FAQ

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

A1. The color of the near transparent bottled Sake, as well as its aroma, will gradually change over time. Here are some helpful hints that will allow Sake to retain its best flavor.

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?

A２. Rice, Koji, water (and depending on the variety, brewer's alcohol) are the major ingredients.

Q3. How are the different varieties of Sake classified?

A3. The Sake varieties are classified by the difference in ingredients and the rice-polishing ratio.

	ingredients	rice-polishing ratio
Daiginjo-shu	Rice, Koji, water and brewer's alcohol	50% or less
Ginjo-shu	Rice, Koji, water and (brewer's alcohol)	60％or less
Junmai Daiginjo-shu	Rice, Koji, and water	50% or less
Junmai Ginjo-shu	Rice, Koji, and water	60％or less
Junmai-shu	Rice, Koji, and water	-
Honjozo-shu	Rice, Koji, water and brewer's alcohol	70％or less

Q4. At what temperature should sake be enjoyed?

A4. Sake is a rare liquor that can be served either chilled, at room temperature or warmed. Sake will change in taste depending on the way it is served. The differences between chilled and warmed Sake can typically be experienced with the Sake variety, Ginjo-shu. Ginjo-shu has a very pleasant aroma when served cold.

　

Please refer to our homepage for serving temperatures and other Sake information.

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

A5. Served chilled, we recommend a ceramic cup or a small glass. Served warm or hot, we recommend a traditional Japanese style drinking cup called Sakazuki.

<Chilled sake> Eggshell ceramic or drinking classes are recommended when savoring chilled sake. The Sake will remain chilled longer when served in smaller cups.
１．For Ginjo-shu and Honjozo-shu, with a smooth texture, are best enjoyed served in a small drinking cup or glass, with thin walls. ２．For Daiginjo-shu and Ginjo-shu, a wider rimmed glass with a narrow base is recommended. The wide opening enhances the pleasant aromas of these varieties. （ Shown on the left.） For Junmaishu sake, a rounded drinking glass with a narrow opening will keep the aroma of the wine inside the cup, which will enhance the taste. （Shown on the right） ３．For Funaguchi-kikusui-ichiban-shibori Sake, a shorter glass similar to the one used for whiskey is suggested. This Sake has a strong flavor, and can be enjoyed on the rocks.
<Warm Sake> Generally speaking, the small cylindrical, vessel-shaped sakazuki is considered ideal for tasting Sake, as it imparts the drink's aroma, making it easier to sip
1. Fully fill a Sake bottle (Tokkuri) with Sake. 2. Heat water in a pan till lukewarm. Warm the Sake bottle inside the pan at low heat for 3-4 minutes till lukewarm, or body temperature. Ideally, heat for 5 minutes till steaming hot.
Temperatures Lukewarm (body temp:at95°F or 35℃）  Warm to the touch Strong aroma, Especially hot 122°F or50℃) Steamy and hot to the touch Sharp taste and aroma
Drinking cups and glasses will bring out different and varying aspects of Sake, as well as be a feast to the eye. The shape and material of the cup/glass will affect 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 is served, so enjoy.