Japanese sake: a short guide
From centuries-old temple breweries to a flight on Banbury Road.
What is sake?
Sake is brewed from rice, water, yeast and koji, a mould that turns rice starch into fermentable sugar. It's closer to beer in how it's made, since it's brewed rather than distilled. Its smooth, wine-like depth is why it's so good with food. At around 14 to 16%, it's also stronger than most wines.
How to read a label
Junmai means pure rice sake, with no added brewer's alcohol. It tends to be fuller and more savoury.
Ginjo means the rice is polished to 60% of its original size or less. It tends to be more fragrant and delicate.
Daiginjo is polished to 50% or less. It tends to be the most elegant and refined.
Nigori means "cloudy": coarsely filtered sake that is creamy and slightly sweet.
The number on a bottle like Dassai 45 shows how much rice remains after polishing, so 45 means 45% of the grain is left.
The sake at Bento
Ozeki Tokubetsu Junmai Yamadanishiki is our house sake, rich and rounded with a long umami finish. Excellent chilled or gently warmed, it's a good first sake.
Hakutsuru Junmai Ginjo is flowery and fragrant, with a silky texture.
Suigei Junmai Ginjo is dry and fresh, with mineral and bitter-orange notes.
Dassai 45 Junmai Daiginjo is elegant and polished, with soft fruit and gentle sweetness. It's our most refined bottle.
Ozeki Nigori is cloudy and creamy with a sweet, rich character. It's a good dessert sake.
Ozeki Hana Awaka Sparkling is light and lively with delicate sweetness.
Not sure where to start? Try the flight
Our BENTO Sake Flight pairs Ozeki Junmai, Suigei Ginjo and Dassai 45. It moves from savoury and rich to crisp and elegant, so you can taste how style changes from one to the next. Three 50ml pours for £22.