The Japanese sake

Japanese sake: liquid rice culture

Japanese sake is more than just a drink - it is a symbol of culture, history and tradition, the result of generations of craftsmanship. In this post, we take a deeper dive into the world of sake: from its varieties, to the way it is made, to its history and curiosities.

What is sake?

Sake is a drink made from fermented rice, often referred to as rice wine, although technically it is closer to beer because of the way it is made. It usually has an alcohol content of between 12 and 16% and can have a wide variety of flavours - sweet, dry, fruity or nutty.

Making sake - a masterpiece of precision

Rice is the basic ingredient of the sake, but not just any rice: specially grown, "sakamai" rice varieties, which are larger-grained and higher in starch than table rice. The best known Sakamai varieties are Yamada Nishiki, a Gohyakumangoku and the Miyama Nishiki.

The main steps in making sake:

1. Rice polishing (seimai): The rice grains are mechanically milled to remove the outer layers, which contain oils and proteins. The more rice is polished, the more refined the drink becomes.
2. Washing and soaking: The rice is washed thoroughly and soaked for a short time to prepare it for steaming.
3. Steaming: The rice is steamed to make it easier to ferment.
4. Add Kōji: The steamed rice is inoculated with the kōji mould (Aspergillus oryzae), which breaks down starch into sugar.
5. Fermentation: The prepared rice is fermented with water and yeast in large tanks. This process can take up to several weeks.
6. Filtering and pasteurisation: The finished drink is filtered to remove residues and then pasteurised frequently to make it more stable.

Types of sake

The main differences between the different types of sake are the degree of rice polishing and the method of preparation. Here are some of the main categories:

1. Junmai: Made from pure rice and water, without added alcohol. The taste is often richer and earthier.
2. Honjozo: Small amounts of distilled alcohol are added to soften the taste.
3. Ginjo: It is made from rice milled in at least 40%, with elegant fruity flavours.
4. Daiginjo: The finest quality sake, where at least 50% of the rice is removed. Its flavours are complex and refined.
5. Nigori: Unfiltered sake with a creamy, opalescent appearance and a sweeter taste.
6. Sparkling Sake: A fizzy, sparkling sake that is becoming increasingly popular as a modern innovation.

The history of sake - a tradition going back over 2000 years

The origins of sake go back to ancient Japan, where rice-based alcohol was first used for ritual purposes. Sake was closely associated with the Shinto religion and was often used as a sacrificial drink in shrines. Sake production in the modern sense began around the 8th century, when temples and shrines developed fermentation techniques.

By the 17th century, in the Edo period, sake production had become industrialised and specialised breweries began to emerge, which still dominate Japan's beverage industry today. Today, Japan has thousands of breweries, each with its own unique style and flavour.

How to enjoy your sake?

The sake can be served cold, warm or at room temperature, depending on the type. For example, fruity ginjo and daiginjo sake should be tasted cold, while the earthier, more robust junmai sake should be served warm. Traditionally, sake is drunk from small porcelain cups (choko) or special wooden glasses (masu), but modern tastings also use wine glasses to bring out the flavours.

Interesting facts from the world of sake

• The role of water: Sake 80% is water, which is why breweries are often built near famous springs or streams, such as in the famous Nada region of Kobe.
• Not only in Japan: Although sake is synonymous with Japan, more and more countries, such as the United States and Brazil, are producing quality sake.
• Trade festivals: In Japan, there are several festivals every year where you can taste special items. One of the most popular events is the Saijo Sake Matsuri in Hiroshima.

Sake is not just a drink, it is a liquid time travel into the history and culture of Japan. Next time you taste sake, pay attention to the details and let the flavours tell the story.