Back when I first arrived in Japan I could have done with a Japanese sake for beginners guide.
Alas, back then it was trial and error.
Even thinking about my first sake hangover makes me break out in a bad sweat.
Years later I was drinking with the president of Fujitsu (showing off) and he took me to a classy restaurant in Nagoya.
He lined up some expensive sake and seemed to enjoy me trying them all and attempting (miserably) to rank them ion order of cost.
I had no clue, but it was clear that these sake were silky smooth in comparison to some of the cheap convenience store sake had tried previously.
And so I decided to learn more about sake and all the different types.
In this beginners guide to Japanese sake, we will discuss the history of sake, the different types available, and how to serve it.
We will also provide some advice on how to choose the right sake for your palate.
So let us teach you everything you need to know about Japanese sake!
Japanese Sake – A History
Sake has been around for centuries, with its origins dating back to the 8th century.
It is believed that sake was first made during Nara Period when it was used in religious ceremonies and festivals.
Over time, sake evolved from a ceremonial drink to a popular beverage enjoyed by all classes of people.
During the 16th century, new brewing methods were developed which allowed for larger production of sake.
Today, there are over 3,000 sake brewers in Japan, each creating unique styles of sake.
How Sake is Brewed
Sake is made from rice, water, yeast, and kōji (a type of mold).
The first step in brewing sake is to polish the rice grains.
This removes the husk and bran layers to create a high-quality starch core.
Rice grains are polished or milled to remove the bran and expose the starch.
With more polishing, unwanted proteins, fats, and lipids are removed during brewing.
Premium sake uses 50%–70% polished grains.
Higher sake classification means more polished rice.
The second step involves steaming the polished rice with water, which helps to convert the starches into simple sugars.
Next, brewers add kōji and yeast to begin fermentation.
After about two weeks of fermentation, sake is ready for bottling or pasteurization and can be aged for anywhere from six months to five years.
Cold Vs Hot Sake
Sake can be served hot or cold, depending on the type and your preference.
Hot sake tends to have a more intense flavor than cold sake, so if you’re new to drinking it then you may want to start with cold first.
My Japanese friends and I prefer cold sake in the summer, and hot sake in colder times of the year.
Types of Sake
Junmai
The word junmai means “pure rice” and distinguishes pure rice sake from honjozo (more on that later).
Using only water, yeast, and koji, 70%-polished junmai rice is brewed.
It’s rich, full-bodied, and slightly acidic.
Honjozo
This uses 70%-polished rice.
It contains distilled brewer’s alcohol to smooth the flavor and aroma.
Honjozo sake. Credit: Wikimedia
Honjozo sakes are drier, less acidic, and less cloying and fragrant than pure sake.
Ginjo/Junmai Ginjo
Ginjo contains 60% milled rice, water, koji, yeast, and alcohol.
Smaller batches help control fermentation.
Light, fruity, and complex, it’s usually fragrant.
Junmai ginjo is a low-temperature fermented rice sake.
No distillate is added.
Daiginjo/Junmai Daiginjo
Daiginjo is a premium ginjo sake made with rice polished to at least 50% and distilled alcohol.
It needs careful brewing.
Daiginjo sakes are fruity, fragrant, and expensive.
Junmai daiginjo is daiginjo sake without distilled alcohol, the highest grade.
It’s brewed slowly and at low temperatures,
How to Drink Sake
Sake was traditionally consumed from either small porcelain, ceramic, or glass cups known as ochoko, or square cedar boxes known as masu.
If you enjoy sake out, then it’ll depend on the restaurant or bar as to how it is served.
Sake can be served in various ways depending on your preference.
If you are serving hot sake then use ceramic or wooden cups for optimal flavor.
For cold sake, glasses or porcelain cups work great.
If you are serving sake with a meal then it’s best to match the flavor of the food with the type of sake that you choose.
Truthfully though, you can enjoy sake in any way you like.
Tips for Choosing Sake
One of the hardest things when it comes to Japanese sake for beginners is knowing what to buy.
When shopping for sake, look for bottles with labels that clearly indicate what type of sake it is.
In reality, you might need to ask as even if you read basic Japanese, the kanji is often hard to read as it is written in a calligraphy style.
The label will also indicate how sweet or dry it is, as well as where and when it was brewed.
It’s also important to read reviews for each type of sake before you buy if you want to get a bottle for yourself.
Some Useful Sake Terms
Namazake is unpasteurized because “nama” means “raw” in Japanese.
Namazake must be refrigerated and has a fruity, sweet flavor.
Most sakes are pasteurized twice (after brewing and before shipping), but namazake is pasteurized once.
Nigorizake is cloudy and coarsely filtered, so rice bits may float in it.
It is sweet and creamy, with a texture that varies depending on filtration.
Sparkling nihonshu is popular in Japan because it’s easier to drink.
Like sparkling wine, it’s bottled before fermentation is complete, creating bubbles.
Koshu is aged sake.
Most sakes should be consumed within a year of production.
Aged sake, like vintage wine, can become more sophisticated and rich, but not namazake sake.
Finally, Jizake refers to locally brewed sakes from a town or region.
It refers to small (often family) breweries’ low-production sakes.
Final Words
Sake is a drink that has been enjoyed by the Japanese for centuries.
It is made from rice and water and can be served chilled or hot.
There are many different types of sake, each with its own unique flavor.
Niigata has the best reputation for the best quality sake but you can find good stuff anywhere.
Well, hopefully, this Japanese sake for beginners post was a good introduction.
Just remember, it’s fun to drink but too much and the hangover can be viscous.
Cheers!
