Sake (Nihonshu)

‘Pure sake’ (in Japanese junmai or junmaishu) is a modern, postwar term, and links in many ways to the term ‘natural wine’. In both cases they are terms that advocate limited intervention and no or minimal additions. Just like ‘natural wine’, ‘pure sake’ is a term that arose as a reaction against postwar industrial and chemical practices in wine/sake-making. Whereas in wine the addition of sulfites and yeasts forms the major obstacle to the enjoyment of the pure taste and aroma of the grape, the terroir and the hand of the maker, in sake it is the addition of distilled alcohol.