Debunking Sake Misconceptions

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Sake is gaining in sales and exports worldwide (and is losing sales in Japan), but with that popularity come a lot of misconceptions. These myths often stem from limited exposure, oversimplification, or cultural misunderstandings. Perhaps you’ve only had sake at a local sushi place, or perhaps you’ve only had it served one way, or perhaps you’ve been told an oversimplification about it. Today, we want to get into some common myths about sake and kill some of those misconceptions together.

Myth 1: Sake is “Rice Wine”

One of the most widely used misnomers for sake is “rice wine,” which leads many to assume it’s made like grape wine. If we’re getting pedantic, “wine” is only made from fruit, which works out really well because fruit has sugar, and yeast loves eating sugar and producing alcohol in return. Unlike wine, which ferments natural sugars in grapes, sake starts with rice, which has no natural sugars. It’s a simple, small, starchy, sugarless grain. But fret not for there is koji, a special kind of mold that transforms the rice starches into sugars so that yeast can ferment those sugars into alcohol. This dual fermentation process is quite unique to sake, and it puts sake in a distinct category of its own.

Myth 2: Sake is a Hot Beverage

If you’ve ever been to a sushi restaurant, the image of sake being served steaming hot is a classic stereotype, and some believe this is the only way to enjoy it. While warming can enhance certain styles that are drier and more robust, more aromatic and fruity sake are usually recommended to be served chilled. Chilling preserves their flavors, much like a white wine, whereas heating could throw the flavors out of balance and ramp up the perceived sweetness. The choice of temperature should match the sake’s profile and your personal preference, not just tradition.

Myth 3: Clarity is Quality

Quite a few folks assume that clear sake is superior while cloudy sake, known as nigorizake, is some form of lower quality product for which a brewery hasn’t taken the time to filter. Not so! Nigorizake is either intentionally unfiltered or is lightly filtered, leaving behind varying degrees of rice sediment that can give it a creamy, cloudy appearance and a richer texture and flavor. The quality depends on the brewing techniques, ingredients, and craftsmanship, not clarity. Whether you prefer the crispness of clear sake or the robustness of nigori, both can be exceptional, depending on the style and producer. We also recommend checking out “usunigori,” which is a thinner style of nigorizake with a texture and appearance similar to coconut water.

Myth 4: A Higher Polishing Ratio Always Means Better Quality

Another common belief is that the lower the rice polishing ratio, meaning the more the rice is polished to remove its outer layers and the less rice is left behind, the better the sake. This misconception is also fairly common in Japan. While it’s true that highly polished rice used in ginjo and daiginjo often results in aromatic, complex, delicious sake, less polished rice can produce wonderful results. The final product is about balance, technique, and the brewer’s vision. For instance, one of our all-time favorite brands, Kaze no Mori, often uses a polishing ratio between 65 and 80, meaning only 20-35% of the grain has been removed, and the final product is absolutely delicious. You can compare that to another big-name favorite, Dassai, whose ratios range from 23 to 45, significantly more polishing for a different kind of delicious.

Myth 5: Sake Doesn’t Age

Many assume sake has to be consumed fresh and new, but this overlooks an entire category of sake. While most sake is indeed best enjoyed young to preserve its vibrant flavors, aged sake, called jukuseishu or koshu depending on the age, can develop complex, nuanced profiles over time, much like aged wine or barrel-aged whiskey. Unlike wine, however, sake isn’t typically aged in the bottle; the aging happens before bottling under controlled conditions, similar to spirits like whiskey and cognac. These aged sake can offer deep, caramelized, nutty notes, and they’re usually enjoyed by sake enthusiasts and those who enjoy a more mature flavor profile.

Myth 6: Sake is Only for Japanese Cuisine

It’s easy to assume sake is exclusively paired with sushi or other Japanese dishes as, outside of Japan, you’d likely find it exclusively at Japanese restaurants, but this limits its versatility. Sake’s flavor profiles make it an excellent companion to a wide range of cuisines. It pairs beautifully with cheese, complements spicy dishes, and can even enhance desserts. Whether you’re enjoying Italian fare with a rich sake, Mexican with a sweeter sake, or French fare with a lighter, more aromatic sake, the right sake can elevate the meal just as well as wine or beer.

Myth 7: Sake is Only Consumed in Small Cups

The small ceramic cups known as ochoko are iconic, leading many to believe this is the “right” way to drink it. Some of you may be surprised to find out that many sake enthusiasts and sommeliers prefer wine glasses, which allow the drinker to better appreciate sake’s aroma and flavor profile. The right glassware can enhance your experience, much like it does with wine.

Myth 8: Sake Has One Flavor Profile

Finally, some consumers might assume all sake tastes the same, perhaps a generic “ricey” or slightly sharp, sweet flavor. In truth, sake is as diverse as wine or beer, with a spectrum of flavors, aromas, and textures. Factors like the type of rice, yeast used, polishing ratio, water source, and brewing method create everything from dry, clear, and crisp sake to sweet, fruity, cloudy sake to earthy and nutty sake. Exploring different styles will hopefully reveal a whole new realm to you!

All of these myths highlight a broader challenge: namely, that sake is often misunderstood outside Japan due to its unique cultural and technical roots. But as its global popularity grows, so does the opportunity to learn and appreciate its depth. So, whether you’re a novice or an enthusiast, we hope that experimenting with different styles, temperatures, vessels, and food pairings can transform your perception of our favorite drink.