Sake (Nihonshu): A Journey of Tradition, Family, and Flavor

Sake, or nihonshu (日本酒, “Japanese liquor”), is much more than just an alcoholic drink in Japan. It holds deep cultural and spiritual significance and is often used in Shinto ceremonies to unite people and the gods. But for me, sake holds a very personal meaning—it connects me to memories of my late grandfather, who introduced me to its rich world when I came of age.

Before we dive into my story, allow me to add some insight into a common misconception surrounding the term 'sake’. In Japanese, "sake" refers to any alcoholic beverage, but what people outside of Japan know as sake is actually called "nihonshu"—a rice-based alcohol that has been brewed for centuries. So, while all nihonshu is sake, not all sake is nihonshu.

Exploring Nihonshu: What Exactly Is It?

At its core, nihonshu is a simple beverage made from just four ingredients: rice, water, Koji mold, and yeast. Yet the process to create it is anything but simple, with its origins tracing back centuries. During Japan's "Sakoku" period, a 200-year isolation under the Tokugawa shogunate, sake production flourished. Rice, a staple during that time, gained even more importance, and nihonshu became not just a drink but a vital spiritual offering in Shintoism, symbolizing gratitude and respect for the gods.

Today, the tradition lives on. Nihonshu (sake) is still deeply connected to Japanese culture, served during ceremonies, celebrations, and everyday meals. What I love most about nihonshu is its versatility—it can be enjoyed cold, warm, or at room temperature, and it pairs wonderfully with a wide variety of foods.

There are four variations of nihonshu, each with their own range of unique flavor profiles that depend on the brewing process used. 

Junmai-shu (純米酒): Made purely from rice, water, yeast, and koji, with no added alcohol. It’s rich and full-bodied.

Honjozo-shu (本醸造酒): Similar to Junmai-shu but with a small amount of distilled alcohol added, giving it a lighter, crisper taste.

Ginjo-shu (吟醸酒): Crafted from rice polished to at least 60% of its original size, resulting in a more delicate flavor.

Daiginjo-shu (大吟醸酒): A premium sake made with rice polished to at least 50%, offering a refined, complex taste.

The five most common flavor profiles include karami (dryness), nigami (bitterness), shibumi (astringency or tartness), amami (sweetness), and sanmi (acidity).

A Personal Journey: How Nihonshu Became Part of My Family Legacy

My love for nihonshu started with my grandfather. On my 20th birthday—the legal drinking age in Japan—he poured my first cup of nihonshu. We sat together, eating sushi, sharing a cup called a ‘masu’. The masu, a small wooden box originally used to measure rice, became a symbol of our bond.

Although many sake enthusiasts may lean more towards the refined Daiginjo, which is considered more prestigious, my grandfather had a special affection for Junmai Ginjo, a particular type of nihonshu made from high-quality rice known for its fruity, fresh taste and smooth, balanced finish. 

I never understood why he preferred it, but every time I order nihonshu now, I find myself choosing the same. It's as if, through that simple act, I get to revisit those moments with him.

Whenever I came home to visit, he would buy several bottles of nihonshu for us to try together. We’d talk for hours, comparing flavors, sharing laughs, and savoring each bottle. Those moments were so special—they were more than just about the sake itself; they were about family, memories, and the connection we shared through this traditional drink.

Sake became a way for us to celebrate life, both in the big moments and the small. It’s this personal connection that has made my love for sake so strong.

Sake Pairing: A Personal Favorite

I was taught by my grandfather that nihonshu wasn’t traditionally paired with sushi because both contain rice. Instead, sake was often enjoyed with sashimi. I still carry that advice with me. But times have changed, and today, pairing it with sushi has become the norm. 

My personal favorite? Fatty salmon paired with a full-bodied Junmai Daiginjo. The fruity and floral notes of the sake complement the richness of the salmon perfectly, without overpowering it. On the other hand, fatty tuna pairs wonderfully with Junmai Shu, a dry nihonshu with strong acidity that balances the fish's richness.

Sake, or nihonshu, has truly become an art in the way it enhances food, creating new and exciting flavor experiences with each pairing.

Discovering Hidden Sake Spots in Japan

Tucked away in Tokyo, you’ll find intimate sake bars where sommeliers introduce you to the finest selections from across Japan. These hidden gems reflect the essence of Japan’s sake culture, blending tradition with modern flair.

While tourists often come to Japan for its neon streets, anime, and sushi, the heart of Japan lies in its smaller, local experiences—like the joy of sipping sake in a quiet bar, far from the crowds.

Untold Japan offers a unique perspective, blending the well-known spots with the hidden gems that truly reveal the soul of Japan. So next time you're in Japan, raise a glass and say "Kanpai"—not just to the drink itself, but to the memories and connections that come with it.

Enquire now to start planning your unforgettable journey through Japan.