Japanese Craft Sake Guide to Discovering and Buying It Online
Sake is much more than a drink. It is a ritual, an ancient tradition, an expression of the Japanese territory just as wine is for France or beer for Belgium. Yet in Italy, it is still little known in its craft form — the one truly worth discovering.
In this guide, we explain everything you need to know about craft sake: what it is, how it is made, the main categories, how to taste it, and how to buy it online. And of course, where to find the best producers on Maltese.beer.
What sake is and how it is made
Sake is a Japanese alcoholic beverage obtained from the fermentation of rice. It is neither a distilled spirit (like whisky or vodka) nor a wine in the traditional sense: it is a category of its own, with a unique production process worldwide.
Its origins date back to the Nara period (710-794 AD), when sake was produced in Shinto temples as a votive offering to the gods. For centuries it remained the privilege of the imperial court and monasteries before becoming Japan’s national drink.
The production process is called seishu and involves four fundamental ingredients:
- Sake rice (sakamai) — special varieties with large grains and low protein content, different from cooking rice
- Water — a crucial element: soft water produces delicate sake, hard water produces drier, more structured sake
- Koji (Aspergillus oryzae) — a noble mold that converts rice starch into fermentable sugars, the heart of the process
- Yeast (kobo) — transforms sugars into alcohol and determines the final aromatic profile
Sake categories: how to navigate
Craft sake is mainly classified based on the degree of rice polishing (seimaibuai) — that is, how much of the outer part of the grain is removed before production. The more polished the rice, the more delicate and aromatic the sake.
Junmai (純米)
Pure sake, made only with rice, water, koji, and yeast. No added alcohol. Full-bodied, rich umami flavor, notes of cereal and earth. The most authentic and territorial. Excellent served slightly warm (nurukan, 40-45°C).
Ginjo (吹譲)
Rice polished at least 40%. Slow fermentation at low temperatures. Floral and fruity aromatic profile — apple, pear, banana, white flowers. Elegant, to be served cold (10-12°C).
Daiginjo (大吹譲)
The pinnacle of production: rice polished at least 50%, often up to 65-70%. Intense and complex aromas, silky structure, very long finish. The ultimate meditation sake. Serve well chilled (8-10°C).
Nigori (にごり)
Unfiltered or partially filtered sake. Milky appearance, creamy texture, natural sweetness. Aromatic profile of rice, coconut, and ripe fruit. Perfect as an aperitif or paired with desserts.
Nama (生)
Unpasteurized sake, lively and fresh. Must be kept refrigerated and consumed quickly. Vibrant aromas, immediate freshness — the equivalent of natural wine in the sake world.
How to taste craft sake
Sake is tasted like wine: paying attention to color, aroma, and taste. Some practical tips:
- Temperature — delicate sakes (ginjo, daiginjo) are served cold (8-12°C); more robust sakes (junmai, honjozo) can be served at room temperature or slightly warm
- Glassware — the traditional ochoko (ceramic cup) is perfect for warm sake; a white wine glass enhances the aromas of more aromatic sakes
- Pairings — sushi, sashimi, soft cheeses, tempura, fish dishes. But also Italian cured meats, carpaccios, and risottos: sake is more versatile than you might think
Craft sake vs industrial sake: the differences
As with beer, there is a clear difference between industrial and craft production in the sake world. Industrial sake is produced in large quantities, with lower quality rice, accelerated processes, and often with added sugars and acids. Craft sake — the kind you find on Maltese — is made by kuramoto (sake masters) who dedicate months to caring for each fermentation batch, using selected rice, local water, and traditional yeasts.
The result is a product with identity, territory, and history in every sip.
Buy Japanese craft sake on Maltese
On Maltese.beer you will find a curated selection of craft sakes from the best Japanese producers, with shipping in 24-48h throughout Italy. Each label is chosen by our team for quality, authenticity, and character.
- Masumi – Miyasaka Brewing Company — historic brewery from Suwa, founded in 1662. Sake of great elegance and depth, an authentic expression of the Japanese Alps
- Shimazaki Shuzo — small craft brewery in Tochigi prefecture, known for extreme quality and meticulous care in the production process
