Types of Sake
There are several types of sake available in the Philippines, each offering a distinct profile and ideal pairing.
Futsu-shu
Futsu-shu is known as table sake and is preferred by some for its drinkability and value. This is typically enjoyed for daily consumption and makes up to 80% of the sake market. There is no milling or rice polishing requirement for this level.
Honjozo
Honjozo is sake that is 30% milled, so 70% of the rice grain remains. The manufacturer adds brewer’s alcohol to the sake which results in a lighter and smoother flavor profile. Because of this, Honzojo is easier to drink for many. For example, you can pair the Hakushika Honjozo Namachozo with salad and sushi!
Ginjo
The term Ginjo refers to sake where at least 40% of the grain is polished off (60% remaining). It is fermented in a special way to produce complex and often fruity and flowery notes. Ginjo is also considered as premium sake in the Philippines. We recommend Tamanohikari Junmai Ginjo Iwai for an elegant and subtle fragrance.
Daiginjo
Daiginjo is made with rice grains that are polished at least 50% of the way. Considered a premium type of alcoholic drink, it requires high-standard brewing methods. This is why it is considered as the peak of a brewer’s ability. Daiginjo has a delicate and full-bodied taste and high alcohol content. It is best served on special occasions. If you’re looking for Daiginjo sake in the Philippines, you can try Dassai 45 for a refreshing finish!
Junmai
Junmai is also referred to as the pure version of sake. This means that no additional alcohol, starch, or sugar is used during the brewing process. Junmai Ginjo refers to pure sake that is made of 60% of the rice grain while Junmai Daiginjo means that the remaining rice grains used are 35 to 50%.
Nigori
Nigori is sake that has rice sediments in it. It is also considered as unfiltered sake and is often sweet and consumed for dessert. This is recommended to be consumed cold. Looking for Nigori sake in the Philippines? You can try Hakkaisan Sparkling Nigori Sake with some fruit!
Namasake
‘Nama’ (生) means raw or fresh, and when used to refer to sake, it means unpasteurized. Most sake is pasteurized twice in the brewing process, once after filtering, and again after diluting. On the other hand, Namazakes either skip this step or undergo it just once, resulting in a typically fresher and fruit-forward taste. If you’re curious about how this tastes in comparison to pasteurized sake, trying the Amabuki Junmai Ginjo Namasake Strawberry is our recommended place to start. It has strawberry flavors, and is best served cold!
How To Enjoy Sake
Now that you know all about the different types of sake in the Philippines, the next question is how to enjoy it. This will depend on your preference, but here are some tips to get you started.
Inhale The Aroma Before Sipping
To get the most out of your sake, especially if you’re consuming the premium ones, the recommendation is to consume it like fine wine. Swirl it around, inhale the aroma, and sip on it little by little. Observe the notes you can smell and taste. Do you notice the hints of fruity flavors? If you’re a beginner, it’s okay not to notice all these. Some types of sake have subtle notes while others have more defined tastes.
Pair The Right Sake with Food
Sake is often consumed with different types of food. We recommend pairing stronger-tasting sake like Honjozo with grilled meat, while fragrant varieties like Daiginjo are ideal before or during meals. Serve Nama cold, Ginjo and Daiginjo chilled, and Junmai from cool to gently warm. It also complements sushi, yakitori, grilled seafood, lechon, and kinilaw.
Enjoy It with Family and Friends
Here at Ralph’s Wine & Spirits, we value family and friendship more than anything! That’s why we recommend enjoying the different sake in the Philippines with your loved ones. You can do it based on Japanese culture, by pouring others a drink. In return, let them serve you too if you need a refill.