Japanese sake is an alcoholic drink that has been loved for centuries, beginning during the Yayoi period, from 300 BCE to 300 CE. With its rich history, sake is an essential part of Japan’s own traditional culture, and today we can enjoy many different types of sake with various tastes and smells.
This article has everything you need to know about Japanese sake, from its brewing process and unique flavors to tips on pairing and tasting.
What is Sake?
Sake is a traditional Japanese alcoholic beverage made primarily from rice, water, and koji. The average alcohol content is 15 to 16%. It has various rich flavors and aromas, so we can choose the right one to go well with any dish. Sake is Japanese rice wine, however, the fermentation process is entirely different from that of regular wine.
Sake Brewing: Process and Fermentation
A complex brewing process of about two months is necessary, which demands meticulous effort, and is carefully managed by skilled brewers giving sake its exceptional flavor and unique character. Let’s dive into the fascinating journey of how sake is produced.
1. Prepare the Rice
The first step is polishing and washing the rice. Rice has an outer layer or husk which contains vitamins, proteins and fats. So it is essential to remove them to maintain the sake’s intended flavor profile without contamination. After the cleaning process, the rice is soaked in water and steamed.
2. Koji Making
Koji is recognized as Japan’s national mold and is used in Japanese seasonings such as miso and soy sauce. In the process of making sake, koji is prepared by adding koji mold to steamed rice and plays a crucial role in converting the starch in the rice into fermentable sugars.
3. Shubo Making
Shubo means mother of sake and is known as “yeast starter” in English. It is made by mixing the steamed rice with koji, water and yeast. It enables the cultivation of a large quantity of yeast, which is essential for the sake brewing process.
4. Moromi Making
Steamed rice, water and koji are mixed with shubo to make moromi, a fermenting mass. The process of making moromi seems simple but these ingredients are mixed over three days and are essential to ensure balanced fermentation, promote yeast growth, and prevent the proliferation of unwanted bacteria. This is a traditional way to make moromi, called “sandan-shikomi”, which consists of four stages: hatsuzoe, odori, nakazoe and tomezoe.
On the first day, hatsuzoe begins by putting shubo, koji, steamed rice and water into a tank and mixing them. The next day is odori, there is no need to add anything, just to stir it with a paddle to promote the growth of yeast. On the third day, nakazoe, add the same ingredients as the first day, but twice as much. In the final stage, tomozoe, we need to double the amount of ingredients from the previous stage, nakazoe. This “sandan-shikomi” process takes time and effort but it makes the sake more valuable in flavor and quality.
5. Fermentation
It is then going to take a further 20 days for the fermentation process of the moromi to be completed. Once the process is done, the moromi will be pressed to separate the sake before moving on to the final stage.
6. Pasteurization
In general, the pressed sake is then heated to about 60 to 70℃ for pasteurization to kill any bacteria and prevent further enzymatic reactions. Some sake would skip the pasteurization process and are heat-treated before shipping, which is called “live storage sake” or “live-bottled sake”.
Source: Japan Sake and Shochu Makers Association | Understanding the Sake Brewing Process
Source: Sawanotsuru Sakemizuki | “San-Dan Shikomi”: Understanding Flavor Changes Through the Brewing Process
Types of Sake and Flavors
Sake has its own unique flavor depending on the type, brewing process and ingredients. Some are sweet and fruity, while others are dry and crisp. Textures also vary, ranging from light and smooth to rich and full-bodied. Explore the 8 rich varieties of sake and find the perfect match for your taste.
Junmai-Shu
Junmai-Shu is made from rice, koji, and water, and is pure unadulterated sake without the brewer’s alcohol. It has a full and rich body, allowing you to fully enjoy the authentic taste and ‘umami’ of the rice.
Ginjyo-Shu
Ginjyo-Shu is characterized by its fresh, gorgeous aroma and delicate flavor, made from rice, koji, water and brewer’s alcohol. The brewing alcohol suppresses unwanted flavors while enhancing the taste and aroma so you can enjoy a different flavor with Junmai-Shu.
Honjozo-Shu
Honjozo-shu is made using sake rice with a seimai buai (rice polishing ratio) of 70%, which means 70% of the rice grain remains, while 30% of its outer layers are polished away. It has a similar taste to junmai-shu but has less aroma and is basically more dry.
Daiginjo-Shu
Daiginjo-Shu is a type of ginjo-shu made using highly polished rice with a seimai buai under 50% so that the flavor is fruity like peach and apple, and less complex. It is easy to drink for the first time.
Junmai-Ginjo-Shu
The difference between junmai-ginjo-shu and Ginjo-shu lies in the addition of brewing alcohol; Ginjo-shu includes a small amount of added alcohol, while Junmai-Ginjo-shu is made without any added alcohol. If you want to savor the umami of the rice, Junmai Ginjo-shu is a perfect choice.
Junmai-Daiginjo-Shu
Junmai-Daiginjo-Shu has a lower seimai buai than Junmai-Ginjo-Shu. It is characterized by its elegant and refined flavor with a delicate aroma, offering many varieties that provide a cleaner and more polished taste.
Nigori-Sake
Nigori-Sake is called “cloudy sake”, a type of sake that is coarsely filtered, leaving fine rice particles suspended in the liquid, giving it a cloudy or milky appearance. This sake often has a richer, creamier texture and a more robust flavor compared to clear sake.
Namazake
Namazake is a type of alcohol that is not pasteurized, allowing you to experience its fresh and unadulterated flavor.
How to Enjoy Sake: Tips from Expert
1. Explore Temperature Variations
You can enjoy sake at room temperature, chilled or warmed, and even the same kind of sake can taste different depending on its temperature. Reishu is sake chilled from 5℃ to 15℃, which brings out its floral aroma and clear taste. Warmed sake tastes sharp, especially, Atsukan, which is between 50°C and 55°C and offers a bold and full-bodied taste. If you are trying sake for the first time, it’s best to start with chilled sake.
2. Experiment with Glassware
Exploring different glassware is an excellent way to savor the subtle nuances of sake’s fragrance and flavor. Traditional ceramic cups, such as Ochoko or Guinomi, add a classic and authentic touch, emphasizing the cultural and ritualistic aspects of sake. On the other hand, wine glasses or tulip-shaped glasses are ideal for enhancing the aromatic profile of sake, especially for varieties like Ginjo-Shu and Daiginjo-Shu, where the delicate floral and fruity notes shine.
3. Sake Tasting
Many sake breweries hold sake-tasting experiences to dive deep into the world. It is evaluated based on three key elements: appearance, aroma, and flavor. First, observe the differences in clarity and color. Next, take a sip and compare the aromas. Finally savor the flavors, noting their balance and the overall impression they leave. This experience lets you explore the rich diversity of sake and develop a deeper understanding and appreciation for its flavor, aroma, and craftsmanship.
4. Food Pairing
Sake can be paired widely, even with richly flavored dishes and meats. Here are some classic pairings:
- Sushi and Sashimi: A clean and refined taste, such as Junmai Ginjo-Shu, enhances the delicate flavor of fresh fish.
- Tempura: The light and crispy coating of tempura with the smooth texture of Junmai-Shu is the best.
- Grilled Fish and Meats: The rich and full-bodied flavor of Junmai-Shu highlights the taste of grilled dishes.
- Spicy Dishes: Slightly sweet sake meets the heat and spice of these foods.
- Cheese: Sake and cheese go well together.
Sake Journey Across Japan
Japan’s beautiful nature, abundant water resources and diverse regional climates contribute to the unique characteristics of sake. Each region showcases distinct flavors and styles:
- Hokkaido: Light and Dry
- Iwate: Rich and Sweet sake which pairs well with local cuisine
- Niigata: Crisp, Dry and Clean
- Kyoto: Elegant and Refined
- Saga: Sweet
How to Enjoy Sake in Japan
When you come to Japan, you will have countless opportunities to explore the rich world of sake through unique experiences. Here are four ways to enjoy Japanese sake.
- Brewery Tours: Visit sake breweries to see the process up close and taste freshly brewed sake.
- Sake Museums: Learn about the history at museums like Ponshukan in Niigata or the Meiji Sake Brewery Museum in Hyogo.
- Sake Festivals: These are seasonal festivals where you can taste a wide variety of regional sake.
- Izakaya Hopping: Discover Japanese pubs and taste sake along with light snacks or appetizers.
Summary
Sake is a beverage with incredible diversity and charm, offering a rich history, a complex brewing process, a wide range of flavors, and countless pairing possibilities with food. Exploring unique regional varieties, experimenting with different serving styles, and understanding sake etiquette can enhance your appreciation and enjoyment of this iconic drink. Take the opportunity to discover your favorite way to enjoy sake and experience its unique allure to the fullest.
