The Basics — How Sake Is Made
Sake is brewed from rice, water, koji mould, and yeast. The polishing ratio of the rice — how much of the outer grain is removed — is the primary classification system. More polishing generally produces lighter, more aromatic sake; less polishing produces fuller-bodied, more umami-rich sake. The label will always indicate the seimaibuai (polishing ratio) and the classification.
The key classifications: Junmai (pure rice, no added alcohol — full-bodied, versatile, often served warm); Honjozo (small amount of distilled alcohol added — lighter style); Ginjo (60% or less of original rice grain remaining — fruity, aromatic, best served cold); Daiginjo (50% or less — the most refined category, complex aromatics, always served cold); Nigori (cloudy, unfiltered — sweet, creamy, the most accessible style for beginners); Kimoto/Yamahai (traditional brewing methods producing richer, more acidic, complex sake).
Hot or Cold?
The temperature question depends on the style. Daiginjo and ginjo: always cold — their delicate aromatics are destroyed by heat. Junmai: good at room temperature or warm (nurukan, 40°C) — warming releases umami and earthy notes. Honjozo: excellent warm. Nigori: cold or over ice. The phrase kan means warmed sake; reishu means chilled. Most good sake bars will recommend a temperature for each pour.
Japanese Whisky — A Brief Note
Japanese whisky has become one of the most sought-after spirits in the world. Nikka (Yoichi and Miyagikyo distilleries) and Suntory (Yamazaki and Hakushu) are the two major producers. The style is typically lighter and more delicate than Scotch, with careful blending and a characteristic smoothness. The most famous expressions — Yamazaki 12, Hakushu 12, Nikka From The Barrel — are now difficult to find at retail and expensive when found. Suntory Toki and Nikka Days are the accessible everyday expressions worth starting with.
The best whisky bars in Tokyo for Japanese expressions: Bar High Five (Ginza) is internationally renowned; Zoetrope (Shinjuku) stocks over 300 Japanese whiskies including extremely rare single malts; Ben Fiddich (Shinjuku) creates cocktails using Japanese botanicals and house-infused spirits.
Where to Drink Sake in Tokyo
Iseto in Kanda is a standing sake bar with over 100 by-the-glass options from small producers — the best introduction to sake diversity in Tokyo. Sake no Ana in Ginza has a comprehensive menu with English descriptions and staff who speak English. Yanagiya in Tsukiji (near the outer market) is a century-old sake specialist that serves alongside seasonal food. Kurand Sake Market (multiple locations) operates a flat-rate all-you-can-taste model excellent for broad exploration.
Our Recommended Places
Start with nigori: If you're new to sake, begin with nigori (cloudy) — its sweetness and creaminess is the most accessible entry point before moving to drier styles.
Ask for recommendations: Sake bar staff in Tokyo are almost always passionate and knowledgeable. Saying 'osusume' (recommendation) and indicating your general taste preference (sweet/dry, fruity/earthy) gets excellent results.
Sake shops: Isetan Shinjuku and Takashimaya have excellent sake sections where you can buy bottles to take home. Vacuum-sealed half-bottles travel well.
Japanese whisky buying: Retail shops sometimes have stock that bars don't. Yamaya (chain) and specialty shops in Akihabara's electronics district occasionally stock rare expressions at retail price.