The word “sake” in Japanese language could be referred as any alcoholic drink. But to most of us, sake is the colorless clear liquor (rice wine) we sip in a tiny porcelain cup. To Japanese people, sake is not simply a tasty drink. Sake has been establishing its integral relationship with the Japanese culture, society, and history for more than 2000 years. Now, let’s take a sip of your sake and learn some fun facts about it. Shall we?
What is Sake?
Sake is a traditional Japanese alcoholic beverage made primarily from fermenting rice and water through the use of rice koji. That’s why we usually called it the Japanese rice wine. The alcohol content of Sake is ranged from 13% to 16%. It could be served warm, room temperature, or cold. It tastes the best between 5°C and 55°C, which presents a versatile variety of sensory taste. Although sake could be enjoying in a variety of temperature, it should always be kept away from sun, heat, and light.
How is Sake made?
Sake is mainly made with large-grain sake rice. After milling the rice, Japanese sake master will wash/soak and steam the rice. Followed by adding rice koji, water, and/or yeast, they mash the rice for undergoing the multiple parallel fermentation process (saccharification and alcohol fermentation). Japanese sake master is very particular with the quality of water they use for their sake as well. For example, Hakutsuru (primary brand for sake) carefully selects the finest highland valley spring waters for their sake brewing. After multiple parallel fermentation, sake goes through the final pressing and filtration. Additionally, some types of sake would need to pasteurize in low temperature and to age for a different taste.
(Picture by: Hakutsuru Sake)
What types of Sake is there?
The different types of brewing method is very important when making Sake because it distinguishes them from one to the other. The Japanese government has specified 9 types of Sake as following: Ginjoshu/Dai-ginjoshu, Junmaishu, Honjozoshu, Namazake, Genshu, Koshu (aged sake), Taruzake (cask sake), Nigorizake, Sparkling sake.
- Ginjoshu: It is mainly made with white rice that has been polished to 60% or less. If it is milled to 50% or less, it is called Dai-ginjoshu. Sometimes, it might have brewing alcohol to help with the process. Ginjoshu has a sweet fruity taste and floral bouquet.
- Junmaisu: It is literally translated as “pure rice wine,” which the name has explained itself that this liquor is made only with white rice, rice koji, and water. It is rich and smooth plus a mellow bouquet.
- Honjozoshu: It is made using 70% or less polished white rice, rice koji, brewing alcohol, and water. It is famous for its mild crisp flavor.
- Namazake: It is known for its light and fresh flavor because there is no heating involved after the final mash is pressed.
- Genshu: Unlike other types of sake, it doesn’t get to dilute with extra water; resulting in higher alcohol content (17% to 20%) and giving a deep and rich sensory taste.
- Koshu (Aged Sake): This type of sake has been aged for upwards of five years or longer. It gives a sherry-like bouquet and a nutty and spicy profile.
- Taruzake (Cask Sake): Because it is aged in a wood cask, it naturally takes on the woody fragrance.
- Nigorizake: It has a beautiful milky-white color because it wouldn’t be filtered multiple times but only lightly by a coarse-textured cloth.
- Sparkling sake: It is carbonated and tasted similar to sparkling champagne.
Taste of Sake?
The taste/texture of Sake is categorized into 4 main sensations: rich, flavorful, light and smooth, and aged. Owing to the types of sake, each and every single one of them has a unique taste. For example, Ginjoshu has a more clear and crisp sensory taste.
What do Japanese people serve sake with?
In many Japanese TV shows, Japanese people would go to the izakaya (tavern) to have a late night snack after work. They always order sake along with their treat. If you pay close attention, you will see the izakaya will serve different sake in different drinkware, such as earthenware, porcelain, glassware, and lacquerware.
What can I use sake for besides drinking?
Cooking! Japanese people love to use sake in their food to enhance the strong aroma of the ingredient, just like the use of Chinese rice wine (XiaoXing wine). It makes the food to taste even better on the palate. People all over the world have been taking over this practice of putting sake in their dishes, such as the following: Sake-Steamed Clams.
Where can I find sake?
In Ireland, you may find sake served in some Japanese and Asian Restaurants. If you would like to buy some to try at home, Asia Market stocks different types of sake made by Hakutsuru. In some restaurants, they might also carry brands like Akashi-Tai and Choya. For some of your lucky people who have had the chance to visit Japan, here is a treasure map of the Sake Breweries in Japan!
(Sake Breweries in Japan, Picture by: Japan Sake Brewers Association)
Congratulations, you have stayed and read until this very end. Hopefully, you have enjoyed this little something about sake (sorry if I bore you with some academic detail). Anyway, let’s raise a glass to that amazing sake, “Kampai!”