What is Japanese Sake?

What is Japanese Sake?

What is Japanese Sake?

Sake is a traditional Japanese alcoholic beverage, which is produced by fermenting rice after it has been polished.


It’s a common Hungarian misconception, that sake is comparable to a less powerful Pálinka, or even Vodka – however, “rice wine” is a better way to describe sake to first-time tasters.


There are 16 different types of sake, all of them containing no more than 22% alcohol.

Sake is a popular drink in Japan at all times of the year, as there are different ways to enjoy sake depending on the season. 

For instance, sake is usually drank warm during the colder seasons, while cold sake is usually enjoyed during Summer.


Japanese prefectures which are famous for their abundance of rice are also just as famous for their sake – and since each of these prefectures produce different tasting sake, finding your favorite is part of the ride.

Because of this, we highly recommend trying several of our sakes to find the one that is tailored exactly to your taste!

A Process of Sake producing

1, Rice milling – Shave unnecessary parts of Rice

2, Washing and Immersin Rice – Wash rice to clean a surface of rice such as Sugar. And let Rice soaks  up water

3, Steam Rice – Heat rice by steam to have an effect of a Koji fungus

4, Koji production – Breed fungus into steamed rice.

5, Fermentation starter – Grow yeast to create fermentation starter

6, Moromi production – Put fermentation starter into a sake tank and Add “Koji fungus”, “Steamed rice” and “water” step by step to make an alcohol fermentation 

7, Sake squeezing – Divided into “Fermentation mash”, “Sake” and “Sake kasu” which is left over bits from the sake making process 

8, Storage Sake – Make an adjustment such as removal a solid(piace of rice), Adding an alcohol and heating 

How to choose a favorite sake

•Sake degree•••An amount of grape sugar in Sake. It decides dryness and sweetness of Sake.

If Sake degree is

  •Lower degree, it’s sweeter.

  •Higher degree, it’s drier

 

•Acidity••• It indicates a number of acidity and Umami which come from an amount of an organic acid (malic, succinic and Lactic acid etc…)

If Acidity is

  •lower, light body with sweetness.

  •Higher,Rich with dryness.

3 main types of Sake

Junmai••• Made only with rice,koji and water (Ozeki)

•Ginjo  ••• is premium sake made with only the best part of the rice. The outer layers have been removed.(Choya sake and Daiginjo)

•Honjozo•••Made with a little added alcohol to enhance the aromas and lower body(Karatanba)

 

Why is the rice grain polished?

Due to certain nutrients like proteins and minerals from the outer parts of the rice potentially giving off an unpleasant flavour, different sake’s have different polishing rations to acquire a perfect balance in taste.

•A lower polishing ratio tends to…

  give off a more delicate, fruity feel.

• A higher polishing ratio tends to…

  results in more acidity, giving the taste of “umami”, with a strong taste of rice itself.

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