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Sake is – alongside green tea – arguably the most famous Japanese beverage! Sake is an alcohol made from fermented rice. Be careful though: The term "Sake" is sometimes used in Japan for alcoholic beverages in general. And even salmon can be called "Sake"! If you want to make sure that Japanese people understand that you're talking about rice wine, you should use the word "Nihonshu". Sake is very popular in Japan and is also served in a wide variety of restaurants and bars. Meanwhile, the sake trend has already reached the Western world. The Japanese beverage is now on the table in some award-winning restaurants.
How is Sake made?
The rice wine only needs a few ingredients: rice, clean water, Koji fungus and yeast. These ingredients are fermented and usually filtered again before completion. Sake is usually clear or slightly yellowish and has between 15 and 17% alcohol by volume. Some sake varieties are also mixed with neutral alcohol after the brewing process. In the past, sake was mostly produced in winter. However, sake breweries are now often in operation year-round. The best sake comes from the Japanese regions of Niigata, Kobe and Kyoto. In total, there are between 1,500 and 2,000 sake breweries in Japan.
Rice: First polish, then brew
The rice is polished before fermentation, because the outer layers of the grain give off an unpleasant taste. The sake bottle usually states how much the individual rice grains have been polished. 60% sake means that 40% of the rice grain has been polished away. The more thorough the polishing, the more expensive the finished sake.
What does Sake taste like?
The Japanese beverage tastes mild and fruity. There is sake in a wide variety of flavors, with different aromas and in different sweetness levels. The sweetness of the sake is indicated by numbers ranging from -15 (extremely sweet) to +15 (very dry). You can also buy sparkling sake – it was bottled before the fermentation process was complete.
Different Sake Varieties
There are countless different versions and flavors of sake. The more polished the rice used, the purer, lighter and more delicate the finished sake tastes.
Ginjō-shu (吟醸酒)
Ginjo sake is a special type of Japanese rice wine that is made from particularly high-quality ingredients . The rice used for Ginjo sake is specially treated by removing some of the outer layers to expose the starch core inside. This rice is then fermented with water and special yeast cultures to produce Ginjo sake.
A particularly important factor in the production of Ginjo sake is the control of the fermentation temperature . This must be kept very low to ensure that the yeast can do its work slowly and thoroughly. This creates a wine body that is particularly fine and complex in taste.
Ginjo sake usually has an alcohol content of 15-20% and has a very fine and elegant taste with notes of fruit and flowers. It is often served cold and goes well with fish and seafood. There is also a special type of Ginjo sake called "Daiginjo" which we will now describe.
Daiginjō-shu (大吟醸酒)
Daiginjo Sake is a particularly high-quality type of Japanese rice wine that is made from particularly finely ground rice. Normally, only the outer layer of the rice grain is used, and the size of the rice grain must be reduced by at least 50% to produce Daiginjo Sake. The finely ground rice is then washed, cooked and then fermented with water and rice yeast.
The process of making Daiginjo Sake is more complex and time-consuming than that of regular Sake , which leads to a higher price. It also has a higher alcohol content than regular sake, usually around 15-16%.
Daiginjo Sake also has a particularly delicate and complex taste, which is characterized by fruity and floral aromas. It also has a particularly soft and velvety texture in the mouth. It is often considered particularly noble and refined and is a popular choice for special occasions and as a gift.
Daiginjo Sake is a popular choice for sake connoisseurs and lovers, but it's important to note that it's a high-priced product and there are many other types of sake that can be just as flavorful and interesting.
Junmai-shu (純米酒)
Junmai is a Japanese rice wine that is made exclusively from rice, water, yeast and Koji. This distinguishes it from other Japanese rice wines, which are often diluted with alcohol . The rice used to make Junmai is polished before processing to remove the outer layer, which is not needed for sake production. It is then cooked to reduce the starch content and enhance the flavors.
The wort created by the fermentation process is then bottled and fermented under pressure to make the sake. The fermentation time varies depending on the manufacturer and can range from a few weeks to several months.
Junmai typically has a higher rice content than other types of sake and a lower alcohol content . It also has a higher acidity and a stronger umami note. It is best served chilled and goes well with fatty fish, meat and sauces .
Honjōzō-shu (本醸造酒)
Honjozo is a special type of Japanese rice wine that is made from rice, water, yeast and Koji. The percentage of rice used to make Honjozo must be at least 30%. The rest consists of water and other ingredients. In Honjozo, a small amount of alcohol (usually about 1-2%) is added to enhance the flavor and texture. In contrast, other types of Japanese rice wine, such as Junmai or Ginjo, do not have any alcohol added. Honjozo is generally a little stronger in taste and has a higher alcohol content than other types of Japanese rice wine. It is usually served with sushi, sashimi and other Japanese dishes . Compared to the other sake variants, Honjozo is cheaper.
| Category | Polishing Rate | Alcohol Addition | Other Requirements |
|---|---|---|---|
| Junmai-shu ( 純米酒 ) | (not prescribed) | No | |
| Tokubetsu Junmai-shu ( 特別純米酒 ) | 60% or less* | No | *or special brewing method |
| Honjōzō-shu ( 本醸造酒 ) | 70% or less | Yes | |
| Tokubetsu Honjōzō-shu ( 特別本醸造酒 ) | 60% or less* | Yes | *or special brewing method |
| Ginjō-shu ( 吟醸酒 ) | 60% or less | Yes | |
| Junmai Ginjō-shu ( 純米吟醸酒 ) | 60% or less | No | |
| Daiginjō-shu ( 大吟醸酒 ) | 50% or less | Yes | |
| Junmai Daiginjō-shu ( 純米大吟醸酒 ) | 50% or less | No |
When is the best time to drink Sake?
Sake naturally goes perfectly with Japanese food, but it can also be enjoyed on its own. It is usually served chilled or at room temperature. Simpler, cheaper sake varieties are also enjoyed hot, especially in winter. Sake is served in small shot glasses. Daiginjo and Ginjo sake are usually served chilled, while Junmai and Honjozo brews are more likely to be served at room temperature.
Where else is Sake used?
There are many Japanese recipes in which sake is a seasoning ingredient. These include sauces, but also complete dishes, such as Oyakodon.
Sake is also drunk in southern China. Other Asian countries are now also brewing the rice wine themselves. Even sake is produced in the USA!
How much does Sake cost?
Japanese rice wine comes in a wide variety of quality levels – and therefore also in a wide variety of price ranges. This ranges from under 10 euros per bottle to several hundred euros and more for truly high-quality sake.
How healthy or unhealthy is Sake?
On the one hand, the Japanese rice wine does not have a low alcohol content and should therefore be enjoyed in moderation. On the other hand, it is not unhealthy. For example, sake has a much lower acid content than red or white wine. It also has hardly any histamines, to which many people are allergic. Sake also contains no artificial preservatives.
Is Sake more like Beer or Wine?
Actually, the Japanese beverage is neither! It is brewed like beer, but served like wine. Sake also has a significantly higher alcohol content than beer and also more volume percent than wine.
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