05/25/2026
🍶 Sake to Me! 🍶
Sake: Pronounced “Sah-kay.”
Sakenomi: A heavy drinker, drunkard, or sake enthusiast or drinking buddy
Sake Grades: Labeling tiers based on rice polishing; more milling results in a lighter, more refined flavor.
Junmai / Honjozo: 70% rice remaining. Typically crisp, dry, and straightforward.
Ginjo: 60% rice remaining. Brewed at low temperatures for smooth, fruity, and floral notes.
Daiginjo: 50% or less rice remaining. Ultra-premium, delicate, and highly complex.
Namazake: Unpasteurized sake. Fresh and vibrant; requires refrigeration to stay stable.
Muroka: No charcoal filtration. Retains a notural straw color and a bolder, raw flavor profile.
Genshu: Undiluted sake. Rich and intense with a higher alcohol content (18-20%).
Yamahai: A traditional brewing style. Known for high acidity and earthy, umami-rich flavors.
Toji: The master brewer. The artisan responsible for the entire production process.
Kanpai: The Japanese toast meaning “Cheers!”
Sake Bomb: No. A Western drinking trend.
Generally discouraged when enjoying craft sake.
