Kohei Nito

Learn Sake

Sake with a smaller rice polishing ratio (i.e., more rice is removed), such as ginjo and daiginjo, has a clear, clean taste with less unwanted flavors. This is because the more rice is polished, the more protein, lipid, and other components are removed, which can cause an unpleasant taste. But did you know that you can reduce unwanted flavors not only by reducing the milling ratio value, but also by changing the way rice is polished? In this article, we will cover three methods of polishing rice: spherical (kyukei), original (genkei), and flattened (henpei). For each method, let's learn about the shape of the rice after milling and its characteristics in sake brewing.

What is Henpei or Genkei Polishing? - 60% Milling Ratio is Equivalent to 40% in Taste

Sake Street Editorial Team

Sake labels bear the production year and month. Perhaps some of the readers look at the date thinking “I want fresh sake.” However, printed production year and month do not necessarily indicate the “time when sake was brewed.”  In this article, we will learn about when these “production year and month” and “production date” actually mean. In addition, we look at some manners in which breweries try to make the date easier for consumers to understand.

An Indicator of Sake’s Freshness?—Learning about “Production Date” 

Yeast is essential for the alcoholic fermentation of sake. There are many different types of yeast, and the aroma and flavour of the finished sake will vary depending on which yeast is used. Recently, the yeasts used in sake have become increasingly publicised on labels, and not only sake brewers but also drinkers are now paying more attention to them. This article describes the Kyokai Yeast, which is used in most Japanese sake.

Kyokai Yeast, that Underpin Sake Brewing

Did you know that there are two main types of sake yeast used in sake brewing: foaming yeast and non-foaming yeast?  Original yeasts that were used in the sake making process produced a fermentation with foam, but over time, brewers began to see a need for a non-foaming, and this new type of yeast was developed in response to the needs of the sake brewing industry.  Here we explain the background and history of the development of non-foaming yeast, as well as the characteristics and how it differs from general sake yeast.

What is Non-foaming Yeast? Learn the Difference from General Sake Yeasts

Toshi

Sake is made from three main ingredients: rice, rice koji, and water, of which water accounts for the largest percentage. About 80% of sake is made from water.  In addition to being used as a raw material for sake, sake brewing uses a lot of water for a wide range of purposes, such as washing rice and dilution, and the total amount of water required is as much as 50 times the total weight of rice. Water is an indispensable element in making delicious sake.  Because so much water is used, the influence of the properties of water on the flavor of sake can be significant. In this article, we will learn about the relationship between water and sake.

Sake is 80% Water - Learn the Difference between Soft and Hard Water, and How It Affects the Taste

New Trends in the Sake Industry

Sake kasu (sake lees) is a byproduct of sake production. It has long been used for a variety of purposes, but in recent years its disposal rate is said to be increasing.  It is difficult to know the actual status of utilization of sake kasu, and sometimes there is misinformation flying around. This time, the Sake Street editorial team has conducted its own survey on the usage of sake kasu and here are our results.

How Much Sake Kasu is Being Reused? Latest Report Including Statistics on Disposal/Reuse Rates

“Muroka nama genshu” is a style of sake now loved not only in Japan but also around the world. The word genshu in this context means sake that has not been adjusted by adding water.  Water is one of the most important ingredients in sake brewing. Water that is added at the beginning of the brewing process is called shikomi-mizu/sui (brewing water). Water added during fermentation is called oi-mizu (following water), and the one added for the final adjustment is called wari-mizu (diluting water).

Those Who Control Water Control Sake Brewing: Timing and Purpose of Dilution

Have you heard the terms “bodaimoto” or “mizumoto”? These refer to a production method for shubo (or moto, fermentation starter) developed in medieval Japan. Bodaimoto and/or mizumoto disappeared from sake brewing practice once, but recent studies have resurrected them, delighting sake afficionados with their unique flavors.  In this article, we will learn about the methodology, history, and the characteristics of bodaimoto and mizumoto.

Bodaimoto and Mizumoto: “new” production methods that are actually time-honored methods

Rice, which is the raw ingredient for sake, contains starch. While starch is the source of sugar, it in itself does not contain any sugar. Therefore, another ingredient, koji, is indispensable for sake brewing, allowing the production of alcohol from rice.

Koji, the main character in sake brewing! The process and how it gives sake its qualities

Are you familiar with "kijoshu"? A type of Japanese sake, it can be increasingly spotted on restaurant menus or lining the shelves of liquor stores. Kijoshu* is a sake with a rich sweetness and elegance. Thick yet sophisticated, it offers an allure to be enjoyed different from generic sake. Here, we will see the definition and history of kijoshu, how it is processed, and the characteristics of its taste. At the end we also have some ideas for pairing which we hope will get you started.

Rich sweet dessert sake!  Learn about the manufacturing method and tastes of "kijoshu"

Nobuyuki Kubota

Most people know that sake is made from rice and water but what about the actual process? When you know how sake is made, you will be able to better enjoy it as you have an increased appreciation for the various methods to get it to taste the way it does. The exact process of brewing sake differs from brewery to brewery but I will illustrate here the general process.

How is Japanese sake made?

Within sake making, there is the step of making "shubo". As the adage "First koji, then moto, and lastly tsukuri" highlights, the second most important element of sake making is this "moto" which is just another name for shubo or yeast starter. Depending on the type of shubo, the process is slightly different, each giving the resulting sake a unique taste and aroma which we will explore.

Demystifying the shubo in sake

Sake & Health

Often heard that they don’t drink sake because it makes them fat. It is true that Japanese sake is sweeter compared to other alcohol and perhaps the fact that it is made from rice gives it this image. But is this really the case? For us who drink nothing but sake, this is a crucial matter and definitely worth investigating.

Is it true that Japanese sake makes you fat?

Ever seen the words 'polishing ratio xx %' written on a sake bottle? The polishing ratio greatly affects the taste and aroma of sake. It also affects whether you are permitted to call the sake certain names such as 'Junmai Daiginjo' and 'Ginjo'. By understanding the polishing ratio, you will be able to better understand the sake that you choose, so let's take a look!

What is the "Polishing Ratio" often seen on Japanese Sake?

One unique characteristic of Japanese sake compared to wine or beer is that it can be enjoyed at a wider range of temperatures. Changing the temperature even slightly can alter the aroma and taste, and therefore the same sake can be joined in multiple ways depending on your mood! At the same time, if you have it at the wrong temperature it can also ruin the sake, killing the very features that make it! Here I will be sharing with you how sake changes at different temperatures as well as how to select a suitable temperature according to the type of sake.

Hot or cold? The perfect temperature for your sake

What are the ingredients of sake? What would be your answer to the question? Many might wonder what else than rice? Or, those who are extremely knowledgeable might wonder how much detail they should include. In this article, we cover what ingredients constitute sake.