SAKE

Just the way it takes a special kind of grape to produce a good wine, making excellent Sake requires the use of a special type of rice. Sake is referred to as a rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in the grapes, sake is made through a brewing process more like that of beer.  Wine generally contains 9–16% alcohol and Sake can range from 17–20% alcohol.

How is Sake made? It start with a certain kind of rice called shuzo kotekimai. The rice grain is larger and contains less protein and lipid then the ordinary rice we eat. The rice used for making Sake is not usually eaten. Also the quality of the rice, the climate and water used in the production are crucial factors in making quality Sake.  The rice is first milled and polished to remove the fat, protein and oils from the exterior of the rice grains, leaving behind starch. The sugar needed to produce alcohol must first be converted from starch. The milling process is called Seimaibuai (pronounced "say my BOO eye").  The more the rice is milled before being used, the higher the grade of Sake. In premium Sake, typically 40-50% of the grain must be milled away. 

Sake ranges in light to full body somewhat like wine, but without a large scale of variance like a Cabernet is to a Pinot Noir. From lightest to more full bodied in this order are: Ginjo, Daiginjo, Junmai then aged Sake. Junmai Daiginjo, Junmai Ginjo and Junmai are of better quality. Junmai often has a fuller, richer body and higher-than-average acidity. Ginjo sake is much more delicate, light and complex. Honjozo often makes a good candidate for warm sake, and is often a bit lighter than other Sake. Futsuu-shu Sake is the equivalent of "table wine" in the wine world, and makes up about 80% of all Sake that is made.

Not unlike wine, premium Sake means increase in quality, price, complexity and fragrance. Ginjo and Daiginjo are premium Sake and are best enjoyed slightly chilled. Warming and over chilling premium Sake tends to mask or destroy its refined flavors and aromas.

Matching food and Sake is just like matching food and wine. In general Sashimi, shellfish, shrimp, light white fish or raw will work well. A classic Junmai would go with your tempura dish. Avoid very spicy food with Sake. Try a Ginjo with your sushi or a Junmai Dai Ginjo with your California Rolls. Aged Sake is one of the richest styles and is almost Sherry like.

Until next time, cheers!