If you’re new to sake or just looking to expand your knowledge, you’re in the right place. Our founder, Greg, recently traveled to Japan to explore the world of sake and is here to share some essential terms and insights to elevate your sake experience.
Key Sake Terms to Know
- Ginjo (吟醸): This term means "well made." Ginjo sake is crafted by polishing a significant portion of the rice before fermentation, leading to a refined flavor profile.
- Daiginjo (大吟醸): For those looking for the crème de la crème, Daiginjo is a step above Ginjo, where at least 50% of the rice grain is polished away. This process results in an even more delicate and complex sake.
- Junmai (純米): You’ll often see this on sake bottles. Junmai means "pure rice," indicating that the sake is made with just rice, water, yeast, and Koji, without any additional additives. It’s a mark of quality and purity.
- Nama (生酒): Nama sake is unpasteurized, which gives it a fresh, vibrant flavor that's distinct from pasteurized varieties. It’s best enjoyed chilled and soon after opening.
- Koshu (古酒): While most sake is consumed young, Koshu refers to aged sake, which develops rich, umami flavors over time. This is a must-try for those who appreciate depth and complexity in their drinks.
- Nihonshu (日本酒): In Japan, what we refer to as sake is actually called Nihonshu. The word "sake" in Japanese simply means alcohol, so if you want to sound like a pro, use Nihonshu when talking about Japanese rice wine.
Prolong Your Sake’s Freshness with Coravin Pivot™
Sake, like wine, can change its flavor profile after opening. If you’re not planning to finish the bottle in one go, the Coravin Pivot™ is your best friend. This innovative tool allows you to pour a glass of sake while preserving the rest, keeping it fresh for up to 4 weeks. Whether it’s a delicate Ginjo or a robust Koshu, you can enjoy your sake at your own pace without worrying about spoilage.
Next time you pour a glass of sake, remember these key terms and enjoy your Nihonshu like a true connoisseur. And with Coravin, every pour is as fresh as the first!
Dive Deeper: Listen to the Podcast
In this episode of Sake On Air, the host discusses a fascinating research project between the British Sake Association and Coravin, exploring how the Coravin device preserves the delicate flavors of sake. You’ll hear directly from Greg Lambrecht, Coravin’s founder, and Grace Hunt, COO of Toku Sake, as they share the results of this project and how it’s opening new opportunities for premium sake in bars and restaurants.
Listen to the full episode here to learn more about the innovative ways Coravin is shaping the future of sake.