Sake and Japanese drinks

Sake is the drink most closely associated with Japanese food, and many Japanese restaurants and izakaya in Australia offer a sake list alongside beer, wine and tea. The terms on a sake list can be confusing at first, but they follow a simple logic. This guide explains the main types of sake, how it's served, other Japanese drinks, drinking etiquette and how to drink responsibly.

This guide is general information written in our own words, based on the official sources listed at the end. Recipes and practices vary between restaurants, and food safety and health advice depends on your circumstances, so check the official source and follow your doctor's advice if you have an allergy, coeliac disease, are pregnant or have a weakened immune system. We don't review or recommend particular restaurants.

What sake is

JNTO explains that in Japanese, the word "sake" actually refers to alcohol in general; the rice brew is specifically called nihonshu. Sake is brewed from rice, water, yeast and koji, a mould cultivated for food production that's sprinkled on steamed rice to convert starch into sugar for fermentation.

Rice polishing and grades

JNTO explains that sake types are classified according to ingredients, production methods and the degree of rice polishing. The outer layer of the rice grain isn't ideal for brewing, so it's polished away:

• Honjozo. Rice polished to 70 percent, meaning 30 percent of the grain has been removed.
• Ginjo. Rice polished to 60 percent or less, fermented slowly at low temperatures.
• Daiginjo. Ginjo made from rice polished to 50 percent or less.
• Junmai. Sake made without added brewing alcohol, using only rice, water, yeast and koji. The term can be combined with ginjo and daiginjo, as in junmai ginjo.

JNTO notes that a lower polishing ratio means more rice and more time, resulting in a higher price, but a higher rank doesn't necessarily mean it's a "good" sake. Similarly, junmai isn't a definitive mark of quality, as skilled producers often use brewing alcohol to enhance flavour or smoothness. Taste matters more than the label.

Other styles

JNTO describes several other types:

• Namazake. Unpasteurised sake.
• Nigorizake (nigori). Sake filtered through a coarse cloth, giving a cloudy drink with a creamy texture.
• Shiboritate. Sake released straight from the brewery without maturation.
• Genshu. Undiluted sake, about 20 percent alcohol, with a bolder flavour.
• Sparkling sake. A lower-alcohol, lightly fizzy style that JNTO notes is growing in popularity.

Alcohol content

JNTO says most sake is around 15 percent alcohol: higher than most beer or wine, but lower than most spirits. Almost all sake is brewed to about 20 percent and diluted before bottling. Because sake is served in small cups, it's easy to lose track of how much you've had.

How sake is served

JNTO explains that sake can be served chilled, warmed or at room temperature. Ginjo is often preferred cool, while junmai is often enjoyed at room temperature or warmed, but each sake has its own ideal temperature, and personal preference matters. Hot sake is called atsukan.

A traditional sake set has a serving flask (tokkuri) and small cups (ochoko). Sometimes a glass is placed inside a small wooden box (masu), and the sake is poured until it overflows into the box. JNTO notes that masu were traditionally sized to one serving of 180 ml, called a go, and that sake is often ordered by the go. A standard bottle is 720 ml.

Sake and food

JNTO describes sake as extremely versatile with food. Sushi, sashimi and tempura are obvious matches, but sake also pairs well with cheese, oysters and vegetables, and its umami can complement rich dishes. Ask staff for a recommendation to suit your meal.

Other Japanese drinks

• Shochu. JNTO describes shochu as a distilled liquor made from ingredients such as potato, wheat or rice.
• Chu-hi. A shochu highball: shochu, soda water and fruit flavouring such as lemon or grape.
• Umeshu. A sweet plum liqueur, served on the rocks or with soda.
• Japanese beer and whisky. Widely available in Australia.
• Tea. Green tea (ocha), roasted green tea (hojicha), green tea with roasted rice (genmaicha) and oolong tea. JNTO notes oolong tea is popular at izakaya.
• Soft drinks. JNTO mentions melon soda as a favourite.

Drinking etiquette

JNTO explains that in formal situations, the most important rules are never to refill your own cup and to keep every cup at the table filled. When pouring for a senior person, hold the flask with your right hand and support it with your left; when receiving, hold the cup with one hand and support it with the other. Take a sip before putting the cup down. In casual situations, the rules are much less strict, but it's always polite to pour for others.

Wait for the group toast, "kanpai" (cheers), before drinking.

Drinking responsibly

The National Health and Medical Research Council's guidelines recommend that healthy adults drink no more than 10 standard drinks a week and no more than 4 standard drinks on any one day to reduce the risk of harm from alcohol. The less you drink, the lower your risk. The guidelines also advise that it's safest not to drink at all if you're pregnant, planning a pregnancy or breastfeeding, and that people under 18 shouldn't drink.

Because sake is stronger than wine and served in small cups that are often topped up, keep count. It's fine to leave your cup full, which in Japanese etiquette signals that you don't need more. Order water or tea alongside, and never drink and drive.

Ordering sake for the first time

Tell staff what you like in other drinks, such as dry or fruity white wine, and ask for a recommendation. Many restaurants offer sake by the glass, flask or flight, which is a good way to compare styles. Try the same sake chilled and warmed if you can, to see how temperature changes the flavour.

Non-alcoholic options

Japanese restaurants usually offer green tea, roasted tea, oolong tea, Japanese soft drinks and sometimes non-alcoholic beer or sake-style drinks. Choosing a non-alcoholic drink is always fine, and you can still join a group toast with tea or water.

Try the menu decoder

Our free menu decoder explains more than 50 common Japanese menu words in plain English, from nigiri, tonkotsu and zaru to omakase, junmai and itadakimasu. Type a word to see what it means. It runs entirely in your browser, and nothing you type is sent anywhere.

Where our information comes from

Factual statements in our guides are based on official and authoritative sources, including Food Standards Australia New Zealand (FSANZ), the NSW Food Authority, healthdirect, Coeliac Australia, Allergy & Anaphylaxis Australia, ASCIA, the NHMRC and the Japan National Tourism Organization. We link to each source at the end of the page and write everything in our own words. We don't publish invented statistics, prices or reviews.

Restaurants vary

Every restaurant has its own recipes, suppliers and kitchen practices. A dish with the same name can contain different ingredients at different restaurants, and recipes can change. That's why we always suggest asking staff about ingredients and preparation, especially if you have an allergy, coeliac disease, are pregnant or have another dietary need.

Supporting good restaurants

If a Japanese restaurant looks after you well, for example by explaining dishes clearly, adapting a meal for your dietary needs or making you feel welcome, let them know. Thanking staff, coming back and leaving an honest review all help good restaurants thrive. Honest feedback, delivered politely, also helps restaurants improve.

Key points

• In Japanese, 'sake' means alcohol in general; the rice drink is nihonshu.
• Ginjo uses rice polished to 60% or less; daiginjo 50% or less; junmai has no added alcohol.
• Most sake is around 15% alcohol.
• Sake can be served chilled, warmed or at room temperature.
• NHMRC: no more than 10 standard drinks a week and 4 on any day.