SAKE 101 A little hint to appreciate SAKE

What is SAKE?

SAKE in General With a history of over 1,000 years, SAKE is very much a part of Japanese culture and tradition. As the national beverage of Japan, it is consumed by every class in society, and is enjoyed at various events. There are more than 1,500 breweries and almost every region has their own unique sakes. The way sake is produced today still follows the traditional methods.

WineBeerSake Starch __ BarelyRice __ EnzymeKOJI (mold) SugarGrapeMaltMolded Rice Yeast Alcohol12 vol%~5 vol%~13~18 vol% Comparison with other Alcoholic Beverages

4 Key Ingredients in Sake Making  Rice Sake uses only the core starch of the rice. There are many kinds of Sake rice such as YAMADA NISHIKI MIYAMA NISHIKI It has bigger & more dense Starch content.  Koji (Aspergillus Oryzae) The mold (or spore) that produces a variety of enzymes while growing on steamed rice. Converts the starch of rice into sugar  Yeast A fungi that turns sugar into alcohol. Sake brewing yeast is cousins to the yeast used to brew wine and beer, but are far more potent and can produce an alcohol level of twenty percent.  Water Hard Water →Dry, Crisp Sake (Rich in minerals and trigger vigorous, quick fermentation) Soft Water → Soft, luscious sake (Slower fermentation process) Sake breweries are located in areas with excellent source of natural spring water.

PURE RICE (JUNMAI) STYLE / ALCOHOL FORTIFIED (NON-JUNMAI) STYLE Rice Polishing Rate Ingredients: WATER, RICE, KOJI, YEAST Ingredients: WATER, RICE, KOJI, YEAST ADD 1-10% Neutral Distilled Alcohol* 50% (more than 50% of outer layer polished off ) Junmai Daiginjo 60% (more than 40% of outer layer polished off ) Junmai Ginjo 70 % (more than 30% of outer layer polished off ) Junmai No longer requires a specified polishing rate** Honjozo Generally speaking,,,, Increases in fragrance, quality and price * Adding distilled alcohol does not make a sake lower grade; it is part of one manner of brewing that produces specific results (like lighter, more fragrant sake with a more robust structure and longer shelf life). **Until recently, at least 30% of the rice used for Junmai had to be polished. But the laws had changed, and Junmai no longer requires a specified polishing rate. Nevertheless, the amount milled away must, by law, be listed somewhere on the label. Classification of SAKE

Classification of sake Junmai Pure rice sake, made with water, rice, koji mold, and yeast. 70 % ~ (30% or less of outer layer polished off) Junmai Ginjo Fermentation is slower and takes place at a lower temperature. 60% -51% (40% -50% of outer layer polished off) Junmai Daiginjo 50%~ ( more than 50% of outer layer polished off ) Polishing Rate : Fermentation is slower and takes place at a lower temperature. Honjozo Sake with a small amount of neutral distilled alcohol added. Ginjo Daiginjo Sake with a small amount of neutral distilled alcohol added. 1-10% neutral distilled alcohol added *Junmai no longer requires a specified polishing rate.

SMV(Sake Meter Value) A representation of the hydrometer is used to measure the Sake Meter Value(Nihonshu-Do) Higher numbers represent “DRY” Lower numbers represent “SWEET” Dry Sake? / Sweet Sake?

DRY SAKE?/ SWEET SAKE?

BASIC STEPS USED TO MAKE SAKE 1)Rice Polishing (Depends on Grade) 2)Washing & Soaking 3)Steaming 4)KOJI (Planting & growing sake mold on rice) 5) Yeast 6)Fermenting 7)Filtering 8)Pasteurizing 9)Aging 10)Bottling RICE + KOJI (MOLD)+ YEAST+ WATER= SAKE Process of Making Sake

WASHING & SOAKING

Process of Making Sake STEAMING & COOLING

Process of Making Sake KOJI MAKING

Process of Making Sake FERMENTATION STARTER (SHUBO) & FERMENTATION

Process of Making Sake PRESSING BOTTLING

Classification of SAKE SOKUJO-Method SHUBO VS KIMOTO-Method SHUBO SHUBO, literally means “mother of sake”, is a fermentation starter containing a high concentration of yeast that is created by combining steamed rice, rice koji, water and yeast. There are 2 categories of fermentation starters. 1) SOKUJO-Method (SOKUJO MOTO): 90% of sake brewed in Japan is produced using SOKUJO Style. Tends to create Clean and Elegant sake for SOKUJO-Method commercially available lactic acid is used that inhibits unwanted bacteria. 2) KIMOTO / YAMAHAI-Method: Tends to create a deeper and richer, even earthier sake. A flavor highly suited for warmed sake.

Other Types of Sake Kimoto-Method It is traditional, old fashioned brewing method, where nature is let to take its course. Brewers wait patiently as Lactobacillus (lactic acid bacteria) harbored in grow fight off unwanted bacteria. The yeast starter (rice and koji ) are mixed and crushed into a puree in order for them to work properly together and convert the starches to sugars. Involves the labor-intensive “yamaoroshi”, a manual mashing of rice with oar-like paddles, in order to speed up rice scarification. Require a longer time for the yeast to begin fermentation. No lactic acid or yeast added, but forms naturally in the barrow. All Natural Hand Crafted. Because Kimoto allows more wild yeasts and bacteria to become a part of the brew, the flavor tends to be higher sweetness and acidity, with richer, deeper, significantly more pronounced flavors. Kimoto

How KIMOTO is prepared 1.In a open tank, combine rice and rice koji for shubo. 2.Add water. 3.Mix well using wooden paddle. 4.Transfer mixture into smaller vats to mash rice into a paste. This labor-intensive rice-mixing is called “Yamaoroshi”. 5.Transfer mixtures to a tank. 6.Mix well. 7.Adjust optimum temperature. 8.Add yeast. 9.Again adjust optimum temperature. 10.Transfer mixture to an open cedar barrel for the yeast to rest. Transfer back to tank to age. Kimoto-Method

Yahamai-Method Introduced in the early 1900’s, is a short name for yamaoroshi-haishi-moto or “discontinuation of yamaoroshi process”. It is basically same as KIMOTO-Method but without the laborious “Yamaoroshi Step”. A manual mashing of rice with oar-like paddles, in order to speed up rice scarification. Yamahai

Nigori Sake “Unfiltered SAKE. (Actually Roughly Filtered SAKE) Nigori = Cloudy Sake with some rice solids and lees left behind from fermentation, creating a cloudy liquid. Usually Sweeter than regular Sake. Great with Spicy Food. Nigori

Flavor of Sake TEMPERATURE Sake is a beverage that can be served at various of temperatures ( ゜ F) Sake tastes differently at varying temperatures. Chilled Sake Enhances briskness and crispness of sake. >> Daiginjo, Ginjo, Nama (Fragrant, light and smooth Sake) Warm Sake Enhances aroma and flavor of sake, as amino acids and lactic acids contained in sake open up when heated. Heating can induce a flavor that is mellow and comforting, or on the other hands, can emphasize sharp edge of the alcohol to yield a drier finish. >> Junmai, Kimoto, Yamahai (Full body sake with subtle aroma)

Flavor of Sake SERVING WEAR Enjoy Sake with Wine Glasses? You can enjoy drinking sake with wine glasses to expand not only the taste, but the aroma as well. Due to the fruity aroma that comes from ginjo and daiginjo style sake, wine glasses enhances more sweetness and UMAMI. Please try it out and you will be amazed and satisfied.

Sake FAQ – Frequently Asked Questions Q. Should sake be served hot or chilled? Do you heat up Sake when its Bad Quality? A. Usually, Smooth, Clean Fragrant, or floral Sake should be served cold. warming may erase any subtle aromas and complexities. However, warming up sake is not for masking its impurity. Some Sake will enhance in its original ways when served in different Temperature. Q. What is the Shelf Life of Sake? A. In general, an unopened bottle of Sake is good up to 18 months when kept in a cool dark place, preferably refrigerated. Once opened, unused portions should be stored under refrigeration and finished within 3 weeks. However, the flavors will soften considerably. Q. Is sake meant to be aged like wine? A.No, almost all sake is meant to be consumed young and fresh. Only a certain type of sake called KOSHU aged.