Greg Beck
Jan 26, 20213 min
Updated: Feb 23, 2021
There are a million websites and articles explaining "Junmai" or "Muroka Nama Genshu", but most people rarely even ask about that. After many years of selling Sake, volunteering, and hosting my own events, some questions become repetitive. Here are my Frequently Asked Questions, and their answers.
No! Most Sake is clear and higher in alcohol than other brews, but Sake is not distilled.
Traditional distilled alcohol does exist in Japan, and it is called Shochu (pronounced "show-chew"). Not to be confused with Korean Soju.
Most Sake falls between 14% and 16% ABV.
It can be lower or higher, but Japanese law requires what we call Sake to stay under 22%. (In Japanese "Sake" refers to all alcohol. What we call Sake has a few names, including Nihonshu and Seishu, pronounced "knee hone shoe" and "say shoe", respectively.)
Yes*. It is also vegan, does not contain sulfites, and frequently have kosher certification.
*Seishu (What we call "Premium Sake") is 100% gluten-free, always. Here is a great visual explanation. There may be Sake-based drinks out there with added ingredients that contain gluten. If you have a serious allergy, always check the ingredients label. American law requires the translated information.
Nigori (pronounced "knee Gregory", without the "Gre") Sake.
Nigori means "cloudy" but sometimes gets labeled "unfiltered". One of the basic Japanese rules of Sake (like keeping it under 22%) is that Sake must be filtered. So basically what they mean to call Nigori is "less filtered".
Typically the most expensive and time-consuming style of Sake to make are called Junmai Daiginjo (pronounced "June, my dye green Joe" minus the "r" in green).
But that does not make them "the best"! Other special brewing techniques. collection methods, as can make a Sake more expensive to produce. "The best" Sake can be a well-made example of whatever style you prefer, or pairs with the occasion. No one Sake goes with everything, but everything has some Sake out there that can enhance it.
Open it. Try it. Decide for yourself. Ideally, like an IPA, Sake should be enjoyed as fresh as possible. All premium Sake indicate the month and year they are packaged and are intended for consumption within 12 months of that date. If you keep it refrigerated or in a cool, dark place, you may be able to enjoy the flavor beyond that, but waiting will only risk degrading the quality, not enhancing it.
The most complete answer isn't necessarily the best. Sometimes answering basic questions only leads to more questions! Do you want to serve unique and complex Sake that inspires deep, involved conversation? Do you want clean, smooth Sake that adds joy to the atmosphere? SAKE SECRET can help you serve Sake by figuring out what role Sake will serve for you.
SAKESECRET.com will continue to grow as a resource and a space for inspiration. Check back frequently for new offerings, such as updates to this blog, or better yet:
Do you have a Sake FAQ at work you wish you could answer? Have a question you can answer but think that I missed? Get involved! Keep the conversation going in the comments!
Kanpai!