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Serving Knowledge

When you think about the scene which sake consumed in your country region, it is required to know how you serve and tell consumers about sake.
In this page, you will know about the information needed in consumption scenes, such as retail shops, restaurants and bars.
With the information, you can get to know how to the information after importing the sake into your country for bushiness.



Label is where brewery shows there brewery history or philosophy and also concept of products.
One of the role of label is to show image and concept of products by its desing, but it also has important information about its spec, taste and how we enjoy this products from words.
In this section you will know what kind of information normally shown on the labels and you can gain and tell your customers.


  • Alcohol Content
    Alcohol content o the product in percentage
  • Ingredients
    Rice, rice koji and brewed alcohol if used
  • Type of product and volume
    Normally shown as Nihonshu or Seishu as it is
    Volume shown in ml
  • Date of Manufacture
    this date is the date when sake is bottled, but not best before date
    it is because if the product stored correctly, it does not go bad for next few years
  • Speciality Designation
    When the sake has designated name(Ginjo, Junmai…), it shows according to its classification
  • Rice Variety
    The name of rice used and its usage ration
  • Sake Name
    Name of the sake
  • Manufacture’s Name and address
    Brewery name and the address


  • Rice Variety
    Rice used in the product and its usage ratio
  • Yeast
    Yeast used in the product
  • Sweetness/Dryness
    Normally sake is classified as 5 sweetness/dryness category (might be different according to the classification in each breweries)
    Sweet, slightly sweet, medium, slightly dry, dry
  • Rice Polishing Ration
    How much rice polished in the brewing process. (Polishing ration 40% = 60% polished)
  • Sake Meter Value
    It shows tendency of sweetness/dryness
    Higher the number it tends to be dry, lower the number it tends to be sweet
  • Acidity
    It shows the level of acidity in Sake.
    Higher the number it tends to be rich, lower the number it tends to be light
  • Amino Acid Content
    It shows the level of amino acid contained in Sake.
    Higher the number it tends to be tasteful
  • Recommended Drinking Style
    It is a guide how you enjoy sake and show the ideal temperature to drink



When you enjoy Sake, you can choose your preferred temperatures to drink, and sometimes there is a ideal or brewery’s recommended temperature to drink.
If you enjoy sake in cold or chilled we call it “Hiya”(冷や) and iif you enjoy in hot or warm we call it “Kan”(燗).
To choose or order temperature there are so-called name in temperature every 5℃. Please find the name of temperature below.

  • 5℃ and below: Yuki Hie
  • 10℃: Hana Hie
  • 15℃: Suzu Hie
  • 20℃: Room Temperature
  • 30℃: Hinata Kan
  • 35℃: Hitohada Kan
  • 40℃: Nuru Kan
  • 45℃: Jou Kan
  • 50℃: Atsu Kan
  • 55℃ and above: Tobikiri Kan



Due to its cultural back ground, Sake has ideal cups or vessels according to the scene.
When it is used in Shinto religious event it is served in wooden vessel called Masu or Sakaduki, and traditionally sake has been served in cray cup called Ochoko in daily scene.
Today, there are varieties of cups or vessels to use, it is not only because of the culture, but also it is because of the diverity in food culture.
With different touch of its texture or temparature, you will taste differently. Please find the infomation about cups and vessels and find suitable cups or vessels.

Made of cypress. Today’s world we often see when people make a toast in events
Flavor of cypress matches with sake

Made of wood, but coated by lacquer
Used in cultural event such as traditional Japanese wedding
Red is a fortuante color in Japan


Small drinking cup. It can be made of ceramics, wood, tin and any other materials
When it is set with pouring bottle the material used is same as the bottle

Pouring bottle made usually holds about 300ml
It has an identical figure as shown in the photo
Prefered to use when serving Kan sake(Hot)

It is also a pouring bottle, but open style compared to tokkuri
Prefered to serve Hiya sake(Cold)

Pouring bottle used to make Kan sake
As it is made of metal such as tin, ti can easily get hot to make Kan sake
It can also be used to serve sake on table

Big cup. When you directly pour sake from the bottle in casual scen we use it

Wine glass
Used recently. Due to its shape, it is suitable when you drink sake with flavor such as Ginjo

Taste Type / Pairing with food

In today’s world, we started to put sake in 4 types according to its flavor or richness of the taste
Traditionally, sake people consume is their local sake or sake from big breweries in Japan.
Nevertheless, as wine culture accepted by Japanese prople, we start to look for ideal scene or good matching of specific sake and food
Please understand about these 4 types and serve sake in the ideal sutation.

  • Fruity(薫酒)
    Sake with flavor, tend to be sweet and have fruity flavor
    It is good for apperitiv due to its freshnessFood to pair: sashimi of white fish, crub, carpaccio
  • Light and Smooth(爽酒)
    Light and dry taste. It matches with wide variety of food
    It is good when you pair with food you want to enjoy potential of ingradientsFood to pair: Tofu(Hiyayakko), grilled fish
  • Matured (熟酒)
    Thick taste with bodies. Taste umami of rice
    It is good with food with strong taste and flavorFood to pair: cream soup, foie gras
  • Full-Bodied(醇酒)
    Aged sake. Strong character and poweful taste
    Good with thick food using ingradient like spice and black sugarFood to pair: curry, cheese


It is crucial to understand about how to store properly and it decide the quality of sake you deliver to customers
There is a big misunderstandings about sake out of Japan, and in most of the case it is coming from storage proble
Comparing to different alcohol, Sake is sensitive product and not so much understood by people
Please check through the points below and serve high quality sake to your customer

Avoid light especially ultra violet. If you let sake under the light, it get unexpected flavor(so-called “sun light flavor”) and color

When it is left in high temparature, living yeast ferment sake more and have unexpected flavor and lose charactortictic of the sake
Please keep about 5℃

It is better to store sake at 25~30% humidity, unlike wine at 70% of humidity
Sake do not use cork like wine, so to slow the fermentation in the bottel keep low humidity

Avoid too much vibration, so idealy use wine or sake celler not ordinal fridge

When sake touch air, flavor strat ot go off.
So if you open sake, please drink as first as you can
if you cannot consume fast, use nitrogen gas to fill in the bottle like wine