota Manju from Nigata prefecture
Kubota Manju is known as the best of all Kubota series. It is very light as water that it is said that people who don’t like Japanese sake can even drink it. It goes well with white-fish sashimi, tofu and nabe.

Even though there are still thousands of kinds to try out, you can start from those five. As you discover more and more, we hope you will find your one and only.

If you are interested in Japanese Sake, Sake Brewery Tour would be recommended.


Sake is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is sometimes called “rice wine” but the brewing process is more akin to beer, converting starch to sugar for the fermentation process, by using Aspergillus oryzae.


Sake is sometimes referred to in English-speaking countries as rice wine. However, unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in grapes and other fruits, sake is produced by means of a brewing process more like that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch.

The brewing process for sake differs from the process for beer, in that for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two discrete steps. But when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer. Wine generally contains 9%–16% ABV, while most beer contains 3%–9%, and undiluted sake contains 18%–20% (although this is often lowered to about 15% by diluting with water prior to bottling).




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Source: Wikipedia

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