What is sake?
Sake is a traditional Japanese alcoholic beverage made from rice, rice malt, and water. It is fermented and strained, typically containing less than 22% alcohol.
In Japan, Sake is a familiar drink enjoyed daily and deeply intertwined with traditional events and celebrations. It pairs well with a wide variety of foods and is also used in cooking to enhance and soften flavors and eliminate odors.
Sake is a diverse and integral part of Japanese cuisine, but the wide variety of types can be confusing when purchasing or drinking it. Sometimes, simply picking a bottle based on the label can be a fun experience. However, having more knowledge about Sake can enhance your enjoyment, much like selecting a fine wine.
What does Sake taste like?
If you’ve never tried Sake, it might be hard to imagine its taste. Comparing it to wine, a globally familiar beverage, can help.
Sake is made from rice, koji (a type of mold used for fermentation), and water. Unlike wine, which is made from grapes, Sake’s flavor base is rice, leading to a distinctly different taste profile. Rice has a natural sweetness and Umami, so Sake tends to have a sweet flavor, unlike the acidity found in many wines.
Both Sake and wine use terms like “dry” and “sweet” to describe their tastes, but the taste you experience differ. “Dry” Sake has a less sweet taste with more complex notes of sharpness, Umami, and acidity. In wine, “dry” often refers to the astringent taste from tannins, which Sake lacks, making its “dry” profile quite different.
The taste of Sake, like other alcoholic beverages, varies greatly depending on the ingredients and method of production. Sake types such as ”Junmai-shu” and ”Daiginjo” are names given to Sake based on its ingredients and production methods, and these names can be used as indicators of the general flavor of Sake. Click the bottom below to read introduction of the types of sake you should know about when buying.
How much alcohol is in Sake?
Sake and wine, both being brewed alcoholic beverages, generally have moderate alcohol content. Sake typically has an alcohol content of 15-16%, though it can go up to around 22%. In comparison, wine usually ranges from 10-14%. As you know, spirits like whiskey and vodka, distilled liquor, have much higher alcohol content.
How is Sake made?
Both Sake and wine undergo fermentation by yeast, but their processes differ due to their ingredients. Wine is made by fermenting the natural sugars in grapes with yeast. Sake, on the other hand, uses rice, which contains starch instead of sugar. Koji mold is introduced to convert the rice starch into sugar, which is then fermented into alcohol by yeast. This process is somewhat akin to beer brewing but more complex because all the fermentation occurs in a single tank.
How to drink Sake? Here are some tips for you to enjoy Sake at home.
Drinking Japanese sake at home can be a delightful experience if you know a few key tips and traditions. Here’s a guide that I can share with you.
How to choose glassware for Sake?
Typically, Sake is poured into small cups called “Ochoko” and sipped rather than consumed in one gulp like a tequila shot. It is generally drunk slowly, in small sips, but recently, there are types of Sake with a smooth finish that are often enjoyed more like wine. Interestingly, just like wine, the flavor of Sake can change depending on the glassware used. The atmosphere also changes significantly, so if you want to enhance the Sake experience, paying attention to the choice of drinking vessels is highly recommended.
What temperature should I drink Sake at?
Sake offers unique versatility in serving temperatures, ranging from chilled at around 5°C to warmed nearly to 60°C. This allows Sake to be enjoyed in various ways to match the seasons or complement different foods. Each temperature range even has a specific name describing the Sake’s temperature. Compared to wine, Sake might seem complex, but thinking of it as more versatile and free-form might make it easier to explore and enjoy.
How to serve Sake?
If you want to create a Japanese atmosphere, pour Ssake into your friend’s Ochoko and have them pour into yours. In Japan, it is customary to pour Sake for each other as a sign of respect. This mutual exchange of Sake helps deepen the connection. You don’t necessarily need a traditional Tokkuri; pouring directly from the bottle is perfectly acceptable. The important thing is to use both hands when pouring and when holding your glass. This shows respect to the other person. It’s customary to raise your glass and say “Kanpai” to toast. This is a recommended way to enjoy sake and create a good atmosphere. While these are etiquette guidelines for enjoying Sake, there are no strict rules on how it must be done.
How to keep Sake at home?
When I lived in Canada, Sake we drank at Japanese restaurants was always served hot. When I asked my Japan-savvy friend why that was, he said, “It might be because it’s hard to get good Sake here. High-end Japanese restaurants serve chilled Sake, so maybe it’s difficult to transport and store properly.” Indeed, Sake is sensitive to temperature. However, it’s not difficult to store Sake at home if you understand the type you have. Some can be stored in the refrigerator, while others can be kept at room temperature.
In summary, Sake offers a sweet, complex flavor profile distinct from wine, with versatile serving options and a moderate alcohol content. Whether you prefer it chilled or warm, Sake provides a rich and diverse drinking experience that can be tailored to different tastes and occasions.