FAQ

FAQ

Q1. How should Japanese Sake (Rice Wine) be stored to avoid degradation?

A. Color and aroma of sake gradually change over time. Here are some helpful tips to keep sake fresh longer.

  • 1.. Keep in a cool, dark place.
  • 2.. Don't keep the bottle open for long periods.
  • 3.. To ensure best taste and quality, Sake should be consumed soon after its bottling date.

Q2. What is Sake made from?

A. Water, Rice, Koji and depending on the variety, brewer’s alcohol.

Q3. How are the different varieties of Sake classified?

A. The Sake varieties are classified by the difference in ingredients and the rice-polishing ratio.

  • 【Type】
    Junmai
    【Ingredients】
    Rice, Koji and water
    【Rice-Polishing Ratio】
    Since 1980 it no longer has a minimum polishing rate
  • 【Type】
    Junmai Ginjo
    【Ingredients】
    Rice, Koji and water
    【Rice-Polishing Ratio】
    60% or less
  • 【Type】
    Junmai Dai Ginjo
    【Ingredients】
    Rice, Koji and water
    【Rice-Polishing Ratio】
    50% or less
  • 【Type】
    Honjozo
    【Ingredients】
    Rice, Koji, water and brewer's alcohol
    【Rice-Polishing Ratio】
    70% or less
  • 【Type】
    Ginjo
    【Ingredients】
    Rice, Koji, water and brewer's alcohol
    【Rice-Polishing Ratio】
    60% or less
  • 【Type】
    Dai Ginjo
    【Ingredients】
    Rice, Koji, water and brewer's alcohol
    【Rice-Polishing Ratio】
    50% or less

Q4. At what temperature should Sake be enjoyed?

A. Sake is very unique that it can be served either chilled, at room temperature or warmed. Sake drastically changes its flavor depending on serving temperature. The best serving temperature is usually based on the type of Sake and how it was brewed.

Please refer this Link for serving temperatures and other Sake information.

Q5. What kind of glasses or cups should Sake be served in?

A. When served chilled, we recommend ceramic cups or small glasses. Regardless of serving temperature, please use smaller style cups for a more authentic Japanese style. When pairing with western dishes using a wine glass is also recommended for chilled Sake.

＜Chilled sake＞

Eggshell shaped ceramic or glass cups are recommended for chilled Sake. Sake will stay cold longer when served in smaller cups.

For Ginjo and Honjozo types with a smooth texture, small and thin cups or glass are suitable.

For Dai Ginjo and Ginjo, a glass with a wider rim and narrow base are recommended. The wide opening enchances the pleasant aroma of these types.
For Junmai, a round glass with a small opening is recommended to keep the aroma inside which will enhance its taste.

For Funaguchi, a shorter rock glass used for whiskey is recommended. Because of its full-bodied, concentrated flavor, this Sake can be enjoyed equally on the rocks.

＜Warm sake＞

Small cylindrical, vessel-shaped Sakazuki are considered ideal for warm Sake as it releases aroma and makes it easier to sip.

Fill a Sake bottle (Tokkuri) with Sake.

Bring water in a deep pan to 80℃ (176℉). Place Sake bottle (Tokkuri) inside the pan and warm it for 3-4 minutes till lukewarm, or 5 minutes till hot depending on preference. Refer to this Link for how to prepare warm Sake.

Temperatures
【 Lukewarm (body temp. 35℃ or 95℉) 】
  • ・Warm to the touch
  • ・Strong aroma
【 Especially hot (50℃ or 122℉) 】
  • ・Steamy and hot to the touch
  • ・Sharp taste and aroma

Drinking cups and glass will bring out different aspects of a Sake. The shape and material of the cup / glass will affect how the Sake hits the tongue and how the flavor of the Sake will spread inside the mouth and go down the throat. Having said that, Sake will still taste good no matter how it’s served, so enjoy!

Q6. What is the expiration date and how should I store Sake?

A. Sake is an extremely delicate alcoholic beverage. It is especially sensitive to heat and light, it is highly recommended to store it in a cool, dark place. If possible it should be kept refrigerated. The flavor of un-opened Sake will start to change after 12 months, and if stored correctly aging Sake can even improve the taste, especially types of Nama Sake like Funaguchi. If you do not like the flavor of an old bottle of Sake you can use it for cooking or dispose of it.
Once you have opened a bottle of Sake it is ideal to try to finish it as soon as possible but there will be little change in the taste over the first month so long as you keep it refrigerated.

Q7. How does “Funaguchi” change its flavor and color as time goes by?

A. Unlike the majority of Sake, Funaguchi is not pasteurized. This means the Koji enzymes are still alive. Because of this unique characteristic of unpasteurized “Nama” Sake offers an interesting depth of flavors as it ages. However, depending on the conditions that it is stored under it may develop a slightly sour flavor. Due to the especially delicate nature of unpasteurized Sake it is highly recommended to store all unpasteurized Sake, including Funaguchi in a cool dark place.

Q8. Even though it’s the same Sake, this Sake tastes different from the one I had before.

A. This happens quite often. Major causes are storage conditions, your body condition on the day, how you drink it, what you have eaten recently and so on.

[Condition of the sake]

Storing conditions affect the flavor of Sake. Also the main ingredient of Sake is rice. Although we attempt to create the exact same flavor each time, rice is a crop, and if it is an especially hot, or cold, dry or wet year the rice harvested will be different. Therefore as the main ingredient this will greatly affect the taste of the Sake.

[Your physical condition]

Your physical condition, psychological state and the environment (where you drink, who you are with etc) will also affect the taste of Sake. It is the same theory that water tastes so much better when you are very thirsty than when you are not.

[How you drink it]

What you are pairing with your Sake, the temperature you are serving it at (chilled, room temp. hot) will all affect the taste of the Sake. For instance, if you eat an orange after chocolate, it will taste sour as chocolate is so much sweeter. Also room temperature juice tastes so much sweeter than chilled juice.

Thus the taste of Sake may vary each time you drink it for a variety of reasons.

Q9. Many cans are dented.

A. When the case is dropped or receives an impact from outside, this impact can set off a chain reaction denting all the cans. Usually cans in the center of the case get dented most easily as they can receive impacts from all sides.

Q10. Caps won't open!

A. This is caused by twisting the cap in the wrong direction. Once the cap has been twisted in the wrong direction the cap’s thread won’t catch on the bottle opening thread and it will become un-openable.

Q11. The ring pull came off when I tried to open a can.

A. If you twist the ring pull so it’s not straight, and then try to pull it up the edge wont touch the pre-cut opening from the right angle. Then it may become hard to open, or the ring might come off. Please take care to pull the ring straight upward when opening the can.