https://wesake.co/learn/ Everything you need to know about sake, from WESAKE. en-us Tue, 06 Oct 2026 12:00:00 GMT https://wesake.co/learn/does-sake-need-to-be-refrigerated/https://wesake.co/learn/does-sake-need-to-be-refrigerated/Tue, 06 Oct 2026 12:00:00 GMTOnce it's open, yes: recap sake and keep it in the fridge. Unopened pasteurized sake can sit somewhere cool and dark for a few months, though the fridge keeps aromatic styles fresher. Unpasteurized nama sake must stay refrigerated at all times, opened or not. https://wesake.co/learn/ginjo-vs-daiginjo/https://wesake.co/learn/ginjo-vs-daiginjo/Tue, 06 Oct 2026 12:00:00 GMTThe main difference is how much the rice is polished. Ginjo uses rice polished to 60% or less of its original size, Daiginjo to 50% or less. Both are brewed cold and slow, but Daiginjo is usually lighter, more delicate, and more aromatic, while Ginjo tends to have a little more body and flavor. https://wesake.co/learn/hanami-sake/https://wesake.co/learn/hanami-sake/Tue, 06 Oct 2026 12:00:00 GMTHanami means "flower viewing," the Japanese spring tradition of gathering under cherry blossoms with friends, food, and drinks. Sake is a classic part of the picnic, poured into small cups and sipped slowly while the petals fall. Wherever you celebrate, check local rules on drinking in public parks. https://wesake.co/learn/sake-serving-size/https://wesake.co/learn/sake-serving-size/Tue, 06 Oct 2026 12:00:00 GMTThe traditional serving of sake is one go, about 180 mL (6 fl oz), usually poured from a small flask into even smaller cups. In US terms, one standard drink of typical 15% sake is about 4 fl oz (118 mL). A 180 mL can of WESAKE at 12% ABV holds about 1.2 standard drinks. https://wesake.co/learn/sake-highball/https://wesake.co/learn/sake-highball/Tue, 06 Oct 2026 12:00:00 GMTTo make a sake highball, fill a tall glass with ice, pour in one 180 mL can of chilled sake, top with about 3 to 4 oz of cold sparkling water, and stir once. Add a twist of lemon or yuzu. It's crisp, bubbly, and made for slow sipping. https://wesake.co/learn/sake-martini/https://wesake.co/learn/sake-martini/Tue, 06 Oct 2026 12:00:00 GMTA sake martini, or saketini, swaps the vermouth in a classic martini for sake. Stir 1.5 oz (45 mL) gin or vodka with 1.5 oz (45 mL) chilled Junmai Ginjo over ice, strain into a chilled glass, and garnish with cucumber or a lemon twist. https://wesake.co/learn/sake-spritz/https://wesake.co/learn/sake-spritz/Tue, 06 Oct 2026 12:00:00 GMTA sake spritz is chilled sake topped with sparkling water and a twist of citrus, served over ice in a wine glass. Use about 3 oz (90 mL) of sake, which is half a WESAKE can, and 2 to 3 oz of soda. It's crisp, refreshing, and easy to sip slowly. https://wesake.co/learn/how-to-read-a-sake-label/https://wesake.co/learn/how-to-read-a-sake-label/Tue, 06 Oct 2026 12:00:00 GMTStart with the grade (like Junmai or Junmai Ginjo), then the polishing ratio, the rice variety, the alcohol content, and where it was brewed. If the label lists SMV and acidity, they hint at how dry or rich it tastes. A bottling date tells you how fresh it is. https://wesake.co/learn/how-to-store-sake/https://wesake.co/learn/how-to-store-sake/Tue, 06 Oct 2026 12:00:00 GMTStore sake somewhere cool and dark, ideally the fridge, and keep bottles upright. Unpasteurized nama sake must stay refrigerated. After opening, recap the bottle, keep it in the fridge, and enjoy it within a week or two. A can is a single pour, so enjoy it the day you open it. https://wesake.co/learn/sake-brewery-kura-toji/https://wesake.co/learn/sake-brewery-kura-toji/Tue, 06 Oct 2026 12:00:00 GMTA sake brewery is called a kura or sakagura. The brewing is led by the toji, the head brewer, who directs a small team through rice steaming, koji making, fermentation, and pressing. Many breweries still brew mainly in the cold months, though modern equipment lets some brew year round. https://wesake.co/learn/is-sake-gluten-free/https://wesake.co/learn/is-sake-gluten-free/Tue, 06 Oct 2026 12:00:00 GMTSake's core ingredients (rice, water, koji, and yeast) are naturally gluten free, so most traditional sake contains no gluten. Some products can differ, though, so check the label, and if you have celiac disease, ask your doctor. WESAKE Junmai Ginjo in the can is gluten free. https://wesake.co/learn/nada-kobe-sake/https://wesake.co/learn/nada-kobe-sake/Tue, 06 Oct 2026 12:00:00 GMTNada is a stretch of coast in Kobe and Nishinomiya, Hyogo, made up of five historic brewing districts called the Nada Gogo. Hard Miyamizu water, Yamada Nishiki rice from Hyogo, and cold winter winds off the Rokko mountains helped make it Japan's largest sake-producing region, known for firm, dry sake. https://wesake.co/learn/nama-genshu-koshu/https://wesake.co/learn/nama-genshu-koshu/Tue, 06 Oct 2026 12:00:00 GMTNama sake is sake that hasn't been pasteurized, so it tastes fresh and lively and must be kept cold. Genshu is undiluted sake, usually around 17 to 20% ABV, and koshu is sake that has been aged, often for years, until it turns amber and rich. https://wesake.co/learn/niigata-sake/https://wesake.co/learn/niigata-sake/Tue, 06 Oct 2026 12:00:00 GMTNiigata sake is known for a light, clean, dry style called tanrei karakuchi. Long snowy winters, clean snowmelt-fed water, and local rice like Gohyakumangoku all help brewers ferment slowly and cold, which gives crisp, smooth sake with a clean finish. https://wesake.co/learn/sake-and-cheese/https://wesake.co/learn/sake-and-cheese/Tue, 06 Oct 2026 12:00:00 GMTSake and cheese pair well because both are fermented foods full of umami, and sake has no tannins and gentle acidity. Match fresh, mild cheeses with a chilled, aromatic Junmai Ginjo, and aged, nutty cheeses with a fuller, drier sake. https://wesake.co/learn/sake-and-fried-chicken/https://wesake.co/learn/sake-and-fried-chicken/Tue, 06 Oct 2026 12:00:00 GMTSake and fried chicken are a great match. A chilled, dry, light sake like a Junmai Ginjo cuts through the richness of the crust and resets your palate between bites, while its gentle umami matches the savory seasoning. Go fruitier or slightly sweet for glazed or spicy chicken. https://wesake.co/learn/sake-and-pizza/https://wesake.co/learn/sake-and-pizza/Tue, 06 Oct 2026 12:00:00 GMTSake and pizza work because sake brings umami, a smooth texture, and a crisp finish without tannins or sharp acidity. A chilled, dry Junmai Ginjo refreshes your palate between bites of cheese and crust and sits comfortably next to tomato sauce. https://wesake.co/learn/sake-and-sushi/https://wesake.co/learn/sake-and-sushi/Tue, 06 Oct 2026 12:00:00 GMTSake and sushi work together because both are built on rice, and sake's gentle umami, soft acidity, and clean finish lift the fish without covering it. Pour a chilled Junmai Ginjo for most sushi, a lighter, more delicate sake for white fish and sashimi, and a fuller sake for fatty fish and eel. https://wesake.co/learn/sake-and-mexican-food/https://wesake.co/learn/sake-and-mexican-food/Tue, 06 Oct 2026 12:00:00 GMTSake is a great match for Mexican food. A chilled, dry, light sake like Junmai Ginjo works with tacos, ceviche, and anything with lime and cilantro, while its gentle umami flatters grilled meat and salsa. For rich mole or very spicy dishes, try a fuller or softer, slightly sweet sake. https://wesake.co/learn/sake-with-bbq-and-burgers/https://wesake.co/learn/sake-with-bbq-and-burgers/Tue, 06 Oct 2026 12:00:00 GMTYes, sake goes with barbecue. Its umami matches smoky, grilled meat, and it has no tannins to clash with sweet or tangy sauces. Pick a fuller, savory sake for brisket and ribs, a crisp, dry one for burgers and grilled chicken, and serve it cool or cold from a cooler. https://wesake.co/learn/sake-glossary/https://wesake.co/learn/sake-glossary/Tue, 06 Oct 2026 12:00:00 GMTMost sake labels use a small set of Japanese terms. Junmai means no added alcohol, Ginjo and Daiginjo mark highly polished rice, seimai buai is the polishing ratio, and nihonshu-do is the sake meter value. This glossary defines more than 40 of the most common sake terms. https://wesake.co/learn/sake-on-the-rocks/https://wesake.co/learn/sake-on-the-rocks/Tue, 06 Oct 2026 12:00:00 GMTSake on the rocks is chilled sake poured over ice in a rocks glass. It works best with fuller or stronger styles like genshu, and with any light sake on a hot day. Use large cubes, pour about 3 to 4 fl oz (90 to 120 mL), and sip slowly as the ice softens it. https://wesake.co/learn/sake-regions-of-japan/https://wesake.co/learn/sake-regions-of-japan/Tue, 06 Oct 2026 12:00:00 GMTSake is brewed across almost all of Japan, but a few regions stand out. Niigata is known for light, dry sake; Hyogo's Nada district and Kyoto's Fushimi are historic brewing centers; and Hiroshima, Akita, and Yamagata each have their own celebrated styles. https://wesake.co/learn/sake-rice/https://wesake.co/learn/sake-rice/Tue, 06 Oct 2026 12:00:00 GMTSake rice (sakamai) is rice bred for brewing, with large grains and a soft, starchy white core called shinpaku. Famous varieties include Yamada Nishiki, known for rich, elegant sake, and Gohyakumangoku, known for light, crisp sake. https://wesake.co/learn/sake-sangria/https://wesake.co/learn/sake-sangria/Tue, 06 Oct 2026 12:00:00 GMTSake sangria is chilled sake mixed in a pitcher with sliced fruit and a little juice, rested in the fridge, then topped with sparkling water just before serving. Use 720 mL of Junmai Ginjo (four 180 mL cans or one bottle) for a pitcher that serves about eight small glasses. https://wesake.co/learn/sake-seasons/https://wesake.co/learn/sake-seasons/Tue, 06 Oct 2026 12:00:00 GMTSake follows the brewing year. Fresh new sake (shinshu and shiboritate) arrives in winter, unpasteurized nama sake shows up in spring, lighter summer sake (natsuzake) appears in the warm months, and mellow hiyaoroshi is released in autumn after resting through the summer. https://wesake.co/learn/sake-serving-temperature/https://wesake.co/learn/sake-serving-temperature/Tue, 06 Oct 2026 12:00:00 GMTSake is served anywhere from about 5°C (41°F) to 55°C (131°F). Japanese names each step, from yukibie (snow cold) to tobikirikan (extra hot). Aromatic styles like Junmai Ginjo shine at 5 to 15°C (41 to 59°F); fuller Junmai and Honjozo are lovely at 40 to 50°C (104 to 122°F). https://wesake.co/learn/sake-vs-beer/https://wesake.co/learn/sake-vs-beer/Tue, 06 Oct 2026 12:00:00 GMTSake and beer are both brewed from grain, but sake is made from polished rice with koji, while beer is made from malted barley with hops. Sake converts starch to sugar and ferments at the same time, which lets it reach about 15 to 16% ABV, versus about 4 to 6% for most beer. Sake is usually still, with no hop bitterness. https://wesake.co/learn/sake-vs-mirin/https://wesake.co/learn/sake-vs-mirin/Tue, 06 Oct 2026 12:00:00 GMTSake is a brewed rice drink made for sipping, and it's also used in cooking. Mirin is a sweet rice seasoning used to add gloss and gentle sweetness to food. Cooking sake (ryorishu) is sake made for the kitchen, and it often has salt added, so it's meant for recipes rather than the glass. https://wesake.co/learn/sake-vs-soju/https://wesake.co/learn/sake-vs-soju/Tue, 06 Oct 2026 12:00:00 GMTSake is a Japanese drink brewed from rice, water, koji, and yeast, usually around 15 to 16% ABV. Soju is a Korean spirit: traditional soju is distilled and often 40% ABV or more, while the popular green-bottle soju is diluted to around 13 to 20% and often lightly sweetened. https://wesake.co/learn/sake-and-oysters/https://wesake.co/learn/sake-and-oysters/Tue, 06 Oct 2026 12:00:00 GMTSake and oysters work because sake has no tannins, gentle acidity, and a savory umami that matches the oyster's brine. A chilled, dry, crisp sake like a Junmai Ginjo keeps oysters tasting fresh and sweet, and it suits most shellfish just as well. https://wesake.co/learn/sake-and-spicy-food/https://wesake.co/learn/sake-and-spicy-food/Tue, 06 Oct 2026 12:00:00 GMTSake can work well with spicy food if you choose carefully. Alcohol can make chili heat feel stronger, so pick a well-chilled sake with a soft, round style or a touch of sweetness, such as a fruity Ginjo or a creamy nigori, and sip it slowly between bites with water on the table. https://wesake.co/learn/best-sake-glass/https://wesake.co/learn/best-sake-glass/Tue, 06 Oct 2026 12:00:00 GMTFor chilled, aromatic sake like Junmai Ginjo, a white wine glass is the best all-round choice because it gathers the aroma. Small ceramic cups (ochoko and guinomi) suit warm or savory sake and relaxed sipping. A wooden masu is traditional and fun. And a well-chilled can is a great glass of its own. https://wesake.co/learn/how-to-serve-canned-sake/https://wesake.co/learn/how-to-serve-canned-sake/Tue, 06 Oct 2026 12:00:00 GMTServe canned sake ice cold. Sip it straight from the can, pour it over ice in a rocks glass, top it with soda water for a highball, or split one 180 mL can between two small glasses to share with food. https://wesake.co/learn/what-does-kanpai-mean/https://wesake.co/learn/what-does-kanpai-mean/Tue, 06 Oct 2026 12:00:00 GMTKanpai (乾杯) is the Japanese word for "cheers." The characters literally mean "dry cup," but today it's simply a friendly toast: everyone raises a glass, says "kanpai," and then takes a sip at their own pace. https://wesake.co/learn/what-is-futsushu/https://wesake.co/learn/what-is-futsushu/Tue, 06 Oct 2026 12:00:00 GMTFutsushu, often called table sake, is any sake that sits outside Japan's eight specially designated premium grades. It makes up most of the sake brewed in Japan and is the everyday sake people pour at home and in local restaurants, often warm, with no minimum rice polishing rule. https://wesake.co/learn/what-is-honjozo/https://wesake.co/learn/what-is-honjozo/Tue, 06 Oct 2026 12:00:00 GMTHonjozo is a premium grade of sake made with rice polished to 70% or less of its original size and a small amount of distilled brewer's alcohol, capped at 10% of the weight of the polished rice. The alcohol is added near the end of fermentation to lighten the body and lift the aroma, so Honjozo is often light, dry, and easy to drink. https://wesake.co/learn/what-is-koji/https://wesake.co/learn/what-is-koji/Tue, 06 Oct 2026 12:00:00 GMTKoji is steamed rice that has been grown with a mold called Aspergillus oryzae. The mold makes enzymes that turn rice starch into sugar, which yeast then turns into alcohol. Without koji, there is no sake. https://wesake.co/learn/nigori-sake/https://wesake.co/learn/nigori-sake/Tue, 06 Oct 2026 12:00:00 GMTNigori sake is cloudy sake. It's pressed through a coarse mesh instead of a fine filter, so tiny particles of rice stay in the bottle and give it a milky look, a creamy texture, and usually a softer, sweeter taste. Serve it chilled and swirl it gently before pouring. https://wesake.co/learn/sake-water/https://wesake.co/learn/sake-water/Tue, 06 Oct 2026 12:00:00 GMTWater matters in sake because finished sake is about 80% water, and brewers use even more of it to wash, soak, and steam rice. The minerals in that water change how fast fermentation runs: harder water tends to give fuller, drier sake, while soft water tends to give lighter, smoother sake. https://wesake.co/learn/how-is-sake-made/https://wesake.co/learn/how-is-sake-made/Mon, 05 Oct 2026 12:00:00 GMTSake is made by polishing rice, washing, soaking, and steaming it, growing koji mold on part of it, and fermenting everything with yeast and water. Koji turns starch into sugar while yeast turns sugar into alcohol, at the same time. The sake is then pressed, usually filtered and pasteurized, rested, and bottled. https://wesake.co/learn/how-long-does-sake-last/https://wesake.co/learn/how-long-does-sake-last/Mon, 05 Oct 2026 12:00:00 GMTUnopened sake is at its best within about a year of bottling, stored somewhere cool and dark. Once opened, keep it in the fridge and enjoy it within about a week or two. A can is a single serve, so it's best enjoyed the day you open it. https://wesake.co/learn/sake-food-pairing/https://wesake.co/learn/sake-food-pairing/Mon, 05 Oct 2026 12:00:00 GMTSake pairs with far more than sushi. Its low acidity, gentle umami, and lack of tannins let it work with seafood, salty and fried food, spice, and cheese. Match light, aromatic sakes to delicate dishes and fuller, drier sakes to richer food. https://wesake.co/learn/sake-polishing-ratio/https://wesake.co/learn/sake-polishing-ratio/Mon, 05 Oct 2026 12:00:00 GMTThe polishing ratio, or seimaibuai, is the percentage of each rice grain left after milling. A 60% polishing ratio means 40% of the grain was polished away. Lower numbers usually mean a cleaner, lighter, more aromatic sake, and they set the grade: 70% for Honjozo, 60% for Ginjo, 50% for Daiginjo. https://wesake.co/learn/sake-vs-wine/https://wesake.co/learn/sake-vs-wine/Mon, 05 Oct 2026 12:00:00 GMTSake is brewed from rice, more like beer, while wine is fermented from grapes. Most sake is around 15 to 16% ABV and most table wine around 12 to 14%. Sake has less acidity, no tannins, and more umami, and it's made to be enjoyed fresh rather than aged. https://wesake.co/learn/hot-or-cold-sake/https://wesake.co/learn/hot-or-cold-sake/Mon, 05 Oct 2026 12:00:00 GMTBoth, depending on the sake. Light, aromatic styles like Junmai Ginjo are best chilled, around 5 to 15°C (41 to 59°F). Fuller, rice-forward styles like many Junmai and Honjozo can be lovely warm, around 40 to 50°C (104 to 122°F). Let the sake guide you, not a rule. https://wesake.co/learn/sake-guide/https://wesake.co/learn/sake-guide/Mon, 05 Oct 2026 12:00:00 GMTSake is a Japanese drink brewed from rice, water, koji, and yeast. The grade tells you how much the rice was polished and whether a little alcohol was added. Most premium sake is best chilled, sipped slowly, and enjoyed fresh, and it pairs with far more than sushi. https://wesake.co/learn/types-of-sake/https://wesake.co/learn/types-of-sake/Mon, 05 Oct 2026 12:00:00 GMTPremium sake grades come down to two questions: how much the rice was polished, and whether a little distilled alcohol was added. Junmai means no added alcohol. Ginjo means rice polished to 60% or less, Daiginjo to 50% or less, and Honjozo to 70% or less with a little alcohol added. https://wesake.co/learn/what-is-junmai-ginjo/https://wesake.co/learn/what-is-junmai-ginjo/Mon, 05 Oct 2026 12:00:00 GMTJunmai Ginjo is premium sake made only from rice, water, koji, and yeast, with no added alcohol, using rice polished to 60% or less of its original size. It's usually clean, smooth, and aromatic, and it's best served chilled. https://wesake.co/learn/what-is-sake/https://wesake.co/learn/what-is-sake/Mon, 05 Oct 2026 12:00:00 GMTSake is a Japanese alcoholic drink brewed from rice, water, koji, and yeast. It's made a bit like beer, enjoyed a lot like wine, and usually lands around 15% ABV. https://wesake.co/learn/what-is-junmai-sake/https://wesake.co/learn/what-is-junmai-sake/Wed, 10 Jun 2026 12:00:00 GMTJunmai sake is sake made only from rice, water, koji, and yeast, with no distilled alcohol added. The word means "pure rice." There's no minimum polishing ratio for plain Junmai, but the ratio must be shown on the label, and the category also includes Junmai Ginjo and Junmai Daiginjo. https://wesake.co/learn/what-is-sake-made-from/https://wesake.co/learn/what-is-sake-made-from/Sun, 28 Nov 2021 12:00:00 GMTSake is made from rice, water, koji (a mold grown on steamed rice), and yeast. Koji turns the rice starch into sugar while yeast turns that sugar into alcohol, all in the same tank. Some styles also add a small amount of distilled alcohol; Junmai sake does not. https://wesake.co/learn/sake-meter-value/https://wesake.co/learn/sake-meter-value/Sat, 22 Feb 2020 12:00:00 GMTThe sake meter value (SMV), or nihonshu-do, measures how dense a sake is compared to water. Plus numbers usually mean less sugar and a drier taste, minus numbers usually mean more sugar and a sweeter taste. It's a useful hint, but acidity, alcohol, and serving temperature also shape how dry a sake actually tastes. https://wesake.co/learn/is-sake-wine-beer-or-spirit/https://wesake.co/learn/is-sake-wine-beer-or-spirit/Wed, 23 Oct 2019 12:00:00 GMTSake is not a spirit, because it isn't distilled. It's brewed from rice like a beer, but its strength, flavor, and the way it's served are closer to wine. Most experts simply call it its own category: sake. https://wesake.co/learn/sake-etiquette/https://wesake.co/learn/sake-etiquette/Wed, 23 Oct 2019 12:00:00 GMTSake etiquette mostly comes down to one idea: pour for the people around you, and let them pour for you. Hold your cup up when someone pours, say kanpai before the first sip, and don't worry about pouring your own. It isn't bad luck, just a nice chance to share. https://wesake.co/learn/how-strong-is-sake/https://wesake.co/learn/how-strong-is-sake/Tue, 22 Oct 2019 12:00:00 GMTMost sake is around 15 to 16% ABV, a little stronger than most table wine and far below spirits like vodka or whisky. Undiluted sake (genshu) can reach about 18 to 20%. The WESAKE can is 12% ABV, and one 180 mL can holds about 1.2 US standard drinks. https://wesake.co/learn/how-to-drink-sake/https://wesake.co/learn/how-to-drink-sake/Tue, 22 Oct 2019 12:00:00 GMTSip sake slowly, the way you'd enjoy a glass of wine. Serve it at the temperature that suits the style (most premium sake is best chilled), pour it into a wine glass or small cup, and enjoy it with food. Sake is made to be savored and shared at an easy pace. https://wesake.co/learn/sake-acidity/https://wesake.co/learn/sake-acidity/Tue, 22 Oct 2019 12:00:00 GMTSake acidity, or san-do, measures the total acid in a sake, and most sake falls between about 1.0 and 2.0. Higher acidity makes sake taste crisper, drier, and more structured, while lower acidity makes it feel softer and smoother. Sake is generally much less acidic than wine.