The Sake is a traditional Japanese alcoholic beverage that has become popular worldwide. Also called nihonshu, this drink is made from rice, water, and koji, a fungus specially cultivated for this fermentation. It is produced throughout Japan, but the Nara, Kyoto, and Hiroshima regions are renowned for the quality of their sake.
History
Sake is a beverage that dates back over a thousand years. The exact origins of sake remain unclear, but it is believed that the Chinese introduced it to Japan in the 6th century. At that time, it was considered a sacred drink, used in religious ceremonies and reserved for the nobility and the wealthy.
Over time, production spread throughout Japan and the drink became more accessible to the masses. In the 17th century, the government began regulating the production of this alcohol, which standardized production methods and improved the quality of the drink.
Production Process: Making sake is a complex process that can take up to six months. The rice is first polished to remove the outer layer, leaving only the core. The more the rice is polished, the higher the quality of the sake. After polishing, the rice is soaked, steamed, and then mixed with koji, a fungus that converts starch into sugar.
Once this step is complete, the mixture is allowed to ferment, then water and yeast are added. Fermentation continues for several weeks or even months until the desired alcohol content is reached.
Varieties
There are several types of sake, each with its own distinctive flavor and aroma. Sake is classified according to the degree of rice polishing, the alcohol content, and the fermentation method used. Here are some of the most common types of sake:
- Junmai: Junmai is made from only rice, water, koji, and yeast, with no additional alcohol added. It generally has a rich and full-bodied taste.
- Honjozo: Honjozo contains a small amount of alcohol added during the fermentation process. It often has a lighter, sweeter flavor than junmai.
- Ginjo: Ginjo is made from rice that has been polished to at least 40%. It often has a fruity flavor and a floral aroma.
- Daiginjo: Daiginjo is a premium sake made from rice that has been polished to at least 50%. It often has a complex flavor and a delicate aroma.
Tasting
This alcohol can be enjoyed hot or cold, depending on the sake variety and individual preferences. Light, fruity sakes are generally served chilled, while fuller-bodied, complex sakes are best served warm.
It is often enjoyed in small glasses called choko or in ceramic cups called guinomi. Before drinking it, we begin by smelling its aromas, often fruity, floral, or reminiscent of rice. Then, we take a small sip and hold it in our mouths for a few moments to fully savor its flavors. Sake is generally served with traditional Japanese dishes such as sashimi, tempura, or soba noodles.
