Sake 101

Sake (prounced sah-kay) is a clear alcoholic beverage made from fermented rice, containing about 16% alcohol. In English, sake is translated as "rice wine", however it is not actually wine since it is not made from grapes. Like beer, it is made from grain and is brewed, and it is not carbonated.

There is an entire culture associated with the making, serving and drinking of sake, which has been a part of Japanese life for hundreds of years as well as an important part of Japanese heritage.

The History of Sake

The first sign of sake brewing was found in the Yangteze Valley in what is now china, dated 4800 BC. But sake we know and love today, was refined after it was brought to Japan around 300 AD. Sake was primarily used as an offering to the Shinto Gods until 1192, although one would suspect a bit of it did get enjoyed by the people who were making the offering to the Gods.  This is when sake became widely known as the "Drink of the Gods". Beginning from 1192 through 1333, sake was widely enjoyed not only by the Gods but also by the general population. In the Sengoku period, 1333-1603, Japan went through an Industrial Revolution. During this period modern brewing fundamentals were established and breweries were built throughout the populated areas of Japan. In the Edo Period, 1603-1868, sake brewing and the enjoyment of sake became very sophisticated. Beginning with the importation of Western production concepts during the Meiji Period, which began in 1868, sake brewing became more scientific and mass production of quality sake became possible. Now in the Heisei Period, 1989-present, sake brewing has expanded around the world with sake breweries in the United States, Australia, Southeast Asia, China, and South America. We are now entering the "International Period" for sake!

Brewing

Sake is produced by the multiple parallel fermentation of polished rice. The process of milling removes the protein and oils from the exterior of the rice grain, leaving behind starch. A more thorough milling leads to fewer impurities and generally a more desirable product. After fermentation, the product is heavily clouded with grain solids and is generally filtered, except in the case of nigori sake. Generally, the product is not aged because consumers prefer the flavor of the fresh product. In Japanese, a sake brewery is called a kura ("warehouse").

How is sake graded?

Sake is graded by the rice polishing rate. The higher percentage of the rice grain that has been polished away (milling), and rids the rice of impurities (fats,proteins,amino acids,etc.) the finer the sake gets.

Daiginjo sake: ultra premium sake with the rice kernel milled to under 50%. Highly fragrant, elegant.

Ginjo Sake: super premium sake with the rice kernel milled to under 60%. Fruity aroma, smooth.

Tokubetsu Sake: special premium sake with the rice kernel milled to under 65%. Smoother, more floral.

Sake Etiquette

The Japanese system of etiquette is probably one the oldest and most complex in the world. This prescribed code of manners governs much of what a person does and how it is done.

In serving sake, the first rule is never to pour sake into one's own cup. Once everone's cup has been filled, it is customary to make a toast with a hearty, kanpai, then to take a sip.

The Sake Wave Has Started

Sake whether served warm or chilled, is gaining in popularity in the US for two reasons:

1) Sake, with no sulfites, and made only from rice and water, is a pure and healthy alternative to wine and,

2) Sake enhances the flavors of fresh seafood, lightly prepared meat dishes, and vegetarian cuisine. Sake, a delicate and subtle health drink is finally being "discovered" in the US!

Chilled Sake

Brewing technology has enabled sake brewers to produce such delicate sakes that they are actually damaged if heated. Chilled sake, which has much more aroma and flavor than warm sake, is rapidly gaining converts in the sake world, both in Japan and the US.

Sake Vocabulary

Kan: warmed sake

Atsukan: piping hot sake

Horoyoi: slightly intoxicated

Iwai-Zake: drink to celebrate

Jyogo & Geko: trippler & a poor    

                             drinker

Kiki-Zake: tasting sake

Nomi Tomodachi: drinking buddy

 Still have questions? Please contact us anytime! We look forward to hearing from you.

706-485-7377

comments@eenoco.com