Sake

Brewing Process

Sake is made through a process similar to beer, where starch is converted to sugar and then fermented by yeast. The key ingredient is koji (麹, kōji), a mold (Aspergillus oryzae) that breaks down the rice starch into fermentable sugars. Unlike beer, which uses malted barley, sake uses polished rice as the base.

First, the rice is polished to remove the outer layers, which contain proteins and fats that can cause off-flavors. The degree of polishing is a major factor in sake quality and classification. Next, the rice is washed, soaked, and steamed. A portion of the steamed rice is used to cultivate koji, while the rest is used for the fermentation mash.

The fermentation process, called multiple parallel fermentation (並行複発酵, heikō fukuhatsukō), occurs in a tank where koji, yeast, water, and steamed rice are added in stages over several days. This allows starch conversion and alcohol fermentation to happen simultaneously, resulting in a higher alcohol content than other fermented beverages. The mash is then pressed to separate the clear sake from the lees (酒粕, sakekasu).

Reading a Label

Sake labels can be intimidating, but they contain essential information. The most important elements are the sake meter value (日本酒度, nihonshudo), acidity (酸度, sando), and the polishing ratio (精米歩合, seimai buai).

• Polishing ratio: This is the percentage of the rice grain left after polishing. For example, if the label says 精米歩合50%, it means the rice has been polished to 50% of its original size. The lower the number, the more the rice has been polished, and generally, the more refined the sake.

• Sake meter value: This indicates the sweetness or dryness of the sake. A positive value (e.g., +5) indicates a drier sake, while a negative value (e.g., -5) indicates a sweeter sake. However, this is not a direct measure of sugar content; it is a measure of specific gravity.

• Acidity: This is the amount of acid in the sake, which affects the flavor. Higher acidity gives a sharper, crisper taste, while lower acidity results in a softer, more mellow flavor.

• Alcohol content: Usually around 15-16% for most sake, but some are higher.

• Nihonshu (日本酒): This term on the label simply means Japanese sake, as opposed to other alcoholic beverages.

• Junmai (純米): This means pure rice sake, with no added alcohol or sugar. If you see this, the sake is made only from rice, water, and koji.

• Honjozo (本醸造): This is sake with a small amount of brewer's alcohol added to enhance flavor and aroma.

• Ginjo (吟醸): This indicates premium sake made with rice polished to at least 60% and using a special yeast that produces fruity and floral aromas.

• Daiginjo (大吟醸): This is even more premium, with rice polished to at least 50%.

• Nama (生): This means unpasteurized sake, which is fresh and lively but requires refrigeration.

• Genshu (原酒): This is undiluted sake, with a higher alcohol content, usually around 20%.

• Nigorizake (濁り酒): This is cloudy sake, with rice sediment left in it, giving it a creamy texture.

The Temperature Question

Sake is unique in that it can be enjoyed at a wide range of temperatures, from chilled to hot. The temperature affects the flavor and aroma significantly.

• Chilled (冷酒, reishu): Served at around 5-10°C (41-50°F). Chilling enhances the fruity and floral notes of premium sake like ginjo and daiginjo. It also makes the sake feel crisper and more refreshing.

• Room temperature (常温, jōon): Around 20°C (68°F). This is a good temperature for many junmai and honjozo sakes, as it allows the full flavor to come through without being masked by cold or heat.

• Warm (お燗, okan): Served at 40-55°C (104-131°F). Heating sake can bring out umami and richness, making it a good choice for robust, full-bodied sakes like junmai and honjozo. However, heating a delicate ginjo sake would ruin its aroma.

There is no single correct temperature for all sake. The best temperature depends on the style of sake and personal preference. Many sake lovers enjoy experimenting with different temperatures to find what they like best.

A common misconception is that hot sake is always low quality. While it is true that some low-quality sake is served hot to mask flaws, many high-quality sakes are specifically brewed to be enjoyed warm. In Japan, sake is often served at different temperatures depending on the season and the meal.

To heat sake, place the bottle in a hot water bath (not boiling) until it reaches the desired temperature. Avoid using a microwave, as it can heat unevenly and ruin the flavor.

Conclusion

Sake is a complex and versatile beverage with a rich brewing tradition. Understanding how it is made and how to read a label can greatly enhance your appreciation. Whether you prefer it chilled, at room temperature, or warm, there is a sake for every palate and occasion.