We'll try to answer the most frequently asked questions clearly and concisely. Should you require further clarification or have any other questions, we'll be happy to answer them.

What is the alcohol content of sake?
Sake has an alcohol content of around 15%, but this can vary depending on the production method. For example, a “Genshu” sake, i.e. without the addition of spring water at the end of fermentation, has a higher-than-average alcohol content.


When to serve sake
Light or sparkling sake is best enjoyed as an aperitif, while richer sake is best served with a meal. Finally, sweet or aged sake is perfect as a digestive.


At what temperature should sake be served?
The best temperature at which to serve sake depends on the type of sake and personal preference. As a rule, Ginjo/Daiginjo/nama are served between 5 and 10°C. Junmai sake, on the other hand, can be enjoyed over the entire temperature range, from 5 to 50°C. Please note that there are exceptions to this rule, which are described in the relevant product data sheets.


How do I heat sake?
There are two very easy methods to use at home:
- use a tokkuri (sake jug) rinsed with hot water, place it in a saucepan filled with water and heat for 1min 30 for 30°C, 2min for 40°C and 3min for 50°C. It is advisable, however, to check the temperature with a thermometer and not to fill the tokkuri completely.
- Fill a tokkuri with sake and heat in the microwave. It's a good idea to test the tokkuri with water beforehand to determine the optimum heating time. Note that sake heats up faster than water.


Which containers are best for tasting sake?
Different containers are possible, each influencing the tasting experience:
Choko: Small ceramic glass or cup, often used for hot sake.
Guinomi: Slightly larger cup, ideal for room-temperature or slightly chilled sake.
Masu: Square wooden box, used for ceremonies or special occasions.
Wine glass: Recommended for premium sake (Ginjo, Daiginjo) to better appreciate the aromas.


What taste characteristics should I look for in a sake?
Ginjo and Daiginjo sakes are light, with floral and fruity notes, while Junmai sakes are richer, with cereal and lactic flavors. There are also sakes with very particular flavors. These include aged sakes, with notes of caramel, and Kimoto, with its wild, rustic aromatic profile.


How can you tell if a sake is of good quality?
A quality sake has clean, well-balanced aromas, with no aggressive alcoholic taste. Its texture should be silky, with a harmonious finish. Premium sake is often more refined, with subtle, complex flavors.


Are there any general rules for pairing sake with food?
You can either seek harmony, by combining similar flavors, or contrast, by balancing opposing tastes. For example, a salty, umami-rich dish can be balanced by a slightly sweet sake. Likewise, a fatty dish can be refreshingly contrasted with a light, dry sake. The key is to choose a sake that complements the flavors of the dish without overpowering them.


In what order should I enjoy a series of sakes?
This depends on the taster's profile. If the person is new to sake, and not used to drinking wine either, it's best to start with the lighter sakes, then move on to the richer, more pronounced sakes, and finish with the sweet or aged sakes. On the other hand, if you're tasting for a connoisseur, it may be a good idea to start directly with the richer, denser sakes, such as a Junmai or Honjozo.


What are the best food and sake pairings?
- Light sakes with delicate dishes: fish, steamed vegetables, seafood.
- Full-bodied sakes with rich or fatty dishes: meats, dishes in sauce, cheeses
- Sweet sakes with desserts: fruit-based, chocolate, creams, mousses, etc.


When should I serve a special cloudy or aged sake?
Saké trouble (Nigori): In the middle of a meal or with spicy dishes.
Aged sake (Koshu): At the end of a meal, as a digestive, or with rich, umami dishes.


When should you enjoy sparkling sake?
Sparkling sake is perfect as an aperitif, or with light, festive dishes such as seafood or amuse-bouches.


How do I store sake?
An unopened bottle of sake will keep for a long time in a cool, dark place, upright if possible. Once opened, it should be refrigerated and consumed within 7 to 10 days.


What's the name of the spirit served at the end of a Chinese restaurant?
In Chinese and Vietnamese restaurants, the drink served at the end of the meal is most often baijiu, a grain-based distilled alcohol typical of China. Be careful not to confuse it with Japanese sake, which is much lower in alcohol content! (baijiu: between 35 and 60% alcohol by volume).