Can You Drink Sake on the Rocks?

Should you ever put ice in wine?

Purists often say no, insisting that ice dilutes the flavour and disrupts the intended experience. But others argue that a little chill and dilution can open up certain styles, especially on a hot day. In France, there’s even a unique name for this - ‘la piscine.’

This question naturally extends to sake, a drink with its own rich traditions and nuances. So, what about sake on the rocks? Is it sacrilege or a refreshing twist? This blog post is going to address the sake-ice debate head-on, as well as give a few suggestions for those curious to give it a try.

Is Sake Commonly Served on the Rocks?

The simple answer is no. Most restaurants serve sake either chilled, at room temperature, or warmed. As sake is still relatively niche on some drinks menus, perhaps resist asking your waiter for ice. At home, on the other hand, the world is your oyster when it comes to experimenting with sake.

The Do’s and Don’ts of Ice in Sake

First, it’s important to understand that not all sake is created equal when it comes to adding ice.

Delicate and light-flavoured sakes are usually best enjoyed chilled or at room temperature without ice. Adding ice to these can wash out their subtle aromas and delicate flavours, much like how you wouldn’t want to water down a fine wine. If you’re detecting soft floral and fruity notes on the nose and palate, adding a cube of ice may be the kryptonite to destroy this carefully curated sake profile. Just as you wouldn’t overheat a delicate sake, you shouldn’t over-dilute it with ice.

Yet in certain situations, sake on the rocks can be refreshing and enjoyable.

You may be aware of sakes specifically marketed to be served over ice, such as the Tamagawa ‘Ice Breaker’ with an iconic blue glass bottle and penguin-adorned label to really get the message across. This style of sake is a nama genshu junmai – unpasteurised, undiluted, and no distilled alcohol has been added to the final product. The reason why this sake works well over ice is that its profile is bold, full-bodied, and robust, designed to maintain its character even as the ice slowly melts, and the higher alcohol content and richer flavours can stand up to dilution.

Here are a few from our portfolio that would work particularly well on the rocks:

Okuroku Unite - Juicy and fun, this sake was used in our summer spritzer box campaign last year, so we can vouch for how well it works!

Akamon - Rich and intense, our Akamon is also unpasteurised and undiluted with no distilled alcohol added, making it a good candidate for ice.

Sadaijin Junmai 24 Year Old - This aged sake offers rich umami alongside delicious notes of caramel and dates.

Kanadel Kijoshu - This is an interesting twist on a dessert sake, with noticeable fruity sweetness and a great level of acidity to balance it out. A cube of ice would go nicely to make the drink even more refreshing.

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So, to ice or not to ice? The answer might just depend on your sake, your mood, and the moment.