It depends on the sake variety. Most sake is best consumed within one to two weeks if kept in the fridge. After that, delicate varieties such as junmai ginjō and junmai daiginjō quickly lose their fruity, floral aromas. Sparkling sake is best enjoyed within one to three days after opening, as it loses carbonation quickly.

Yes. Sake should always be stored in the fridge at a temperature below 8°C. Refrigeration is especially important for nama-zake and to preserve the delicate freshness of ginjō sake. Warm temperatures accelerate oxidation and spoilage.

Enjoy it while it’s fresh! Most sake is best consumed within about a year of leaving the brewery. Nama-zake, in particular, tends to lose its vibrant character after just a few months. Ginjō styles generally have a shorter shelf life than honjōzō and junmai varieties, and are best enjoyed within around ten months.

Sake generally has a higher alcohol content than beer or wine, ranging from 12% up to 18% ABV. The average is around 14.5%.