Guide to the world of sake in Japan

Ingredients and Brewing Process

Sake is primarily made from rice, water, yeast, and a mold called koji-kin. The rice used for sake production is specifically cultivated and polished to remove the outer layers, leaving behind the starchy core. The brewing process involves multiple steps, including rice milling, washing, steaming, koji preparation, fermentation, and maturation.

Variety of Sake

Sake comes in various styles, flavors, and aromas. The taste can range from light and delicate to rich and robust. The flavor profile is influenced by factors such as the type of rice used, water quality, yeast strains, and brewing techniques. Sake can be categorized into different types, including Junmai, Honjozo, Ginjo, and Daiginjo, based on the rice polishing ratio and the addition of alcohol.

Serving and Temperature

Sake can be enjoyed at different temperatures, which can affect its flavor. It can be served chilled (reishu), at room temperature (jo-on), or warmed (kanzake). The serving temperature is often determined by the style and characteristics of the sake itself. Delicate and aromatic sakes are typically served chilled, while fuller-bodied sakes may be warmed to enhance their flavors.

Sake Drinking Etiquette

In Japanese culture, there are certain etiquettes associated with drinking sake. It is customary to pour sake for others and not to pour for oneself. When receiving a pour, it is polite to hold the cup with both hands and express gratitude by saying "Kanpai," which means "Cheers!" in Japanese. It is also common to drink sake from small cups called ochoko or masu, a wooden box-like container.