Sake, like the rice from which it is made, is at the very heart of Japanese culture. It’s an essential part of religious ritual and celebration, offered to the Gods at New Year, used to seal a contract, consecrate a new building and conclude the marriage union. It’s also a very pure drink; the most important ingredient is water.
Technically, sake is not rice “wine” as it’s brewed. Yet it’s not beer either. Saccharisation, using koji aspergillus mould to convert starch to sugar, and fermentation, using sake yeast, occur simultaneously.
First, the rice is stripped of germ and bran. In premium sakes it is highly milled, leaving only the starchy center of the grain. This results in a refined and delicate taste. Daiginjo （大吟醸) is made with rice where as little as 35% of the grain is left. Honjozo（本醸造） has as much as 70% left, whilst in between there is Ginjo (吟醸）60%.
If a sake is also labelled Junmai (純米) it has no added alcohol. Sake is not usually aged, it’s ready for drinking after bottling, and should be kept away from light. Once opened, consume (preferably chilled or at room temperature) within a week or so.
How many types of sake are there?
From a production point of view, there are five basic types. Each requires different brewing methods and a different percentage of rice milling.
Daiginjo 大吟醸
(at least 50% of rice polished away; again with or without added alcohol; if the bottle is labelled Daiginjo 大吟醸, it means distilled alcohol was added; if labelled Junmai Daiginjo 純米大吟醸, it means no alcohol added)
Ginjo 吟醸
(at least 40% of rice polished away; with or without alcohol added; if bottle is labelled Ginjo 吟醸, it means distilled alcohol was added; if labelled Junmai Ginjo 純米吟醸, it means no alcohol was added)
Junmai 純米
(pure rice wine; at least 30% of rice polished away; no addition of distilled alcohol)
Honjozo 本醸造
(at least 30% of rice polished away; a tad of distilled alcohol is added)
Namazake 生酒
(special 5th designation for unpasteurized sake; incorporates all four of the above)
How to enjoy sake?
Sake is an exceptional alcoholic beverage in that it can be enjoyed either hot or cold. It can be served warmed, chilled, or at room temperatures. Sake can be enjoyed at a wider range of temperatures than other liquors, from 5C to 55C (41-131F). In general, Ginjo （吟醸） or Daiginjo （大吟醸） should be served chilled. Junmai （純米） or Honjozo （本醸造） can be enjoyed chilled, at room temperature, or gently warmed.
Sake is a delicate alcoholic beverage, which is extremely sensitive to light and heat. It should be stored in a cool, dry, and dark location.
The best method is to refrigerate, but a cool temperature is acceptable. (10 to 15 degrees Celsius)
Avoid direct strong light.
Do this and the sake will keep its original flavor for six months.
Once opened, a bottle of sake, like a bottle of wine, should be consumed as soon as possible. A few days after opening, you will experience a degradation in the flavor of most sake.
It won’t harm you, but it will lose its fine edge.