How to drink sake: Tips, Tricks and Etiquette

Are you ready to become a sake ninja? Look no further, in this article, we'll be taking you on a journey through the delicious and traditional world of Japanese rice wine. From understanding the different types of Japanese sake, to learning the proper way to serve and drink it, we'll have you impressing your friends and family in no time.

You'll be pouring like a pro and sipping like a boss. And let's not forget the most important thing, you'll be having a great time while doing it. So grab a glass, and let's get this party started! Sake is meant to be enjoyed, not just drunk, so sit back, relax and let's get to know this delicious drink in a fun and entertaining way."

Table of contents

Types of Sake and How to Choose the Right One

It is important to understand the two main categories of sake: Junmai and Honjozo. Junmai sake is made with only water, rice, and koji, a type of mold used in fermentation. Honjozo sake, on the other hand, has a small amount of distilled alcohol added to it. This results in a lighter and smoother taste.

  The three main classifications are:

• Daiginjo: The highest grade of sake, with a rice polishing ratio of 50% or less. These sakes are usually the most expensive and have a fruity and floral aroma.
• Ginjo: The second highest grade of sake, with a rice polishing ratio of 60% or less. These sakes are known for their refreshing and light taste.
• Junmai: Sake made with only water, rice, and koji, with a rice polishing ratio of 70% or less. These sakes are known for their rich and full-bodied taste.

Another classification of sake is based on the brewing method. The two main types are:

Futsushu: The most common type of sake, which is not classified by rice polishing ratio or brewing method.

Namazake: Sake that is not pasteurized and should be consumed fresh. It is known for its fruity and floral aroma.

When choosing a premium sake, it is also important to consider the occasion and the food you will be serving it with. For example, a delicate and refined Daiginjo sake would be best enjoyed on its own as an aperitif, while a full-bodied Junmai sake would pair well with a hearty meal.

Proper Serving and Storage of Sake

Ochoko and Tokkuri

Sake is typically served in small, ceramic cups called ochoko or in a larger container called a tokkuri. The temperature at which sake is served can greatly affect the taste and aroma.

 

Generally, it is recommended to serve sake at the following temperatures:

• Room temperature for Futsushu and Honjozo sake
• Slightly chilled for Junmai and Ginjo sake
• Very cold for Daiginjo sake

It is also important to note that sake should be poured in a gentle stream, avoiding splashing or foaming. This is because sake is a delicate drink and splashing can cause the flavors and aromas to dissipate.

Next, let's talk about storing sake. Proper storage is crucial in order to preserve the quality of the sake.

Here are some tips for storing sake:

• Sake should be stored in a cool, dark place, away from light and heat.
• Sake should be stored upright, as storing it on its side can cause the cork to dry out and let air in, causing the sake to spoil.
• Sake should be consumed within a year of purchase, as it can start to lose its flavor and aroma over time.
• Avoid storing sake in the refrigerator for too long, as it can cause the flavors and aromas to dissipate.

It's worth noting that some sake like Namazake should be consumed fresh and not stored for long.

serving and storing sake properly can greatly enhance the overall experience and enjoyment of this traditional drink. By keeping these tips in mind, you can ensure that your sake is always at its best.

It's also worth noting that some sakes are meant to be aged, and different storage conditions and time may enhance the flavour and aroma.

Sake Etiquette and Customs

The proper way to pour and serve sake. It is customary to hold the tokkuri, the large container that sake is served in, with both hands and pour for others, it is also important to pour a little sake in a cup before filling it up, it's a sign of respect and good manners in the traditional Japanese culture.

Next, let's talk about the proper way to drink sake. When drinking sake, it is important to hold the ochoko, the small ceramic cup that sake is served in, with both hands. It is also important to drink the sake in small sips, rather than gulping it down. This allows you to fully appreciate the flavours and aromas of the sake.

When toasting with sake, it is customary to say "kanpai" or "cheers" before drinking. It's also common to clink cups with others when toasting.

It's also important to note that in traditional Japanese culture, it's not proper to pour your own drink, and it's expected for others to pour for you. It's also not proper to refill your own cup, and it's expected for others to refill for you.

Sake also plays an important role in many traditional Japanese ceremonies and celebrations. For example, in a traditional Japanese wedding, sake is used in the ceremony and is also served to guests as a symbol of unity and happiness. Sake is also often served during religious and cultural festivals and ceremonies.

Pairing Sake with Food

Generally, Junmai and Honjozo sake, which are known for their rich and full-bodied taste, pair well with hearty dishes such as grilled meats and seafood. Daiginjo and Ginjo sake, which are known for their delicate and refined taste, pair well with lighter dishes such as sushi and sashimi.

Next, it is important to consider the flavors and aromas of the sake and the food. For example, a dry and crisp sake pairs well with spicy dishes, as it can help to balance out the heat. A fruity and floral sake pairs well with sweet dishes, as it can enhance the flavors and aromas.

When it comes to pairing sake with food, it's also important to consider the temperature of the sake and the food. For example, a cold sake or chilled sake, pairs well with a warm and hearty dish. A hot sake pairs well with cold dishes, as it can enhance the flavors and aromas of the food.

pairing sake with food can greatly enhance the overall experience and enjoyment of this traditional drink. By understanding the different types of sake and the flavors and aromas of the food, you can choose the perfect pairing for any occasion. It's also important to consider the temperature and other factors like the occasion and culture to make a perfect pairing.

It's worth noting that pairing sake with food is a personal preference, and there are many different ways to pair them. Don't be afraid to experiment and try different combinations to find your personal preference.

Understanding Sake Labels and Grading

Sake bottles will have a label that will tell you important information about the sake, such as the type of sake, the rice polishing ratio, and the alcohol content.

Sake is graded based on the rice polishing ratio, which is the measurement of how much of the rice grain is removed to make sake.The higher the ratio, the more refined and delicate the sake will be.

 

• Junmai: Sake made with only water, rice, and koji, with a rice polishing ratio of 70% or less.
• Honjozo: Sake that has a small amount of distilled alcohol added to it.
• Daiginjo: The highest grade of sake, with a rice polishing ratio of 50% or less.
• Ginjo: The second highest grade of sake, with a rice polishing ratio of 60% or less.
• Futsushu: The most common type of sake, which is not classified by rice polishing ratio or brewing method.
• Namazake: Sake that is not pasteurized and should be consumed fresh.

 

It's worth noting that the grading system is not the only way to evaluate the quality of sake and some sakes may not fit in the usual classifications. Sake can also be graded based on the toji or the sake maker or based on the awards and recognition it has.

Sake Brewing Process and History

The brewing process of sake is a complex and labor-intensive process that is steeped in history and tradition, the process starts with the selection of high-quality rice.

The rice is then polished to remove the outer layers, leaving only the starchy center. This process, known as rice polishing, is crucial as it affects the taste, aroma, and overall quality of the sake.

Next, the rice is washed and soaked in water for several hours. After soaking, a small amount of koji, a type of mold used in fermentation, is added to the rice. The rice is then steamed to activate the koji and create a sweet, starchy liquid known as the "moto" or "yeast starter."

The moto is then mixed with water, yeast, and more koji to start the fermentation process. The fermentation process takes place over a period of several weeks, during which time the sugars in the rice are converted into alcohol.

After fermentation, the sake is pressed to separate the liquid from the solids. The liquid is then filtered, pasteurized, and aged before being bottled and shipped.

Sake brewing has a long history in Japan, dating back to the 3rd century. It was originally used in religious ceremonies and was considered a sacred drink. During the Heian period (794-1185), sake brewing became more widespread and was also used in non-religious celebrations.

In the Edo period (1603-1868), sake brewing became more industrialized and mass-produced, and it became a popular drink among the general population. Today, sake brewing continues to be an important part of Japanese culture and tradition, and it is enjoyed all over the world.

11 steps in the brewing process:

1. Polishing the rice: The first step in making sake is to polish the rice. The outer layers of the rice grains are removed to reveal the starch-rich core. This process is called "polishing" and it is essential to the quality of the sake.

2. Soaking the rice: After polishing, the rice is then soaked in water for a certain period of time, typically from 30 minutes to 2 hours, depending on the type of rice and the desired sake characteristics.

3. Steaming the rice: The next step is to steam the rice. The rice is carefully cleaned and then steamed to make it suitable for fermentation.

4. Preparing the koji: The koji is a type of mold that is used to ferment the rice. It is prepared by mixing steamed rice, water, and koji spores. The mixture is then left to ferment for several days.

5. Preparing the yeast starter: A yeast starter is prepared by mixing water, yeast, and a small amount of steamed rice. This mixture is then left to ferment for several days.

6. Mixing the ingredients: The steamed rice, koji, and yeast starter are mixed together in a large fermentation tank. Water is added to the mixture to bring it to the correct consistency.

7. Fermenting the mixture: The mixture is left to ferment for several weeks, during which time the enzymes in the koji break down the starch in the rice into sugars, which are then fermented by the yeast into alcohol.

8. Pressing the sake: After fermentation is complete, the sake is pressed to separate the liquid from the solids. This liquid is then filtered to remove any remaining impurities.

9. Heating the sake: The sake is heated to pasteurize it and to stabilize it for storage.

10. Aging the sake: The sake is then aged for several months to allow the flavors to develop and mature.

11. Bottling and packaging the sake: The final step is to bottle and package the sake for sale.

Sake Tasting and How to Identify Different Flavors and Aromas

it is important to understand that sake should be served at the appropriate temperature. The temperature of the sake can greatly affect the taste and aroma. Generally, it is recommended to serve sake at the following temperatures:

• Room temperature for Futsushu and Honjozo sake
• Slightly chilled for Junmai and Ginjo sake
• Very cold for Daiginjo sake

Next, it is important to use the right glassware when tasting sake. Sake is typically served in small, ceramic cups called ochoko or in a larger container called a tokkuri. The shape and size of the glassware can affect the aroma and flavors of the sake.

When tasting sake, it is important to take small sips and let the sake linger in your mouth for a moment before swallowing. This allows you to fully appreciate the flavors and aromas of the sake.

When identifying different flavors and aromas in sake, it's important to pay attention to the aroma and flavors that are released when you first smell the sake and to the aftertaste. Sake can have a wide range of aromas and flavors, such as fruity, floral, spicy, nutty, and earthy. Some common aromas you might find are pear, apple, banana, strawberry, floral, honeysuckle, Jasmine, etc. Some common flavors are melon, peach, vanilla, coconut, etc.

It's also important to consider the taste of the sake, whether it's sweet, dry, or balanced. It's worth noting that the aroma, flavor, and taste can vary greatly depending on the type of sake, how it's brewed, and how it's stored.

Popular sake regions and styles

Sake is made all over Japan, but certain regions are known for their unique styles and characteristics. Here are a few popular sake regions and styles:

• Hiroshima: Hiroshima is known for its soft, smooth, and easy-drinking sake. Sake from this region is often characterized by a slightly sweet aroma and a light and refreshing taste.
• Niigata: Niigata is known for its crisp, clean, and dry sake. Sake from this region is often characterized by a balanced flavor and a refreshing finish.
• Yamagata: Yamagata is known for its rich, full-bodied, and complex sake. Sake from this region is often characterized by a bold aroma and a strong and intense taste.
• Fushimi: Fushimi is located in Kyoto and it's known for producing high-quality sake. Sake from this region is characterized by its delicate and refined taste.
• Akita: Akita is known for its dry and elegant sake. Sake from this region is often characterized by a light aroma and a dry and clean taste.
• Nada: Nada is located in Hyogo prefecture and it's considered one of the most famous sake regions in Japan. Sake from this region is known for its rich and full-bodied taste and aroma.

It's worth noting that the style and characteristics of sake can vary depending on the brewery, and it's always important to consider the sake maker and the tradition behind the sake.

Some sake can be labelled by the region, and some others by the brewery or by the style. Also, the brewing process, the ingredients, and the storage of sake can greatly influence the final product.

Health Benefits and Potential Drawbacks of Drinking Sake

While it is a staple of Japanese culture and cuisine, it is important to understand both the potential health benefits and drawbacks of drinking sake. Is sake healthy to drink?

One of the potential health benefits of drinking sake is that it contains antioxidants, which can help to protect the body against damage from free radicals. Sake is also a good source of amino acids, which are essential for the body's growth and repair. Some studies also suggest that moderate consumption of sake can help to lower the risk of heart disease and stroke.

Another potential health benefit of drinking sake is that it contains a small amount of vitamin B, which is essential for energy metabolism. Additionally, it has been suggested that sake may help to improve digestion and prevent constipation.

However, we need to bear in mind the alcohol consumption. It's worth noting that consuming alcohol in excessive amounts can be harmful to your health. Drinking too much sake can lead to liver damage, high blood pressure, and an increased risk of certain types of cancer.

It can also lead to addiction and negative impacts on mental health and social life. Therefore, it's important to consume alcohol in moderation and to not drink it if you are pregnant, nursing or operating heavy machinery.

Another potential drawback of drinking sake is that it can be high in calories. A typical serving of sake contains around 150 calories, which can contribute to weight gain if consumed in excessive amounts.

How Sake is Different from Other Types of Alcohol

While it is often referred to as "rice wine," it is actually quite different from other types of alcohol.

One of the main differences between sake and other types of alcohol is the way it is made. Sake is made by fermenting rice, whereas other types of alcohol, such as wine and beer, are made by fermenting fruits or grains. Sake is also made using a process called multiple parallel fermentation, which involves adding koji (a type of mold) to the rice, which helps to break down the starches into sugars. This process is different from the single fermentation process used to make beer and wine.

Another difference between sake and other types of alcohol is the alcohol content. Sake typically has an alcohol content of 15-16%, which is higher than most wines, but lower than most spirits.

The taste and aroma of sake can also be quite different from other types of alcohol. Sake has a wide range of aromas and flavors, such as fruity, floral, spicy, nutty, and earthy. Some common aromas you might find are pear, apple, banana, strawberry, floral, honeysuckle, Jasmine, etc. Some common flavors are melon, peach, vanilla, coconut, etc. It has a unique taste that can vary depending on the type of sake, how it's cursed, and how it's stored.

Sake is also traditionally served differently than other types of alcohol. Sake is typically served cold or at room temperature and poured into small ceramic cups called ochoko or in a larger container called a tokkuri.

Conclusion

So there you have it, you're now a sake pro! You know how to serve it, drink it and even pair it with food. You're ready to impress your friends with your newfound sake knowledge, whether you're hosting a sake tasting party or just enjoying a glass at home.

But remember, always drink responsibly, and don't forget to have fun! Sake is meant to be enjoyed after all, so don't be afraid to let loose and get a little wild with your sake-drinking skills.

Just remember the sake health benefits - this alcoholic beverage is meant to be sipped, not chugged. So, raise your glass and let's cheers to a great time and great sake! Kanpai!"