Sake is now becoming a more world-recognised alcoholic beverage. The popularity is not only enjoying drinking but also learning about it. This July, I went to Sydney, Australia, for market research. What surprised me was I found so many “ Sake learning sessions” held by sellers, and all the seats were booked right after they opened it!
I knew Sake had become quite popular, but it was beyond my expectations. Also, many want to learn to enjoy Sake more.
It’s undoubtedly true that Sake is more profound than you imagine. There are many types of Sake, each with different characters.
In this blog, you can find the basic types of Sake, what food goes well, and how to order it at the restaurant or bar.
Table of Contents
What is Sake?
In simple terms, Sake is made by adding water and Koji to steamed white rice and fermenting. The actual sake-making process involves 12 steps, each requiring delicate adjustments such as moisture and temperature control.
Although we will not go into the details of the 12 processes in this article, we can not talk about Sake without mentioning “Koji”.
Koji is indispensable in the process of fermentation. It is a crucial ingredient to give Sake richness and umami. Koji is produced by encouraging microorganisms called “Koji Kin” growth on rice. This microorganism is so delicate that it cannot be born and live in any other environment than the right one, and it is very important to create an environment conducive to its propagation. For this reason, Sake is sometimes said to be a “Living creature” in Japan.
We could say Sake is the most delicate among various alcoholic beverages.
Types and Features of Sake
You may have experienced feeling overwhelmed by the menu giving you too many options of sake at the restaurants. “Ginjo”, “Daiginjo”, “Junmai” and many more! Here, you can find the characteristics of each sake.
The group of sake
Firstly, sake can be divided into three groups by ingredients. Junmaishu, Ginjoshu, and Honjozoshu. If you learned the difference in taste of these three, people would call you a “Sake Lover”!
Also, under these three groups, the *rice polishing rate determines more segmentations. These names are what you find on the bottle or menu at Japanese restaurants.
Let’s check them out!
*The rice polishing rate is a little tricky. It is the percentage of the remaining after milling. So, 60% of the rice polishing rate is low milling rate than 50% of it.
Group 1. Junmaishu (Junmaishu/ Junmai Ginjoshu/ Junmai Daiginjoshu)
The ingredients are rice, rice malt and water. It is made from rice alone, which gives it its sweetness and a full rice aroma. Junmaishu has no fixed milling ratio. This is because of the improvement of brewing technology has made it possible to make good-tasting sake without setting the requirement of the rice polishing rate.
The rice polishing rate determines the character of sake. A lower milling rate gives a robust taste with the umami of rice.
Junmaishu, with a rice polishing rate of 60% or less, is called Junmai Ginjoshu and gives a relatively mild aroma.
Junmai Daiginjoshu has a rice polishing rate of 50% or less, which gives a gorgeous aroma.
Group 2. Ginjoshu (Ginjoshu/ Daiginjoshu)
Ginjoshu has rice, rice malt, and water with added brewer’s alcohol. The rice is well polished and undergoes a long, low-temperature fermentation process known as ‘Ginjo-zukuri’. This process creates a gorgeous and fruity aroma.
The rice polishing rate of Ginjoshu is 60% or less, and the one with 50% or less of it is called Daiginjoshu.
How is Ginjoshu/ Daiginjoshu different from Junmai Ginjoshu/Junmai Daiginjoshu?
Most conditions, like manufacturing methods or the milling rate, are the same, but they differ in whether they contain brewer’s alcohol. Junmai Ginjoshu/Junmai Daiginjoshu gives the richness and umami of rice as it is made with only rice and water. In comparison, Ginjoshu/ Daiginjoshu, made with added brewer’s alcohol, have a cleaner taste.
If you are new to scrutinising the sphere of Japanese Sake, Ginjoshu or Daiginjoshu is the right choice!
Group 3. Honjozoshu
Honjozoshu is made with added brewer’s alcohol, like the Ginjoshu of Group 2.
So, what is the difference?
The difference is the rice polishing rate. Honjozoshu is mainly made with rice milled 70% or less. It is characterised by crisp, light, and dry taste.
There are other names for Japanese sake, but these three groups are the basic. Pin down each point before trying new sake. Undoubtedly, you will have more fun choosing the right sake for yourself!
What is brewer’s alcohol made of?
Brewer’s alcohol refers to pure alcohol fermented mainly from sugar cane or starch substances of sweet potato or corn. It has a clear taste with little or no aroma or taste derived from ingredients. Adding brewing alcohol makes the sake taste more dry, bringing out its aroma.
So, brewer’s alcohol is a crucial ingredient for the fruity and gorgeous bouquet of Ginjoshu and the crispy and dry taste of Honjozoshu.
How to drink Sake?
This is the most asked question, and many wonder how to enjoy it. Sake can be enjoyed in multiple ways, just like other alcohols. Here, I will introduce you to the primary form of drinking sake and how to enjoy it.
Enjoy changing the temperature
One of the appeals of Sake is that you can drink it in a broad range of temperatures (5°C~55°C). Discovering the difference in taste depends on the temperature and finding your preference. Here is how you describe Sake in different temperatures and the recommended temperature for each type of Sake.
Reishu (5°C~15°C)
It is chilled Sake. The taste gets sharper when it is cooled. Light and refreshing Sake like Honjozoshu or fragrant Ginjoshu/ Diginjyoshu can be enjoyed more in this temperature range. As most Sake has relatively low acidity, add lemon or lime for a more refreshing taste. The on-the-rocks of Sake with squeezed lime is popularly known as “Samurai Rock”.
Hiya (room-temperature 20°C~25°C)
The temperature is such that it feels slightly cool in the mouth. When you want to taste the flavour of Sake, such as long-aged or Junmaishu, or the taste of rice, Hiya is recommended.
Nurukan (30°C~40°C)
When Sake is heated, its rich aroma is more pronounced. Heated Sake is called “Kanzake”, with a lower temperature of 40°C or less called Nurukan.
Nurukan accentuates a Mild aroma and umami of Sake, so this is the best temperature for Junmaishu to feel the gentle scent of rice on the palate.
Of course, Ginjoshu can also be drunk with Nurukan, but you might taste sweetness and sourness simultaneously. Please keep your eyes on it when you warm up Ginjoshu to see how the taste changes.
Atsukan(55°C~60°C)
The rice’s flavour and sweetness expand even more when the temperature is hotter. Hot heating is recommended when you want to enjoy the unique taste fully. If the taste is too heavy or the acidity is too firm, Leave it a little longer and change the temperature to enjoy the flavour to your liking. Junmaishu in Atsukan is the best in cold weather!
Sake arrange idea for beginner
If you are a beginner at Sake and feel it is too strong, “Sake Highball” may be your go-to. By blending Sake and soda at a ratio of 1:1, the alcohol content softens and tastes refreshing.
This introductory guide gives you some idea of Sake.
In the beginning, finding your favourite amongst tons of kinds of sake and the right way to drink it is overwhelming. Try the groups described in this article first. Then, you can find your favourite brand.
Sake is a drink that allows you to enjoy the aroma and umami of rice. Please take it in your mouth and drink slowly to feel the rich aroma that goes up to your nose and the taste that spreads on the palate. You will find the allure of the Sake.