Kohei Nito

New Tales of Off-flavors

Once considered an unpleasant aroma, sake's off-flavors are now increasingly seen as a unique style or personality of the brewery..  SAKE Street's series New Tales of Off-flavors pursues this theme from a variety of angles: In Part 1, Yosuke Kawase, a sake expert assessor, explains the conventional definition of off-flavor. In Part 2, we asked Hyogo Prefecture's Kenbishi Sake Brewery and Fukuoka Prefecture's Yama no Kotobuki to discuss their approach to off-flavor, and in Part 3, we asked beer and wine professionals to tell us how they differ from off-flavor in sake.  In this fourth installment, the possibilities of future off-flavors are examined in a back-and-forth series of articles. In the prequel, an in-depth look at the state of off-flavors from the perspective of food pairings.  The theme of the sequel is "Global Perspective on Sake’s Off-flavor". Mei Ho of True Sake, a sake dedicated store in San Francisco, and Kerry Jo Rizzo (KJ), a WSET instructor and wine buyer, talked about the relationship between overseas expansion and off-flavor.

New Tales of Off-flavors: Global Perspective on Sake’s Off-flavors (Part4-2)

Sake Street Editorial Team

Off-flavors have long been regarded as undesirable flavors in sake. In the SAKE Street series "New Tales of Off-Flavors", we have provided a variety of perspectives on how off-flavors have changed with the time and give beverages a unique quality.  In Part 1, Yosuke Kawase, a sake expert assessor, explains the conventional definition of off-flavor. In Part 2, we asked Hyogo Prefecture's Kenbishi Sake Brewery and Fukuoka Prefecture's Yama no Kotobuki to discuss their approach to off-flavor, and in Part 3, we asked beer and wine professionals to tell us how they differ from off-flavor in sake.  In this fourth installment of the series, we explore the possibilities of off-flavors for the future In the former part, we interviewed Satoru Mikoshiba of MAEN Sake Pairing Restaurant in Ebisu, and Takeya Kodama of Jizakeya  Kodama in Otsuka, to discuss the role of off-flavor in the pairing process.

New Tales of Off-flavors: Sake Off-flavor Potential in Pairing (Part4-1)

As sake preferences diversify, there is an emerging trend to view flavors that were previously considered off-flavors of sake as unique. SAKE Street's "New Tales of Off-Flavors" series traces the changes in off-flavors over the years.  In the first installment, Yosuke Kawase, a Sake Expert Assessor, explained the conventional definition of off-flavor. In Part 2, we interviewed Hyogo Prefecture's Kenbishi Sake Brewery and Fukuoka Prefecture's Yama no Kotobuki to learn how off-flavor has changed from the brewer's perspective.  In the third volume, we interview professionals in the beer and wine industries, both of which brewed alcohol the same as sake and both of which are consumed globally. We examine the differences and similarities with sake.

New Tales of Off-flavors: What is the Difference between Beer, Wine and Sake? (Part3)

With the diversification of sake styles, there is a growing trend to view flavors that were previously considered off-flavors as specific and part of a new sake style.  In the first instalment of the series New Tales of Off-flavors, Yosuke Kawase, product development manager at Clear Inc., provided us with a traditional view of off-flavors.  In this second installment, we interviewed two sake breweries about their efforts to incorporate, what some consider off-flavors, into their sake. We interviewed two breweries: Kenbishi Sake Brewery in Hyogo Prefecture, which has designed a flavor that embraces hineka (aged aroma), and Yama no Kotobuki in Fukuoka Prefecture, which is taking on the challenge of creating a flavor that has never before been seen in Japanese sake.

New Tales of Off-flavors: Past and Present Stories of Two Sake Breweries (Part2)

Off-flavor is an odor or taste that is different from the original flavor of a food or beverage. Various off-flavors have been defined in the sake industry, both by the sake competitions and research institutes that evaluate the quality of sake.  However, the diversification of tastes and values has recently given rise to a tendency to view flavors that were previously considered off-flavors as unique. SAKE Street will examine how this is changing from the present to the future, while organizing the definition of off-flavors.  In the first article, Yosuke Kawase, who is in charge of product development at Clear Inc, known for its luxury brand SAKE HUNDRED and a Sake Expert Assessor, NRIB, told us about the conventional definition of off-flavor.

New Tales of Off-flavors: What is Sake’s Off-flavor? (Part1)

Toshi

Learn Sake

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.