The Four Major Types of Sake
Sake is a welcome addition to the Japanese diet and makes an appearance as regularly on special occasions as it does at regular weeknight dinners. Keep reading to learn more about the four basic kinds of sake so you know what to order the next time you visit a Japanese restaurant:
This form of pure sake is not enriched with starches or sugars. It has no more alcohol added after it is brewed. When junmai is created, it requires a full 30% of the rice kernel to be milked and polished away. The finished beverages has a full body and more acidity than other sakes, but not a lot of fragrance. It has an explosive, puckering taste and is most often served hot.
If you prefer a more fragrant, less assaulting flavor, you might like the taste of honjozo a little more than junmai. Although the tastes are similar, honjozo has a little more alcohol, which adds smoothness to the flavor. This kind of sake is usually served warm instead of hot.
The rice is polished more thoroughly in ginjo sake than the previous types, which means that it has a lighter flavor with more complicated tastes. Ginjo is combined with a special yeast, which means it is fermented at lower temperatures. It is very fragrant and is ideal when it is served chilled.
With even more polishing of the rice, daiginjo sake is significantly more fragrant than any other style. Most kinds of daiginjo sake are full-bodied and taste the best when they are served chilled.
Come to San Jose’s House of Genji today to get your sake fix. While you are here, you can try out some of our authentic teppan-yaki style cuisine or choose some sashimi or rolls from our sushi menu. Whether you want to find a new favorite dinner spot or scope out the perfect birthday location, we are here for you. To learn more about our menu options, visit us online or call (408) 453-8120.
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