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Sake
Sake Price Range
Under $50
$51 - $100
$100+
Sake Classification
Junmai
Junmai Ginjo
Junmai Daiginjo
Nigori
Kimoto
Ume-Shu (Plum)
Yamahai
Honjozo
Daiginjo
Ginjo
Tokubetsu Junmai
Tokubetsu Honjozo
Sweet V Dry
Sweet <0
Neutral +1 - +4
Dry +5
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Sake 101: The Basics of Sake
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Sake 101: The Future
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Sake 101: Heating Sake
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Sake
Sake Price Range
Under $50
$51 - $100
$100+
Sake Classification
Junmai
Junmai Ginjo
Junmai Daiginjo
Nigori
Kimoto
Ume-Shu (Plum)
Yamahai
Honjozo
Daiginjo
Ginjo
Tokubetsu Junmai
Tokubetsu Honjozo
Sweet V Dry
Sweet <0
Neutral +1 - +4
Dry +5
SHOCHU
SHOCHU
SAKE of the MONTH
SAKE of the MONTH
SAKE KITS
Beginner's Sake Kit
Red Wine Drinker's Sake Kit
White Wine Drinker's Sake Kit
Sake Ware
Sake Ware
LEARN
Blog
Sake 101: The Basics of Sake
Sake 101: The Past
Sake 101: The Present
Sake 101: The Future
Sake 101: How Sake is Made
Sake 101: How to Store & Care for Sake
Sake 101: Heating Sake
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Balance of Acidity
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Classifciation
Junmai Nigori Bodaimoto
Classification
Daiginjo
Ginjo
Honjozo
Junmai
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Price Range
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Rice Polishing Rate (Seimaibuai)
38%
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70%
Rice Type
Gohyaku - Mangoku
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sugar cane
sweet potato
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Food Pairings
Beer Pairings
Dessert Pairings
Wine Pairings
Food Pairings
Balance of Acidity
Balanced (1 - 1.5)
More Flat (<1.0)
More Tart (>1.5)
Classifciation
Junmai Nigori Bodaimoto
Classification
Daiginjo
Ginjo
Honjozo
Junmai
Junmai Daiginjo
Junmai Ginjo
Kimoto
Nigori
Shochu
Sparkling Sake
Tokubetsu Junmai
Ume-shu (Plum)
Yamahai
Light vs Full Body
Full
Light
Medium
Prefecture Origin
Chūgoku
Ehime
Fukui
Fukushima
Hyogo
Iwate
Kagoshima
Kyoto
Kyushu
Miyazaki
Niigata
Tottori
Toyama
Yamaguchi
Preferred Serving Temperature
Cold
Hot
Warm
Price Range
Under $50
$51 - $100
Above $100
Rice Polishing Rate (Seimaibuai)
38%
40%
45%
48%
50%
55%
58%
60%
65%
70%
Rice Type
Gohyaku - Mangoku
Gohyakumangoku
Hattannishiki
Hitomebore
Koshiibuki
Koshinoshizuku
Matsuyamamitsui
Omachi
Sasanishiki
Toyonishiki
Yamadanishiki
Shochu Type
sugar cane
sweet potato
Sweet vs Dry (Sake Meter Value)
Dry (>+5)
Neutral (+1 - +4)
Sweet (<0)
Reset
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