Sake
Buy Rice Wine: Sake with Deep-Rooted Japanese Tradition
Sake is a traditional Japanese alcoholic beverage made from fermented rice. It is often referred to as rice wine, though in its production it more closely resembles rice beer than wine, and it plays an important role in Japanese culture. For more than two millennia, sake has been a staple of Japanese culture and is still produced today both in modern and traditional ways. Depending on the type, sake can offer a wide range of flavors and is often enjoyed on festive occasions. At Asia Foodstore you’ll find a wide variety of sake types: from cooking sake to classic Junmai, Ginjo, and Daiginjo varieties, to fruity liqueurs (umeshu) and Korean sake. Whether with noodles, salads, meat dishes, or snacks – Japanese rice wine is a true all-rounder and not only pairs well with sushi. Explore our selection of Japanese rice wine and enjoy diverse blends for every taste.
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Japanese Rice Wine in Many Varieties
Sake is available in many different varieties, which differ in ingredients, production, and polishing ratio:
- Junmai: “pure rice sake,” made only from rice, water, yeast, and koji with no added alcohol. This sake has a robust, hearty flavor and pairs well with noodles such as ramen with miso or shoyu broth.
- Honjozo: brewed with added alcohol, making it lighter and often smoother in aroma.
- Ginjo: made from polished rice with at least 60% of the grain remaining. This elegant, fruity sake is often served chilled and pairs ideally with soba noodles.
- Daiginjo: polished even more (maximum 50% remains). A very refined, aromatic premium sake that pairs especially well with udon noodles.
- Junmai Ginjo & Junmai Daiginjo: a combination of “pure rice sake” and premium polishing ratios.
- Nigori: cloudy, unfiltered sake with a slightly sweet flavor, pairing well with spicy noodle dishes and foods with chili or kimchi.
- Nama: unpasteurized sake with a fresh and lively taste, ideal with summer dishes such as chilled noodles.
- Sparkling sake: carbonated for sparkling sweetness, perfect with party snacks and finger food.
- Koshu: dark, aged sake with complex notes reminiscent of sherry.
How Is Rice Wine Made?
The traditional production of sake is very similar to brewing beer. First, the rice is prepared by polishing, washing, soaking, and then steaming. It is important that the rice is only steamed, not boiled, so that it can properly absorb the koji mold afterward. Then part of the steamed rice is inoculated with koji mold (Aspergillus oryzae). This converts the rice starch into sugar – the basis for later alcoholic fermentation. During the fermentation starter stage (shubo), koji rice, water, yeast, and more rice are mixed to create a stable starter mash. The yeast cells, which later convert sugar into alcohol, multiply.
During the main fermentation, more rice, koji, and water are added in three stages over several days (called sandan jikomi), creating the large fermentation mash known as moromi. The parallel conversion of starch to sugar (by koji) and sugar to alcohol (by yeast) is unique and is known as multiple parallel fermentation. After fermenting for about 3–4 weeks, the mash is pressed. The liquid produced is sake, while the residues (sake kasu) are used, for example, in cosmetics. Depending on the type, sake is filtered, pasteurized, matured, and sometimes diluted (to about 12–16% vol.). There are also unfiltered and unpasteurized premium varieties.
When Did Sake Originate?
Sake has shaped Japanese culture for over 2,000 years. As early as the 3rd century BC, the first forms of rice fermentation appeared with rice cultivation in Japan. Early sake (kuchikami-zake) developed in the Yayoi period (300 BC–300 AD), when rice was chewed to allow enzymes in saliva to convert starch into sugar. In the Nara period (710–794), the use of koji mold marked the beginning of systematic production. By the Heian period (794–1185), sake had become an integral part of festivals, rituals, and ceremonies at the imperial court. The modern sake breweries we know today had their beginnings in the Edo period (1603–1868). From the 20th century onward, sake was produced industrially, gained international recognition, and saw the emergence of a wide variety of premium types (Ginjo, Daiginjo, Junmai).
Why Buy Japanese Rice Wine at Asia Foodstore?
- Wide variety: Whether Junmai sake, Ginjo, or Daiginjo – at Asia Foodstore you’ll find a large selection of Japanese rice wines from 180 ml bottles to 5-liter containers.
- Authentic quality: Our sake products are imported directly from Japan and Korea and stand for high-quality ingredients, craftsmanship, and authenticity.
- Sake as a gift idea: Looking for an original gift for your next sushi night? We have stylish bottles, sets, and sake specialties in our range.
- Expert advice: Whether you’re a sake beginner or a connoisseur looking for something special – our knowledgeable team will be happy to assist you in making the right choice.
- Fast delivery: We deliver your order securely packed within 1–3 working days. Orders over €49 are shipped free of charge.
Order Sake Now in Our Online Shop!
Whether robust, fruity, sweet, or sparkling – Japanese rice wine fascinates with its wide variety of types and flavors. Explore our offers and extensive selection in the online shop and find your favorite variety. At Asia Foodstore, we carry different options in small bottles up to one liter or in large 5-liter containers. Enjoy sake in good company, give it as a gift on special occasions, or bring it along as an original present to your next dinner invitation. Whether with noodles, sushi, salads, meat, seafood, desserts, or snacks – Japanese rice wine, with its versatile flavors, complements many different dishes.
Do you have questions about our sake varieties, your order, or delivery? Then feel free to contact us via our contact form or by email. We’ll be glad to help you!
FAQ – Rice Wine
Which dishes pair especially well with
sake?
Sake is a true all-rounder and pairs well with sushi, tempura,
noodles (ramen & udon), skewers, salads, bowls, fish and meat
dishes, and even cheese. Fruity-sweet varieties go perfectly with
desserts and snacks.
What is the difference between sake and soju?
Sake is a Japanese rice wine, brewed like beer, with an alcohol
content of about 12–16%. Korean soju, by contrast, is usually
distilled (originally from rice, today often also from sweet
potatoes or wheat) and has a slightly higher alcohol content of
about 16–25%.
What makes premium sake special?
Premium sake is particularly elegant and clear in flavor. Due to
the higher polishing ratio of the rice, often only 50% or less of
the grain remains. This refines the taste, making it fruitier and
more aromatic.
Are there also non-alcoholic versions of Japanese rice
wine?
Yes, there are sake beverages or cooking sakes without alcohol.
They retain the typical rice flavor but are much milder and
suitable for alcohol-free enjoyment.
At what temperature should sake be enjoyed?
Sake can be enjoyed hot, cold, or at room temperature depending on
the variety. Premium sakes (Ginjo, Daiginjo) unfold their fruity
aromas best when chilled, while robust Junmai also tastes excellent
when warmed.