If you’ve ever come across a bottle of sake and wondered about this mysteriously alluring beverage, know that you are not alone. Sake is special because of its brewing process and the wide range of flavors it encompasses. Often, novices find themselves perplexed whenever they encounter sake. Is it a spirit? A wine? Or another beast entirely? This guide will delve into the intricacies of sake, its history, types, and how to savor it like a connoisseur.
What is Sake?
Brewing rice produces sake, a Japanese liquor. Unlike spirits or wines, sake doesn’t fit into any category we are accustomed to. It is not a spirit because its alcoholic content is relatively low, ranging from 13% to 17%. Although people often refer to it as rice wine, the process of making sake differs significantly from that of wine.
The Unique Brewing Process
Sake brewing resembles the production process of beer more than wine. Sake brewing utilizes a process called parallel fermentation. Here is a general overview of how it works: Rice Polishing: We mill off the outer layers of the rice grains to remove proteins and fats, leaving mainly starch. Actually, this is significant because it will dictate the flavor and quality of the final product.
Koji Growth: We mix the polished rice with the koji Mould, Aspergillus oryzae. This Mould breaks down rice starches into fermentable sugars.
Fermentation: Next, combine the koji rice with yeast and water. Yeast converts the sugars into alcohol, and the fermentation process follows in several steps.
Pressing and Filtering: Following fermentation, a pressing process separates the liquid from the solids. Sake is filtered and sometimes pasteurised.
The sake will undergo some aging in order to develop its flavor before being bottled.
Types of Sake
Sake comes in a variety of styles and grades, each different in character. We classify it primarily based on the ratio of rice polishing and the addition of alcohol.
1. Junmai
We brew Junmai sake without any additional distilled alcohol, and its RPR varies. Generally speaking, Junmai sakes are rich, full-bodied, and exhibit a stronger flavour of rice. That’s excellent if one wants a pure sake experience.
2. Dai Ginjo
Dai Ginjo represents premium sakes that undergo at least 50% polishing. Subtle, fruity flavors and specific aromas distinguish these sakes. Typically, one should consume diamino cold to fully appreciate its subtlety.
3. Ginjo
Ginjo sake has a polishing ratio of at least 60%. It is less refined than diamino; still, it offers a fruity and fragrant profile. You can enjoy Ginjo chilled or at room temperature due to its versatility.
4. Honjos
Honjos has a polishing ratio of 70% and includes a little added alcohol. In general, it will taste more earthy and mellow, and you can enjoy it both warm and chilled.
5. Tsusho
Tsusho, often known as “ordinary sake,” enjoys no particular regulations and is typically more affordable. It’s versatile; thus, it’s suitable for any occasion.
6. Nigari
Unfiltered nigori sake therefore looks cloudy, with rice particles swimming around in the solution. Typically, it is sweet and creamy, and it tastes best when consumed cold.
How to Enjoy Sake
Sake offers a variety of enjoyment levels. The exact serving manner is determined by the type of sake and one’s personal preference.
Temperature
Most premium sakes, particularly Ginjo and Daiginjo, taste best when chilled. This really brings out their delicate aromas and flavours.
Room Temperature: Some sakes, especially Junmai, are also enjoyable at room temperature. This can fully bring out the appreciation for the range of flavors.
Warm: Sake, especially types like Honjozo, can enhance its flavors by being warmed up. However, be very careful not to overheat it, as this may reduce its quality.
Glassware
Sake Chilled: A thin glass with a wide rim releases the flavour and aroma of chilled sakes. Ochoko, traditional Japanese sake cups, are ideal for warm sakes. The narrow rims concentrate the aromas. Food/Sake Pairing The versatility of sake extends to its consumption when paired with specific foods. Here are some general guidelines: Light and Dry: Goes well with sushi, sashimi, and lighter foods. Rich and Sweet: Goes well with soy-based dishes, grilled meat, and heavier foods.
Fruity: served with lighter dishes, such as calabashes or fresh salads.
The History of Sake
Sake has its history, beginning more than 2,500 years ago. Its early types had a significant participation in the ceremonies and rituals of the land of the rising sun, the first written records of which date back to the 3rd century CE. These early concoctions were based on rice, and further evidence suggests that they chewed and fermented rice to create kuchikamizake, a crude form of sake.
The modern brewing methods we can recognise today started to take shape in the Kamakura and Muromachi periods, roughly spanning from the 12th to the 16th century. It wasn’t until the late 16th century that independent sake breweries began to come into their own, thus really constituting the beginnings of commercial sake production.
Modern Sake
Today, sake not only serves as a drink but also plays a crucial role in Japanese culture and cuisine, featuring in traditional ceremonies, festivals, and modern culinary experiences. Whether you sip it at a sushi bar or use it for cooking, sake remains a highly praised, versatile drink.
Conclusion
Sake has become a wonderful journey through Japanese tradition and craftsmanship. It has something for every taste, from brewing to varieties and flavors. More than anything, appreciating the nuances adds a dimension to enjoying this very interesting drink, whether you’re an absolute novice or an accomplished drinker. The next time you come across a bottle of sake, you will know what to expect and exactly how to savor the contents to the fullest.
