For centuries, sake has been at the heart of Japanese culture — poured at weddings, served at temples, and enjoyed alongside nearly every meal. Yet outside Japan, it remains one of the most misunderstood beverages. At Kyoto Garden, we believe sake deserves better. Here’s everything you need to know to appreciate Japan’s national drink.

What Actually is Sake?

Despite popular misconception, sake is not a spirit or a rice wine. It’s brewed more like beer, using a unique process where starch is converted to sugar and then fermented — all in one vessel. The result is a beverage that sits somewhere between wine and beer in character, with a subtle sweetness, umami depth, and a clean finish that makes it remarkably food-friendly.

The Types Explained

Understanding sake begins with understanding two key terms: junmai and daiginjo.

Junmai (Pure Rice)

Junmai sake is made only from rice, water, koji mold, and yeast — no added alcohol. These tend to be fuller-bodied, with more pronounced umami and a richer mouthfeel. They’re excellent when served warm, which opens up their earthy notes.

Daiginjo (Premium Extra)

Daiginjo uses rice that has been polished to at least 50% of its original size (sometimes as little as 7%), removing fats and proteins that can create off-flavours. The result is a sake that’s elegant, floral, and delicate. These are best served chilled to preserve their subtlety.

The Grades

Futsū-shu: Everyday drinking sake, usually unpolished
Honjōzō: Added brewers alcohol for lightness; often lighter and fruitier
Junmai: No added alcohol; richer, more savory
Junmai Daiginjo: Premium; highly polished rice, elegant and refined
Nigori: Unfiltered, cloudy sake with a creamy texture

Serving Temperature

One of sake’s unique qualities is how dramatically its character changes with temperature. A sake that seems plain when warm can reveal stunning floral notes when chilled — and vice versa.

Cold (5–10°C): Best for premium daiginjo and ginjo styles
Room temperature (15–20°C): The traditional way to serve most sake
Warm (35–45°C): Ideal for junmai and honjōzō; brings out umami
Hot (50–60°C): Less common, but works for robust sake on a cold evening

At Kyoto Garden, our staff are happy to recommend a serving temperature based on your chosen bottle and the dishes you’re enjoying.

Food Pairing Principles

Sake is extraordinarily versatile with food. Its low acidity and subtle sweetness complement a wide range of flavours without overpowering them.

Sashimi & Sushi

The clean, delicate flavours of premium sake — particularly junmai daiginjo — pair beautifully with raw fish. The sake’s acidity cuts through the fat of salmon and tuna, while its umami complements the sweetness of fresh seafood.

Grilled Dishes

Smoky, charred flavours from the grill call for a more robust sake. A warm junmai with its earthy, savory character stands up to grilled ebi (prawn) or chicken yakitori.

Spicy Food

Surprisingly, sake handles spice well. Its sweetness can temper heat, making it an excellent choice if you’re enjoying spicy tuna roll or curry-inflected dishes.

Dessert

Yes, sake works with dessert. A sweet nama or dessert sake pairs wonderfully with light, creamy confections — or try a heated junmai with a piece of dark chocolate for an unexpected combination.

Our Collection at Kyoto Garden

We carry South Africa’s most extensive sake selection, with over 30 varieties ranging from everyday drinking sake to rare vintage bottles. Whether you’re new to sake or a seasoned enthusiast, our team can guide you to the perfect bottle for your palate and your meal.

A Note on Etiquette

When receiving sake from another person — or pouring it for a companion — it’s customary to hold the bottle with both hands and receive the cup with both hands. It’s a small gesture that shows respect and appreciation.

But ultimately, the best way to enjoy sake is simply: pour, sip, and let the conversation flow.

Explore our full sake collection at Kyoto Garden. Book your table online and let our team guide you through the menu.