What is "SAKE"?

The Japanese word "Sake" is actually the word for "alcohol". So, strictly speaking, beer, wine and spirits are all "Sake". However for some reason, after its adoption into the English language, the meaning of the word Sake has changed and is now synonymous with "Rice Wine". The Japanese word for "Rice Wine" is "Nihon-shu". For our explanation we'll talk about Sake in the English sense (Sake = Japanese Rice Wine).

Japanese SAKE, although made from simple ingredients, is a complex beverage with a wide range of delicate aromas and refined flavours. As a rule of thumb, you can think of Sake as being made from 3 main ingredients Rice, Water and Koji Mould. The making of sake form these 3 ingredients is a complex process and would take some time to explain in detail.

However, to understand the below explanations it is important that you understand the concept of Rice polishing. Basically, rice absorbs proteins, amino acids and other impurities from the surrounding environment. These impurities (called "Zatsumi" in Japanese) create unpleasant flavours when making sake, so the outer shell of the rice grains needs to be polished away before the brewing process begins. This exposes the starch in the centre of the grain (known as "Shimpaku" or "White heart") which is essential for making Sake. As a general rule, the more the rice is "polished", the higher the quality of the Sake. Bear this in mind as you read on.

There are several different types of SAKE and they can be categorised into the following denominations.

JUN-MAI

JUN-MAI SAKE is made from rice, Koji mould and water. JUN-MAI refers to pure SAKE, pure in the sense that nothing except water, rice and Koji mould are used to make the SAKE. It tends to have a mellow bouquet and rich, smooth flavor.

HON-JO-ZO

HON-JO-ZO is SAKE made from rice, water, Koji mould and a small amount of distilled pure alcohol. HON-JO-ZO SAKE is often a bit lighter than other SAKE due to the small amount of grain alcohol that is added. It has a crisp flavor and is easy to drink.

GIN-JO

"GIN-JO" is the premium grade of SAKE. At least 40% of the grain must be polished away. GIN-JO is characterized by a fruity, somewhat floral bouquet and a clear, crisp flavor. It should be enjoyed either at room temperature, or only slightly chilled.

DAI GIN-JO

For DAI-GIN-JO(super premium SAKE), at least the outer 50% of the grain must be polished away.

NIGORIZAKE

NIGORIZAKE is only lightly filtered and has a milky colour and texture. It's generally the sweetest of all kinds of SAKE, with a fruity nose and a mild flavor. Before serving, the bottle should be shaken to obtain the full range of flavor and it is advised to be served well-chilled.

FUTSUSHU

All other types of SAKE fall under this category. Futsushu is consumed widely in Japan.

PLUM WINE

Plum wine (so called UMESHU in Japan) is a popular Japanese liqueur made from steeping Ume fruit in alcohol and sugar. It becomes drinkable after 6 months or more, some are several years old with a very matured taste. Because of its sweet and slightly sour taste, it's loved all over the world and even appeals to many people who don't ordinarily drink alcohol!

SHO-CHU

SHOCHU is another popular kind of SAKE in Japan and this time we mean "Sake" as in "alcohol". Shochu is a distilled spirit and can be made from a variety of raw materials ? such as sweet potato, rice and barley. It is clear, like sake, but has a clean, dry taste and stronger flavor. It tends to average at 25% alc/vol as opposed to Nihon-shu (Rice Wine) which is usually 13%-15%.