Sake Basics

A quick intro to sake

Not a beer

Not a wine

Not a spirit

Sake is Sake

Sake is a unique beverage unto itself. Many think sake is a wine, but it isn’t. Sake, or as referred to in Japan "Nihonshu", is an alcoholic beverage of Japanese origin that is crafted through a brewing process by fermenting polished rice.

Simple Ingredients

Sake is made using only four simple and clean ingredients: rice, water, koji, and yeast.

Sake Rice
Brewing Process
Brewing Process

Sake is made through a fermentation process similar to the one of beer using rice, water, koji and yeast as it's main ingredients.

Sake Origin

Sake literally means "Japanese liquor" and has been in Japanese tradition for a long time, but it can be produced anywhere in the world.

Fushimi Inari Taisha
Types of sake

Sake is classified by several factors that include the type of rice used, it's brewing process, filtration, and more.


Sake is made using 4 clean and simple ingredients: water, rice, koji, and yeast. It's brewing process is similar to the one of beer.
This means that the rice kernel has to be “polished” — or milled — to remove the outer layer of each and every single grain, so its starchy core is exposed.

SMV stands for Sake Meter Value and it measures the density of sake compared to water.

Just like every other alcoholic beverage out there, sake can get you drunk. It usually has between 13% and 17% alcohol volume or abv.
It's your decision to drink it any way you want, but in our opinion, sake is more enjoyable if you take small sips just as you would do with wine or beer.
In most cases, sake has between 13 - 17% abv. This makes it just a bit stronger than most wines and definitely less strong that your regular spirits like vodka or rum.