Sake

Core

Niigata / Japan (clean / dry style), Kyoto/Fushimi (soft water / delicate), Hiroshima (medium style), Akita (rich / full), Yamagata (aromatic ginjo)

ABV14-20%

Sub-styles

Junmai (pure rice / no added alcohol)Honjozo (small amount of distilled alcohol added)Ginjo (rice polished to 60%)Daiginjo (rice polished to 50% — the pinnacle)Nigori (cloudy/unfiltered)SparklingGenshu (undiluted)Nama (unpasteurized)

Tasting Notes

Rice, melon, pear, white flower, banana (in ginjo/daiginjo), umami, wet stone, mushroom, steamed rice, lactic (in nama/unpasteurized). Junmai: earthy, savory, rice-forward, umami-rich. Ginjo: aromatic, fruity, floral, delicate. Daiginjo: intensely aromatic, almost perfume-like, crystalline. The polishing ratio IS the flavor map: more polishing = more aromatic and delicate. Less polishing = more earthy and savory.

Brand Guide

Well

Gekkeikan, Ozeki ($10-14/720ml — reliable everyday sake)

Call

Hakutsuru Junmai, Sho Chiku Bai ($14-20)

Premium

Kubota Manju Daiginjo, Dassai 39 ($35-55)

Top Shelf

Juyondai, Dassai 23, Born Gold ($60-150+). Dassai is the gateway premium — the '23' designation means 77% of each grain is polished away. Gekkeikan is the reliable workhorse for warm sake and cooking

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The Story

Rice, water, koji mold, and patience. Japan's national drink is brewed, not distilled.