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Sake barrel with two ladles

Sake Time, Kampai!

The first time I tried sake, it was hot.  For me, it is unusual to have an alcoholic drink served hot. Sake can be enjoyed either at room temperature, chilled, or warmed. Hot sake is usually served when the weather is cold, and high-grade sake is usually not heated because most of the flavor burns off.

Sake, also spelled as saki or nihonshu (日本酒), meaning “Japanese liquor” in English, is a traditional Japanese alcoholic drink made from fermented rice; hence it’s also known as rice wine.

Sake bottles

The fermenting process of sake is closer to the fermenting process of beer than that of wine (made from grapes with natural sugars in the fermentation process). Brewing sake involves simultaneously converting starch  to sugar and to alcohol. The alcohol content of sake is higher than beer or wine, so it is often diluted with water before bottling or packaging.

The traceable origin of sake was during the Nara period (710–794 AD) and it was first mentioned in the Kojiki which was compiled 712 AD.  During the Heian period (794–1185 AD), sake was used for religious rites. By the 10th century, temples and shrines started brewing it. This continued for the next 500 years. The Meiji Restoration (1868–1912) allowed anyone who had the means to brew sake.

There are five basic types of sake; each requires a special kind of brewing process and way of milling the rice.

Sake being poured

Junmai-shu sake is made without adding distilled alcohol to the fermenting mix.  It has a full-bodied flavor with higher levels of acidity compared to other types of sake.

Honjozo-shu sake has a brewing process that involves adding a bit of distilled alcohol to make the flavor of the liquor more fragrant, lighter, and smoother.

Ginzo-shu sake has 40% of the rice polished away and it is fermented at a lower temperature, giving it a delicate, light flavor.

Diaginjo-shu sake has about half of the rice polished away and distilled alcohol added in brewing.

Namazake unpasteurized sake combines all  four techniques of brewing sake.

It’s nice to have a taste of the many wonderful sake flavors from Japan, and it gives that extra punch when enjoying your sushi. So kick back, relax, bring out your Japanese ceramic ochoko (sake cup), and enjoy!

 

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