Understand everything about Japanese sake: from manufacturing, sake type and tasting, until the bottle is chosen

Introduction - What is sake? 

 

Saké is a Japanese alcoholic drink obtained by rice fermentation. Unlike a widespread idea, it is neither a spirits nor a wine, but a unique drink of a kind With more than 400 aromatic components (twice as much as in wine!).

Saké is a drink with exceptional complexity and finesse whose alcohol level varies between 14 and 20%. Developed from polished rice, water, yeast and koji (a fungus that transforms the starch of sugar rice), this drink is then fermented. 

The sake is an ancestral drink whose first traces go back to more than 2,000 years of history in Japan. Saké's production finds its source in the Shintoist religion. Initially made in handcrafted, sake has quickly become a central element of Japanese culture, associated with religious rites, celebrations and social events. The development of more sophisticated brewing methods took place during the Heian period (794-1185), when sake production began to structure itself. Over the centuries, this drink has evolved to become an emblematic product, both in Japan and internationally.

 

Ingredients and manufacturing process

 

Japanese saying "Saké wa Shikuyō de Yaru" (酒は四喜四用でやる) highlights the four essential elements for the production of sake:

1. Rice (米, kome): Rice used for sake is a special large grain variety, selected for its ability to produce optimal fermentation.
2. Water (水, Mizu): Water, which represents about 80 % of the sake, plays a crucial role and must be of exceptional purity, because it influences the taste of sake. This is why regions with high quality sources of water are often known for their sake. 
3. Koji (麹, koji): a microscopic fungus (Aspergillus oryzae) which converts the starch of fermentable sugar rice, a unique processing process. 
4. Yeast (酵母, kōbo): yeasts are responsible for fermentation, transforming sugar into alcohol and complex aromas.

But in Japan, we also say "Saké wa mizu to kome to hito de yaru" (酒は水と米と人でやる) which results in "to make sake, you need water, rice and man".
Indeed, each brewery and each large sake requires a Toji (杜氏) : the brewer. The TOJI has in -depth training and expertise in all stages of the Saké production process, ranging from the selection of ingredients to fermentation and quality control. He is responsible for the selection of rice, water and koji and it is he who monitors the conditions of fermentation, including temperature and humidity, and makes real -time adjustments to guarantee optimal fermentation.

 

 

Manufacturing steps

 

Polishing of rice (seimai buai) & its preparation 

It all starts with the polishing of the rice, or Seimai Buai, which consists in removing the outer layers of the grain to keep only the heart rich in starch. The more polished the rice, the softer the sake, the rice, the more aromatic the sake. The percentage of polishing is a key indicator of intensity of the aromas: a sake with a high polishing rate, like the Daiginjo (50 % or more), offers more subtle flavors because it is produced with only the heart of the rice grain. Depending on the breweries and the desired result, this step can take from a few days to several weeks! 

Watch out for the polishing rate that can be confusing:
For example, when you indicate that a sake is 70 % polished, this means that there are 70 % of the rice grain, which implies that 30 % of the grain was eliminated during the polishing process.

The rice is then washed with several to eliminate polishing residues, dust and other unwanted elements. Then it is soaked for a well -defined time to obtain a very precise humidity according to the desired results.

Once soaked, rice is steamed. This step is essential for the rice grain to decompose and that the Koji can penetrate. 

 

Fermentation 

The manufacture of sake is based on a unique fermentation process that is done in several times, on 20 to 30 days. The Toji mixes spring water, steam rice, koji and yeasts in tank. There followed several days of precise mixing and verification on its part to activate and control fermentation. 

We often speak of double fermentation for sake, or multiple parallel fermentation because indeed: the koji first converts the starch of sugar rice, then the yeasts ferment this sugar in alcohol and these two stages taking place simultaneously. This method makes it possible to obtain a sake rich in flavors, balancing softness and acidity.

 

Filtration and pasteurization

After fermentation, the sake is filtered to eliminate solid residues and refine its clarity. It can then be pasteurized to stabilize the product and extend its shelf life. 

However, certain types of sake, such as the nama-zake, do not undergo this pasteurization, offering a fresher and alive taste.

The sake is ready, it only remains to bottle and label it!

Differences between sake and other fermented drinks (wine, beer, cider, ...)

 

The sake is distinguished from other fermented drinks, such as wine and beer, mainly by its fermentation process. Unlike wine, where grape sugars are already present, or beer, where the malt is extracted from the grain, the sake combines the saccharification simultaneously (transformation of the starch into sugar) and alcoholic fermentation. In addition, the sake alcohol level is naturally higher than that of beer and wine, being between 14 % and 16 % without distillation.

 

Types of sake

 

Junmai: pure sake without adding alcohol

The sake Junmai is produced exclusively from rice, water, koji and yeast, without adding distilled alcohol. This type of sake highlights the authentic taste of rice and terroir, with often richer and pronounced flavors. He is appreciated for his rustic character and his deep aromas. Junmai can be consumed at different temperatures, depending on the taste profile sought. 

The recommendation of our sommelier to discover the Junmai sake:

 

Honjozo: sake with a small amount of alcohol added

THE Honjozo is a sake to which a small amount of distilled alcohol is added during the manufacturing process, not to increase the alcohol level, but to enhance aromas and lightness in the mouth. Honjozo is often drier and easier to drink, making it an excellent choice for those who discover the sake. It is frequently served slightly fresh or heated. 

The recommendation of our sommelier to discover the Honjozo sake:

 

Ginjo and Daiginjo: high quality sake with a high degree of rice polishing

Sakes Ginjo And Daiginjo are considered to be premium sakes, made with rice which was polished at least 60 % (ginjo) or 50 % (Daiginjo), thus removing the external layers of the grain to keep only pure starch. The result is an elegant sake, with subtle floral aromas, and a soft and silky texture. Daiginjo, even more refined, is generally served fresh to fully appreciate its delicate aromas. 

The recommendations of our sommelier to discover the Saké Finjo and Daiginjo:

 

In summary: 

Nigori: Saké not filtered with a creamy texture

THE Nigori is an underestimated sake, which gives it a troubled appearance and a slightly creamy texture. It still contains rice particles, which provides a richer feeling in the mouth and often a pronounced softness. Nigori is popular as a sake serves or accompanied by spicy dishes thanks to its softness and unique consistency. 

The recommendation of our sommelier to discover the Saké Nigori: 

Saké Sanko Hinokuchi - 20% - 200ml (€ 7.90)

 

 

Sparkling sake: sake effervescent

THE Sparkling Sake is a effervescent sake that is distinguished by its lightness and bubbles, perfect for festive occasions or to accompany light dishes such as sushi or salads. This type of sake is often soft, with fruity notes that make it refreshing and accessible to those who are not used to traditional sake. 

The recommendation of our sommelier to discover the sparkling sake:

Saké Awayuki Sparkling Junmai - 0% - 300ml (€ 11)

 

FUTSU SHU : Table sake without name

Considered the sake of "table" or the "standard" "sake", futsū-shu is the most commonly consumed sake type in Japan (70% of production). It is generally produced with greater quantity of added alcohol and less care in the selection of ingredients, making it an economical option. Unlike more refined sakes (such as ginjo or daiginjo), futesū-shu rice is often less polite, and additives can be added to adjust the taste and aromatic profile. It is appreciated for its simplicity and ease of consumption.

 

Nama Saké: unpasteurized sake

Nama-zake is an unpasteurized sake, making it a unique and intense choice in taste. Most sakes go through two stages of pasteurization to stabilize the taste and avoid the bottle fermentation, but the Nama-Zaké, it suffers from it. This gives it a cooler aromatic profile, often with fruity and floral notes, and a slightly sparkling texture. It is more sensitive to temperature variations and must be kept cool to preserve its qualities.

The recommendation of our sommelier to discover the Nama Saké: 

Saké Nature Misonotake - 18% - 720ml (€ 38)

 

Koshu: Saké ages

This old sake, called Koshu (古酒, literally "old sake"), is often appreciated for its deeper flavors and its complexity. It is recognizable by its beautiful amber color which is almost reminiscent of cognac. Aging accentuates the aromas of nuts, honey, caramel and spices, which brings it closer to the taste profile of spirits. It is often served with robust dishes to balance its intense taste.

The tradition of aging the sake was slowed down during the Meiji era (1868-1912), due to the tax policy implemented by the Japanese government, establishing a Production -based tax Rather than on sale. This tax imposed costs on the sake at the time of its production, and not when it was sold. This means that producers had to pay taxes immediately after the production of sake, whether they sell it right away or decide to keep it for prolonged aging.

To avoid having to endure these costs, many brewers have reduced, even arrested, the aging of their sake. Producing and storing sake for years became a heavy investment, and for economic reasons, it was more profitable to produce sake intended to be consumed quickly. This regulation has marked a turning point, promoting the production of "fresh" or young sake, which remains the standard today.

Although this aged sake tradition has been relegated to the background, the interest in Koshu has resurfaced in recent years, with an increasing number of producers who put forward the aged sake to meet a growing demand for new and complex taste experiences.

 

 

How to taste the sake

 

Taste the sake has similarities with wine, but there are particularities that make it a unique experience.

 

Different tasting temperatures

 

The sake can be tasted at different temperatures, each highlighting different aspects of its aromatic profile:

• Cold (about 5 to 10 ° C): The sake served cold, like the Ginjo and Daiginjo, often reveals floral and fruity aromas. The flavors are generally lighter and refreshing, making it an ideal option for hot days or to accompany light dishes.
• Temperate (about 15 to 20 ° C): at room temperature, the sake releases more complexity and depth. The aromas become richer, which is particularly suitable for Junmai and Honjozo, allowing to discover Umami and cereal notes.
• Hot (about 40 to 55 ° C): The more robust sakes, like some Junmai and Honjozo, can be tasted hot. The heat softens acidity and accentuates the flavors, making the sake velvety and comforting, ideal during the cold months.

 

Types of glasses used for tasting

 

The choice of glass can also influence the tasting experience of the sake. Here are some options:

• O-choko : A traditional small ceramic or glass glass used to serve the hot or chambered sake. Its design makes it possible to well appreciate the aromas.
• Guinomi : Similar to the O-Choko, but wider, it is often used for cold sakes.
• Wine glass : More and more used for sake, white wine glass in the shape of a tulip is also suitable for tasting the cold sake, because it concentrates the aromas. It is perfect for floral and fruity sakes. 
• Saké glassware : Blown or ceramic glass glasses, often decorative, can also be used for an elegant presentation.

 

Tasting steps

 

• Observation : Examine the color and clarity of the sake. Young sakes are often crystal clear and colorless, while Koshu (aged sake) can have a golden, even amber shade. The non -filtered sakes, such as nigori, are opaque and white.

• Nose : Gently bring the glass to the nose to detect the aromas. Sakés can have aromas of fruit (apple, melon, banana), flowers, or more complex shades such as cooked rice, nuts, or even lactic notes for aged styles.

• Mouth : Take a small sip and let the sake cover the palate. Sake has an often softer and velvety texture than wine, due to its lack of tannins.

• Final : Observe persistent flavors. Some sakes have a long final, with sweet and sweet notes, others can have a marked, almost salty Umami final.

 

Suggestions of food-sake agreements for each style

 

The agreements between sake and dishes can enrich the gastronomic experience. We find them on the maps of bistronomic and gastronomic restaurants, even those whose cooking is not Japanese. 

To try you at the Mets-Saké agreements, here are some suggestions according to the types of sakes:

 

• Junmai :
• Dishes: Sashimi, grilled meat, simmered dishes.
• Suggestions: Rich flavors and Umami get married well with fresh Sashimi and grilled meats.
• Honjozo :
• Dishes: tempura, sushi, light Japanese cuisine.
• Suggestions: Its lightness and floral aromas perfectly accompany light dishes such as sushi or tempura.
• Ginjo and Daiginjo :
• Dishes: refined cuisine, seafood, chicken dishes.
• Suggestions: These delicate sakes agree with seafood dishes, sushi or white meats, highlighting their subtle notes.
• Nigori :
• Dishes: desserts, spicy dishes, Asian cuisine.
• Suggestions: The sweetness and creamy texture of the Nigori go well with fruit -based desserts or spicy dishes.
• Sparkling Sake :
• Dishes: aperitifs, light dishes, fusion cuisine.
• Suggestions: This effervescent sake is perfect with aperitifs, salads or even fusion cooking dishes, bringing a festive touch.

 

 

Sake for an aperitif

• Recommended sake type : Sparkling Sake
• Agreement : The effervescent sake is ideal for starting an evening. Its lightness and refreshing bubbles make it an excellent choice to awaken the taste buds before the meal.

Saké Awayuki Sparkling Junmai - 0% - 300ml (€ 11)

Sake for a formal meal

• Recommended sake type : Daiginjo
• Agreement : Daiginjo, with its high polishing and refined aromas, is perfect for accompanying gourmet dishes during formal dinners. He completes the delicate flavors of the dishes without dominating them.

Saké Sankan Junmai Daiginjo - 16.2% - 720ml (€ 36)

 

Sake for a celebration

• Recommended sake type : Junmai ginjo
• Agreement : During the celebrations, a junmai ginjo is a festive choice that brings a touch of elegance. It can be served fresh or slightly chambered, bringing a good complexity to toast.

Saké Tokachi Junmai Ginjo - 16% - 720ml (€ 32)

 

For a curious who wishes to discover  : 

Saké Kuromatsu Senjo Junmai - 16% - 720ml (€ 21.00)

 

For a white wine lover:

Saké Kuromatsu Senjo Junmai Ginjo - 16% - 720ml

 

For a passionate about sake :

Saké Monsay Gold Junmai Ginjo - 14.9% - 720ml

 

 

How to choose sake

 

Choosing a sake may seem complex due to the diversity of the types and styles available. Indeed, the sake has gained in recognition in the world of gastronomy, becoming a must of wine cards and menus in many restaurants. More and more chiefs are incorporating sake into their dishes, highlighting its versatility and its ability to accompany a wide variety of dishes, not just Japanese. Restaurants explore creative agreements, combining sake with various kitchens, ranging from Mediterranean cuisine to modern fusion dishes. The sake also takes up more and more space among wine merchants, in wine contests, and even in our cupboards!

 

With more and more References available, here are some tips and criteria to take into account to help you make the right choice:

Price : The price of sake can vary considerably depending on the quality, the type of production and the rarity. For a first purchase, it is advisable to start with options in an intermediate price range to discover different styles without investing too much. For special occasions or gifts, premium and ultra-premium sakes, although more expensive, offer an exceptional taste experience.

 

Why is Saké more expensive in France than in Japan?

In the same way that French wine is more expensive abroad, importing sake involves various import costs (customs duties, transport costs, taxes, etc.). These costs are added to the final price of the product, making the sake more expensive for French consumers.

 

Occasion : The choice of sake must also be suitable for the occasion. For an aperitif, a light and effervescent sake like a Sake Sparkling can be ideal. For a formal meal, opt for a refined Daiginjo or a junmai ginjo can enhance the culinary experience. Also think about the agreement with the dishes served.

 

Style : Saké's styles vary from light and refreshing to rich and complex. The Sakés Ginjo and Daiginjo, for example, are known for their delicate and fruity aromas, while the Junmai and Honjozo often offer more umami and earthy flavors. It is useful to think about your personal preferences in terms of taste before choosing.

 

Specific references for a first purchase or for enlightened amateurs

 

• For a first purchase : 

 

• For an enlightened amateur : 

Saké Kuro Obi Dôdô Junmai - 15% - 720ml (€ 35)

 

• For a gift : 

 

Conclusion

 

The sake, emblematic drink of Japan, has a wealth and diversity that deserve to be explored. From its traditional manufacture in its place in temples and in global gastronomy, the sake offers a unique experience that combines culture, history and taste pleasure.

To find out which sake is for you, nothing better than exploring the different types of sake and being surprised by the richness of this drink! Whether you are a new or amateur, each sake tasting can, in the same way as wine, open the door to new discoveries and enriching sensory experiences. Do not hesitate to visit breweries, participate in tastings or venture into Mets-Saké associations to deepen your understanding and appreciation of the sake.

The world of sake is large and constantly evolving, remember that each bottle can offer you a unique profile!