Sake, a Japanese rice wine, is a traditional alcoholic beverage with a rich history and a unique brewing process – and, to say the least, sake is having its moment. With sake-specific bars popping up left and right, globally soaring sales for Japan’s national drink, and mounting interest and curiosity from the worldwide public, it’s clear that sake is here to stay.
Whether you’re a sake enthusiast or a curious beginner, this guide will walk you through everything you need to know about sake, from its origins to the best ways to enjoy it.
Why Sake?
Devoted wine enthusiasts might be thinking: what does sake have to do with me? If you’re a wine lover resisting the sake boom, we implore you to give it a try – you’ll find that the charms of wine and sake run parallel. For wine collectors and dedicated wine drinkers, the allure of sake lies in its ability to offer a new and exciting dimension to the world of fine beverages. Here’s why sake deserves a place in any wine lover’s collection:
Complex Flavor Profiles
Sake presents a diverse array of flavors and aromas, much like wine. From fruity and floral notes to earthy and umami-rich undertones, sake’s complexity invites exploration. The fermentation process in sake yields layers of flavor that are as nuanced and intriguing as those found in the finest wines.
Artisanal Craftsmanship
The meticulous attention to detail and respect for tradition in sake production echo the artisanal approach found in winemaking. Many sake breweries have been honing their craft for centuries, passing down techniques through generations, and relying on heritage strains of rice unique to their region, and centuries old kojis – wild strains of beneficial mold – that have been used by the food and wine artisans of Japan for over 2000 years. This dedication to quality and craftsmanship resonates deeply with wine enthusiasts who value the art behind the bottle.
Food Pairing Potential
Sake’s versatility with food is another reason for wine lovers to take notice. Its ability to pair seamlessly with a wide range of dishes—from sushi to grilled meats and even cheese—opens up new culinary experiences. For those who enjoy experimenting with wine and food pairings, sake offers a fresh and exciting challenge.
Cultural Heritage and Tradition
Just as wine is intertwined with the history and culture of its regions, sake carries a rich cultural heritage rooted in Japanese traditions. Wine collectors who appreciate the stories behind their bottles will find the deep cultural significance of sake captivating. Each bottle of sake is not just a drink, but a connection to centuries-old rituals and customs.
Unique Aging Potential
While sake is often enjoyed fresh, certain varieties can be aged, developing complex and unique characteristics over time. This aspect of sake is particularly appealing to wine lovers familiar with the aging process of fine wines. The evolving flavors in aged sake can offer a new perspective on the art of aging, making it a fascinating addition to any collection.
For wine lovers seeking to expand their horizons, sake offers a world of complexity, tradition, and sensory delight that is well worth exploring.
A Brief History of Sake
Sake has a history that spans over 2,000 years, originating in Japan, with influences from Korea and China. The craft of sake brewing evolved significantly during Japan’s Edo period (1600-1860), where techniques became more refined, leading to the diverse range of sake styles we enjoy today. The modern sake grading system, which is based on rice polishing, was officially established in 1992, further enhancing the standards of sake production.
Understanding the Ingredients and Brewing Process
The quality and flavor of sake are largely determined by its ingredients and the brewing process. The key ingredients in sake include:
- Rice: Special varieties of large-grain white rice are used, each contributing distinct flavors and aromas.
- Water: High-quality spring water is essential for sake brewing, as it makes up a large portion of the final product.
- Koji Mold: This mold is used to convert the rice starches into fermentable sugars.
- Yeast: Yeast is responsible for fermenting the sugars into alcohol, giving sake its distinctive profile.
The brewing process involves several steps, including rice milling, where the outer layers of the rice grain are polished away to reveal the starchy core. This milling degree, known as Seimaibuai, plays a crucial role in determining the sake’s grade and flavor. After milling, the rice is steamed, and koji mold is added to begin the fermentation process. The fermentation involves multiple stages, including the preparation of a yeast starter and a process called multiple-parallel fermentation, where starch is simultaneously converted to sugar and alcohol.
Exploring the Different Types of Sake
Sake is categorized into four main types, each offering a unique tasting experience:
- Junmai: Pure rice sake made without added alcohol. It has a full-bodied flavor and pairs well with a variety of dishes.
- Honjozo: A small amount of distilled alcohol is added to the brew, resulting in a lighter, more aromatic sake.
- Ginjo: Made with highly milled rice (at least 40% polished away), Ginjo sake is light, fruity, and fragrant.
- Daiginjo: Even more highly polished rice (at least 50% milled away) is used, producing sake with a delicate, refined flavor.
Other sake types include:
- Namazake: Unpasteurized sake that must be refrigerated to maintain its fresh, vibrant taste. Namas are similar to natural wine, capturing the essence of its time and place and should be drunk rather quickly after bottling.
- Nigori: Roughly filtered sake with a cloudy appearance, offering a rich, slightly sweet flavor. This style is served slightly chilled and often served with dessert, given its slight sweetness.
- Genshu: Meaning “cask strength,” is undiluted sake with a higher alcohol content, providing a bold, robust taste. Typically best served with an ice cube or a touch of water to release aromatics and dilute the alcohol.
How to Pair Sake with Food
Just like pairing wine with your meal, pairing sake with food can enhance the dining experience. The key to a successful pairing is matching the flavor intensity of the sake with the dish:
Light Sakes: Pair well with delicate dishes like sushi, sashimi, and seafood.
Rich Sakes: Complement grilled meats, savory dishes, and umami-rich foods.
Sweet Sakes: Ideal for desserts or dishes with a sweet component.
Experimenting with different pairings can lead to delightful discoveries, as the versatility of sake allows it to complement a wide range of cuisines.
Serving and Storing Sake
Traditionally, sake is served in small ceramic cups, but premium sake can be enjoyed in wine glasses to better appreciate their complex aromas and flavors. The glassware you choose to serve sake in is of minimal importance compared to the temperature in which you serve it.
Sake can be served chilled, warmed, or at room temperature. Sake has traditionally been served warm in the U.S.A., but that was principally to hide the poorer quality sake that was widely available. As better and better sakes have reached markets outside of Japan, modern sake experts advise against warming your premium sake. Warming sake can potentially damage the delicate aromas and flavors. At First Bottle HQ, we drink our sake at a moderate chill, between 45-55 degrees Fahrenheit – but be sure to take into consideration any serving instructions outlined on your bottle.
Proper storage is essential to preserving the quality of sake. Sakes should be stored in a cool, dark place and refrigerated once opened to maintain their freshness. Downsizing into smaller containers as the wine is consumed minimizes oxygen exposure and is a cost-effective way to extend the shelf life in your refrigerator. Most experts would advise drinking sake within 1-2 weeks after opening and storing closed within the refrigerator. Drinking within the first week is advised to preserve its flavor at its best.
Sake vs. Wine: Understanding the Differences
While sake is often compared to wine, there are key differences in their production and composition:
Ingredients: Sake is made from rice, water, koji mold, and yeast, whereas wine is made from grapes.
Production Process: Sake undergoes a process called multiple-parallel fermentation, where starch is converted to sugar and then to alcohol simultaneously, while grapes go directly from sugar solution to alcohol.
Acidity: Sake has a lower acidity compared to wine, which influences how it pairs with food.
These differences give sake its unique character and make it a versatile beverage for various culinary experiences.
First Bottle Sake Education Pack
The best way to learn about sake is to taste it! Lucky for you, we have a brand new collection on First Bottle now.
Each one of these is expertly crafted from some of the top shuzos (breweries) in the industry, and offers a different, thrilling, and captivating sipping experience. We know sake isn’t in everyone’s purview (yet), so when you order this 6-pack, you’ll receive an educational postcard covering a brief history of the drink, plus overviews of each of the 6 included bottles and how they differ! Or, if you’re more interested in browsing a variety of sake options, be sure to also check out our NEW First Bottle Sake Collection, with each of these 6 bottles available individually, along with a handful of others.
You won’t be able to find this caliber of sake for this affordable of a price anywhere else…but don’t wait, as we don’t have much to go around! If sake’s speaking your language lately, order away – you’ll win cool points with all your beverage-nerdy friends, and may even find a new favorite drink along the way.
