Sip Into Japanese History – Sake Is Brewed To Perfection

Sip Into Japanese History
Sake Is Brewed To Perfection

This Japanese-brewed alcohol is similar to beer and wine. It is not a distilled but a brewed alcohol made from fermented rice juice.

On average Sake typically has 15 percent alcohol by volume which is much lower when compared to spirits like gin, rum, tequila, and whisky.

But then Sake can get you drunk, just like every other alcoholic beverage. Sake is a bit more than most wines, and usually ranges between 13 percent to 17 percent ABV..

Another interesting fact is that while Sake is brewed like beer, it drinks like wine. However, the minerality, texture, and structure of Sake depends upon the water source which is most often a pure mountain spring that imparts freshness to the brew.

Savor Every Drop of the Finest Sake

This is where beer comparisons eventually stop. Simply because Sake is mostly non-carbonated an has an ABV and elegance which is closer to that of wine. Nevertheless, you cannot treat Sake like you would sauvignon blanc.

Most Sake has no tannins, and is low in acidity, unlike wine. So classic food pairings usually do not work. Sake is more about harmony that matches the texture and meaty taste of food.

Embark On a Journey Through Time

The price point is an easy start when you choose the best among Sake. Expensive Sake is normally made with rice that has been polished down 50 percent or more. This Sake comes out fragrant and lighter-bodied as the bran, fat, and proteins are removed.

But if you are looking for a bolder Sake with earthier flavor, you might as well settle for a Sake that is made from more gently milled rice. Whatever you prefer, we would recommend you try Hakkaisan Tokubetsu Junmai for a classic and versatile experience.

Best Sake Brands for Beginners

According to the experts, this is a short list of the best Sake you can try right now.

• Ama No To Tokubetsu Junmai “Heaven’s Door”:

With 16.2 percent ABV, this best hot Sake from a microbrewery in Akita, Japan features tasting notes of baking spices, mushroom, and sea salt. This popular tokubetsu junmai Sake means ‘Special & Pure’ Sake. It is made with rice polished to 60 percent and is a bit lighter than regular junmai.

However, the richness of this Sake works best when heated. Moreover, you can hang onto the bottle for a while to allow it to age. This brings out its mushroomy character. The right way to heat up this brew is to fill a crockpot halfway with hot water before placing the Sake bottle inside. Achieve the perfect temperature of 120 degrees and pour to sip it warm with cheese for a delightful experience.

• Dewazakura Cherry Bouquet Oka Ginjo:

This best gingo Sake with 15.5 percent ABV also comes from Japan. It features tasting notes of apricot, cherry blossom, and radish. This brew is made with rice polished to at least 60 percent of its original size.

Ginjo in Japanese means ‘premium.’ This Sake is lighter-bodied and is a little more fragrant as well. It is recommended that you try a ginjo or junmai ginjo if you are a beginner. Mainly because it is not very expensive, and easily pairs with all types of food. Ginjo is considered to be a crowd-pleaser. And Dewazakura truly embodies that character.

Moreover, it comes from an award-winning brewery that sets the gold standard for Sake. This ginjo maintains a balance of pronounced fruit and floral notes along with acidity and structure to please junmai lovers.

• Gekkeikan Zipang Sparkling Sake:

This best sparkling Sake features 7 percent ABV along with tasting notes of cantaloupe, lychee, and pineapple. It comes from one of the biggest Sake producers out there in Japan. This fruity sparkling brew is lightly carbonated through secondary fermentation within a stainless-steel tank.

This Sake is great for a party, or a picnic. And it pairs extremely well with lots of spicy takeout food. Gekkeikan Zipang is a refreshing, low-alcohol libation with a soda-pop appeal. Go ahead and sip right out of its bottle from the fridge itself.  

• Hakkaisan Tokubetsu Junmai:

This best overall Sake with 15.5 percent ABV comes from the Niigata Prefecture of Japan. It is a snowy and mountainous place where the Sake produced here is clean, crisp, and dry. The Hakkaisan Tokubetsu Junmai is sold in a blue bottle, It has a rice-cake aroma along with subtly balanced flavors of vanilla and wild herbs.

This brew exhibits versatility and resolves into a refreshing finish. It is a great summer drink when served chilled. But it is also good when served warm. Hakkaisan pairs well with a variety of foods.

Especially when paired with light, and cold appetizers like carpaccio or sashimi. You can also try this Sake with something rich, like a buttery fish dish where each sip will cleanse your palate. 

• Kikusui Junmai Ginjo:

This best organic Sake from Japan features 15 percent ABV. This dry and crisp drink comes along with tasting notes of banana and honeydew. It is quite rare by itself to find certified organic Sake sold anywhere in the world.

But Kikusui produces different types of Sake and has substantial reach across the United States. Their organic sake is widely available and is certified by the USDA. It is a junmai ginjo that is fairly dry with muted fruit flavors.

This simple brew with a bit of rice character is short and straightforward with a brisk finish. It is a good choice for beginners to enjoy served at any temperature. The Kikusui Junmai Ginjo pairs very well with fresh cheeses, steamed seafood, and other appetizers.

• Kiku Masamune Taru:

This brew from Japan featuring 15 percent ABV is best for cocktails containing Sake. This crisp and dry drink with tasting notes of cedar and rice is reasonably priced. You can always find this one in old-fashioned Japanese soba restaurants.

This classic Sake is aged in Yoshino cedar casks for an aromatic style.You will love to enjoy its fruity aroma if you are fond of bourbon and other types of whiskeys.The Kiku Masamune Taru is brewed using the kimoto method.

And has the body to hold up for whisky cocktail parties. This Sake tastes great when served chilled or warm. 

• Kikusui Perfect Snow:

This best Nigori Sake from Japan features 21 percent ABV along with tasting notes of coconut, cream, and rice. Nigori in Japanese means ‘cloudy.’ It is so because this brew is far less filtered than other Sakes so rice particles stay within the brew.

It results in a milky-colored, sweet, and viscous brew. Kikusui Perfect Snow is popular and people love its creamy and tropical fruit flavors. But when you are looking for a silky body and bright finish may offset a cloying taste. However, this is it if you are a fan of super thick Nigori.

This Sake is great to use in cocktails. It comes with a full creamy texture and flavors of vanilla ice cream. The Kikusui Perfect Snow is terrific on the rocks with club soda and a squeeze of lime or lemon. 

• Kurosawa Junmai Kimoto:

This best Kimoto Sake from Japan features 15 percent ABV along with tasting notes of milk, mushroom, and nuts. This surprisingly affordable junmai Sake uses the kimoto method during production.

It is a labor-intensive ancient technique of preparing the yeast starter for fermenting the rice. However, in the modern making style, commercially produced Sake adds lactic acid to the starter. It helps protect the brew from unwanted bacteria.

But lactic acid is naturally cultured by beating the yeast starter with wooden poles in the Kimoto method. This technique adds complexity to the brew, and this Sake unfolds in layers of cocoa, hazelnut, sesame, and white mushroom. 

• Masumi Yumedono Daiginjo “Mansion of Dreams”:

This best cold Sake from Japan features 17 percent alcohol by volume. It comes along with tasting notes of berries, grapes, peaches, and melon. Make it a point to look for a Sake that has very low acidity, and no trace of umami if you want to have it chilled or on the rocks.

Masumi Yumedono in Japanese means ‘Mansion of Dreams.’ It is a clean and fruit-forward refreshing drink that comes on the higher end for Sake. With a punchy character, this brew is very juicy and bright daiginjo. It is upfront on the nose and the initial palate.

This light-bodied Sake has an appealing sweetness and heady aroma. It has garnered quite a few gold medals in national competitions. This exquisite drink pairs very well with light sashimi and other gentle seafood eats. 

• Nanbu Bijin “Southern Beauty” Sake:

This crisp and dry best daiginjo Sake hails from the Iwate Prefecture of Northern Japan and features 16.5 percent ABV alongside fruity-tasting notes of mango, passionfruit, and pineapple. ‘Dai’ in Japanese means ‘big’ or ‘more.’

This daiginjo in fact is light-bodied but more aromatic at the same time. It is considered as the most premium style of Sake in the market. It is highly refined and fragrant. The character and texture of this great Sake is obtained from the local Gin Otome rice that is used to make the brew. And a very dry finish gives an unbelievable balance to the drink.

• Shichida “Junmai”:

This best junmai Sake from Japan contains 17 percent ABV. ‘Junmai’ on the label, means that this Sake is made from pure ingredients like rice, koji, yeast, and water. Koji basically is rice inoculated with mold to break down the starches.

Junmai as such tends to be full-bodied and assertively flavored. It is more like whiskey or red wine. The absence of ‘junmai,’ on the label means that the brew contains added alcohol to fix the aroma and sharpness of the brew. However, it this is just a preference which is not bad.

Junmai should nonetheless have good acidity, grain characteristics, and umami as it is all about the rice. The signature style of ‘Shichida’ evokes braised mushrooms, dark plums, fresh cheese, and toasted cereal. It is versatile and you can have it at any temperature along with foods like pizza or tacos al pastor, or with sashimi.

• Sho Chiku Bai Junmai:

This best domestic Sake comes from Berkeley, the California region in the United States. However, the company is headquartered in Japan. Featuring 15 percent ABV this junmai is sold in magnum-sized bottles. It is a type of Sake you normally find turned upside down in a warm sake dispenser at sushi restaurants.

And the quality of this Sake has got better over the past few years. This good Sake now is fuller-bodied with a pronounced rice flavor and some sweet notes of caramel, cotton candy, and vanilla that resolve into a textured, dry finish. This Sake is excellent for cooking, daily sipping, and for parties as well.

• Tozai Typhoon Honjozo Junmai:

This best value Sake comes from Japan. Featuring 14.9 percent ABV, it is a style of sake called ‘futsu shu’ in Japanese. This good table brew comes in a bargain bottle. ‘Table Sake’ is typically made from rice meant for eating.

It is minimally polished so as to result in a rough sip. But then Tozai Typhoon is a honjozo. Which means that the rice has been polished to a respectable 70 percent. And a touch of brewer’s alcohol has been added to smoothen out the brew. This table Sake tastes like banana nut bread, fresh milk, orange peel, and steamed rice. And is delicious any way you like to have it.

• Yuki no Bosha “Cabin in the Snow”:

This best fruity Sake from Japan contains 16 percent ABV. Always think of white wine when you shop for a fruity Sake. You want enough acidity along with fruitiness. ‘Cabin in the Snow’ is vibrant. It jumps out of the glass with anise seed, cherry, and wild strawberry.

This spicy Sake provides a chewy white-pepper finish that keeps away from being saccharine. Sip this Sake warm along with tasting notes of berry and peach. The brew has a full ricey body and tastes great when heated. The acidity of this Sake gets rounder and gentler and it feels pleasant like slipping into a hot tub.

Simple Sake Cocktails

It may be a good idea to try some Sake cocktail recipes if you are a Sake beginner. Sake that goes into the making of cocktails does not have to be expensive or of great quality as it will eventually be diluted.

Here are some super simple Sake cocktail recipes that are easy to make.

• Calpis Water & Sake:

This one tastes like a Cloudy Sake or fruity Nigori Sake. It is mild sweet, and easy-drinking. And you can add some bubbles as well if you like. Just add some diluted Calpis Water & Sake in equal proportions before shaking and filling it up with ice.

• Coke & Sake:

This Sake cocktail goes along with the beloved Coke. The refreshing sweetness of the brew and bitterness of Coke are well matched along with fruity aromas. Add equal proportions of Coke and Sake in a glass full of ice. Garnish it with a lemon slice. Make it a point to use a fruity Sake like Ginjo as Coke flavor can be dominant. 

• Ginger Ale & Sake:

This cocktail is refreshing as little taste of Sake can be found on the palate. Fill a glass with ice before adding 45 ml Sake and 30 ml ginger ale. Gently stir the mix so that the drink does not go flat.

• Lemon & Sake:

This one you must try if you are unfamiliar with the distinct taste of Sake. Take an Ochoko size of Sake and a wedge of fresh lemon in a glass before adding a few more drops of lemon juice. Technically this is not a cocktail but goes surprisingly easier and cleaner down the throat.

• Lemon Tea Sake:

Just add lemon tea and Sake as per your taste and preference. Stir them together along with some ice. Delightfully this cocktail tastes just like lemon tea.

• ‘Red Sun’ Tomato Juice & Sake:

This is a Japanese version of Red Eye. However, the beer here is replaced by Sake. It is a very refreshing cocktail where Sake flavors can still be identified. Just add equal proportions of Sake and chilled tomato juice into a glass goblet filled with ice. Stir them well before consuming.

• Tropical Fruit Juice & Sake:

You can use any fruit juice in this cocktail. Mango is a great choice. But citrus fruit juices go extremely well with Sake. Take equal proportions of Sake and pineapple juice along with bits of the fruit in a glass. Adding a dash of soda is optional. 

• Yogurt & Sake:

This sweet, healthy, and skin-friendly cocktail is ideal for female drinkers. Put together 100 ml Sake and 200 g yogurt in a mixing bowl before adding 1.5 tbs and 0.5 tbs salt. Stir them well and store them in a fridge for 30 minutes before straining the mix into a glass. Garnish this cocktail with a strawberry.

Types of Sake

There are five main types of Sake. Junmai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake. These are brewed in slightly different ways. And they make use of different percentages of milling as well. Hence, each one has a unique taste.

The degree of milling, known as ‘Seimai Buai’ makes all the difference to the Sake. The Sake rice is stripped of the bran in order to remove the oil and protein contained in the grain.

Another notable difference among Sake types is the addition of pure alcohol to the fermented brew.  However, the addition of brewer’s alcohol does not adulterate the Sake. On the contrary, it adds richness alongside improving the shelf life of Sake. It is advisable that you pay attention to the details mentioned on the label of the Sake bottle, as it may be difficult to distinguish one type from another.

• Junmai-Shu: This Sake contains pure unadulterated alcohol. And no brewer’s alcohol, additional starch, or sugar is added to the brew. Junmai uses the Seimai Buai grain type featuring a minimum of 70 percent milled rice. This means that the rice used in producing this Sake maintains 70 percent of its original size. And only 30 percent of the rice grain is stripped of bran and protein from its outer layer.

• Ginjo-Shu: The Sake is made with rice of which 40 percent is milled. And 60 percent original size of the grain is retained. Ginjo has a wonderful aroma alongside a delicate and light flavor. Ginjo-shu brewers additionally use a special type of yeast. The rice mash is also fermented at low temperatures. However, this process requires labor-intensive techniques to prepare the brew. This Sake is best served cold as it tends to retain its aroma and flavor.

• Daiginjo-Shu: This Sake type is like Ginjo-shu. Daiginjo uses a sake-rice mash made with grains that are milled between 35 to 50 percent. Nevertheless, the alcohol in this Sake is high in fragrance and has a full body. It is delicate in taste and has a brief tail.

• Honjozo-Shu: This Sake uses rice which is Seimai Buai having undergone 70 percent of milling. It means that only 70 percent of the rice grain retains its original size, while 30 percent of the outer layer is lost. This Sake type is also made by adding brewer’s alcohol. However, it is not as potent as other Sake made without the addition of extra alcohol. Moreover, this addition is responsible for giving it a smooth flavor and light body. The process also imparts a distinct aroma to the drink which is quickly identified. Nonetheless, Honjozo-shu is excellent when served warm. 

• Namazake: This term basically means that alcohol is not pasteurized. However, all types of Sake including Junmai-shu and Ginjo-shu can be Namazake. However, this type of alcohol needs to be refrigerated so that the flavor and aroma of the drink do not undergo changes.

Then there are some other types of sake like Jizake. This is a type that is not mass-produced but made by small brewers. However, the quality of the brew cannot be guaranteed.

Unfiltered sake is usually referred to as Nigori-zake. This type of Sake is cloudy and not clear like other styles. Moreover, they also quite often have some koji rice sediment in the bottle. Nevertheless, this Sake is sweet and makes an awful dessert drink.

The process of brewing Sake is influenced by several factors. The type of rice, the amount of milling, the water used during the process, and the addition of brewer’s alcohol also matter. It is ideal that the alcohol in Sake should not mature over 9 to 12 months. It is called Koshu when Sake is aged longer. And Koshu has a rougher and stronger flavor and texture.

Brewers usually dilute Sake by adding water before bottling if the ABV content is over 17 to 19 percent. Otherwise, undiluted Sake is technically termed Genshu.

Two Things to Look for in Sake

If you like fruity and fragrant drinks, daiginjos like the Nanbu Bijin ‘Southern Beauty’ will give you the excitement you are seeking. However, go for a junmai like Shichida if you are more into umami flavors.

Nonetheless, here are the two things to look out for when you are new to Sake.

• Style: There are numerous styles of sake, and some of them like perfumed daigingo are finely crafted. Junmai is mushroomy and characterful while nigori is sweet and milky. Then there is the bubbly sparkling Sake and more.

Some Sake styles are dictated by the amount of milling that goes into the rice used for brewing. While others have to do with whether the brew is carbonated, filtered, or has added alcohol. Then there are others like Kimoto Sake that have to do with the way the yeast starter is prepared. Go ahead and try a range of bottles until you find the one you like Then go deeper into that style.

• Purity: Sake should invariably be made with high-quality rice, carefully made koji and pure spring water. A touch of added alcohol also does good sometimes, but it should not include other additives. Sake importers try their best to explain what they bring, but make sure to visit the brewery’s website which can yield information about the integrity of the product and the process involved in the making. 

FAQs 

How is Sake made?

Sake is made using four basic ingredients. Firstly, the rice, which is typically polished to remove the outer layers and expose the starchy interior. Then koji, which is a type of mold that grows on rice and aids in fermentation. Yeast is subsequently added for fermenting and lastly lots of water.

The rice in the making of Sake is milled, washed, steamed, and then inoculated with koji and yeast. It is then mixed with water to create a mash that ferments. Finally, the mash is pressed to extract the Sake. After which it is filtered and pasteurized, aged, or mixed with some alcohol. 

Do Sake and Wine have the same ABV?

Some sakes like the Gekkeikan Zipang Sparkling are low in alcohol. However, most sakes are higher in alcohol when compared to wine. Sake usually clocks in around 15 percent to 18 percent ABV. 

How to know if you should have Sake cold or hot?

Understand that very delicate Sake like floral daiginjo is not meant for heating. They would thereby lose all the fragrance it holds which makes them great. However, pungent junmai and other sakes made from lightly milled rice can hold up to the heat and still deliver a wonderful flavor. Moreover, some less-polished sakes are also easier to sip when they are warm.