11 Best Sakes to Drink 2021 - Top Sake According To Experts - TownandCountrymag.com
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"We want people to drink sake the way people drink wine," says Monica Samuels, vice president of sake and spirits for Vine Connections and a Sake Samurai, a title granted by the Japan Sake Brewers Association to about five people per year who have done the most to promote sake. "I always get asked, 'Is it a beer, wine, or a sprint?' It’s none of those things, I say. It’s sake!"
A few things to clear up about the national beverage of Japan, which is made from fermented rice, are how to pronounce it (sah-KAY), what to drink it out of (a wine glass, not a shot glass), and what to drink it with (just about everything).
"Sake is built like a beer but drinks like a wine," Samuels says. That's because it's brewed, like beer, but its alcohol content (around 15% ABV) is similar to wine. It pairs with food in a way that wine cannot, though, since it doesn't have tannins. "It elevates the umami in a dish, but it’s commonly consumed before and after dinner as well," Samuels says.
For an ideal pairing, Samuels recommends crunchy, salty foods, like potato chips and French fries. "The obsession chefs are having with fermentation and koji and more Japanese principles of food are bringing sake more to the forefront," Samuels adds.
Although sake is served with sushi in Japan, sake is more thought of as going hand in hand with the fare at Izakayas, gastropubs that offer a broad range of food over a meal from sashimi to fried food and simmered meats. "It's often consumed with meat because it pairs with all different levels of fat," Samuels says.
While sake was first manufactured in the 3rd century C.E., the practice of commercially distributing it did not begin until the late 1980s and early 1990s. It was around that time that a classification system was developed with three types: junmai, ginjo, and daiginjo, ranked in order from most expensive to least expensive. The price comes from the time it takes to polish the rice grain: in a junmai sake, at least 30 percent of the rice grain has to be polished. For ginjo, at least 40 percent must be polished. For daiginjo, it's 50 percent. Since the classification system was hastily developed, Samuels says a new regime of young brewers is working to abolish it.
Considering the attention the beverage is getting, we might be heading into the golden age of sake. "Premium sake an industry that is really young, and every year it feels like there are new frontiers that are being crossed," Samuels says. "Brewers always say they have yet to make their best sake."
Here, Samuels and three other beverage experts offer their picks for the best sakes you can buy.
"This nigori sake is the perfect pairing for Thai and Korean takeout, and its resealable lid makes it super versatile. I like to freeze a can until it's slushy and shake it up with a splash of Aperol for a poolside cocktail. You can also drink half the can and save the rest for later with its airtight lid."—Monica Samuels
2Shiokawa Cowboy Yamahai Junmai Ginjo
drizly.com
$35.99
"If you’re a Napa cab drinker, or a whisky drinker, this is definitely one to check out. The 'yamahai' process that this sake goes through results in a smoky, umami-rich sake that is the perfect match for dry-aged beef."—Monica Samuels
3Fukucho Seaside Sparkling Junmai
drizly.com
$32.50
"A sake made sparkling via pet-nat, from the most innovative female producer in Japan. The 'seaside' of the Seto Inter-island sea is dotted with lemon trees, and this sake is made in a way that produces a high level of citric acid to bring those salty lemon aromas to the forefront. Frothy, creamy texture with a bright and refreshing finish."—Monica Samuels
4Joto Yuzu Flavored Sake "The Citrus One"
Jotototalwine.com
$24.49
"Yuzu is a Japanese citrus fruit that is sweet, tart, and just a tiny bit savory. This sake is delicious on the rocks on its own, but really comes to life in cocktails: try it with tequila in a salted rim rocks glass for an exotic riff on the margarita."—Monica Samuels
"Junmai Daiginjo is the 'grand cru' when it comes to sake classifications, and if you want to really take it to the next level you should seek out shizuku; this 'free run' style of separating the liquid from the lees from a tank of sake is generally reserved for competition-grade sake only. This brewery, founded in the 1500s, is known as the godfather of shizuku and makes a generous amount for the U.S. market. Intense aromas of lychee, white peach, and a spicy, white pepper finish."—Monica Samuels
6Taka "Noble Arrow" Tokubetsu Junmai Sake
drizly.com
$36.99
"Chablis fans naturally gravitate towards sake from this producer, who after spending years making wine in Burgundy in Alsace, returned to his family business to express his philosophy through the lens of Old-World white wine. The water source for this sake is extremely high in limestone, which gives this sake great tension, structure, and minerality. Aromas of green melon and wet slate with a cooling spearmint finish. "—Monica Samuels
7Tamagawa Red Label Junmaishu Sake
Tamagawadrizly.com
$41.55
"Devoted sake geeks, look no further! This wild and funky brew from Japan’s first non-Japanese brewmaster is dark and lively at the same time, exhibiting notes of wood, earth, smoky honey, and tart citrus. Pair this with smoky BBQ or blue cheese—this sake is a monster."—Monica Samuels
8Bushido Ginjo Genshu Sake Cup
drizly.com
$5.99
"Small can, BIG sake! Bushido is the 'samurai code,' and lives up to its promise with a sake that is bright, fruity, and dangerously smooth, with an ABV of 18% that will sneak up on you. With notes of watermelon rind and the sweetest sungold tomatoes, this sake tastes like summertime in a can."—Monica Samuels
9Kamoizumi Nigori Ginjo Sake Summer Snow
drizly.com
$29.00
"Kamoizumi's Summer Snow is a mildly sweet unfiltered sake featuring aromatic floral notes, fresh honeydew, and a touch of lychee with a richer, creamy texture. The great aspect of this Nigori is its balance in flavors, which allows flexibility to pair with light vegetable dishes as well as spicier, more robust dishes."—Eileen Chiang, Beverage Director, Wayan, New York City
"This is a traditional method of sake production called yamahai. This creamy style is made from Yamadanishiki and 500 Mangoku rice polished down to 60%."—Amy Racine, Wine Director, John Fraser Restaurants
11Murai Family Nigori Genshu Sake
drizly.com
$11.99
"This creamy-style sake is rich and lovely. Flavors of vanilla, coconut, and anise are interwoven beautifully on the palate. This Nigori is unfiltered and adds depth of flavor and character to this semi-sweet earthy sake. There is still nice crisp acidity, making it well balanced. Serve chilled and enjoy with grilled seafood or poultry. It's also nice with spicy noodle dishes."—Erin Swain, wine educator and sommelier, La Fin Kitchen & Lounge in Montauk, NY
Sam DangremondContributing Digital EditorSam Dangremond is a Contributing Digital Editor at Town & Country, where he covers men's style, cocktails, travel, and the social scene.
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