Discover the world of sake: tradition, technique and culture

Japanese sake is one of the world's oldest fermented beverages, yet outside of Japan it is still little known and often misunderstood.

Often compared to wine, sake is actually a unique beverage, produced from four essential ingredients: rice, water, koji, and yeast. Thanks to an extremely refined fermentation process, sake develops elegant aromas, great purity, and a natural richness of umami , making it extraordinarily versatile at the table.

At Kitsune Trading, we select and import high-quality sake directly from Japan, always ensuring refrigerated transport and proper storage to best preserve its freshness and aromatic characteristics.

This guide offers an essential overview for understanding the world of sake: from production to different types, all the way to food pairings.

What is sake?

Sake is a fermented alcoholic beverage made from:

• rice

• waterfall

• koji (a fungus used for fermentation)

• yeast

Unlike wine, which is made by fermenting the natural sugars in grapes, rice contains starch. Therefore, in sake production, the starch must first be converted into sugar using koji.

This process occurs simultaneously with alcoholic fermentation in a phenomenon called multiple parallel fermentation , unique in the world of fermented beverages.

It is precisely this process that gives sake its particular purity, complexity and harmony.

The fundamental role of rice whitening

One of the key elements in sake quality is the degree of whitening of the rice , which indicates how much of the outer layer of the grain has been removed.

The outermost parts of the rice contain proteins and lipids that can produce heavier aromas. Removing them through polishing allows access to the starchy core of the grain, resulting in more refined and aromatic sake.

Major categories include:

Junmai
Traditional sake made exclusively from rice, water, koji, and yeast.

Ginjo
Polished rice at least 60%, with more elegant and fruity aromas.

Daiginjo
At least 50% polished rice, with very delicate and complex aromatic profiles.

The more polished the rice, the more the sake tends to express finesse and aromatic purity.

The main types of sake

The world of sake is extremely diverse. Some sakes are fresh and aromatic, others more structured and rich in umami.

Among the most popular styles we find:

Junmai
Structured, rich and gastronomic, ideal paired with many dishes.

Junmai Ginjo
Elegant, fragrant and well balanced.

Junmai Daiginjo
Very refined, with delicate and complex aromas.

Nigori
Unfiltered sake, with a cloudy appearance and creamy texture.

Sparkling sake
Sparkling, fresh and light sake, perfect as an aperitif.

The serving temperature

One of the most fascinating aspects of sake is the possibility of tasting it at different temperatures.

Depending on the style, sake can be served:

• cool (8–12°C) for more aromatic sakes such as Ginjo and Daiginjo

• at room temperature to appreciate balance and structure

• warm (40–50°C) to enhance the umami richness of some Junmai

This versatility makes sake extremely interesting from a gastronomic point of view.

Sake and food pairing

One of the most striking characteristics of sake is its extraordinary ability to accompany food.

Thanks to the natural presence of umami and its low acidity , sake integrates harmoniously with many ingredients and is often more versatile than wine in food pairings.

Among the most successful combinations we find:

• sashimi and raw fish

• tempura and light fried foods

• grilled fish

• white meats

• vegetables (especially those with a bitter taste such as artichokes, radicchio, chicory, puntarelle and asparagus)

• fresh or creamy cheeses

More and more chefs in Europe are discovering how sake pairs beautifully with Mediterranean cuisine as well.

Discover sake in Switzerland

Kitsune Trading specializes in the import and distribution of premium Japanese sake in Switzerland.

Our selection represents diverse regions and production styles, combining tradition and innovation. All our sake is transported and stored under controlled conditions to ensure the highest quality.

We also organize:

• guided tastings

• events dedicated to sake

• introductory and training courses

with the aim of spreading the culture of sake and making known its extraordinary gastronomic versatility.

Discover our selection of sake

Explore our selection of carefully selected Japanese sake and begin your journey to discover one of Japan's most fascinating beverages.