Sake

Also known as nihonshu, this fermented drink is the fruit of centuries-old expertise. Contrary to popular belief, it is not a distilled spirit but a beverage obtained through a simultaneous double fermentation. The process relies on four noble ingredients: a specific rice variety (sakamai), water of absolute purity, selected yeasts, and kôji kin (aspergillus oryzae, a fungus that converts starch into sugar). Sake typically has an alcohol content of between 10% and 20%. Historically linked to Shinto rituals, the drink evolved from a primitive method towards technical excellence in the 11th century. Today, each master brewer (Toji) imparts a unique signature, making every bottle a terroir in its own right.

The classification of products depends primarily on the seimaibuai, that is to say the polishing rate of the rice grain. The more the rice is polished (removal of peripheral fats and proteins), the purer the core of the grain, thus offering exceptional finesse.

Appellation	Polishing Rate	Aromatic Profile
Junmai	Free (often 70%)	Rich, cereal-forward, lactic notes and fine acidity.
Junmai Ginjô	≤ 60%	Floral, fruity (banana, melon), elegant.
Junmai Daiginjô	≤ 50%	The pinnacle of refinement, silky and complex.

All sakes with the junmai prefix are sakes with no added distilled alcohol. When distilled alcohol is added, the sake is called honjozo (the cellar master or toji adds a small quantity of distilled alcohol before filtration in order to bring out specific aromas).

Beyond the classic appellations, the filtration and fermentation method defines styles of distinctly artisanal character:

• Nigori: A coarsely filtered product, retaining rice particles. Its texture is smooth and its appearance milky.
• Kimoto: An ancestral method in which lactic acid develops naturally. The result is powerful, rustic and very deep.
• Bodaimoto: A traditional method from Buddhist temples over 600 years ago, in which lactic acid develops naturally and which uses Soyashimizu water, characterised by its acidity, as a natural antibacterial agent. The result is powerful, bittersweet, rustic and very deep.
• Nama: sake that has undergone only a single pasteurisation.
• Genshu: sake with no water added after filtration
• Muroko: sake not filtered using charcoal filters
• Koshu: sake aged for at least 3 years in a tank before bottling
• Sparkling sake: Obtained through natural fermentation in the bottle or the addition of gas, it offers a festive and light alternative, ideal as an aperitif.

The great strength of Japanese sake lies in its ability to bring out the umami of food. It contains less iron and acidity than wine, which avoids any conflict with raw seafood.

For a complete experience, adapt the serving temperature: rich styles (Junmai) are sometimes enjoyed warm (up to 55°C), while the volatile aromas of Daiginjo flourish when served chilled (10–12°C). Don't forget the importance of tableware: discover our Japanese tableware to serve your spirits in choko or suitable stemmed glasses. Finally, for your culinary preparations, consider using an artisanal mirin.

The alcohol content generally ranges between 10° and 20°. It is therefore a drink closer to wine than to distilled spirits.

Once opened, the bottle should be kept in the refrigerator. To preserve the aromas, we recommend consuming it within 7 to 10 days. However, using a vacuum-seal device to remove air from the bottle allows it to be kept fresh for 3 to 4 weeks after opening.

Yes, cooking sake is often richer in amino acids to better tenderise meat and neutralise strong odours, whereas drinking sake prioritises aromatic balance. Cooking sake generally contains salt. For more flavour, unsalted sake is preferable.

At Nishikidôri, prices range from £10 for discovery formats to over £400 for rare vintages or exceptional cuvées.

It is an extraordinary pairing. The lactic notes of Junmai sake marry perfectly with aged cheeses such as Comté or Parmesan.