Enjoy Sake on the Rocks – Perfect for the Australian Summer
When the Australian summer hits, nothing beats a cold, refreshing drink — and sake on the rocks might be the most underrated option out there. A few ice cubes soften the edges, brighten the flavour, and turn certain styles into an incredibly crisp, easy-drinking treat. It’s light, cool, and seriously refreshing — absolutely perfect for the Australian summer!
This style of drinking fits effortlessly into warm-weather moments, such asa relaxed backyard barbecue, a long afternoon by the beach, or that glorious pause at the end of a hot day when all you want is something chilled in your glass. It offers the same refreshing quench as a cold beer or spritz, but with the unique depth and character of sake.
Tips for Nailing Your First Sake on the Rocks
Ready to jump in? Serving sake on the rocks is super straightforward, but a couple of insider tips can take your chilled experience from good to absolutely brilliant. Think of these as your quick guide to a perfect pour this summer.
1. Choosing the Right Bottle: Which Sake Loves the Ice?
- Not all sake is created equal when it comes to ice. You want a brew with enough muscle and flavour to stand up to dilution. Keep an eye out for these legends:
Genshu (Undiluted Sake): This is your MVP. It hasn't had water added, so it's naturally higher in alcohol (around 17–20%). The ice melts it down to the perfect, easy-drinking strength without losing its character.
- Nama-Zake (Unpasteurised Sake): Known for its fresh, vibrant, and sometimes slightly punchy flavour. When you chill it with ice, that freshness becomes seriously crisp and refreshing — a real summer stunner.
- Rich Junmai Styles: If the sake has a solid, rice-forward flavour profile (rich Umami), it won't taste watery as the ice melts. These hold their own and offer a lovely, evolving flavour experience.
- Aromatic Ginjo/Daiginjo: Sakes with big, fruity aromas (like apple or pear) benefit from the chill. The ice tames the intensity, giving you a smooth, refined, and beautifully fragrant drink.
2. The Great Ice and Glass Debate
This might sound like a minor detail, but it’s crucial for a top-notch session.
- The Ice: Go for the biggest, densest, and purest ice you can find — the slower it melts, the better. Avoid using soft, cloudy ice from your freezer tray, as it'll melt too quickly and water down your precious sake. Grab a bag of clear, commercial 'rock ice' or use large silicone molds to create substantial, slow-melting cubes.
- The Glass: Ditch the tiny ceramic cup and use a proper vessel! A sturdy tumbler or a heavy-based rock glass is your best bet. It lets you swirl the ice, feel the cold in your hand, and gives the sake enough room to breathe and release its aromas as it chills.
If you’re keen to give it a try, we’ve selected a few bottles that shine on the rocks.
Sentoku Summer Daiginjo
This daiginjo has a lower alcohol content than our regular daiginjo, making it a great value and easy to drink. With its fruity aroma and crisp taste, this daiginjo is perfect for before or after a meal.
USUKI Tokubestu Junmai Muroka Nama Genshu
Brewed with 100% Wakamizu rice from Usuki City, Oita, this sake is a perfect match for cod and other delicate white fish.
Agem 3Years
Aged for 3 years, this sake is rich, flavourful, and beautifully balanced. Perfect for first-time koshu drinkers, sake lovers, or as a unique gift, it’s a versatile bottle to enjoy all year round. Try it at room temperature, chilled, gently warmed in winter, on the rocks in summer, or even mixed with soda and a slice of lemon for a refreshing twist.
Takasago Junmai Daiginjo Nama Chozo Genshu
This limited-edition nama chozo genshu from Takasago in Ishikawa is pasteurised only once and undiluted, offering a fresh, bold flavour with 18% alcohol. Aromas of steamed rice, honeysuckle, and citrus blossom lead to a rich, smooth palate with honeyed notes, balanced acidity, and a crisp, slightly bitter finish. Best enjoyed chilled in a wine glass to enhance its aroma. Great with salty, umami-rich foods like charcuterie, feta, smoked meats, and Chinese cuisine. Try it over ice in warmer months for a refreshing twist.
Prince Nagaya
Nagaya-o is a historically inspired sake, recreated from a brewing formula found on ancient wooden tablets dating back to the Nara period. Made with a 90% rice polishing rate and a rare one-step brewing method, this “miracle sake” is rich and sweet, yet finishes clean and easy to drink—something no other modern brewery replicates. Perfect with cheese, smoked fish, nuts, or meat. Enjoy it chilled, warm, or on the rocks. Awarded top prizes in France, Italy, and Luxembourg. A legendary sake that lets you taste history.
Shiki Rich
A rare, elegant sake made with 100% Yuminariho rice, exclusive to Kawabu Brewery. Aged for 3 years at low temperatures, it’s fresh, smooth, and softly sweet, with a clean finish and delicate umami. Perfect for toasts and pairs well with cheese, prosciutto, and fruit. A refined expression from a historic Mie brewery near Ise Jingu.
