History of Japanese Sake
Sake's origin in Japan is shrouded in various theories, but it's believed that its production began alongside the start of rice farming during the Yayoi period (300 BCE - 300 CE). Initially, shrine maidens crafted sake for the kami, the Japanese gods and goddesses, marking its sacred beginnings.
During the Nara period (710 CE - 794 CE), brewing methods evolved into forms similar to those seen today. The establishment of Sake-no-Tsukasa, a governmental brewing office, signified the beginning of systematic, state-controlled sake production. Moving into the Edo period (1603 CE - 1867 CE), sake brewing became a specialized craft, led by skilled brewers. Although sake brewing was widespread among households, the Meiji era (1868-1912) saw the enforcement of the Liquor Tax Law, which prohibited homemade sake production.
Enjoying sake with friends and family remains a vital tradition during ceremonies such as weddings, funerals, and special events like the New Year, continuing its centuries-old cultural significance.
How Sake is Made
Sake is produced through the alcoholic fermentation of steamed rice, which involves the use of koji (rice malt), rice, and water. As rice lacks sugar and cannot be fermented, the process begins with saccharification, where the starch in the rice is broken down into sugar by the koji. Following this, yeast is introduced to ferment the sugars, transforming them into alcohol.
Sake brewing is a meticulous process consisting of approximately 12 intricate steps, each executed with utmost care. It involves the careful management of koji bacteria, the selection of high-quality rice, and of pristine water, all crucial elements of sake-making.
The taste of sake varies depending on the raw materials: the type of rice, the water source, and the specific koji used in each brewery. This means you can savor entirely distinct sake experiences depending on which part of Japan the sake is made and the brewery you explore..
The Ingredients of Sake
Rice
Rice is the primary ingredient in sake production. A specific type of rice known as saka-mai is used, featuring larger grains and a higher starch content compared to regular rice. To achieve a clean and clear sake flavor, sake brewers take on the essential task of polishing the rice. During this process, they carefully remove proteins, fats, and other substances from the surface of the rice grains.
Koji Rice Malt
According to Japanese tradition, koji is hailed as the most crucial ingredient in sake brewing as rice lacks the necessary sugar for alcoholic fermentation. Koji is a type of mold fungus, but it's important to note that it's safe to consume. It contains enzymes, like amylase, that break down the starch in rice into sugar. Koji has been passed down through generations as a vital element for saccharifying rice. As a living organism, it's rigorously controlled at each sake brewery.
Water
It's said that the amount of water required for sake brewing is approximately fifty times the total weight of rice. The water used in sake brewing is held to even stricter standards than the water typically consumed by the Japanese population. These standards pay special attention to the levels of elements like iron and manganese. In Japan, spring water is known for its soft and flavorful characteristics. As a result, sake breweries are often concentrated in areas known for their pristine water quality.
Types of Sake
There are various types of sake, each distinguished by its unique brewing and filtering processes. Below, we've listed some basic varieties, but there's still a wide array of options to explore. If you have the chance to visit Japan, we highly recommend heading to a sake bar to sample different flavors. You'll also discover that there are specific kinds of sake sets designed to complement each type of sake.
Junmai
Junmai sake is made purely from rice, koji, and water with no brewing alcohol added. Because it is made only from these three ingredients, you can enjoy the organic flavor and the rich aroma of rice.
Served warm
Goes well with Sake carafe and Ochoko set
Daiginjo
Daiginjo is made with added brewing alcohol and has the highest degree of rice polishing. The combination with the aroma-enhancing effect of brewing alcohol, gives daiginjo a dry, clean aroma.
Served cold
Goes well with Sakazuki, trumpet-shaped sake cup
Junmai-Ginjo
Junmai-ginjo is a pure sake made from only rice, koji, and water, but with a higher degree of rice polishing which gives it a gorgeous aroma and mellow taste.
Junmai-daiginjo has a sweeter taste with the highest degree of rice polishing.
Served cold
Goes well with thin sake cup
Hon-jozo
Hon-jozo is a sake variety where brewing alcohol is added, and the rice isn't highly polished. What sets it apart is its versatility – you can easily find it for everyday enjoyment, and it's delightful at any temperature.
Served warm or cold
Goes well with Guinomi, or any type of sake carafe and cup
Nigori
Nigori, often referred to as “cloudy sake,” is a sake variety with settled sake lees, giving it a distinctive bold flavor and a touch of sweetness. To enjoy it fully, give the bottle a gentle shake to stir up the flavorful lees before pouring.
Served cold
Goes well with Guinomi, glass sake cup, thick ceramic sake cup
Ara-bashiri
Ara-bashiri is the sake that first comes out from the filtering cloth without any pressing. It has a fresh, powerful aroma and taste, and is the one of the most popular types of sake in Japan.
Served cold
Goes well with any type of sake cup.
Enjoy while fresh
Nama-zake
Also known as Kizake or Nama-shu, this sake is untouched by heat treatment, preserving the lively aroma of the koji.
IYou maybe surprised with a subtle sparkle in its taste. It's a rarity beyond Japan's borders, making it an exciting find.
Served at room temperature or cold
Goes well with bud-shaped cup or wine glass
Doburoku
Doburoku, a traditional folk sake, used to be a common homemade brew before the Meiji era (1868-1912). It offers a robust and earthy flavor. Under the present Liquor Tax Law, it has become a rare treat.
In the past, people drank this kind of sake directly from the sake bottle or in a large cup
