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Sake is special, like wine it is often served with and enhances the flavor of foods. However unlike wine it is brewed, and yet it is not like beer. It can be enjoyed alone or with an endless variety of cuisines. Served at temperatures from cool to warm, the same sake will evince a surprising range of flavor.
The Process of Making Sake
Sake is made from very few ingredients, so each must be carefully selected for purity and taste. The rice kernels are milled until just the starchy center remains. The greater the milling process, the more premium the sake.
Water (Miyamizu) used must be pure and with precisely the right mineral content. A unique mold (aspergillus oryzae) turns the rice starches into sugar, while sake yeasts simultaneously convert that sugar to alcohol.
The Origins and History of Sake
Sake has been consumed and used for religious ceremonies, such as the Shinto, for over 2000 years. Wet rice cultivation was introduced in Japan in about 300 BC however sake was most likely developed during the Nara period (710–794 AD) as it is mentioned several times in the Kojiki, Japan's first written history, which was compiled in 712 AD.
Junmai is one of the highest quality types of sake. It is a pure sake with no added alcohol and brewed with highly polished rice and labor-intensive methods. It is of a higher acidity level.
Ginjo-shu is brewed with labor-intensive steps rejecting machinery for traditional methods. It uses highly polished rice and is fermented at colder temperatures for long periods of time. Ginjo-shu tastes light, aromatic, fruity, and refined.
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