Japanese Sake 101: A Comprehensive Beginner's Guide to Understanding Sake
Japanese Sake 101: A Beginner’s Guide to Understanding Sake
by Guilherme “William” de Macedo, Master Sake Sommelier, WSET Certified Sake Educator
Introduction
Sake, often referred to as “rice wine,” is a classic Japanese beverage that has been enjoyed for over a millennium. While it shares the title of “wine,” sake is a unique beverage with its own rich history, production methods, and tasting profiles. This guide will delve into the world of sake, unraveling its mysteries and nuances for both newcomers and aficionados.
Chapter 1: The Basics of Sake
At its core, sake is an alcoholic beverage made from fermented polished rice. It is slightly sweet and acidic with delicate fruity/floral and/or cereal and lactic notes. Unlike grapes for wine, that has already the sugary liquid form as grape juice, that later can be converted to wine, the rice for sake contains starch that must be converted into sugar, which yeast can then ferment into alcohol. This process is called multi parallel fermentation and it is unique for sake, the conversion of starch into sugar and sugar to alcohol at the same time. The main ingredients in sake are white steamed rice, water, yeast, and koji.
Chapter 2: The Rice Behind the Brew
No other grain can be used to make sake than rice. The choice of rice is paramount in sake production. While there are many rice varieties, the brewers prefer an Asian rice type called Japonica, that is non-sticky, with larger grains, containing less protein, minerals, lipids and vitamins and most important, has a well-defined starchy core called shinpaku. Some of the most renowned sake rice varieties include:
- Yamada Nishiki: Often dubbed the “King of Sake Rice,” it’s ideal for polishing to low polishing ratio, excellent for ginjo styles of sake.
- Gohyakumangoku: Popular in the Niigata region, it’s known for producing clean and crisp sake.
- Miyama Nishiki: A versatile rice used in various regions like Nagano prefecture.
Chapter 3: The Role of Koji
You cannot produce sake without Koji. Koji is the steamed white rice inoculated with the Koji mold. It’s the main source if the enzymes responsible for the starch conversion in rice into sugars, which the yeast can then ferment. This process is what differentiates sake from other alcoholic beverages and gives it its unique flavor profile.
Chapter 4: Water and Yeast
Water is one of the main ingredients that is being used in almost all steps of sake production. In Japan the water is soft, with lower content or iron that can spoil aromas and flavors and give some color to the sake. 80% of the finish product is water. Yesat (kobo) is important to convert sugar into alcohol but also is key for some outstanding sake aromas
Chapter 4: The Brewing Process
The brewing process is basically divided into rice preparation, fermentation, filtration and bottling.
