Frequently Asked Questions 

What’s the difference between Junmai, Ginjo and Daiginjo?
These terms describe how much the rice is polished and whether brewer’s alcohol is added.

• Junmai is made with only rice, water, koji and yeast. It’s usually fuller and more savoury.

• Ginjo is made from rice polished to 60% or less. It’s lighter and more fragrant.

• Daiginjo is made from rice polished to 50% or less. It’s the most refined and aromatic.

 

“Junmai Ginjo” and “Junmai Daiginjo” mean the same polishing standard with no added alcohol. What is namazake?
Namazake is unpasteurised sake. It has a fresh, lively character, but it must be kept refrigerated at all times and is best enjoyed within a few months.

 

How should I store sake?

• Keep bottles upright, away from sunlight and heat.

• Pasteurised sake can be kept in a cool, dark place, but in Singapore’s climate the fridge is best.

• Always refrigerate namazake.

 

How long does sake keep?

• Unopened, most sake is best within about 12-14 months of its bottling date, and namazake within a few months.

• Once opened, keep it in the fridge and finish it within one to two weeks for the best flavour.

 

Should sake be served cold or warm?
Both. Light, fragrant styles such as Ginjo, Daiginjo and namazake are best chilled. Fuller Junmai and Honjozo styles can also be gently warmed. Each product page also gives our serving suggestion.

 

I’m new to sake. Where should I start?
Try our Orihara Discovery Series. Each set brings together three bottles around a theme, so you can compare styles side by side. You can also shop by prefecture, taste (Fruity, Light & Dry, Rich & Umami) or by food pairing.