日本酒

日本酒 | Sake

What is Sake?

Japanese sake is brewed by a unique method, from its raw materials ofJapanese water, rice, and rice koji (malted rice). It is regarded as“Kokushu”, a national drink of Japan, for its deep connection to traditional
culture.

WATERRICE

Sake consists of 80% water. The mineralcontent of the water influences thegrowth of the koji mold and yeast, so theflavor of the sake will change dependingon the water used. Since water quality
also affects the feeling in the mouth, goodwater is essential.

Sake rice is rice that is especiallysuitable for making sake. Each grain
has a milk white shimpaku (core ofstarch) in the center. The degree of
how much the surface of the rice ispolished away has an important effecton the character of the sake.

Fermented Beverages
Sake is in the same category of fermented liquor as wine and beer. Fermented beverages arealcoholic drinks made when yeast ferments alcohol from the agricultural crops used. That
fermentation process differs for each type of drink.
For beer, the saccharification and fermentation happen separately. For wine, thesaccharification is unnecessary because the base ingredient contains sugar. The uniquecharacteristic of sake is that it uses a sophisticated production method called multiple parallelfermentation. Saccharification and fermentation happen at the same time.

Production Method
WineBeer10

KOJI MOLDAND YEAST

Moromi is the fermenting mash that
becomes the undiluted sake anddetermines the character of the sake.
Brewing alcohol is sometimes added tothis moromi. It brings out aromas in thesake and smoothens the flavor.

The koji mold, which is the basis forthe koji, converts the rice’s starches
into sugar (glucose). The yeast
ferments the glucose into alcohol andcarbon dioxide. Both are cornerstonesof sake that influence the flavor andaroma of the final product.

Wine Yeast
Fermentation

Ingredients: Grapes

BREWING
ALCOHOL

Single Fermentation

Saccharification is unnecessary because thebase ingredient contains sugar.

Single Multiple Fermentation

Malt

Beer Yeast

Saccharification

Fermentation

Ingredients: Barley

Saccharification and fermentation happen
separately.

Sake

Multiple Parallel Fermentation

Ingredients: RiceKoji

Sake Yeast

Saccharification

Fermentation

Saccharification and fermentation happen at
the same time.
11

日本酒 | Sake

Polishing Ratio &Tokutei Meisho-shu (Specially Designated Sake)
Ingredients

Rice, rice koji,
brewing alcohol

Junmai Daiginjo-shu

Daiginjo-shu

純米大吟醸酒50 % or lessJunmai Ginjo-shu
純米吟醸酒

Rice Polishing Ratio

60 % or less
60% or lessor made with special
production methods

大吟醸酒

Ginjo production methods, characteristic aroma and taste,
and exceptional color and clarity

Ginjo-shu
吟醸酒

Ginjo production methods, characteristic aroma and taste,
and exceptional color and clarityTokubetsu Junmai-shu
特別純米酒

Tokubetsu Honjozo-shu
特別本醸造酒Characteristic aroma and taste, and exceptional color and clarity

Honjozo-shu
本醸造酒

70% or less
Over70 %Junmai-shu
純米酒

Characteristic aroma and taste,
and exceptional color and clarity

Characteristic aroma andtaste, and exceptional colorand clarity

Reference: 1989 Japan National Tax Agency Announcement No.8 Sake Production Quality Indication Standards Overview.

Japan Sake and Shochu Information Center

The Japan Sake and Shochu Information Center allows people
from around the world to see and experience Japanese sake, honkaku
shochu, and awamori firsthand as a way to learn about their appeal.

Nihon Shuzo Toranomon Building 1st Floor, 1-6-15 Nishi Shimbashi,Minato-ku, Tokyo 105-0003 Tel: 03-3519-2091
Hours: 10:00AM-6:00PM (Days closed: Saturday, Sunday, public holidays,
year-end & New Year holidays)
www.japansake.or.jp/sake/know/data

12

Alcohol content
The number ofmilliliters of alcoholper 100ml of sake.
Ingredients
In addition to rice andrice koji, brewer’s
alcohol is generally
used to bring out
aromas in the sake.
Product name
This is expressed asnihonshu or seishu inJapanese.
Date of manufactureThis shows when thesake was bottled in thecontainer. There is no
consume-by date,because the quality ofproperly stored sakedoes not change for afew years.

Front
アルコール分
15.0 度以上
16.0 度未満
原材料名
米 ( 国産 )米こうじ ( 国産 )醸造アルコール
精米歩合 60％

日本酒
720 ㎖

製造年月
27.3

Special designation
For sake withdesignated naming,
the classification will
be listed.

國酒

Rice varietal
The rice varietal name andusage ratio is listed.

100%

Sake name
The unique brandname of the sake.

日本酒造組合中央会
東京都港区西新橋〇丁目△−□Manufacturer’s name and address

Back

Rice varietalThe rice varietal used is also
listed on the back label.
Yeast
The name of theyeast used for thissake is listed.

原材料

Acidity
An index showing theamount of total
acidity in the sake.
When the acidity
level is high, the sakewill tend to be richand tart, and when it
is low, it will tend tobe light and sweet.

成分

Sweetness/dryness
The sake is classified
into one of several
categories, indicating
the tendency of its
flavor: sweet,
medium sweet,
medium dry, or dry.

國酒

山田錦Rice, rice koji

Picking out bottles of sake becomes much more fun if you can read the labels.

吟醸酒

Sake is categorized by ingredients and rice polishing ratios.
Daiginjo-shu, Ginjo-shu, Junmai Ginjo-shu, Tokubetsu Junmai-shu, etc are called “Tokutei
Meisho-shu (Specially Designated Sake)”.

Label Information

山田錦使用酵母

精米歩合

60%

協会 000 号

日本酒度+5

酸度

1.6

アミノ酸度

1.6

甘辛
甘口

Rice polishing ratio
The rice polishing ratio
is listed for sake withspecially designatedsake classifications.

やや甘口

やや辛口

辛口

おすすめの飲み方
冷やして室温ぬる燗熱燗△〇◎〇

Sake meter value
An index showing the specific‘gravity’ of the sake. The
standard is 0, and if the value
is a high positive number (+),
the sake will tend to be dry. If
it is a low negative number(-), it will tend to be sweet.
Amino Acid content
An index of the amino acidsin the sake. Higher numbers
tend to indicate sake withmore umami.

Recommended drinking styles
Indicates the estimated temperatures to bring out the best of thatsake’s flavor.

13

日本酒 | Sake

Drinking Temperature

Sake Characteristics & Food Pairing

Heated wine and beer drinks containing fruit and spices are well known, but sake is anotherbeverage that can be drunk warmed. In fact, it can be enjoyed at a wide range oftemperatures. Each temperature has a different name, and unique aspects of the same sakecan be enjoyed at different temperatures.

Sake and washoku (Japanese food) pair wonderfully together, but there are somerecommended cuisines for each of the four types of sake. Of course, sake can also be enjoyedwith food from many other countries as well.

Fruity TypeFeatures gorgeous aromas offruit or flowers, and has a sense of clarity.

℃
5045℃ (113℉)
Jo-kanSome heat can befelt when holding
the tokkuri orchoko. Vapor rises
when the sake ispoured. The
sake’s aromas areconcentrated, andthe flavor feels
soft and crisp.

When the tokkuri
is held, it may feelslightly cool to thetouch. The aroma
and flavor will give
an impression ofsoftness.

上燗4035℃ (95℉)
Hitohada-kan
人肌燗

30

20℃ (68℉)
Shitsu-on
室温あつ燗

40℃ (104℉)
Nuru-kan
ぬる燗30℃ (86℉)
Hinata-kan
日向燗The sake feels more warm
than hot when drinking. It
seems close to bodytemperature. The sake’s
aromas become a bitricher, and the flavor feels
full.

2015℃ (59℉)
Suzu-hie
涼冷え10

雪冷え

5-10℃ (41-50℉)
Reishu冷酒

0Has moderate sweetness androundness, balanced with a refreshingacidity.

Aroma
Gorgeous

Matured Type
Features strong and complex
aromas, like spices or dried fruit.
Thick sweetness, balancedwith an acidity mellowed by maturation.

Food pairing

Food pairing

Cuisine that brings out the flavors ofingredients like vegetables and seafood
is suited to this kind of sake.

This type of sake goes well with foodthat uses umami-rich ingredients highin protein.

White fish carpaccio

Vegetable tempura

CheeseFreshChoko
Reishu is the general term
for sake chilled to between
10℃ and 5℃. Generally ,chilling sake to lower
temperatures brings out
subtle flavors.

Eel broiled in soy-based sauce

Umami

Delicate
Taste

Rich
Taste

SimpleTokkuri

5℃ (41℉)
Yuki-hie

1450℃ (122℉)
Atsu-kan

Vapor rises from thetokkuri. The tokkuri andchoko are hot to thetouch. The sake’s aromas
are sharpened and it
tastes dry, with a cleanfinish.

Complex

Complex

Light & Smooth Type

Full-Bodied Type

Features a mild andmoderate aroma.

Features a grainy scent, or an aroma
conveying savory umami, like daily products.

Has a refreshing taste and asmooth feeling in the mouth.

Features sweetness, acidity, apleasant bitterness, and a well-roundedrichness

Food pairing

Food pairing

This type of sake pairs well with lightfood that has a clean aftertaste.

This type of sake pairs well with foodthat emphasizes the umami of chicken,
pork, milk, or other ingredients.

SimpleModerate
Aroma
Dashi-maki tamago(seasoned Japanese omelette)

Sashimi (raw fish)

Light

Braised diced pork rib

Yakitori (glazed with sauce)15

日本酒 | Sake

Find your perfect matchGems of Wisdom: Etiquette & Terminology

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16

I like alcohol withstrong aroma

YESNOYESNOI like aromasof fruits andflowers

I like aromasof spices anddried fruits

I likerich flavors

I likesimple flavors

YESNOABANOYESNO

CDFruity TypeGinjo-shu, Daiginjo-shu

YESNOCAYESNO

BD

Matured TypeC Koshu   
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
 B Light & Smooth Type
Honjozo-shu, Namazake

TypeD Full-Bodied
Junmai-shu●  ●  ● ● ●        17