nihonshu

Nihonshu, commonly referred to in English as sake, is a Japanese alcoholic beverage brewed from rice. The term nihonshu (日本酒) distinguishes this fermented rice liquor from other Japanese spirits, such as shochu. Sake can be enjoyed at a range of temperatures, from chilled to warm, depending on style and season.

Production centers on four ingredients: polished rice, water, koji mold and yeast. The rice is milled to remove outer layers (seimaibuai), then steamed. Koji mold is added to convert starch to fermentable sugars, creating moromi, the primary fermentation mash, where yeast turns sugars into alcohol. After fermentation, the liquid is pressed, clarified, and often pasteurized before bottling. Some brewers add small amounts of distilled alcohol to alter aroma or texture, especially for certain styles and to balance flavors.

Classification can be broadly divided into futsu-shu (standard sake) and tokutei meisho-shu (special designation). The latter includes junmai (no added alcohol), junmai ginjo, junmai daiginjo, ginjo, and daiginjo, with honjozo also in the tokutei category. Seimaibuai, the rice-polishing ratio, determines the designation: ginjo requires 60% or less remaining, and daiginjo 50% or less; junmai variants adhere to the same polishing and labeling rules but without added brewing alcohol.

Flavor ranges from light, delicate and fruity to rich, nutty or savory, often described as dry (karakuchi) or sweet (amai). Serving traditions vary: many types are served chilled, others at room temperature or warm. Proper storage in a cool, dark place helps maintain freshness; opened bottles should be refrigerated and consumed relatively soon, though some aged examples exist. Nihonshu is produced domestically in Japan and exported worldwide, contributing to a diverse global market.