Japanese Sake (Nihonshu)



“Sake” is a generic term for alcohol in Japan. However, it has become a common noun meaning Japanese liquor. Sake is also called ‘Nihonshu,’ a Japanese-style rice wine.

Sake’s main ingredients are rice and yeast. In Japan, rice is grown separately to make the liquor ‘Sake’. As such, the types and prices of sake manufactured in different regions vary widely. Visiting various parts of Japan while tasting regional sake is one way to enjoy traveling the country.

Sake is generally known to be heated, but cold Sake can savor the aroma of the Sake. They usually drink  it cold during spring and summer time, and slightly warm in autumn and winter. When you drink hot sake, it’s better to warm it up to the human body’s temperature than to heat it up too high.


Kubota is one of the most representative and popular Nihonshu brands in Japan. Kubota has been in production since 1985 in Niigata Prefecture, Japan. Usually, luxury sake is made only from rice and Kubota is a liquor made from entirely only yeast and rice.


>Sennen-Ichi (Awaji sake)

I want to introduce one regional sake which is called “Sennen-Ichi” from Awaji Island in Hyougo prefecture. It has been produced since 1875 in Awaji city, Japan. Sake brewery is still located in Awaji city and keeping the traditional handmade technique. If you want to know more about the process of Nihonshu, you can experience a complete and professional explanation on how they process the rice, the actual extraction of sake at the historical brewery.


Just in case you may misunderstand in Japan, Alcohol is allowed  from age of 20. No matter what the percentage  of Alcohol,  the drink which is sold as Liquor is not allowed under 19 years old.