Introduction
Japanese sake is a traditional fermented beverage made from rice, water, and koji mold. Known internationally as “SAKE,” it is gaining attention for its complex flavors and cultural significance. This article explains the fundamentals of sake from four perspectives: “Varieties,” “Regions,” “Grading,” and “Tasting.”
Sake Rice Varieties
The flavor of sake varies significantly depending on the type of sake rice used. Representative varieties include:
- Yamada Nishiki: Known as the king of sake rice, it produces a rich and well-balanced sake.
- Gohyakumangoku: Offers a light and crisp taste. Often used for light, dry sakes like those from Niigata.
- Omachi: Originating from ancient rice, it yields a full-bodied, rich flavor.
- Miyama Nishiki: Possesses a fruity aroma and is frequently used in ginjo sake, which has gained popularity in recent years.
Sake Production Regions
Sake is brewed throughout Japan, with regional climate and water quality influencing its taste.
- Niigata Prefecture: Famous for light, dry sake brewed using snowmelt water.
- Hyogo Prefecture: A major Yamada Nishiki production area, known for rich, robust sake.
- Hiroshima Prefecture: Characterized by soft, mellow sake brewed with soft water.
- Akita Prefecture: Cold-climate brewing yields many aromatic and delicate sakes.
Sake Classification (Designated Name Sake)
Sake is classified under the “Designated Name Sake” system. It is categorized based on rice polishing ratio and brewing method.
- Junmai: Made only with rice, water, and koji. Offers a direct expression of rice’s umami.
- Honjozo: Contains a small amount of brewing alcohol. Light and easy to drink.
- Ginjo-shu: Rice polishing ratio of 60% or less. Features a floral aroma and delicate flavor.
- Daiginjo-shu: Rice polishing ratio of 50% or less. Offers a fruity, premium taste.
- Junmai Daiginjo-shu: The pinnacle, made solely from rice and water. Delivers a luxurious, refined flavor.
Tasting Fundamentals
Tasting is essential to properly understand the flavor of sake. Keep the following points in mind:
- Aroma: Detect notes like ginjo-ka (fruity) or aged aromas.
- Flavor: Assess sweetness/dryness and the balance of acidity and umami.
- Mouthfeel: Is it light, rich, or mellow?
- Finish: What flavors linger after swallowing?
Summary
Sake exhibits diverse expressions based on rice varieties, regions, and brewing methods. Understanding classifications and practicing conscious tasting makes it easier to find bottles that suit your preferences. For beginners, we recommend starting by comparing representative sakes made from key rice varieties and regions.
“What to drink with whom”
“With whom to drink what”
Bacchus Notes: Sake Edition
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