Transcript Sake 101

SAKE 101
A little hint to appreciate SAKE
What is SAKE?
SAKE in General
With a history of over 1,000 years, SAKE is very
much a part of Japanese culture and tradition.
As the national beverage of Japan, it is consumed
by every class in society, and is enjoyed at various
events.
There are more than 1,500 breweries and almost
every region has their own unique sakes.
The way sake is produced today still follows the
traditional methods.
Comparison with other Alcoholic Beverages
Wine
Starch
Sugar
Alcohol
Beer
Sake
__
Barely
Rice
__
Enzyme
Grape
Malt
Molded Rice
Yeast
Yeast
Yeast
12 vol%~
5 vol%~
13~18 vol%
KOJI (mold)
4 Key Ingredients in Sake Making
Water
Hard Water →Dry, Crisp Sake
(Rich in minerals and trigger
vigorous, quick fermentation)
Soft Water → Soft, luscious sake
(Slower fermentation process)
 Rice
Sake uses only the
core starch of the rice.
There are many kinds of
Sake rice such as
YAMADA NISHIKI
MIYAMA NISHIKI
It has bigger & more dense Starch content.
Sake breweries are located in areas with
excellent source of natural spring water.
 Koji (Aspergillus Oryzae)
The mold (or spore) that
produces a variety of
enzymes while growing
on steamed rice.
Converts the starch of rice into sugar
 Yeast
A fungi that turns sugar into alcohol. Sake
brewing yeast is cousins to the yeast used
to brew wine and beer, but are far more
potent and can produce an alcohol level of
twenty percent.
Classification of SAKE
PURE RICE (JUNMAI) STYLE / ALCOHOL FORTIFIED (NON-JUNMAI) STYLE
Ingredients:
Generally speaking,,,,
Increases in
fragrance, quality and price
Rice Polishing Rate
50%
(more than 50% of
outer layer polished off )
60%
(more than 40% of
outer layer polished off )
Ingredients:
WATER, RICE, KOJI, YEAST
(more than 30% of
outer layer polished off )
1-10% Neutral
Distilled Alcohol*
Junmai
Daiginjo
Daiginjo
Junmai
Ginjo
Ginjo
Junmai
70 %
WATER, RICE, KOJI, YEAST
ADD
No longer requires a specified
polishing rate**
Honjozo
* Adding distilled alcohol does not make a sake lower grade; it is part of one manner of brewing that produces specific
results (like lighter, more fragrant sake with a more robust structure and longer shelf life).
**Until recently, at least 30% of the rice used for Junmai had to be polished. But the laws had changed, and Junmai no
longer requires a specified polishing rate. Nevertheless, the amount milled away must, by law, be listed somewhere on the
label.
Classification of sake
Polishing Rate :
1-10% neutral distilled alcohol added
*Junmai no longer requires a specified polishing rate.
Junmai
Pure rice sake, made with
water, rice, koji mold, and yeast.
Junmai
Ginjo
70 % ~
(30% or less of
outer layer polished off)
60%-51%
(40% -50% of
outer layer polished off)
Fermentation is slower and takes place at
a lower temperature.
Junmai
Daiginjo
Fermentation is slower and takes place at
a lower temperature.
Honjozo
Sake with a small amount of neutral
distilled alcohol added.
Ginjo
Sake with a small amount of neutral
distilled alcohol added.
50%~
(more than 50% of
outer layer polished off )
Daiginjo
Sake with a small amount of neutral
distilled alcohol added.
Dry Sake? / Sweet Sake?
SMV(Sake Meter Value)
A representation of the hydrometer is used to
measure the Sake Meter Value(Nihonshu-Do)
Higher numbers represent “DRY”
Lower numbers represent “SWEET”
DRY SAKE?/ SWEET SAKE?
Process of Making Sake
RICE + KOJI (MOLD)+ YEAST+ WATER= SAKE
BASIC STEPS USED TO MAKE SAKE
1) Rice Polishing (Depends on Grade)
2) Washing & Soaking
3) Steaming
4) KOJI (Planting & growing sake mold on rice)
5) Yeast
6) Fermenting
7) Filtering
8) Pasteurizing
9) Aging
10) Bottling
Process of Making Sake
WASHING & SOAKING
Process of Making Sake
STEAMING & COOLING
Process of Making Sake
KOJI MAKING
Process of Making Sake
FERMENTATION STARTER (SHUBO) & FERMENTATION
Process of Making Sake
PRESSING
BOTTLING
Classification of SAKE
SOKUJO-Method SHUBO
VS
KIMOTO-Method SHUBO
SHUBO, literally means “mother of sake”, is a fermentation starter containing a high
concentration of yeast that is created by combining steamed rice, rice koji, water and
yeast. There are 2 categories of fermentation starters.
1) SOKUJO-Method (SOKUJO MOTO):
90% of sake brewed in Japan is produced using SOKUJO Style.
Tends to create Clean and Elegant sake for SOKUJO-Method commercially available
lactic acid is used that inhibits unwanted bacteria.
2) KIMOTO / YAMAHAI-Method:
Tends to create a deeper and richer, even earthier sake.
A flavor highly suited for warmed sake.
Other Types of Sake
Kimoto-Method
It is traditional, old fashioned brewing method, where nature is let to take its
course. Brewers wait patiently as Lactobacillus (lactic acid bacteria) harbored
in grow fight off unwanted bacteria.
The yeast starter (rice and koji ) are mixed and crushed into a puree in order
for them to work properly together and convert the starches to sugars.
Involves the labor-intensive “yamaoroshi”, a manual mashing of rice with
oar-like paddles, in order to speed up rice scarification.
Require a longer time for the yeast to begin fermentation.
No lactic acid or yeast added, but forms naturally in the barrow.
All Natural Hand Crafted.
Because Kimoto allows more wild yeasts and bacteria to become a part of
the brew, the flavor tends to be higher sweetness and acidity, with richer,
deeper, significantly more pronounced flavors.
Kimoto
Kimoto-Method
How KIMOTO is prepared
1.
2.
3.
4.
In a open tank, combine rice and rice koji for shubo.
Add water.
Mix well using wooden paddle.
Transfer mixture into smaller vats to mash rice into a
paste. This labor-intensive rice-mixing is called
“Yamaoroshi”.
5. Transfer mixtures to a tank.
6. Mix well.
7. Adjust optimum temperature.
8. Add yeast.
9. Again adjust optimum temperature.
10. Transfer mixture to an open cedar barrel for the yeast
to rest. Transfer back to tank to age.
Yahamai-Method
Introduced in the early 1900’s, is a short name for yamaoroshi-haishi-moto
or “discontinuation of yamaoroshi process”.
It is basically same as KIMOTO-Method but without the laborious
“Yamaoroshi Step”. A manual mashing of rice with oar-like paddles,
in order to speed up rice scarification.
Yamahai
Nigori Sake
“Unfiltered SAKE. (Actually Roughly Filtered SAKE)
Nigori = Cloudy
Sake with some rice solids and lees left behind from fermentation,
creating a cloudy liquid.
Usually Sweeter than regular Sake.
Great with Spicy Food.
Nigori
Flavor of Sake
TEMPERATURE
Sake is a beverage that can be served at various of temperatures (41-131゜F)
Sake tastes differently at varying temperatures.
Chilled Sake
Enhances briskness and crispness of sake.
>> Daiginjo, Ginjo, Nama (Fragrant, light and smooth Sake)
Warm Sake
Enhances aroma and flavor of sake, as amino acids and lactic acids contained in
sake open up when heated. Heating can induce a flavor that is mellow and
comforting, or on the other hands, can emphasize sharp edge of the alcohol to
yield a drier finish.
>> Junmai, Kimoto, Yamahai (Full body sake with subtle aroma)
Flavor of Sake
SERVING WEAR
Enjoy Sake with Wine Glasses?
You can enjoy drinking sake with wine glasses to expand not only
the taste, but the aroma as well. Due to the fruity aroma that comes
from ginjo and daiginjo style sake, wine glasses enhances more
sweetness and UMAMI. Please try it out and you will be amazed
and satisfied.
Sake FAQ – Frequently Asked Questions
Q. Should sake be served hot or chilled? Do you heat up Sake when its Bad Quality?
A.
Usually, Smooth, Clean Fragrant , or floral Sake should be served cold.
warming may erase any subtle aromas and complexities.
However, warming up sake is not for masking its impurity. Some Sake will enhance in its
original ways when served in different Temperature.
Q. What is the Shelf Life of Sake?
A.
In general, an unopened bottle of Sake is good up to 18 months when kept in a
cool dark place, preferably refrigerated.
Once opened, unused portions should be stored under refrigeration and finished within 3
weeks. However, the flavors will soften considerably.
Q. Is sake meant to be aged like wine?
A.
No, almost all sake is meant to be consumed young and fresh. Only a certain type of sake
called KOSHU aged.