Japanese Sake
We have moved to Asia in our virtual journey around the world. Even though Japanese Sake’ is technically not wine, it is often referred to as “Rice Wine”, it is actually a brewed product more like beer. The sake’ production process is fascinating and it makes a great dinner combo with your Asian meals, or as an aperitif. Let’s explore!
Often times you will hear the expression “it’s all about the water”. Water is essential, as it is a major part of many beverages produced with alcohol. The Japanese take great care in the use of their natural springs that are protected, for the use of sake’ production. Water comprises nearly 80% of the finished product of sake’, so quality water is very important.
Rice crops are cultivated, and then the rice is prepared- the polishing process starts with ridding the rice of its brown cuticle. There are three categories after the polishing process, before the rice even begins the sake’ process, it is milled to certain percentages.
Junmai the rice is 70% polished
Ginjo the rice is 60% polished
Dai Ginjo the rice is 50% polished
This means that the rice is milled down that percentage, then it is washed and steamed. The rice is then placed in a “koshiki” a traditional rice cooking instrument.
Once cooked it is transferred to a room where heat and humidity are monitored and the “kojimuro” begins. Koji is a fungus that once spread on the rice, allows the starch to react with the enzymes and break down the natural sugars, which can then be fermented into alcohol. After three days sitting with the koji, yeast is added, allowing alcohol and alcohol ethers to form, the temperature rises and bubbles begin to form.
The rice is then placed in large fermentation tanks for three to five weeks. Water is added and sometimes more cooked rice to feed the reaction. Then the contents of the tanks are pressed. The remaining materials composed of digested rice and yeast is called “kasu” and is often used in traditional Japanese cooking.
Sake’ can then be filtered and bottled (though there are “unfiltered” products available as well) or it can be pasteurized (though some are not).
Most sake’ is aged at least six months before shipping. Letting the sake’s settle for this period allows the flavors to round out, then more purified water is added, to lower the alcohol to around 15%. It is sometimes pasteurized a second time at this stage as well, before brewing. The process has been elementarily explained above (after all I’m just a dog!) however, there are books and teachings from thousands of years on brew masters and sake’ production. It is believed that the process of polishing and fermenting rice and brewing this alcoholic beverage began in Japan as early as 300 BC. Sake’ is an important part of the Japanese lifestyle, with rice as a main staple of food in Japan. We hope you’ll explore the sake’ we have on our shelves the next time you are enjoying sushi or some amazing Asian cuisine.
Tozai is one of our favorite sake’ producers here at Ed’s.
Snow Maiden
This sake’ is named for Hanako or the “flower maiden” the most famous Japanese koi fish that lived for over 200 years in the snowy, icy waters at the foot of Japan’s Mt Ontake. Bright and fresh with a fruity rice combination, flavors of honeydew, raw pumpkin, with a creamy texture. This sake’ is Junmai. I give it two bones.
Plum Sake The Blossom of Peace
Local and all natural plums are soaked in Tozai sake’ for over three months, resulting in brilliant flavors of almonds and marzipan, and flavors of rich plum. This sake’ is Dai Ginjo, I give it three bones.
Pearls of Simplicity
The epitome of purity, this sake’ is subtle with nuances and aromatics based on the ideals of Zen Buddhism. This sake’ is Junmai Dai Ginjo and goes through a secondary brew. Flavors of white flower, lemon, and a hint of licorice. I give it three bones.
Come explore our aisles for great treats from around the world, or give us a call for curb side pick-up! Hope to see you soon.
By Brunello Giancola as told to CR Brown
