Sake, A Japanese Tradition

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With a little bit of information about sake anyone can find a great bottle to enjoy with friends.

Finding the right sake can be difficult for people who have little knowledge about sake and how it is made. Many people call it rice wine which is only half true, it is made from rice but it is not a wine although it enjoyed in a similar way. Sake can be brewed with many different types of rice, but unlike wine which is defined by its grape varietal, such as chardonnay or merlot, sake is defined by how much the rice is polished. There are over 90 different varieties of rice used in sake that can impart different flavors; but the most important factor continues to be the polish on the rice.

Rice polishing is a process whereby the rice is tossed or milled, often with an abrasive such as flour, sand, or even water, to remove the outer coating of the rice. This coating contains nutrients that are essential to the human diet, but unnecessary and sometimes a downright hindrance to the brewing process.

The percentage of rice that is polished determines the quality, and price, of a bottle of sake. A low quality bottle will have 30% of the rice milled, leaving 70% of the starchy rice center remaining. A top shelf bottle of sake will have at least 50% of the rice polished off and is known as Dai Ginjo grade sake. The percentages listed are the amount of rice remaining before brewing. This number is known in Japanese as Seimaibuai (say-my-boo-eye) and along with Junmai are the two most important words to learn before drinking sake.

Junmai sake is defined as sake with no distilled alcohol added to the brewing process. It has a further requirement of having a Seimaibuai of at least 70%. Distilled alcohol began being added to sake during world war two when there were huge shortages of rice. A little bit of extra alcohol made the small amount of rice go much further. During the war the sake tasted quite differently than at times before or after. This was because of the lack of rice. After the war many brewers continued the practice of tempering the rice with grain spirits, albeit with more rice than was available during the war. The result was more cost effective sake that was almost unnoticeably different from true sake. So if you are looking for more authentic sake; ensure that it has Junmai somewhere on the label.

Once the bottle, or (preferably) bottles; are chosen it is time to invite over some friends for an informal gathering. According to Japanese customs; sake should be enjoyed on an empty stomach in a cream colored room with north facing windows. Then, without wearing any cologne or perfume, the group enters the room with no thoughts of the outside world to begin tasting. It is an interesting custom that focuses the taster's sense on the sake and nothing else; but less formal events are usually a little bit more fun.

Sake should be enjoyed very similarly to wine; with attention going to the texture, thickness and color before smelling the drink. Is the sake clear or cloudy, yellow or white? Smell and taste go hand in hand so to fully taste the beverage it is important to breathe in (if possible) while sipping and then breathe out while swallowing. This gives the fullest aroma and taste sensation and really pulls out otherwise unnoticed flavors. Focus on the good parts of the drink and repeat often.