A little knowledge.
A better first sip.

Junmai and ginjo: what do they mean?

Junmai means sake made with rice, rice koji and water, without added brewing alcohol. Ginjo describes rice polishing and brewing methods. You may see both together: junmai ginjo.

A style name alone does not tell you sweetness or whether you will like it. Explore the individual sake.

A number cannot tell the whole story.

A positive sake meter value tends to suggest dryness; a negative one, sweetness. Acidity also changes how sweet or dry a sake feels.

Instead of just asking for dry sake, try adding subtle aroma or light and crisp. It gives the staff more to work with.

One sake, different temperatures.

Sake can be served chilled, at room temperature or warm. Ask the staff or check the brewery guidance for the best way to enjoy your bottle.

Try noticing how the aroma and taste change as your glass warms a little.

Check more than the brand name.

One brand can make junmai, ginjo, unpasteurized sake and more. If the menu only shows a brand, ask to see the bottle label to confirm the exact product.

Check whether the price is per glass or per serving such as ichigo (about 180ml). Ask the staff what is available today.

Keep it away from light and heat.

Refrigeration is recommended for unpasteurized sake and delicate styles. Follow the storage instructions on the bottle; 要冷蔵 means keep refrigerated.