About Sake

Sake (清酒)

is a Japanese rice wine made by fermenting rice that has been polished to remove the bran.
sake is produced by a brewing process more like that of beer, where the starch is converted into sugars before being converted to alcohol.
Sake is comprised of approx. 80% water. Thus, water quality greatly affects sake quality.

Sake – Rice

The rice used for brewing sake is called saka mai (sake rice), or officially shuzō kōtekimai (sake- brewing suitable rice).
The grain is larger, stronger, and contains less protein and lipid than the ordinary rice eaten by the Japanese.
The rice has a starch component called shinpaku in the center of the grains. Since sake made from rice containing only starch has a more commonly desired taste, the rice is polished to remove the bran.
If a grain is small or weak, it will break in the process of polishing.
Sake rice is used only for making sake, because it is unpalatable for eating.

Sake Making Process

What is rice polishing ratio?

Category of sake

Aromatic Sake (薫酒)

Kun-shu has typically includes fruity flavor and aroma which is mainly consisting of sweet taste and acidity like some fruits such as apples, bananas.
Ginjo-shu, Daiginjo-shu, Junmai Ginjo-shu and Junmai Daiginjo-shu are mainly included in this category.

Refreshing Sake (爽酒)

So-shu has lightest aroma and flavor and is fit for various dishes well.

Rich Sake (醇酒)

Jun-shu has rich and complicated flavor including umami(*), sweetness, acidity, bitter taste and so on.
Junmai-shu and Tokubetu Junmai-shu are mainly included in this category.

Aged Sake (熟酒)

Juku-shu has very deep and rich aged aroma and flavor including umami, deep sweetness like dried fruit, creamy texture etc.

Sake Label

Sake Level

Daiginjo / Junmai Daiginjo 大吟釀 / 純米大吟釀
Daiginjo stands for best level of sake, which super low polishing ration of rice brings out gorgeous aroma. Enjoy Daiginjo alone is a perfect idea, it’s full of fruity aroma.

Pairing with :
- Beef Tataki, Dried Fish, Goose Liver, Cheese & Chocolate
Ginjo/Junmai Ginjo 吟釀 / 純米吟釀
Ginjo is the second best level of sake, using polishing ration 60% of rice when making sake, presenting quality aroma of the sake. The flavor of ginjo will refresh after taste of seafood, carrying out cleaner tasted of seafood.

Pairing with :
- lightly seasoned seafood
  – sashimi, nigari, fresh oyster & steamed fish
Junmai 纯米酒
Junmai means only rice and water are used when making sake, normally carrying strong rice flavor & Body, The rice flavor will enhance taste of food.

Pairing with :
- seasoned seafood & white meat, like Gilled Oyster, Maki rolls, Roasted Cod Fish and Yakitori.
Honjozo 本釀造
Honjozo stands for basic level sake, having alcoholic character & dry after taste. Perfect pairing with oily / heavy food. The dry after taste will relieve greasy and bring out better flavor.

Pairing with :
- Ribs, Lamb Curry, Duck Breast, Salmon Head
Futsu-shu
is a low-grade sake often referred to as “normal sake,” or “table sake.” “Futsu” generally refers to any non-premium brew, while “shu” simply means sake.
Namazake
Refers to alcohol that has not been pasteurized. Must be refrigerated to preserve the flavor and aroma. All types of sake may be Namazake.
Shochu 焼酎
Shochu is an unique Japanese spirit, made by natural ingredients – Barley, Potato, Taro(sweet potato), wheat / rice. On rock or with tonic water is the most popular way when drinking Shochu. Or you may also mix with Oolong Tea to become Oolong Hai.

Pairing with :
- Oily or heavy taste food like Beef, Sukiyaki, Tempura, Spicy

Storage and Consumption Tips

We recommend our Sake is best enjoyed cool or chilled. We do not recommend warming our sake, as this tends to mask or destroy various flavor characteristics of the beverage.
If you don’ plan on drinking your sake soon after it arrives, please keep it refrigerated or in a cool, dark room. Prolonged exposure to heat or direct light will spoil your sake.
It is generally best to consume your sake soon after you purchase it. Although sake is sometimes aged, often with wonderful results, the sake we sell is best consumed within a few months after purchase.
Once you open your bottle of sake, we suggest you enjoy the complete bottle within two or three hours, and if you have friends over that’s not too hard.
If you simply can’t finish it all, please store in your refrigerator and drink the remainder within the next two days. Premium sake, once opened, begins to oxidize, and this noticeably impacts the taste.

5 Benefits of Sake

Skin Whitening

Sake, Sake lees and koji have a variety of substances that inhibit, performance of melanin, the main culprit of sun sports, age spots and freckles.

Prevent Rough Skin

Sake has been used as a skin toner for countries in Japan. Sake contains plenty of saccharides & amino acids which are used as cosmetic materials.

Anti-Aging

Sake contains antioxidants called Ferulic acids – a powerful UV light, absorber, preventing skin ageing.

Moisturizing Your Skin

Sake has far more moisturizing elements that other alcohol beverages. Sake Bath has better moisturizing and heart-retention effects that normal bath.

Prevent Overweight

Calories in Sake are relatively low. Sake and Sake lees contain substances that inhibit absorption of starch and promote that of protein.

Sake (清酒)

Sake – Rice

Sake Making Process

What is rice polishing ratio?

Category of sake

Sake Label

Sake Level

Daiginjo / Junmai Daiginjo 大吟釀 / 純米大吟釀

Ginjo/Junmai Ginjo 吟釀 / 純米吟釀

Junmai 纯米酒

Honjozo 本釀造

Futsu-shu

Namazake

Shochu 焼酎

Storage and Consumption Tips

5 Benefits of Sake

Resources

MIKUNI FOOD DISTRIBUTION (M) SDN BHD (416097-T)

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