Sake brewing is all in the details and involves three primary steps: polishing the rice to reveal its core, using mineral-rich waters for fermentation, and introducing koji (a mould) to influence the taste. Each decision in this process determines the distinct flavour and personality of each bottle. 

From the pure, no-frills Junmai with only water, rice, yeast, and koji to the lighter Honjozo with a touch of distilled alcohol. For those with a nose for aroma, Ginjo, made from highly polished rice, consists of fruity notes. 

Craving more sophistication? Daiginjo ups the ante with even finer rice polish and a layered flavour profile. This category is perfect for both celebratory sips and thoughtful gifting. And let’s not forget Nama, the young, bold, unpasteurised star. 

With such diversity and sophistication, it's evident why sake should be your next drink of choice.

There's an art to enjoying sake. For those wondering how to drink sake, it starts with its profile. 

There are two defining profiles: the aromatic Ginjo and the savoury Non-Ginjo. 

Ginjo is best enjoyed chilled, accentuating its floral and fruity aromas. In contrast, Non-Ginjo styles, with earthy undertones, are typically served warmed at 40-50°C.

To savour every sip of sake fully, try using a traditional ceramic sake cup – an ochoko. Its compact size ensures that the sake remains at the desired temperature from the first sip to the last.

Sake offers a range of tastes – from the light and fruity to the mature and full-bodied – each elevating different dishes. It complements rather than overpowers the food flavours of a dish, much like a perfectly paired wine. If you're looking to buy sake in Singapore, it's essential to first acquaint yourself with its ideal food pairings.

1. Light & Dry

Perfect for sake beginners. Best served chilled, it's the ideal companion for uncomplicated dishes – especially sushi and sashimi. Consider the Hakushika Yamadanishiki Tokubetsu Honjozo, brewed using 100% Yamadanishiki rice and often hailed as the "king of sake rice." It has a notable nose, delicate fragrance, and a harmoniously soft flavour. 

2. Light & Sweet

Imagine a breeze of floral and fruity fragrances with just the right amount of sweetness. It pairs like a dream with seafood, especially fish and shrimp, or lightly fried treats. Takacho Junmai Daiginjo, a light and crisp sake, is a stellar choice in this category. With a clean, elegant nose reminiscent of lily and the delightful flavours of green apple, it offers a gentle aroma and a straightforward taste. 

3. Rich & Dry

This sake has depth, characterised by a distinct rice aroma and rich flavours. It's best paired with robust, meaty dishes. Think steaks or hearty stews. For those keen to explore a specific recommendation within this profile, the Kan Nihonkai God Dance Junmai comes to mind. 

A rich, full-bodied sake, it boasts a subtle and pleasant sourness leading to a refreshing finish. Ideal pairings include sashimi of white fish, carpaccio, tempura, shabushabu, fresh spring rolls, and Singapore's chicken rice. 

4. Rich & Sweet

A bold choice, filled with vibrant notes of herbs, spices, and dried fruits. Its richness perfectly complements umami-rich foods, especially dishes with cheese or savoury sauces. 

And if you're looking for a sake suggestion, the Kokushi Muso COCOO (junmai) is the perfect choice. Sweet and tangy, it can be enjoyed much like wine and pairs exceptionally well with both Japanese and Western cuisines.

Enter a world of nuanced flavours and traditions at the Sake Festival. Taste before buying and discover your new favourite sake type. Don't miss out – experience sake firsthand and elevate your wine and spirits game. 

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