enjoying sake
Not all Sake is created equal
Rice, water, rice koji and yeast are the ingredients used to produce sake. The alcohol content typically ranges from 13% to 18% It can be as high as 21% but anything above this percentage would no longer be classed as sake. Classifications are key to distinguishing different types of sake. Knowing the classifications will allow you to have a greater understanding of sake and how it should be served. Below are 6 of the main classifications of premium grade sake, all of which must use certified sake-specific rice.
Only producing the best.
The origins of Sake go back as far as 2,500 years ago when rice growing became prevalent in Japan. However, today’s premium Ginjo grade sake is a relatively new development which has only been around for 40 years or so.
Become a Sake pro: learn the language
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The correct term for ‘Japanese Sake’, the ocial term used in Japan.
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An officially classified type of sake made with steamed rice, water, koji and a very small amount of pure distilled alcohol added after brewing to help emphasize flavour and aroma.
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Pure rice sake, with no distilled alcohol added.
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Means ‘special’ and can only apply to Honjozo or Junmai grades. A Tokubetsu must be demonstrably superior, or di erent, to a more standard Honjozo or Junmai in the same Brewery, for example by having a higher milling rate or using a di erent rice varietal.
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Non-diluted, bottled at original strength with no water added after brewing.
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Sake made from rice where the grain has been polished until 60% or less of the original weight remains.
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Sake made from rice where the grain has been polished until 50% or less of the original weight remains, with extremely labour-intensive brewing methods. Ginjo and Daiginjo sakes are generally seen as the pinnacle of the brewers’ art.
Warm? Cold? With Food?
Sake can be enjoyed in a variety of ways and is a great option for cocktails. Whether to serve sake chilled or warm is a question of personal preference. As a general rule fruity sakes like Ginjo and Daiginjo are served chilled. While earthy, savoury sakes like Junmai and Honjozo can be warmed.
Sake works well with a wide range of food. The pairing principles for sake have many similarities with that of pairing food with wine. Sake with similarities to the food enhances both, such as rich Sake for rich food. Sake can bring out and amplify the flavours in food, prolonging the enjoyment. Consuming Sake with food can even create new tastes by enhancing flavours and aromas. Sake can also wash away food aftertastes and refresh the palate. Sake with higher acidity usually stands up better to oilier foods. Some dishes however may not need all that acidity, and in fact will work better with lower acidity Sake. Yeast, lactic acid bacilli and mould are also involved in the production of cheese, which is rich in umami resulting from the breakdown of proteins. Cheese, therefore, goes well with some Sake varieties.