Are you fond of Sake? If so, try sake tasting tours in Tokyo. The world of sake is a deep one, and it is difficult for beginners to know what kind of sake to choose. The diversity of sake reflects the craftsmanship and philosophy of the brewers, making sake tasting a rich and varied experience.Enjoy an expert-guided tasting of popular as well as hidden sake.
Tokyo sake tasting tours
“Tasting ALL TYPES of Sake with seminar” is not available everyday, but if you are around Shinjuku, don’t miss this special course for sake lovers. After this course, you can distinguish the types of sake.
“Sake Tasting Class with a sake sommelier” is a course of similar concepts to know more about sake.
“Japanese SAKE lesson & tasting at Izakaya pub” provides you with an opportunity to enjoy Izakaya, Japanese style casual pub in Shinjuku, Tokyo.
“Tokyo Sake Tour with a Local Guide, Private & Tailored to Your Taste” has a different concept to enjoy Sake. In this tour, you can choose where to visit in Shinjuku District, Tokyo. The guide tell you not only about Sake but also places where Sake is provided.
Another sake experience in Tokyo may be bar hopping. Shinjuku is a good place for it.
Types of Sake
Japanese sake, also known as nihonshu, comes in a variety of styles, each with its unique manufacturing process, flavor, and aroma. Broadly, they belong to the categories as follows:
Junmai-shu
Junmai-shu is made exclusively from rice and koji (rice malt), without the addition of brewer’s alcohol or any other additives. This type allows drinkers to appreciate the natural flavor of the rice.
Junmai Ginjo-shu
A subcategory of Junmai-shu. Junmai Ginjo-shu is made from rice that has been milled down to 60% or less of its original size. It’s fruity and fragrant. So it offers a more refined taste.
Junmai Daiginjo-shu
This is a premium class of Junmai-shu. The rice is milled down to 50% or less. It features an even more refined and complex flavor and aroma profile than Junmai Ginjo-shu.
Ginjo-shu
Ginjo-shu is made with rice that has been milled down to 60% or less, with a small amount of brewer’s alcohol added. This type is fruity as well as aromatic. It is similar to Junmai Ginjo-shu but slightly different due to the addition of alcohol.
Daiginjo-shu
Daiginjo-shu is a type of Ginjo-shu. It is made with rice milled down to 50% or less, with brewer’s alcohol added. Its flavor is delicate and complex.
Honjozo-shu
Honjozo-shu is made from rice that has been milled down to approximately 70%, with koji, water, and a small amount of brewer’s alcohol. This is a well-balanced standard type of sake.
Tokubetsu Honjozo-shu
This is a special class of Honjozo-shu. It is made with rice milled more than what is required for standard Honjozo-shu. It leads to a smoother and more refined taste.
Futsu-shu
Futsu-shu is the basic type of sake, without specific requirements for rice milling. It often contains added brewer’s alcohol. This is the most popular sake for everyday drinking.
In addition to these categories, there are various other types of sake, such as Namazake (unpasteurized sake), Nigorizake (cloudy sake), and Koshu (aged sake). Each of them offers its unique characteristics.
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