SAKE BASIC
WHAT IS SAKE?
Sake is an alcoholic beverage made from rice, koji, and water. Like wine and beer, producing sake requires fermenting the ingredients. On the contrary to what many people may believe, it is not a distilled spirit. The method of making sake may share similar processes to wine and beer making, yet making sake uses a more complicated method that is completely unique to the beverage.
The technique to ferment rice into an alcoholic drink was developed in ancient China. It arrived in Japan along with rice cultivation around 2500 years ago. Since then, Japanese people continuously refined production methods to create a truly unique drink called sake.
Specially Designed Sake
Specially designated sake indicates the ones made with a special method or ingredients. Therefore, specific requirements have to be fulfilled in order to display one of 8 special designations on a sake bottle label. However, this is optional and it is up to the breweries to put a specific designation on their product that passes the criteria.
Junmai Sake
Legal Requirements for Junmai Sake
| Designation | Ingredients | Rice Milling Rate | Other Features |
|---|---|---|---|
| Junmai | Rice, Koji (≧15%) | - | Good flavor and appearance* |
| Tokubetsu Junmai | Rice, Koji (≧15%) | ≦60% Or specially processed** | Excellent in flavor and appearance* |
| Junmai Ginjo | Rice, Koji (≧15%) | ≦60% | Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques |
| Junmai Daiginjo | Rice, Koji (≧15%) | ≦50% | Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques |
Copyrighted by Japan Sake and Shochu Makers Association
*Good flavor and appearance: Smooth balanced flavor with a pleasant sweetness and umami of rice. Also, clear and lustrous in appearance.
Non-Junmai Sake
| Designation | Ingredients | Rice Milling Rate | Other Features |
|---|---|---|---|
| Ginjo | Rice, Koji (≧15%), Jozo Alcohol (neutral spirits) | ≦60% | Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques |
| Daiginjo | Rice, Koji (≧15%), Jozo Alcohol (Neutral Spirits) | ≦50% | Characteristic fruity flavor and appearance from low-temperature fermentation with special techniques |
| Honjozo | Rice, Koji (≧15%), Jozo Alcohol (Neutral Spirits) | ≦70% | Good flavor and appearance* |
| Tokubetsu Honjozo | Rice, Koji (≧15%), Jozo Alcohol (Neutral Spirits) | ≦60% Or specially processed** | Excellent in flavor and/or appearance* |
Copyrighted by Japan Sake and Shochu Makers Association
Additional Info on the Bottles
Some sake bottle labels indicate the detailed data of the product, therefore providing the buyer with more insight into the flavor and additional aspects of the sake.
Rice Milling Rate
The rice milling rate shows how much of a rice grain is left after polishing. For example, a polishing rate of 60% results in polishing away 40% of the rice. Therefore, the remaining grain is 60% of the original weight. Sake using highly polished rice tends to be lighter and also smoother in taste. However, this can lead to an increase in the price since it takes more rice to produce the same amount of sake. On the other hand, sake made with rice that is not heavily polished is generally richer in flavor.
Sake Meter Value (SMV)
The Sake Meter Value (SMV), or in Japanese the ‘Nihonshu-do’, indicates the density of sake compared to water. This value generally measures the sugar content and gives insight into how sweet a sake may taste. A low numerical value usually indicates more sugar in the sake, therefore SMV below zero suggests a sweeter taste. On the other hand, SMV above zero tends to be drier in taste.
Acidity
The acidity refers to the acid content in the sake. As such, a high numerical value signals that the sake is more acidic. Acidity in sake balances out the sweetness and gives a body in taste.
Other Label Information
- Shinshu: "Freshly brewed sake". Sake from the current brewing season.
- Koshu: "Aged sake". Sake that is usually over a year old and aged on purpose.
- Genshu: "Undiluted sake". Sake with a higher alcohol content because of the lack of adjustment with water.
- Namazake: "Unpasteurized sake". Sake that is never pasteurized. Sake is usually pasteurized twice; once after pressing and once at bottling.
- Nama-chozo-shu: "Stored unpasteurized sake". Sake that is stored unpasteurized, then pasteurized at bottling.
- Taruzake: "Cask sake". Sake with a woody aroma as a result of being stored in a wooden (cedar) cask.
- Hiyaoroshi: Newly brewed sake that is aged over the summer. It is pasteurized only once after pressing.
- Nigorizake: "Cloudy sake" Sake with a cloudy appearance. It is pressed with coarse mesh, so some solids of the mash are left in the product.
Sake Flavor
The aroma and taste components of sake comprise its main flavor. This consists mainly of sweetness, acidity, and umami notes. The balance of these components determines the impression of the taste.
Sugar
Sake contains a sugar content similar to semi-sweet wine. Unlike wine, which contains mostly fructose, the sugar in sake is mainly glucose.
Acid
The acidity of sake is about 1/5th of wine. The main acidic component of sake is succinic acid, followed by lactic acid and malic acid.
Amino acids
Sake is rich in amino acids, containing over five times more than wine and beer. Amino acids and peptides produce the umami flavor found in sake.
Copyrighted by Japan Sake and Shochu Makers Association
Sake Taste Composition and Impression
Sweetness
Sake tastes sweet when the sugar content is high and the acidity is low. Sake’s relatively low acidity compared to semi-sweet wine gives it a sweeter impression. However, acidity provided by succinic acid and lactic acid can mask the sweet taste even with relatively high sugar content. This results in a full-bodied taste rather than a simple, sweet flavor.
Body
While sugar and umami enrich the taste of sake, acidity provides structure. Full-bodied sake usually has relatively high levels of acidity, sugar, and umami compounds. On the other hand, sake with low sugar content and umami compounds tend to have a lighter taste.
Finish
Unlike wine, a long-lasting aftertaste isn’t always a desired trait of sake in Japan. Instead, a light, clean finish is often preferred.
Copyrighted by Japan Sake and Shochu Makers Association
Temperature
Temperature influences how sake tastes. In other words, different flavor characteristics can emerge from the same sake depending on the serving temperature. Learn how to prepare sake for each temperature range and enjoy the changing properties of the beverage.
Serving Temperature
There are three main serving temperature categories: chilled, room temperature, and warmed. In addition, you can savor the changing characteristics as the chilled sake warms up or warmed sake cools down.
- Chilled (8~15℃): Light and crisp, fruity aroma, slightly viscous.
- Room Temperature (15~25℃): Subtle and smooth, modest aroma.
- Warmed (40~50℃): Fuller flavor, cereal fragrance, less viscous.
How to Warm Sake
Heat water & pour sake
Stop the heat and immerse
Microwave
There are two main methods to heat sake; in hot water and with a microwave.
Hot Water Method
- Heat water until just before boiling.
- Pour sake into a sake vessel.
- Stop the heat and immerse the vessel up to its neck. Let it warm for about a minute or until the desired temperature.
Microwave Method
Pour sake into a sake vessel. Microwave it for about 45 seconds to 1 minute, or until the desired temperature. Stir to even out the temperature before serving.
Copyrighted by Japan Sake and Shochu Makers Association
Storing Sake
How Do Light and Temperature Affect Sake?
Light
Light, especially the UV rays in sunlight, degrades amino acids and vitamins in sake. This, in turn, accelerates the changes in the characteristics of sake (aging). For this reason, sake bottles are often tinted dark brown. The dark coloring blocks UV rays from reaching the liquor inside, therefore preventing the sake from aging.
Temperature
Fluctuating temperatures directly affect the speed and type of chemical reactions that occur inside sake. The higher the temperature, the faster and broader these reactions occur.
Preserving Sake:
Which Types of Sake Requires More Attention?
Ginjo/Daiginjo
Ginjo and daiginjo sake are unique due to their fruity aroma. Fragrant as they are, they are susceptible to high-temperatures that can cause them to lose their aroma. To best enjoy ginjo and daiginjo sake, keep the bottle cold in a refrigerator. Also, make sure to drink it within a week after opening.
Namazake
Namazake, or ‘unpasteurized’ sake, is popular for its fresh and juicy flavor. Many refer to it as “alive” because when bottling, koji and yeast enzymes are not deactivated. Due to this, its characteristics can change very quickly. Therefore, store bottles of namazake in temperatures below 5℃ to keep its fresh nature.
Uncapped Sake
After opening a bottle of sake, it gradually begins to oxidize. However, its flavor does not change as quickly as wine. To keep the freshness of an open bottle, cap it airtight and store it in a refrigerator.
