Sake, Liqueurs & Shochu Japanese

A symbol of Japan, sake is sometimes referred to as "Japanese wine" or "rice wine," though it is closer to beer in its production method. This non-distilled rice alcohol is made through fermentation and has evolved over centuries to become Japan’s traditional drink. The various types of sake offer a broad range of styles, with great finesse and complexity in their flavors.

The Origins and History of Sake

Today, sake is inseparable from Japanese culture, but it likely has Chinese origins.

It is believed to have arrived in Japan during the 3rd century along with rice cultivation, its primary ingredient. Sake was initially used as offerings to Shinto deities and consumed primarily within the imperial court. By the 8th century, a royal decree established its sacred status, integrating it into Shinto rituals. Sake became the drink of the elite—first enjoyed by noble families and warriors before spreading to the upper classes.

Between the 9th and 15th centuries, sake brewing flourished, with breweries multiplying and a thriving economy emerging around its production and distribution. Sake only became a daily beverage for the general Japanese population in the 20th century.

The Ingredients of Sake

Sake is made from four key ingredients: rice, water, yeast, and koji—a mold that helps convert complex sugars into simple sugars during fermentation. Before the use of koji, rice was chewed by villagers to initiate this saccharification process through enzymes in saliva.

The selection of rice is crucial to sake production, and sake brewers often build close relationships with local rice growers. Only round-grain japonica rice varieties are used, with over 80 different types, including:

While sake is often referred to as "rice alcohol," it is primarily composed of water—approximately 80%. Producing one liter of sake requires 30 to 40 liters of water. Water quality is essential, and during the Edo period (17th to 19th centuries), brewers discovered the importance of water's mineral content. Hard water, rich in minerals, aids fermentation and creates dense, flavorful sakes, while soft water produces lighter, more delicate sakes.

Yeast is fundamental to the fermentation process, which creates alcohol. It wasn’t until the early 20th century that specific yeast strains were selected for sake brewing, allowing for more consistent and high-quality production.

The Meaning of "Nihonshu"

In Japanese, "sake" refers to any alcoholic beverage. The rice-based drink we call sake is more accurately referred to as "nihonshu," meaning "Japanese alcohol." This term highlights the cultural significance of sake in Japan.

The Sake Brewing Process

Polishing and Cooking the Rice

The first step is polishing the rice to remove its outer layers and retain the starchy core. The more polished the rice, the higher the quality of the sake. After polishing, the rice is soaked and steamed to achieve the correct texture.

Koji Inoculation:

About 20% of the steamed rice is inoculated with koji mold, which grows over two days, transforming the rice into koji kome. This step is critical for fermentation.

Fermentation

A starter mash, or shubo, is created by mixing rice, koji, water, and yeast. This rich yeast mash jumpstarts the fermentation process, which can last 18 to 32 days. The final mash, or moromi, is then pressed to extract clear sake. The sake is often filtered and pasteurized to ensure stability, and it is then aged for several months to refine its flavors.

Types of Sake

Sake can be categorized based on the rice polishing ratio (seimai-buai) and whether distilled alcohol is added.

Junmai

Pure rice sake with no added alcohol. It is known for its robust, traditional flavors.

Honjozo

Sake to which a small amount of distilled alcohol is added to enhance certain aromas.

Ginjo and Daiginjo

Ginjo and Daiginjo are premium quality sakes, which can belong to either Junmai or Honjozo categories. They follow the same criteria as the other types but have a lower seimai-buai (rice polishing ratio). For Ginjo, the rice is polished to at least 60%. Daiginjo, the most prestigious type, has a polishing ratio of less than 50%. It represents the pinnacle of brewing craftsmanship and offers delicate notes of flowers, fruits, and a unique complexity of flavors.

Nama, Genshu, and Other Specificities

In addition to the main categories mentioned above, there are some variants and specific types such as namazake. This refers to any unpasteurized sake, which is quickly heated before shipping to preserve it. Genshu is a saké that has not been diluted with water and has an alcohol content of between 18% and 20%.

There is also koshu, an aged sake that can be stored for long periods, with a pale yellow or golden color and honeyed aromas.

How to Enjoy Sake

Sake is generally enjoyed at room temperature, or chilled for premium varieties such as ginjo and daiginjo. It is not uncommon, for example, to serve a more common saké slightly warmed in a water bath as an accompaniment to a meal. It all depends on your taste and the aromas you want to highlight.

Choosing the Right Vessel: Tokkuri and Ochoko

For serving, sake can be poured directly from the bottle or, more traditionally, from a small carafe called a tokkuri. This is used to warm certain sakes in a water bath. The sake is served in small cups called ochoko. It is also possible to serve sake in a masu, a type of wooden box, in which a small glass is placed. In this case, the glass is often filled to the point of overflowing into the masu.