Sake Day: there’s a whole world beyond “rice wine”.

Rice, water, koji and yeast: just four essentials, but an extraordinary range of results. Sake is brewed, yet its method is quite different from making either wine or beer. “Rice wine” gets you into the right neighbourhood, but it doesn’t quite tell the story.

Koji is rice cultivated with a special mould that unlocks the grain’s starches as sugar. Yeast turns that sugar into alcohol, and remarkably, both processes happen side by side. That partnership helps give sake its distinctive character.

In Japan, 1 October is Sake Day. The date recalls the traditional start of the brewing season, when the rice harvest was in and cooler weather made brewing easier. It has been celebrated as Sake Day since 1978.

It’s a day to appreciate the growers and brewers as well as whatever happens to be in your glass.

There’s no single correct temperature for sake. Delicate, aromatic styles often come alive with a little chill, while some richer, savoury bottles show a different side when gently warmed. Room temperature deserves a place at the table too.

Temperature changes what you notice: fruit and floral aromas, texture and even the impression of sweetness. The same bottle can have more than one personality, although not every style benefits from heat.

Sake has a particular affinity with savoury, umami-rich food, which explains its long friendship with Japanese cooking. But don’t stop at sushi. Think grilled fish, mushrooms, miso-rich dishes, creamy cheeses and comforting broths.

A delicate sake can flatter lighter seafood; a fuller-bodied, savoury example can stand up to richer dishes. There’s a lot of delicious territory to explore beyond the sushi counter.

The names may look mysterious at first, but they’re helpful clues rather than a league table. Junmai tells you there’s no added brewer’s alcohol. Ginjo and daiginjo point to particular rice-polishing levels and brewing approaches, often associated with fragrant styles.

You may see the words combined, as in junmai ginjo. Once you know the broad idea, the fun part is discovering the flavour you actually enjoy. A beautifully made sake doesn’t have to carry the longest name.