Kohei Nito

Learn Sake

Rice is one of the key factors in determining the quality of sake. The rice used in sake brewing differs from everyday eating rice, as it has been specially cultivated to enhance the flavor of sake. In this article, we will explore the characteristics of high-quality sake rice and the grading system used to assess it.

What is Good Rice for Sake Brewing? - Learn about the Characteristics and Grades

Sake Street Editorial Team

Water is a critical component in the production of sake, comprising approximately 80% of its ingredients. Many brewers underscore the unique role of water in sake-making, distinguishing it from wine, which is made without the use of water. While rice can be transported over long distances, the vast quantities of water required for brewing make it impractical to move, meaning the availability of high-quality water has historically been a key factor when selecting a brewery location.  However, discussions surrounding water’s regional characteristics are often limited to its hardness—whether it’s soft or hard water—leaving much unknown about the specific qualities of water in different regions. To address this gap, the Yamanashi Prefecture Sake Brewers Association launched a comprehensive water quality research project from 2023 to 2024. Spearheaded by a team of geologists, the project delved into the geology of Yamanashi Prefecture to explore how it influences the water used in sake production.  To what extent can the relationship between local water sources and the character of sake be scientifically traced? In this article, we explore the findings of this groundbreaking research and examine how regional water quality shapes the unique terroir of sake.

Exploring the Potential of Water in Sake Terroir: A Yamanashi Prefecture Water Quality Research Project

In recent years, the term "craft sake" has gained popularity in discussions about Japanese sake. However, there is no legal definition, and the term is used to describe a wide range of products. In this article, we will explore various examples to better understand what craft sake truly means.

What is Craft Sake? From the Original Meaning to How It Is Used These Days

In sake brewing, there is a saying “1 for koji, 2 for moto (yeast starter), and 3 for tsukuri (fermentation)” based on the order of importance of the process. Koji, which is considered the most important, is probably more commonly seen as a way to add flavor and aroma these days.  There are several types of koji, including yellow, black and white koji. Among these, yellow koji is the one traditionally used for sake. Yellow koji is also the raw material for miso and soy sauce, and is an essential part of Japanese food.  In this article, let's learn about the history of yellow koji and how it differs from other types.

What is Yellow Koji? - Learn the Role, Characteristics and History

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 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” 

Previously, high-end sake was mainly characterized by the high aroma and clear flavor produced by ginjo production, as we learned in the previous Ginjo Aroma article. In recent years, however, there has been a growing interest in aged sake, which has completely different characteristics.  In 2020, the Pasona Group launched the "Inishie no Bishu" brand of aged sake, and a group of sake brewers who envision the future of sake in the form of aged sake established the "Toki Sake Association" and began selling an aged sake set for 2.02 million yen.  In this second installment of the "Learning the Aroma of Sake" series, entitled Aged Aroma, I will explain from a scientific perspective the changes in aroma that accompany the aging process.

Learn the Aroma Components of Sake - Aged Aroma

There may be times when you buy a bottle of sake at a store based on the label or product description, but when you get home and try it, you may find that the taste is not so good. It would be better if you could taste the sake before purchasing it, but by online shopping or at stores that do not allow tasting, you may have to rely on your intuition.  However, the taste of sake varies greatly depending on how you drink it. If you know how to enjoy sake in a wide variety of ways, you will be able to enjoy it more and more, which will make buying and drinking sake even more exciting. In this issue, we will introduce five things you should try when the sake you buy does not suit your taste. If you find something among these that you can try or that is similar to the characteristics of the sake you drank, by all means, give it a try!

Five Things to Try When the Sake You Buy Doesn't Taste Good

Toshi

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.