Our Sake Sommelier shares Knowledge

These notes can be used in conjunction with our sake training videos:

Part 1 Sake training notes
https://www.youtube.com/watch?v=otSo0aH9e6I

Part 2 Serving Japanese Sake
https://www.youtube.com/watch?v=Y5qNo7tfJ4g

History of Sake

If we think of the history of Sake as the history of Japanese liquor or of rice-based liquor, the origins go back as far as 2,500 years ago when rice growing became prevalent in Japan. The oldest written records about Japanese Sake are found in third-century. In the 12th to 15th centuries, Sake came to be brewed at Shinto shrines and Buddhist temples, and the techniques of Sake brewing in use today were largely developed during this period.
With advances in brewing technology and innovations in woodworking technology enabling construction of large 1,500 litre vats, full-fledged production of Sake by specialists (not affiliated with temples or shrines) began in the 16th century (known as the Muromachi period).
The 19th century saw the introduction of the waterwheel so Sake production moved from foot treadles to waterwheel milling. This boosted quality by increasing the level of milling. At the same time, there was a shift to Sake production in the winter when there is less risk of bacterial contamination; this facilitated a stable production of high quality Sake.

Making of Sake

・ About basic knowledge of alcohol
What kind of liquor is called sake, how it is produced, and what it means to be different types

Sake is an alcohol made from rice, rice jiuqu (*see PART 2), and water using a method unique to Japan.
A brewed liquor made by fermenting raw materials.
About 80% of the ingredients are water, so the quality of the water has a great effect on the taste.
Since it uses groundwater and rivers, it depends heavily on the natural environment.
Obtaining good quality water has become a major issue.

About manufacturing method

1. Work to scrape off the outside of brown rice, which causes flavor and associated tastes, and polish the rice.

Freshly milled rice has heat from friction, so:
Store in a cool and dark place for 2 to 3 weeks to lower the temperature and keep the water content of the rice constant.
Wash the rice to wash away the bran and rice scraps remaining on the surface of the rice.
Immediately after washing the rice, soak the rice so that it absorbs water. This is an important process, and it is controlled in seconds because the required time varies depending on various conditions such as weather, temperature, humidity, and water temperature.
Drain the water.
Steam: Cooking absorbs too much water, so it is steamed without cooking.
It pregelatinizes starch and makes it more susceptible to the action of saccharifying enzymes.

2. Jiuqu making takes about 2 days.
Jiuqu produces saccharifying enzymes and plays a major role in the growth of yeast and the supply of flavor components.

3. Work to cultivate a large amount of yeast required for sake mother brewing (sake brewing) and alcoholic fermentation.

4, Full-scale fermentation (brewing) begins from here, and it is called moromi brewing.
In order to protect the yeast from other microorganisms, a three-stage preparation is carried out in which all the raw materials are added in three times in about four days.

5. Squeeze the mash into sake lees and liquid, and perform an upper tank.
Extract small solids such as rice and yeast and perform slagging.
Filter after slagging. Those that are not filtered are described as “unfiltered”.
For low-temperature heat sterilization, heat at 60 to 65 degrees for about 30 minutes, this stops the action of enzymes and kills fire-fighting bacteria.

The sake is then stored in a tank and temperature control is precisely.
Since each tank has a different flavor, it is important to mix.
Water splitting is also performed by adding water to adjust the alcohol content.
The sake that is not split is called “raw sake”.
After splitting the water, filter again to remove the slag.

Burn, bottle, complete and ship.
Sake is ready after at least 3 months.

Sake brewing can be roughly divided into the above steps 1 to 5.

• PART 2

Earlier we discussed the chemical changes in Jiuqu, but now that we know the exact role, we’ll add it here.

Jiuqu has the function of saccharifying starch in rice,
Yeast has the function of converting the sugar saccharified by Jiuqu into alcohol.
Lactic acid bacteria and nitrate-reducing bacteria are bacteria that play an active role in raw liquor mothers and work to prevent the growth of other microorganisms.

The contents of the enzymes produced by Jiuqu, the representatives are amylase and glucoamylase.
Amylase breaks down starch into paste.
Glucoamylase breaks down starchy starch into sugar.
(In addition, acidic protease breaks down proteins into amino acids. Acidic carboxin peptidase breaks down peptide bonds. Jiuqu produces many enzymes)

Yeast is a microorganism that converts sugar, alcohol, and carbon dioxide.
Sake cannot be made without culturing a large amount of this yeast.
This applies to parts 2, 3 and 4 on page 5 of today’s material.

Sake types

There are two types, one that displays a specific name and the other that is optional.
Specific names are classified into eight types:

• Ginjo,
• Daiginjo,
• Junmai,
• Junmai Ginjo,
• Junmai Daiginjo,
• Special Junmai,
• Honjozo,
• Special Honjozo.

This is limited by the raw material, manufacturing method and percentage of rice milling ratio.

Optional description means unfiltered or unfiltered sake, as mentioned earlier and New sake, freshly squeezed, raw storage, slag, rough, old sake, barrel sake, This is due to differences in manufacturing processes and shipping times.
From such a combination, you can see that there are quite a few types of sake.

Each has a different taste and different charm.

Upselling
Because the base taste is similar for each brewery (although the Sake flavor will be very different), we suggest recommending Sake from the same brewery.

Ranking of Sake

Sake is ranked as below:

Special Sake:

Limited edition Sake is produced is low volumes.
Sake pressed by shizuku (natural method). This is where the Sake is put into mesh bags and the liquid that drops through the bag is collected. This is a very time-consuming, laborious process and the Sake is therefore highly respected.

SMV of Sake (Sake Meter Value):

Sweetness and dryness of Sake is ranked as below:

Tasting Sake

To fully enjoy the Sake we recommend it is served cold 7-8 degrees Celsius.
Do not rush drinking Sake. It is to be savoured and enjoyed!
The recommended steps are as follows:
(1) Observe the appearance, including color, clarity and viscosity.
(2) Evaluate the “uwadachika” (aroma) by smelling the aroma given off directly by the Sake.
(3) Take a sip of Sake into the mouth, spread it around on the tongue, breathe in air through the mouth and mix it with the Sake.
(4) Evaluate the “fukumika” which is the aroma that reaches the nose via the mouth.
(5) Slowly taste in the mouth.
(6) Sip more sake and allow it to pass down the throat in order to evaluate the strength and flavor of the aftertaste.

Sake Etiquette

Pour from the bottle with the label up. This dates back to the receiver being able to see what Sake you are giving.
Sharing is important! Fill someone’s cup up when it is one third empty.

Upselling
This is a good idea to get customers to follow traditional Japanese sharing Sake culture, as it means customers will drink more Sake.

Before drinking: Clink cups and say KAMPAI! (Cam pie) Meaning Cheers in English.

Storing Sake

Your Sake can be stored for up to one year. Longer is possible and the Sake will not go bad but the taste will change.
It is best stored in the shade in a cool or, preferably, cold area.
After opening, drink within 2 weeks and keep refrigerated.
To help the Sake last longer an air vacuum pump (the same as used for wine) is recommended.

Sake Pairing