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Sake Features and Reviews

Sake, the Japanese alcoholic beverage made from fermented rice, has steadily become a staple in American restaurants, bars and home liquor cabinets. Often erroneously referred to as "rice wine," sakes can be sipped cold, warm or hot and they pair well with many dishes other than sushi. Find out more about sake with GAYOT's reviews and features.


Sake Features and Reviews

Kiku-Masamune Kaho-Gura Junmai Dai-Ginjo boasts flavors of pear, honey and rice pudding
Kiku-Masamune Kaho-Gura Junmai Dai-Ginjo
Founded in 1659, Kiku-Masamune Sake Brewing Company still uses the ancient Kimoto method for producing sake. This sake boasts flavors of pear, honey and rice pudding.

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Takatenjin Soul of Sensei Sake boasts aromas of honey and grainy rice
Takatenjin Soul of the Sensei
Brewed in memory of Toji Shokichi Hase, a noted sake maker who spent 40 years working at the same brewery, this special Junmai-Daiginjo blend boasts aromas of honey and grainy rice.

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Rice being readied to be made into sake (Photo courtesy of Flickr user VancouverSake)
A Guide to Sake Varieties
Depending on how it's produced, sake can be just as different as wine varietals. Sip your way from fruity and floral to cloudy and creamy with our informative guide.

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Hawk in the Heavens is a crisp, smooth, clean-tasting junmai sake
Tentaka Kuni Hawk in the Heavens
Brewed using water from the region's natural underground springs, Hawk in the Heavens is a crisp junmai sake with herbaceous flavors that linger on the palate.

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Pair sake with a variety of dishes, such as fresh fish
Sake Pairings
It's not just for Japanese food anymore. Sommeliers are finding that sake can complement a wide variety of dishes.

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Other Sake Reviews

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