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.


How Long Does Sake Last After Opening?
Generally, an opened bottle of sake will remain at its best quality for about 1 to 2 weeks. However, some premium sakes with higher alcohol content and acidity might last a bit longer.
Junmai Ginjo Sake Masu Cup WESAKE
The word Junmai literally means "Pure Rice" so it refers to pure rice (non-additive) sake with rice that has been polished to at least 70%
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.
What is Polishing Ratio
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 Sake Meter Value

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