What Is Sake?

Ever heard of sake? Coined as Japan's national drink, it’s commonly referred to as rice wine. As sake continues to rise in popularity, it’s become a regular feature on menus of trendy bars and restaurants everywhere. If you're new to the world of Japanese alcohol, don't worry! We're here to give you the basics and get you started on your sake journey.

What is Sake Made From?

Japanese sake is actually brewed more like beer than wine. It's a complex process that requires precision and care. Here's a brief breakdown:

• Rice polishing: The journey begins with special sake rice. The outer layers of the rice grain, which contain fats and proteins that can affect the sake's flavour, are polished away. The degree of polishing dictates what type of sake is produced.
• Rice washing and steaming: The polished rice is then washed to remove any remaining rice powder, and then carefully soaked and steamed. Steaming is crucial as it helps the koji mould break down the rice core later on.
• Koji making: This is where the magic happens! Some of the steamed rice is taken to a special room where koji-kin mould is sprinkled on it. The koji mould converts the rice's starches into sugars.
• Yeast starter: A yeast starter, also known as shubo, is created by combining koji, steamed rice, water, and yeast.
• Main fermentation: The yeast starter is then transferred to a larger tank, and more steamed rice, koji, and water are added in stages — this fermentation mash is called moromi. This multi-stage fermentation process, known as multiple parallel fermentation, is unique to sake. It allows the simultaneous conversion of starch to sugar (saccharification) and sugar to alcohol.
• Pressing: Once fermentation is complete, the moromi is pressed to separate the sake from the rice lees.
• Filtering: The pressed sake is filtered to remove any remaining impurities and achieve a clear appearance.
• Pasteurisation: Most sake is pasteurised to stabilise it and kill any remaining enzymes or bacteria.
• Aging: Finally, the sake is aged for a period of time before being bottled and shipped. The aging period varies depending on the type of sake.

Sake Alcohol Content

Typically, sake is around 15-16% alcohol, with some stronger versions reaching 20%. If you're comparing sake vs. soju, you'll notice sake is much lighter. Soju can pack a punch, sometimes going up to 45% ABV. The alcohol content may also differ depending on the specific brewing process and whether the sake has been diluted with water after pressing. While it's generally in the mid-teens, always check the label for the exact ABV.

Types of Sake

The world of sake is wonderfully diverse, these are a few key types to get you started:

• Junmai: "Pure rice" sake, made only with rice, water, koji, and yeast. It has a rich, full-bodied flavour.
• Ginjo: Made with highly polished rice, resulting in a more delicate and aromatic sake.
• Daiginjo: The most premium sake, with even more highly polished rice. Expect refined flavours and elegant aromas.
• Honjozo: Contains a small amount of brewer's alcohol, creating a lighter and smoother sake.
• Namazake: Unpasteurised sake, offering a fresh and vibrant taste profile.
• Nigorizake: Cloudy sake, with some of the rice sediment remaining, giving it a creamy texture and sweet flavour.
• Sparkling sake: A fun and refreshing option, with a light fizz.

How to Drink Sake

When it comes to drinking sake, you have tons of options. For premium ginjo and daiginjo sakes, they’re best enjoyed chilled as this allows their aromas to shine. Junmai, on the other hand, is great at room temp or even a little warm. How it’s served also plays a role; small ceramic ochoko cups are more traditional, but wine glasses can elevate the experience with premium sakes.

Now, let’s talk food pairings! Sake usually works well with sushi, grilled meats, and even cheeses. Like any wine, it takes a while to understand the complexities of different sake variations and figure out the best combinations. Here’s a tip: Try to match the sake's richness to your dish. Don’t be afraid to experiment with different temperatures and pairings, and most importantly, share it with good company.

About Ichiro Izakaya Bar

Keen to try out sake for yourself? Ichiro Izakaya Bar at Burwood Brickworks is the place to be. Sample authentic sake, from crisp and dry to smooth and fruity, or explore their diverse range of other Japanese drinks! Their innovative menu is a culinary adventure, seamlessly blending familiar Australian flavours with traditional Japanese Izakaya cuisine. From indulgent bowls of ramen to unique sushi options, you’re in for an unforgettable dining experience. While you're at it, be sure to check out Burwood Brickworks’ latest offers and see what other delicious restaurant options are waiting for you.

Conclusion

Even though sake has been around for ages, it’s still beloved to this day, and for good reason. With its intricate brewing processes and diverse styles, there’s something for every taste. It's a drink that invites you to slow down, savour, and appreciate its nuances. Whether you’re a true connoisseur or a complete beginner, here’s to discovering your perfect sip of Japanese sake!

People Also Ask

1. Is sake a wine or a beer?

Neither exactly! Sake is brewed like beer, from rice, but its final alcohol content is closer to wine. It's in a category of its own.

2. What is the difference between filtered and unfiltered sake?

Filtered sake is clear, while unfiltered (nigorizake) has some rice sediment, giving it a cloudy appearance, creamy texture, and sweeter taste.

3. What is the alcohol content of sake?

Sake usually hovers around 15-16%, but can reach 20% in some undiluted types.

4. Sake vs. soju: Which tastes better?

This comes down to personal taste. Sake is brewed, boasting a range of complex flavours, while soju is distilled, delivering a cleaner, smoother taste. Try both to decide which you love more!