Delicious both hot and cold, sake is a most versatile drink that not only goes with Japanese cuisine but also a fine accompaniment to many Western dishes. Here’s all you need to know to begin your sake education.
|Flavors and Aromas||Quality Level|
|Rice, koji, water||50%||Generally aromatic, fruity and light||Super premium|
|Rice, koji, water and a bit of distilled alcohol||50%||Generally aromatic, fruity and light||Super premium|
|Rice, koji, water||60%||Often aromatic, fruity and somewhat light||Super premium|
|Rice, koji, water and a bit of distilled alcohol||60%||Often aromatic, fruity and somewhat light||Super premium|
|Rice, koji, water||Generally
|Slighty rich and full||Premium|
|Rice, koji, water||None(*)||Often rich and full||Premium|
|Rice, koji, water and a bit of distilled alcohol||Generally 60%||Clean, often aromatic, flavorful||Premium|
|Rice, koji, water and a bit of distilled alcohol||70%||Clean, light and often dry||Premium|
|Rice, koji, water and distilled alcohol||None||Fuller and character-laden||Regular|
For a sake to be called “Saijo Sake,” as defined under the Saijo Sake Locality Designation Control System, it must be of junmai or ginjo grade, and the following criteria must be met.