Collection: Japanese Sakes

Sake is a traditional Japanese alcoholic beverage made from fermented rice. Contrary to popular belief, sake is not a rice wine, but rather a fermented beverage that falls somewhere between beer and wine in its manufacturing process. The alcohol content of sake generally varies between 15% and 20%. Sake is appreciated for its wide range of flavors, from sweet to dry, and for its delicate aromas that depend on the type of rice used and the degree to which the grain has been polished.

The main difference between sake and wine lies in their raw materials and manufacturing processes. Wine is made by fermenting grapes, while sake is made from rice, water, yeast and a fungus called koji. Wine fermentation is a simple process in which the sugar in the grapes is transformed into alcohol by yeast, whereas sake requires a double fermentation: first, the koji converts the starch in the rice into sugar, then the yeast transforms this sugar into alcohol. What's more, sake has a higher alcohol content than wine, and its flavors are often more subtle and less tannic.

To preserve the quality and aroma of sake once the bottle has been opened, here are a few tips:

1. Refrigeration:
- Once opened, the bottle of sake should be kept refrigerated. The cold slows down oxidation and helps maintain the sake's flavors. Depending on the quality of the sake, it can be kept in the refrigerator for between 15 days and one month.

2. Use an airtight stopper:
- If the bottle does not have an airtight stopper, it is advisable to use a silicone stopper or a stopper specially designed for wine. This limits exposure to air.

3. Quick consumption:
- Opened sake should ideally be consumed within a few days, but can be stored for up to two weeks in the refrigerator. Some high-quality sakes can even retain their taste for several weeks if properly resealed and refrigerated.

4. Store away from light:
- Light can alter the quality of sake. Store the bottle in a dark place or use an opaque cover for the bottle if it is in the refrigerator.

5. Bottle position:
- If possible, keep the bottle upright. This minimizes the surface area of sake exposed to air and reduces the risk of oxidation.

By following these tips, you'll be able to prolong the life of your sake and enjoy its flavors to the full!

Sake-making is a complex and delicate process that begins with the selection of rice, called shuzo kotekimai, specially grown for sake. The rice is first polished to remove the outer layers of the grain, then washed, soaked and steamed. Next, some of the cooked rice is mixed with koji, a fungus that breaks down starch into sugar. This is followed by fermentation, where additional cooked rice, water and yeast are added to produce alcohol. After several stages of fermentation, the mixture is pressed to extract sake, which is then pasteurized, aged and bottled.

Sake comes in several types, classified mainly according to the degree of polishing of the rice and the method of production. The main types of sake are :

1. Junmai: Pure sake with no added alcohol. It brings out the taste of rice and the land, with deep, rich flavors. Consumed at different temperatures.
2. Honjozo: Sake with a little alcohol added to enhance aroma and lightness. It is often drier and easier to drink, ideal for beginners.
3. Ginjo and Daiginjo: High-quality sake made with 60% (Ginjo) or 50% (Daiginjo) polished rice, creating an elegant sake with subtle floral and fruity aromas. Daiginjo is even more refined and often served chilled.
4. Nigori: Creamy, smooth, unfiltered sake with a rich texture and rice particles. Popular as a dessert or with spicy dishes.
5. Sparkling Saké: Effervescent, light and fruity, perfect for festive occasions or light dishes.
6. Futsu Shu: Standard table sake, often less refined and more economical, commonly consumed in Japan.
7. Nama Saké: Unpasteurized Saké with a fresh, fruity aroma that needs to be stored in a cool place.
8. Koshu: Aged sake with deep, complex flavors of nuts, honey, caramel and spices, often served with robust dishes.

Each type has specific characteristics, and their choice depends on personal preference or occasion.

1. Drinking sake (酒, "nihonshu")

• Quality: Drinking sake is a top-quality product, made to be enjoyed neat, cold, warm or hot, depending on preference.
• Production process: This sake is produced from polished rice (usually 30% or more polished) and contains delicate aromas that are appreciated during tasting. The fermentation process is more refined to create complex flavors.
• Taste and texture: Sake has a more subtle, nuanced flavor profile. Depending on the type of sake (junmai, ginjo, daiginjo, etc.), it can have floral, fruity or earthy aromas, and a silky texture.
• How to use: Sake is intended as an accompaniment to meals, or to be enjoyed on its own. Quality sake is often served for ceremonies or special occasions.

2. Kitchen sake (料理酒, "ryōrishu")

• Quality: Cooking sake is of inferior quality, used mainly for cooking. It is often more expensive than cooking wine or cooking spirits in general, but its flavor is not designed to be savored.
• Production process: The rice used for cooking sake is often less finely polished and contains more salt and additives to make it more suitable for cooking. This sake is sometimes enriched with distilled alcohol, sugar and salt.
• Taste and texture: This sake has a more pronounced taste of alcoholic "brutality" and salt, which can enhance the flavors of dishes, but it lacks the finesse of drinking sake.
• Use: Cooking sake is used to add depth to sauces, marinades and simmered dishes, and to tenderize meat or fish. It is also used to remove the odor of certain ingredients, such as fish or meat, and to balance the flavors of dishes.

The difference between Junmai and Daiginjo lies mainly in the degree of rice polish and the purity of the sake. Junmai is a pure rice sake with no added alcohol, offering richer, more pronounced flavors. Daiginjo, on the other hand, is a highly refined sake in which the rice is polished to 50% or less, giving it lighter, floral and fruity aromas. Daiginjo may or may not contain added alcohol, but is generally considered more delicate and sophisticated than Junmai.

Modern, traditional and plain sake are three distinct categories that differ in their production methods, ingredients and often flavor profiles. Here's an overview of each type:

1. Traditional Sake:
- Traditional sakes are produced using ancestral methods dating back hundreds of years. They are made mainly from rice, water, yeast and koji (malted rice). They contain no added distilled alcohol. They tend to be rich, complex and often more full-bodied in flavor. They are more acidic, as the emphasis is on fermentation. Their aromatic profile is more expressive on notes of yeast, rice and water quality.

2. Modern Sake:
- Modern sakes may include variations on traditional production methods. They may contain additions of distilled alcohol (brewing alcohol) to adjust the sake's flavor profile and texture. These sakes can be lighter and sweeter than traditional sakes. They are often more accessible to beginners due to their softer, smoother flavor profile. They are often compared to white wines because their aromatic profile is often fruitier and more floral. These sakes are more expressive on the nose than modern sakes.

3. Saké Nature:
- Sakes described as "natural" are distinguished by their low degree of polishing of the rice, thus retaining a greater quantity of matter. They are also characterized by the absence of added yeast (or kobo) during fermentation. Instead, producers favor natural fermentation, letting the indigenous yeasts present in the air carry out the fermentation process. This approach favours the development of unique, authentic flavours, resulting from the interaction between local yeasts and the natural components of the rice.

It's worth tasting sakes of each of these types to understand the aromatic complexity of this spirit, and to find out which one suits you best.

Light, floral sake (Ginjo, Daiginjo)

• Ideal with: Delicate fish and seafood, sashimi, carpaccios, oysters, crunchy vegetables.
  
• Why Sake? These sakes are refined, aromatic and slightly fruity, perfect for fresh, subtle dishes that don't overpower their aromas.

Dry, structured sake (Junmai, Tokubetsu Junmai)

• Pairings: Yakitori (chicken skewers), tempura, hard cheeses, grilled white meats.
  
• Why should you choose them? With their pronounced umami and balanced acidity, they go well with grilled and fried dishes, adding depth.

Round, rich sake (Honjozo, Kimoto, Yamahai)

• Ideal with: Simmered dishes, game, braised meats, mature cheeses, spicy cuisine.
  
• Why is that? Their more pronounced structure and umami notes work wonders with complex, flavorful dishes.

Mild and mellow sake (Nigori, Amazake)

• Ideal with: Fruit-based desserts, pastries, fresh cheeses, spicy cuisine (Thai, Indian).
  
• What's in it for us? Their slightly creamy texture and sweetness balance out the spices and enhance fruity desserts.

Sake served hot (Futsushu, Hot Junmai)

• Ideal with: Comforting dishes such as soups, stews, udon noodles, grilled fatty fish (salmon, mackerel).
  
• What's in it for you? Hot sake develops more powerful, earthy aromas that go well with rich, flavorful dishes.

Sake tasting is an art that depends on the type of sake and the serving temperature. Sake can be enjoyed cold, at room temperature or hot, depending on its characteristics. Light, fruity sakes, such as Ginjo and Daiginjo, are generally enjoyed cold to preserve their delicate aromas. Stronger sakes, such as Junmai and Honjozo, can be warmed slightly to bring out their full flavors. We recommend serving sake in small glasses called ochoko, to better appreciate its nuances.

Sake is traditionally drunk from small glasses called ochoko or ceramic cups called sakazuki. Ochoko are small and allow you to sip sake slowly while appreciating its aromas. For more refined sakes, such as Daiginjo, some prefer to use white wine glasses to better concentrate the aromas and appreciate the sake's complexity. The choice of glass may vary according to the type of sake and the occasion, but the key is to choose a container that respects tradition while highlighting the sake's characteristics.

Yes, it is possible to reheat sake, but it depends on the type of sake. Sakes like Junmai and Honjozo can be gently warmed to bring out their deep, rich flavors. Sake is generally reheated to between 40°C and 55°C. To reheat sake, it is advisable to use a bain-marie to avoid overheating and altering its aromas. More refined sakes, such as Daiginjo or Ginjo, are best enjoyed cold or at room temperature to preserve their delicate aromas.