Sake , known in Japan as nihonshu (日本酒), is much more than a beverage: it's a symbol of tradition, hospitality, and spirituality. Although in the West we often call it " rice wine ," its production process is closer to that of beer, as it involves the fermentation of grains. Its history dates back more than 2,000 years and is deeply intertwined with Japanese culture and identity.
Origins: a thousand-year-old tradition
The oldest records of sake are found in 3rd-century Chinese texts, which mention how the Japanese fermented rice to produce an alcoholic beverage . However, Japanese legends place its beginnings in Shinto rituals, where it was used as an offering to the gods (kami) in ceremonies praying for good harvests.
In its earliest forms, sake was very different from what we know today. There was a primitive form called kuchikami no sake, in which people chewed rice and seeds, spat the mixture into a container, and let the enzymes in their saliva initiate fermentation. This method was eventually replaced by more hygienic and controlled processes thanks to the discovery of koji ( Aspergillus oryzae ), a fungus that converts rice starch into fermentable sugars.
How sake is made
Sake production is an art that combines tradition, precision, and patience. The process consists of several stages:
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Polishing rice
Rice intended for sake (sakamai) is polished to remove its outer layers, rich in fat and protein, and leave behind the starchy core. The polishing percentage influences the sake category: the more polished, the more delicate and aromatic it will be. -
Washing, soaking and cooking
Polished rice is washed to remove dust and then steamed, a crucial step in achieving the perfect texture. -
Koji preparation
Part of the cooked rice is inoculated with koji, which converts the starch into sugars. This is the heart of the process and one of the best-kept secrets of each producer. -
Multiple parallel fermentation
Unlike wine, where the sugar is already present in the fruit, in sake, the conversion of starch to sugar and alcoholic fermentation occur simultaneously. This takes place in tanks with the addition of yeast and pure water. -
Pressed and filtered
Once fermentation is complete, the sake is pressed to separate the liquid from the solid residue (sake kasu). It is then filtered and, in many cases, pasteurized and allowed to settle before bottling.
Cultural importance of sake
Sake is not just a beverage, it is a central element in the social and spiritual life of Japan.
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In the Shinto religion , sake is offered to the gods in ceremonies such as the Kagami Biraki (mirror opening), where the lid of a sake barrel is broken at festive events.
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In traditional weddings , the bride and groom perform the san-san-kudo rite, in which they share three sips of sake from three different cups, symbolizing union and prosperity.
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At New Year's, people drink otoso, a spiced sake believed to bring health and long life.
Furthermore, sake has transcended Japan's borders and is now also produced in countries such as the United States, Brazil, and Spain, adapting to different climates and rice types.
Fun facts you may not have known
It is not always taken hot
Although the idea of drinking hot sake has become popular in the West, premium varieties such as ginjo or daiginjo are usually enjoyed cold to preserve their fruity and floral aromas.
More alcoholic than wine
Sake typically has between 12% and 16% alcohol, a little more than most wines, but its smoothness can fool the palate.
It is served for others, not for oneself.
In Japanese social etiquette, it's rude to pour sake for yourself. You always refill someone else's glass as a gesture of courtesy.
Water: the invisible ingredient
80% of sake is water, and its quality is so important that many kura (wineries) are established near natural springs rich in soft minerals.
Limited duration
Unlike many wines, sake doesn't improve with age . It's recommended to consume it within 12 months of bottling to enjoy it at its best.
We present a variety that ranges from everyday and versatile styles to premium expressions for discerning palates:
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Nami Junmai Sake – An authentic, balanced, handcrafted sake with no added alcohol. Clean aroma with notes of rice and umami.
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Sake Nami Junmai Ginjo – Slow cold fermentation, refined aromatic profile, ideal to enjoy alone or with international dishes.
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Nami Daiginjo Sake – The distillery’s gem: 50% polished, floral and fruity aromas, silky and elegant texture.
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Sake Soto Junmai - Liquid sincerity from Niigata: dry, clean and mineral, perfect for pairing with Japanese cuisine.
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Soto Junmai Daiginjo Sake – High-end, complex, and refined. Notes of melon, pear, and white flowers, ideal for celebrations.
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Hattori Hanzo Sake – Inspired by samurai tradition: balanced, fruity, and refreshing for beginners or those who want to explore.
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Sake Sawnotsuru Kome Dake – Pure Junmai “just rice and water”; dry, robust, and authentic, reflecting the traditional method.
Sake is a liquid window into Japanese tradition: each label contains centuries of history, rituals, and landscapes. From the rice and pure water to the mastery of the toji (master brewer), sake represents harmony, authenticity, and celebration.
If you want to experience the full experience and discover the most exclusive labels, visit our sake collection at 👉 Sake – Vinosylicores.com and let the spirit of Japan carry you away with every sip.
