osake

Osake (お酒) is the Japanese word for alcohol. It is used to refer to alcoholic beverages in general, including beer, wine, and shochu, but in English usage “sake” most often designates nihonshu, the traditional rice-based beverage brewed in Japan. The term osake thus encompasses a broad category, with nihonshu being the best known member.

Most osake is produced by brewing rather than distillation. Rice is polished to remove bran, then steamed. A mold called koji (Aspergillus oryzae) is cultivated on part of the rice to convert starches to fermentable sugars. The koji, steamed rice, water and yeast undergo parallel fermentation, a process in which enzymes and yeast work simultaneously to build alcohol and delicate aromas. After fermentation, the mash is pressed, filtered, and usually pasteurized before bottling. Styles vary by rice-polishing ratio and additives: junmai (no added alcohol), honjozo (a small amount of added alcohol), ginjo and daiginjo (higher polishing ratios for lighter, more aromatic profiles). Other terms include namazake (unpasteurized), genshu (undiluted), and koshu (aged).

Serving and cultural notes: Osake can be served chilled, at room temperature, or warmed, depending on style and preference. Vessels such as ochoko or guinomi are traditional, and temperature can influence aroma and texture. Sake pairs with Japanese cuisine but is enjoyed worldwide with diverse dishes. In Japan, labeling and production are regulated, and typical ABV ranges from about 15% to 20%.

Global context: Sake production has spread beyond Japan, with breweries in various countries producing rice-based beverages inspired by nihonshu. Osake culture reflects regional tastes, seasonal practices, and a long traditional history.