General Information
―Sake is a brewed beverage made from rice, water, yeast, and a mold called koji. It is not a distilled beverage like whiskey or shochu.
―You can enjoy sake either chilled or warmed because the taste and aroma change with temperature.
―During seasonal events such as New Year, cherry blossom viewing, and harvest moon viewing, Japanese people often drink sake.
―Sake pairs well with food like wine. Just try to choose the right kind of sake to better appreciate the food.
―Many regions have their own local sake, ‘ji-zake,’ which has been developed under unique climate and food culture.
―Sake has played an important role in the community as a sacred offering to the deities in shrines.
―High-quality sake can only be produced by the skilled craftsmanship of the supervisors/owners called ‘kuramoto’ and the brewers called ‘toji.’
Types of Sake (according to the foundations)
The Foundations of Sake
―The foundation of quality sake rests on four essential elements: special rice, pure water, koji mold, and yeast.
Characteristics
―Typically filtered (though unfiltered varieties exist), sake is a clear to slightly yellowish beverage with an alcohol content of around 15%.
Rice Polishing Ratio (Seimai-buai)
―Generally, the more the rice grain is polished, the more refined the sake is considered to be.
- Ginjo (吟醸): At least 40% of the grain has been polished away.
- Daiginjo (大吟醸): At least 50% of the grain has been polished away.
These premium styles are best enjoyed chilled on their own or with delicate, flavorful dishes.
Addition of Brewing Alcohol
- Junmai (純米): No distilled alcohol is added. Made only from rice, koji, and water.
- Honjozo (本醸造): A small amount of distilled alcohol is added to lighten the body and aroma.
Four Types of Sake (by flavor profile)
This classification helps guide pairing:
- Kunshu (薫酒): Fragrant and light (e.g., Ginjo, Daiginjo).
- Soshu (爽酒): Light and smooth, often served chilled.
- Junshu (醇酒): Rich and full-bodied (e.g., many Junmai types).
- Jukushu (熟酒): Aged and complex, with savory, nutty notes.
Sake and Food Pairing
Kunshu
With its fragrant and elegant aroma, kunshu pairs well with dishes that have complementary aromatic and acidic qualities. It goes particularly well with citrus-based foods and herbs. It is recommended both as an aperitif and as an accompaniment to a meal.
Soushu
Soushu is a dry sake with a moderate aroma, making it an excellent choice to pair with food. It does not overpower the delicate flavors of dishes like white fish and tofu. Its clean, refreshing quality also helps to cut through oily foods. Being reasonably priced, it is a perfect sake for casual evening drinks.
Junshu
Junshu is known for its rich, rice-driven flavor, making it a versatile pairing sake. It complements seafood well, as it can help balance any fishy notes. Its umami components also allow it to harmonize with strongly flavored fermented foods.
Jukushu
Jukushu offers a complex and profound flavor profile distinct from other types. It stands up well to dishes with intense flavors and spices. It is also highly recommended as a digestif after a meal and can even be paired with certain desserts.
Process of Making Sake
1. Polishing
Sake production begins by polishing the main ingredient: rice. This is not ordinary table rice, but a special variety known as sake rice, which is grown specifically for brewing.
Sake rice contains less protein and fat than table rice, resulting in lower stickiness. It also has a larger, starchy core (called the shinpaku) with good water absorption properties. These characteristics are ideal for cultivating the koji mold and facilitating fermentation.
2. Washing and Soaking
The next step is to wash the polished rice to remove any residual bran. As with cooking rice, removing these impurities is essential for producing high-quality sake.
After washing, the rice is soaked in water to absorb the precise amount of moisture needed for the next stage.
3. Steaming
The hydrated rice is then steamed in large steamers called koshiki.
This process gelatinizes the starches, making them accessible for the koji mold and yeast. It also sanitizes the rice. After steaming, the rice is cooled to a specific temperature tailored for its next use—whether for koji production, creating the yeast starter (moto), or the main fermentation mash (moromi).
4. Producing Koji (Seigiku)
This stage is called Seigiku.
Koji mold (Aspergillus oryzae) is cultivated onto the steamed rice. The mold grows and produces enzymes that will later convert the rice starches into fermentable sugars. The quality of the sake is highly dependent on the production of high-quality koji.
5. Producing the Yeast Starter (Shubo)
The yeast starter, or shubo, is a small batch of mash where yeast cells are greatly multiplied to ensure a strong and clean fermentation.
It is made by combining koji, steamed rice, water, and a pure yeast culture. Lactic acid is also added (or naturally developed) to create a acidic environment that prevents contamination. This process generally takes two weeks to one month.
6. Producing the Main Fermentation Mash (Moromi)
The yeast starter is transferred to a larger tank where more koji, steamed rice, and water are added in three successive stages over four days. This mixture, now called moromi, ferments for approximately 18 to 32 days. During this time, the simultaneous process of saccharification (starches to sugars) and fermentation (sugars to alcohol) occurs.
7. Pressing (Joso)
After fermentation is complete, the moromi is pressed to separate the clear sake from the solid white lees, known as sake kasu.
The precise timing and method of pressing are critical, as they significantly impact the sake’s flavor and aroma. The decision varies according to the brewer’s goals, the type of sake being made, and even external factors like weather.
8. Filtering and Pasteurization
The freshly pressed sake still contains fine particles of rice and yeast. It is filtered to remove these solids and achieve clarity. The sake is then heated. This process, called pasteurization, serves to sterilize the sake and deactivate enzymes that would otherwise continue to change the flavor.
9. Aging and Blending
After pasteurization, the sake is stored in tanks to mature. Over a period of six months to a year, the flavor mellows and becomes more rounded and complex. Finally, sake from different tanks may be blended to create a consistent and balanced final product.
10. Bottling
This is the final step. The sake is typically pasteurized a second time and then packaged into bottles or other containers, ready for distribution.
