Factors That Make Sake Expensive

If you’re a sake enthusiast, you’ve probably noticed that the price of good sake can vary significantly. It’s not just a matter of cost, though; there are several factors that can influence the sake prices.

The first thing to consider is the production process. The brewing process for sake, as it’s known in Japan, involves a series of steps that involve varying degrees of craftsmanship and quality control. Some of these brewing processes are more complex and expensive than others. For example, ginjo brewing is more labor intensive than futsushu and requires more precise temperature controls. This can add to the overall cost of the product, as well as increase the profit margin for the brewery.

Next, consider the rice polishing ratio (also called seimaibuai). This is the percentage of the original sake grain that’s polished away during the brewing process. It’s a very important factor in determining the grade of a sake and how much it will cost, as it removes any fat and protein that can cause off-flavors.

For example, the famous Dassai brewer is known for producing a Daingin-jo sake with a rice polishing ratio of 23% (only 23 percent of the original sake rice grain remains). As a result, the price of this particular brand is quite high.

Some brewing processes, such as shizuku/tobindori, can also be very costly and may limit the quantity of sake produced. This, along with packaging can also make the sake price higher.

Then there’s value perception, which can contribute to premium prices as well. If customers perceive a sake to be rare or special, it can drive up the price. This can happen for a variety of reasons, including status or bragging rights. This can be a very profitable business model, but it’s not something that most consumers will want to pay for.

Lastly, the price of sake can vary depending on the location in which it’s sold. The most common factor that makes sake cost more abroad is import, which can include international shipping fees as well as any applicable taxes/tariffs. This can make an imported daiginjo, for instance, about twice as expensive in Europe than it would be in Japan.