A Practical Guide to Sake, Part 2: Myths and How to Debunk Them

If you think sake is just that hot drink served after a meal in Japanese restaurants, prepare to think again. As we saw in the previous episode, sake is a fermented beverage like wine, but over the years, some misconceptions have developed that deserve some clarification.

Misconceptions about sake: What you need to know

The first misunderstanding stems from the language itself: in Japanese, "sake" simply means "alcoholic beverage." Roughly translated, anyone can call any alcoholic beverage "sake," from distilled spirits to the most creatively labeled liqueur you can find. So, if you were served something piping hot at the end of dinner and thought, "Is this really sake?" you were probably right... and probably not: semantically, there wasn't a real mistake.

The spread of Japanese (and, before that, Chinese) cuisine in Italy and Rome, coupled with the limited availability of authentic sake, have long entrenched these myths. Our palate also complicates matters: the alcohol in sake tends to give a more forceful impression than wine, with a more pronounced alcoholic note on the nose. The result? A preconceived notion.

How to approach sake and drink it correctly

Another widespread belief is that sake should be drunk warm and between meals. Well... let's just say that there are situations where warm sake has its appeal (especially on winter evenings), but it's not a hard and fast rule. Sake, in fact, has five times less acidity than wine, and for this reason, it pairs extremely easily with food: while wine sometimes has to compete with the dish to stand out, sake enters discreetly and enhances the ingredients like the perfect table companion. Depending on the type, it can also be served chilled, and it often surprises you right where you least expect it.

Debunking these myths means approaching sake without fear, with curiosity and a little irony.