What is Japanese Sake ? | SAKE MAGAZINE

What is Japanese Sake?

sa·ke /ˈsäkē/

A Japanese alcoholic drink made from fermented rice.
Unlike wine, sake is free of sulfites and sake has five times less acid, so it is easier on your stomach. Sake also has no congeners and is gluten free.

HISTORY OF JAPANESE SAKE

While the drink can be traced back to China over 4,000 years ago, Wet rice cultivation was introduced in Japan around 300 BC. In the same time frame sake was created for the first time. Over the centuries the process of making sake has changed in many drastic and some subtle ways.

What is sake made from?

Only 3 all-natural ingredients; rice, water and Koji.

1. Rice

Non-sticky rice grown in Japan ‘Sakamai’ (sake rice) is distinctly different from table rice. Sakamai possess starch molecules that are concentrated in the center of the grain, thus allowing for more brewing control during the process of fermentation.

One of the most popular Sakamai is Yamada Nishiki, called king of Sakamai. It is large and good for a high raito of polishing, and most of Daiginjo Sake is made from it. Omachi, Gohyakumangoku, Kamenoo, Miyama Nishiki and Aiyama are also famous.

View a list of Sake made from Yamada Nishiki

2. Water

Sake in its completed form is about 80% pure water. The spine of mountains that run through Japan are mostly made up of granite and limestone, which impart very little minerality to the water so it maintains a crisp, clear purity.

The further south you go, into active volcano territory, the
earth is younger and the water absorbs more of these minerals as it sits in the ground. So while there are no guarantees in the world of sake, typically sake from the north is lighter, crispier, and dryer, while sake from the south west tends to be richer and heavier in texture.

3. Koji

Koji is steamed rice cultivated with a natural mold scientifically known as Aspergillus Oryzae. Koji enhances the overall textures and richness of the sake.This magical mold is added to the polished,
washed, steamed rice.

Yeast

Yeast converts sugar to alcohol and CO2. This is essentially important when creating alcoholic beverages. As yeast is also primarily responsible for the aromas of a sake, using the right one is a must. With 15 different association, yeasts are being more developed every year. The selection of aroma is becoming more various.

Grades of Sake

The higher ratios of polishing represent the higher grades of sake; higher quality, higher price, and in general, more elegant, refined, fragrant, light, and enjoyable aromatic and flavor profiles. Called Junmai which means no alcohol is added. Distilled alcohol is added to smooth out the flavor and aroma of the sake.

RICE MILLED TO	No alchohol is added	Add Distilled alcohol
at least 50%	Junmai Daiginjo	Daiginjo
at least 60%	Junmai Ginjo	Ginjo
Other	Junmai	Honzojo (rice milled to at least 70%)

JUNMAI DAIGINJO

Prized as the top of Sake, Daiginjo has a very light, fragrant, fruity and subtle taste. and the various brewing processes are handled with greater care and attention.

JUNMAI GINJO

Slightly richer textures than the Ginjo Counter part. Aromas, flavors and structures that gravitate towards either the more traditional style of the Junmai or the more elegant Junmai Daiginjo.

JUNMAI

In general full-bodied and slightly acidic. It goes well with a wide variety of food. Traditional, earthy aromas and flavors with depth of Umami richness.

DAIGINJO

Often relatively pricy and usually served chilled to bring out their nice light, complex flavours and aromas.

GINJO

Typically light and fragrant with underlying complexity. The structure remains light and delicate with off-dry finishes similar to familiar white wine.

HONJOZO

Dry and smooth, usually lighter and more fragrant than Junmai Sake.

Brewing Process

1. Preparing Rice

Polishing

The outer part of rice must be milled away to brew clear tasted sake. A polishing ratio shows the degree to which the rice has been polished.

Washing and Soaking

Rice is washed to remove the rice bran and soaked to attain a certain water content deemed optimum for steaming that particular rice.

Steaming

Rice is steamed to be firm on the outside and soft on the inside. The steamed rice is carried to Koji making room, and fermentation tanks.

2.Fermentation Process

After cooling down, the steamed rice is used for making Koji, Shubo and Moromi. These processes are very important.

Making Koji

Koji is a thing that bred microorganisms such as mold necessary for making fermented food such as sake, miso, vinegar and soy sauce. Rice koji is made by sprinkling koji molds(aspergillus oryzae) on steamed rice. The role of rice koji is to release enzymes that break down starch into glucose.

Making Shubo(Yeast Starter)

Shubo is made by mixing steamed rice, rice koji, water and yeast to increases the number of yeast. There are various kind of sake yeast, which affect the taste and the aroma of sake.