What is sake?

What is sake? A simple beginner's guide

Sake is a Japanese alcoholic beverage made from fermented rice. It is often called “rice wine,” but this definition is not entirely accurate: sake is not wine, nor beer, nor a distillate.

It is a unique beverage, born from the encounter between rice, water, koji, and yeast. The result is a surprising world of aromas, textures, and flavors: it can be fresh and floral, soft and fruity, dry and mineral, or deep, umami, and enveloping.

The most interesting thing is that sake is extremely gastronomic. It pairs very naturally with food, not just Japanese. Fish, vegetables, fresh cheeses, white meats, tempura, shellfish, umami dishes, and even some Western recipes can find an elegant and surprising companion in sake.

Unlike wine, sake generally has low acidity (about 1/5 of wine) and a strong umami component. This makes it soft on the palate and very versatile in pairings. It does not overpower the food, but accompanies it, supports it, amplifies it, and often creates unexpected harmonies.

To get started, you don't need to know every technical detail. It's enough to know that each sake has a different character and can be chosen according to the occasion: an elegant aperitif, a Japanese dinner, a fish dish, a tasting among friends, or a special gift.

If you're just starting out, try: choosing a fresh, clean, and easy-to-drink sake, like a Junmai Ginjo or a sparkling sake, served chilled in a white wine glass.

Discover our selection of premium Japanese sake and let your taste guide you.

Return to the complete guide: How to enjoy sake at home