Although many think of rice wine when they hear the word sake (酒), in Japan the kanji generally refers to any alcoholic drink. Instead, 'rice wine' is more commonly known as nihonshu (日本酒) over there. As we enter the festive season and start to think about Christmas gifts or (virtual) parties, here’s our beginner’s lowdown on the renowned tipple…
How It’s Made
The raw ingredients of sake are: sakamai rice, water, koji (a type of mould spore) and yeast. Although the high starch content of sakamai is key, it’s actually the “polishing” process of removing fat and protein that’s significant. It’s said that the more the rice is polished, the better the sake. It’s then washed, soaked and steamed, before the koji is added to convert it to sugar. Over two weeks to a month, the yeast then draws out the alcohol to complete the fermentation process. Before adding water most sake contains up to 20% alcohol, making it a more potent poison than beer and wine.
How to Enjoy It
Unless you’re a sake connoisseur, it’s hard to know where to start. Remember that there’s no “right” way to enjoy it these days! But if you’re a stickler for tradition, read on.
The million-dollar question is: hot or cold? Serving temperature greatly depends on the type of sake, plus your personal taste. For example, experts will tell you that ginjo and daiginjo sakes should be served chilled, but we recommend experimenting to see what tastes best to you. Just make sure you avoid extreme temperatures, and don’t heat them directly!
There’s also no golden rule on what to drink it out of – some recommend quality glasses for premium sakes, while it’s also enjoyable to use small, ceramic cups known as ochoko or square masu boxes.
Types, Terms & Tips
As there are so many different variations of sake, here’s a quick list of the main types:
- Junmai (pure rice, no added alcohol) – full and rich
- Honjozo (small amount of added alcohol) – light and smooth, distinct aroma
- Daiginjo (at least 50% of rice polished away) – full yet delicate, rich fragrance
- Ginjo (at least 40% of the rice polished away) – delicate and light
Other terms worth making a note of include:
- Namazake (“raw sake”)
- Jizake (“local sake”)
- Amazake (“sweet sake”)
Our final tip is: just have fun. Kanpai to that!