日本酒とは？入門講座

What is Sake? A Guide for Beginners

Sake (日本酒) is a traditional alcoholic beverage that represents Japan. Known for its unique brewing method and rich flavors, it is loved both domestically and internationally. This article aims to explain the basics of sake in an easy-to-understand way for those who are not familiar with the drink.

  1. Basics of Sake

Sake is mainly made from rice, water, yeast, and koji (麹). Using these ingredients, sake is produced through a distinctive fermentation process. Unlike wine or beer, sake is classified as a brewed alcoholic beverage.

 

Ingredients:

  • Rice: The primary ingredient of sake, particularly varieties known as sake rice (酒造好適米), which are suitable for sake brewing. Representative varieties include "Yamada Nishiki (山田錦)" and "Gohyakumangoku (五百万石)."

  • Water: An important element that greatly influences the quality of sake. Underground water or mountain spring water is often used as the brewing water (仕込み水).

  • Yeast: Microorganisms that promote fermentation, producing alcohol and aromatic compounds. Each brewery may use unique strains of yeast.

  • Koji: Made by adding koji mold (麹菌) to rice, it converts the starch in the rice into sugar, which is essential for creating sake's flavor.

Detailed Manufacturing Process:

  • Polishing: The rice is polished to remove the outer bran. The polishing ratio (精米歩合) indicates the percentage of the original rice weight remaining after polishing. For example, a polishing ratio of 60% means 40% of the bran has been removed. Lower polishing ratios result in less impurities and more refined flavors.

  • Washing and Soaking: The polished rice is washed and soaked in water for a set period to absorb water. The soaking time is adjusted based on the type of rice and polishing ratio.

  • Steaming: The soaked rice is steamed to a state where it is soft but still has a firm core. The temperature and time management during steaming are crucial.

  • Koji Making: The steamed rice is sprinkled with koji mold and fermented in a temperature- and humidity-controlled room called a koji room (麹室) for several days. This converts the rice starch into sugar, forming the foundation of sake's flavor.

  • Yeast Starter Making: A mixture of koji, water, and yeast is made to start the fermentation process. This is called the yeast starter (酒母). The yeast starter increases the alcohol content and acidity, preventing the growth of unwanted bacteria.

  • Fermentation: More koji, water, and steamed rice are added to the yeast starter to progress the fermentation. This is typically done in three stages known as the three-stage brewing method (三段仕込み). The fermentation continues for about 20 to 30 days.

  • Pressing: After fermentation, the fermented mash (moromi) is pressed to extract the liquid part (sake). The remaining solid is known as sake lees (酒粕).

  • Aging: Freshly pressed sake is called new sake (新酒) and is characterized by its fresh taste. Aging in tanks for several months to years enhances its depth and smoothness.

  1. Types of Sake

There are various types of sake. Here are some representative ones:

  • Ginjo Sake (吟醸酒): With a polishing ratio of 60% or less, it is known for its fragrant and delicate flavor.
  • Daiginjo Sake (大吟醸酒): With a polishing ratio of 50% or less, it is a higher quality sake. It offers a fruity aroma and delicate taste.
  • Junmai Sake (純米酒): Made only from rice and water, it features a robust rice flavor.
  • Honjozo Sake (本醸造酒): A small amount of brewing alcohol is added, resulting in a clean and crisp taste.

  1. How to enjoy sake

Sake can be enjoyed at different temperatures, each offering unique flavors. Here are some ways to enjoy it:

  • Chilled Sake (冷酒): Served cold. It offers a fruity and refreshing taste.
  • Room Temperature (常温): Served at room temperature. It allows you to enjoy the original flavors of sake.
  • Warm Sake (燗酒): Served warm. It warms the body and offers a mellow taste.

  1. Pairing with Food

Sake pairs well with various dishes. It goes excellently with traditional Japanese foods like sushi and sashimi, as well as cheese and fruits. Enjoying sake with different foods can help you discover new aspects of its charm.

 

Sake boasts a wide range of attractions, from its brewing methods to types and ways to enjoy it. Find a sake that suits your taste, even if you are new to it, and experience the rich world of sake. Use this guide to explore and enjoy the charm of sake even if you are not well-versed in alcoholic beverages.

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