Despite the growing popularity of Japanese cuisine, sake has not experienced a parallel rise in demand. Sake, a traditional Japanese beverage made from rice and koji (a mold that converts rice starch into fermentable sugars), can be challenging for consumers due to its complex classification system and traditionally Japanese labeling. There is also common confusion regarding its serving temperature; finer sakes are generally served cold, contrary to the Western assumption that all sake should be served warm.
Supermarkets, which often drive the popularity of new drinks, have not widely stocked sake. For instance, Asda’s search results are dominated by unrelated items, and Waitrose offers more Japanese gin and whisky than sake, with a limited selection.
Sake offers a smooth, less acidic alternative to white wine and pairs well with various dishes, including steak and cheese. Higher-quality sakes are usually labeled "ginjo" and "daiginjo," whereas "junmai" signifies sake made without added alcohol.
Efforts to make sake more accessible include English-labeled products from brands like Akashi-Tai and Heavensake. Sake production has also expanded internationally, with breweries in countries like France, Canada, and even the UK, where companies like the Sparkling Sake Co’s Awa produce it.
Prominent figures in the champagne industry, such as Régis Camus and Richard Geoffroy, have started producing sake, potentially aiding in demystifying this beverage.
Some recommended sakes include: - Akashi-Tai Junmai Ginjo Sparkling Sake - Kanpai Junmai Ginjo - Heavensake Junmai 12 Sake - Tatenokawa Shield Soube Wase Junmai Daiginjo - Dassai 39 Junmai Daiginjo