Japan is known for its unique culture of enjoyment and fine beverages. Two flagships of this culture are sake - often referred to as rice wine - and Japanese wine made from grapes. At first glance, they could hardly be more different: one is a centuries-old rice drink with deep cultural roots, the other a comparatively young winemaking tradition with some European grape varieties. Both, however, are fascinating in their own way and represent the highest level of enjoyment. In this article, we compare the two worlds of sake and Japanese wine - from production and taste to alcohol content and origin, as well as cultural significance.
Production and ingredients
Sake is often referred to as "Japanese rice wine," but strictly speaking, it is a brewed beverage, similar to beer. While in grape wine, the sugar naturally present in the grapes is fermented into alcohol by yeast, sake made from rice must first be converted into sugar by starch. This process takes place with the help of koji mold (Aspergillus oryzae), which saccharifies the steamed rice. Yeast then ferments the sugar into alcohol. What's special about this is that the conversion of starch to sugar and the alcoholic fermentation take place in parallel in sake, rather than in two separate steps. This complex brewing process gives sake its complex flavors and smooth character.
Japanese wine, on the other hand, is produced according to traditional viticultural methods. The basic ingredient is grapes, which – as is the case everywhere in the wine world – are pressed and fermented into wine through yeast fermentation. Additives such as sulfur for stabilization or oak barrel aging for flavoring are common in winemaking, whereas sake contains no other ingredients apart from a small amount of neutral alcohol (in certain types such as Honjōzō). Wine production in Japan began with the country's liberalization in the 19th century and is based on imported European grape varieties as well as new domestic varieties. One historical example is the red wine variety Muscat Bailey A, a cross from the early 20th century, which was considered the first Japanese quality wine. Today, many Japanese winemakers value regional identity and artisanal perfection - from hand -harvesting to careful vinification.
Taste and aromas
In terms of aroma, sake and Japanese wine offer very different experiences. Sake is characterized by a mild, velvety flavor structure with a pronounced umami – that savory "fifth taste" present in many Japanese dishes. In fact, sake contains around five times more amino acids (carriers of the umami taste) than wine. This gives it a full-bodied, round flavor that can be accompanied by subtle notes. High-quality sake varieties such as Ginjō or Daiginjō also surprise with delicate fruit and floral aromas (e.g., melon, pear, or white blossoms) that one might not expect. At the same time, sake lacks the robust fruit acidity of wine – its acidity is only about one-fifth that of wine. This makes sake smoother and leaves little lingering aftertaste on the palate. For connoisseurs, this means: sake is soft, harmonious, and extremely approachable, without any rough edges of acidity or tannin.
Japanese wines, in contrast, offer the familiar range of classic wine profiles, but often in a more elegant, delicate, and refined style. The white grape variety Koshu, a grape native to Japan, produces light, extremely delicate white wines with a restrained bouquet. Such wines exhibit notes of citrus fruits, white peach, or yuzu and possess a fine minerality - perfect for subtle Japanese cuisine. Red Japanese wines are sometimes made from international varieties such as Merlot or Cabernet Sauvignon, but also from local crosses such as Muscat Bailey A. They tend to be moderately bodied and have gentle tannins, often with light fruit aromas (cherry, berries) and spicy nuances. Overall, the acidity in wine is higher than in sake, which gives the wine freshness and structure. For Western palates accustomed to wine, Japanese wine therefore appears more lively and sparkling, whereas sake impresses with its soft character. Both drinks boast complex flavor profiles – but where sake scores with umami and textural softness, wine shines with freshness, variety of flavors and, in the case of red wines, tannin structure.
Alcohol content and serving method
When it comes to alcohol content, sake and wine are closer than you might think. A typical sake has around 15% alcohol, which is slightly higher than average for many wines. Unaged ( genshu ) sake can even reach up to 18–20% ABV, but is usually diluted to drinking strength before bottling. Wines average between 11% and 14% ABV, depending on style and origin. Interestingly, some Japanese white wines – particularly those made from the koshu grape – are deliberately lighter, containing only around 10 –12% ABV, which is in line with the trend towards lower-alcohol, elegant wines. Sake, on the other hand, often has a gentler feel despite its higher alcohol content, as the lack of acidity and carbonation (in still sake) makes the alcohol less harsh.
The drinking temperature and serving method also vary considerably. Sake has a wide range of serving temperatures: some varieties are enjoyed chilled, high-quality daiginjō , for example, develop their aroma at around 10°C, while others, particularly traditional varieties, are served slightly warm. Sake served warm ( atsukan ) at around 40–50°C is particularly popular in the cooler months of the year. The serving itself has a ritual character: in Japan, sake is often served in small ceramic or porcelain bowls ( sakazuki or ochoko ), often from a small carafe, and pouring is associated with social etiquette. Wine, on the other hand, is almost always served in glass wine glasses, typically at around 8–12°C for whites and 15–18°C for reds. Another special feature of sake is that it is generally drunk young – it should be consumed within about a year of bottling to ensure freshness and flavor. Wine, on the other hand, can benefit from bottle aging depending on its quality and style and is often stored for years or decades to develop more complex aromas.
Regional origin and diversity
Japan is in many ways a land of terroirs, both for rice and grapes. Sake is brewed in almost every part of Japan, from cool Hokkaido in the north to Kyushu in the south. Breweries use local ingredients: regionally grown sake rice (such as Yamada Nishiki from Hyōgo or Gohyakumangoku from Niigata) and the local spring water, which is of great importance in sake production. Some regions have developed a special reputation - Niigata Prefecture, for example, is known for its soft water and cold winters and is the source of exquisitely dry, light sake, while the Nada region in Kobe produces stronger, full-bodied sake thanks to its hard water ( miyamizu ). Although sake - unlike wine - does not have an appellation in its name that indicates its origin, connoisseurs know that the region and brewery are just as important as the type of rice and the degree of polishing.
Japanese viticulture is concentrated in a few core regions of the island nation. Yamanashi (west of Tokyo, at the foot of Mount Fuji) is the center of Japanese wine production: around 40% of the wine produced in Japan comes from Yamanashi. There, in the so-called Koshu Valley, lie historic wine towns such as Katsunuma, where the first modern wineries were founded as early as the 19th century. Yamanashi's climate – warm summers with cool nights in the higher-altitude vineyards – is particularly favorable for white varieties such as Koshu, but also for international grapes. Other important growing regions are Nagano (with higher-altitude vineyards in the Japanese Alps that promote fresh acidity), Hokkaido in the north (cool climate, ideal for Pinot Noir and Chardonnay), and Yamagata in northern Honshu. In Yamagata, especially the Takahata area, large quantities of Chardonnay and the local Delaware grape are grown.
Japan now has around 300 wineries (and the number is constantly growing) that cultivate both domestic and international grape varieties. Among the most renowned wineries are Lumière and Marufuji in Yamanashi - both with over a century of tradition - and Takahata Winery in Yamagata, the largest winery in northeastern Japan. Such wineries combine Japanese craftsmanship with oenological expertise and produce wines that attract international acclaim. Top-notch Japanese wines today receive high awards in competitions: In 2024, for example, a wine from Japan (a Koshu white wine) won the coveted Best in Show trophy at the Decanter World Wine Awards for the first time. This success - achieved by Suntory Winery's 2022 Tomi no Oka Koshu - underscores that Japanese wine can catch up with the world's best in terms of quality. In addition to Koshu white wines, Japanese red wines are also improving in quality, especially where suitable terroirs for Cabernet, Merlot, and the like have been found.
Cultural significance and culture of enjoyment
The cultural roots of sake and wine in Japan could hardly be more different. Sake has been Japan's traditional drink since ancient times, deeply linked to religion and ritual. In Shinto ceremonies, sake is offered to the gods as a sacrifice, and large barrels ( taru ) adorn many shrines as a token of thanks. At weddings, the bride and groom drink sake three times from special bowls ( san-san-kudo ritual) as a sign of their union. Sake is literally the "national drink" - the word nihonshu (日本酒) literally means "Japanese alcohol." Its role in social life remains significant to this day: whether at the end of a working day in an izakaya bar, as the New Year's drink toso , or as part of traditional kaiseki cuisine, sake stands for Japanese identity and hospitality. The way of enjoying sake – slowly, in small sips, often accompanied by a respectful toast (kanpai) – reflects Japan's values of mindfulness and community.
Wine, on the other hand, does not have a millennia-old tradition in Japan, but is an import that has gradually become rooted locally. It was not until the late 19th century that Japanese wine production began following Western models. Initially, wine was an exotic drink for foreigners and the upper classes, but with the economic boom in the 1960s, it found its way into wider society. Today, wine - whether imported or domestically produced - is an integral part of Japan's urban drinking culture. In metropolises such as Tokyo or Osaka, there are wine bars, sommelier competitions, and a growing community of wine lovers. Japanese wines themselves proudly bear their regional identity and are increasingly served at local occasions, for example at a washoku dinner as an exciting complement or alternative to sake. Wine-growing regions such as Yamanashi or Yamagata also promote wine tourism: wine festivals during harvest time, wine tastings at wineries, and even wine theme parks (e.g., in Katsunuma) attract locals and tourists. Japanese wine is increasingly developing its own cultural significance – as a symbol of a successful combination of Japanese and Western culinary culture.
Sake and Japanese wine – two drinks from the same homeland, yet with a soul all their own. Sake embodies the traditional side of Japan: artisanal brewing, characterized by rice, water, and koji, with a smooth flavor and ceremonial aura. Japanese wine, on the other hand, represents a departure for new shores: winemakers combine the local soil and climate with the art of winemaking, creating fine wines that will captivate connoisseurs. For wine lovers, this offers a double win. On the one hand, you can immerse yourself in the world of sake and discover a completely different palette of flavors – from subtle sweetness to umami. On the other hand, Japanese wines open up a fascinating broadening of horizons: they offer familiar wine styles with an Asian terroir twist. The finesse and elegance of many Japanese white wines, especially those made from the Koshu grape, as well as the ever-increasing quality of red wines, in particular, whet your appetite for more.
The bottom line is: Both worlds are a delight – but anyone who loves the diversity of the wine world should look to Japan. Excellent wines are waiting to be discovered here, born of passion, tradition, and a spirit of innovation. A good glass of Japanese wine combines the best of two cultures and enriches every wine tasting with a surprising, enjoyable nuance. Kanpai and cheers – to the discovery of Japanese wine!
