A Comprehensive Guide to

Japanese
Sake
Japan Sake and Shochu Makers Association

A Comprehensive Guide to

JapaneseSakeCopyright © 2011 by Japan Sake and Shochu Makers Association
and National Research Institute of Brewing
First edition: March 2011
All rights reserved.
Edited and supervised by
Japan Sake and Shochu Makers Association
and National Research Institute of Brewing
Published by
Japan Sake and Shochu Makers Association
1-1-21 Nishi-shinbashi, Minato-ku
Tokyo 105-0003, Japan
Phone: +81-3-3501-0108
Fax: +81-3-3501-6018
URL: http://www.japansake.or.jp

Printed in Japan

CONTENTS
1

Introduction2

2Outline of sake brewing

43

Types of sake and their features

11

4

Methods of tasting sake

15

5Serving sake23

6

Social responsibilities, health and safety

28

7Sake labeling29

8

Factors influencing types and varieties

33

9

Kuramoto (breweries) and toji (brewmasters)

45

10 History of sake

47

Q&A

50

Suggested reading

56

Organizations

56

Appendix I

57

Appendix II Regulations regarding sake

63

Test of understanding68

1

Introduction

Introduction
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1.1 Characteristics of sake
Sake is an alcoholic beverage brewed primarily from rice and water. It resembles
white wine in appearance, ranging from almost transparent to slightly yellow.
The 13%–17% alcohol content of many sake varieties is slightly higher than that ofwine, but sake also has a mild taste with little acidity, bitterness or astringency. In
terms of chemical composition, sake extract (consisting mostly of residual sugars)
contains a comparatively high percentage of glucose and significant levels of
nitrogenous components and amino acids, but little organic acid.

Table 1.1 Composition of sake, beer and wine compared
Alcohol (%)
Extract (g/100ml)
Glucose (g/100ml)
Nitrogen (mg/l)
Glutamic acid (mg/l)
Titratable acidity (g/100ml)
pH
Succinic acid (mg/l)
Malic acid (mg/l)
Tartaric acid (mg/l)
SO2 (total) (mg/l)

Sake
13 –17
3–6
0.5 – 4.2
700 – 1900
100 – 250
0.1 – 0.2
4.2 – 4.7
200 – 500
100 – 400
0
0

Beer
4–6
3–4
0.03 – 0.1
250 – 1000
10 – 15
0.15 – 0.2
4.1 – 4.4
40 – 100
50 – 1200– 20White wine
10 – 13
2–8
0.1 – 3100 – 900
10 – 90
0.5 – 0.9
3.0 – 4.1
500 – 1500
250 – 5000
1500 – 4000
– 250

Careful tasting of sake reveals a pleasant taste that cannot be characterized as
sweet, acid, bitter or astringent. This is umami. Umami is sometimes described
as “savoriness.” Compared to wine and beer, sake is richer in amino acids andpeptides that produce umami. The type of sake known as ginjo has a wonderfully
fruity aroma.
Sake, made from Japanese rice and clear water, is the crystallization of
exquisite brewing technology designed to produce umami and fruity aroma fromrice.
The growing popularity of sushi and other Japanese cuisine overseas hashelped to popularize sake in the rest of the world. The mild flavor of sake also
goes well with French, Italian and Chinese cuisine, and it is gaining a following as
a new alcoholic beverage that is distinct from wine and beer.

2 | A Comprehensive Guide to Japanese Sake

1.2 Cultural background
The term “sake” is often used in Japan to denote alcoholic beverages in general,
including wine, beer and whisky. Sake itself is also called “Nihon-shu” or “sei-shu.”
The element “shu” in these words is written with the same Chinese character as“sake” (酒). This character has the readings “sake,” “zake” or “shu.” “Nihon” means
Japan, so “Nihon-shu” refers to the traditional alcoholic beverage of Japan. The“sei” in “sei-shu” means clear.
Rice, the grain from which sake is made, has been cultivated for morethan 7,000 years in China and has long been used in Asia to produce alcoholic
beverages. One of the features of Asian brewing techniques is the use of molds
instead of malt to turn starch into sugar (saccharification). China is also thebirthplace of this technology. The rice and brewing technology used to make sakeare thought to have originated in China. However, Japan is now the only Asian
country that produces a clear alcoholic beverage with a refined flavor like sake.
Japanese sake has a history going back more than 2,000 years, during which time
the Japanese have continuously improved the brewing technique.
Historically, sake has also had a close relationship with agriculture and Shinto
rituals. In ancient times, people would make sake and offer it to the gods alongwith agricultural produce and prepared foods, which they would then all drink
and eat together. Offerings of sake are still made at Shinto shrines today and it
plays an essential role as a gift at festivals and weddings. On the morning of New
Year’s Day, families gather and join in drinking sake as they wish each other a longlife.
Japan has four distinct seasons and several customs involving sake areassociated with these. In spring, people enjoy sake while viewing the cherry
blossoms. In autumn, they place chrysanthemum petals in sake cups and drink
the sake while admiring the moon. Winter is a time for appreciating snow scenes
while enjoying sake. Food ingredients also change with the seasons and sakana(dishes to accompany sake) are served to match the season.
Sake can also be drunk heated, a practice that originated in the ninth century
when aristocrats would warm sake to entertain guests. By the 18th century,
people were drinking warmed sake throughout the year. It was around this timethat Kaibara Ekiken, a physician, wrote a book stating that drinking warmed sake
improves the circulation of chi (energy flow). Going back 1,300 years, there arereports of the emperor and aristocrats drinking chilled sake in the summer byadding ice that had been stored during the wintertime, a very extravagant way toenjoy it. Since the 1980s, a larger number of sake varieties with a light, fresh flavor
have appeared, encouraging the serving of sake chilled.

        
A Comprehensive Guide to Japanese Sake | 3

2Outline of sake brewing

Outline of sake brewing
Learning outcomest0VUMJOFLOPXMFEHFPGIPXUPNBLFTBLF4FF$IBQUFSGPSEFUBJMTPGEJòFSFODFTBNPOHUZQFT
t,OPXMFEHFPGkoji and its rolet,OPXMFEHFPGshubo/moto (seed mash) and its role

Dehusked (brown) rice
Polishing
Polished rice
Washing / Steeping
Steaming

Koji-fungi
sporesSteamed rice

Koji making

Koji
Yeast

Shubo
Seed mash

Water

Moromi
Main mash
Saccharificationand fermentation
Mash filtration(Pressing)

Neutral alcohol, sugars etc.
Sakekasu
Filtered cake

Sedimentation
Filtration

Hi-irePasteurization

Adjustment andpackaging

Aging

Figure 2.1 Outline of sake-brewing process
4 | A Comprehensive Guide to Japanese Sake

Sake

2.1 Rice
There are broadly two varieties of rice: indica, a long-grained variety, and japonica,
a short-grained variety. Each of these can further be subdivided into sticky andnon-sticky rice. Non-sticky japonica rice grown in Japan is used to brew sake inJapan. This is the same type of rice that Japanese people normally consume as
food. Many types of premium sake are made with sake rice, which is especiallysuited to sake brewing. Features of sake rice are large grains, low protein content,
and high solubility during the brewing process (Sec. 8.1).

2.2 Water
Japan receives abundant rainfall. Forests occupy 60% of the land surface andwater is plentiful. Historically, sake makers erected breweries in locations withaccess to good-quality water.
The water used to make sake must comply with standards applying to water
for use in the manufacture of food products. Importantly, it must contain no morethan 0.02 ppm of iron. Too much iron gives sake a reddish-brown color and spoils
the aroma and taste.

2.3 Rice polishing (milling)
The outer layers of unpolished rice contain large amounts of fats, minerals andproteins that spoil the flavor of sake, therefore the rice is polished using a highspeed rotating roller (Fig. 2.2). Normally, the outer 30% of the grain is removed,
leaving the central 70%. This polished rice is known as 70%-polished rice or issaid to have a seimai-buai (polishing ratio) of 70%. For ginjo-shu, the outer 40% ormore of the grain may be removed (Fig. 8.3).

2.4 Washing, steeping and steaming
After milling, the polished rice is washed in water to remove the bran and is left
to steep in water. When the grain has absorbed 30% of its weight in water, it isremoved from the water and steamed for about one hour. Steamed rice is lessmoist and sticky than boiled rice, making it ideal for use in sake production.

Figure 2.2 Rice milling machine

2.5 Kome-koji (Koji rice) making
Grape juice contains sugars, which ferment in the presence of yeast, but withbeverages made from grains, such as sake and beer, it is first necessary to use
enzymes to break down the starch in the grain to convert it to sugar before yeast
fermentation. The enzymes play a number of roles, finely shredding the starch toconvert it into sugar, breaking down protein, and producing peptides and aminoacids.
In beer brewing, malt is used as the source of these enzymes, but for making
sake, a substance called kome-koji (koji rice) is used (Fig. 2.3). Koji rice is made bycultivating koji-fungi on steamed rice. Koji rice may simply be called koji. The koji-

Figure 2.3 Koji making
A Comprehensive Guide to Japanese Sake | 5

2Outline of sake brewing

fungus (Aspergillus oryzae) is a beneficial and safe variety of mold that is also usedin the production of traditional Japanese seasonings, such as miso and soy sauce.
The first step in making the koji for use in sake brewing is to inoculate
steamed rice with the spores of koji-fungi, called tane-koji. After a while, thespores germinate and start to spread their fungal filaments. In about two days,
the steamed rice is entirely covered with koji-fungi. As the koji-fungi grow, they
produce enzymes, which accumulate within the koji (Fig. 2.4).
Koji-fungi are most active at a temperature of around 36°C, but cease allactivity at a temperature above 45°C. For this reason, the process is carefully
controlled in a room in the brewery called a koji-muro, where the temperature is
kept at around 30°C and the relative humidity maintained in the range of 50%–80%.
The polished rice to make koji is called koji-mai. Koji enzymes are highly
efficient and the ratio of koji-mai in the polished rice used to make sake only has
to be in the 15%–25% range for the enzymes to perform their role.

after 44 hours (completion)

Koji(Enzymes)

Figure 2.4 Changes during koji
manufacturing process

Saccharification
Rice(Starch)Sake

Alcohol fermentation

Sake
yeast

Malt

Saccharification

Wort

Alcoholfermentation(Starch)(Enzymes)(Sugar)GrapesAlcohol fermentation

Beer

Beer
yeast

(Sugar)

Wine

Wine
yeast

          
6 | A Comprehensive Guide to Japanese Sake

After 20 hours

 

2.6 Yeast and seed mash
Top-grade yeast specifically intended for sake brewing is selected for thefermentation process.
Before the main fermentation, the brewer first prepares seed mash, calledshubo or moto, by significantly increasing the amount of top-grade yeast. Thisis used as a starter for fermentation of the main mash. The word “shubo” means“mother of sake,” while the word “moto” means “base” or “source.”
It is important for shubo to be highly acidic in addition to containing topgrade yeast. Fermenting in acidic conditions suppresses the microbes that spoil
sake, but unlike grapes, rice itself contains no acid. That is why strongly acidic
shubo must be used. Methods of producing highly acidic shubo include useof lactic acid bacilli and use of brewing-grade lactic acid. The details of this are
discussed in Chapter 8.

2.7 Main mash and fermentation
The standard ratios of steamed rice, koji and water placed in the fermentation
tank are steamed rice 80, koji 20 (expressed as ratios of polished rice) and water
130. The total amount of rice placed in a single fermentation tank ranges fromless than one metric ton (mt) to more than 10 mt. It is not all added at once, but
in three steps over four days. On the first day, the amount of steamed rice andkoji placed in the tank is equal to one-sixth of the total. Seed mash (shubo) is
also added on this first day. Nothing is added on the second day, giving the yeast
time to multiply. On the third day, an amount equal to two-sixths of the total is

Steamed rice
Koji rice
Water
Yeast
(seed mash)

4th day
3rd day
1st day

Figure 2.6 Three-stage mashing process

A Comprehensive Guide to Japanese Sake | 7

2Outline of sake brewing

placed in the tank, with the remaining three-sixths added on the fourth day. The
temperature of the mix in the first step is 12°C, but this is gradually lowered to
10°C at the second step and 8°C at the third step.
If the entire amount were added to the tank at once, the yeast would become
too diluted, prolonging the time required to reach the right density for the proper
fermentation of alcohol and allowing microbes to multiply, which could abort thefermentation process and spoil the mixture. That is why the process is carried out
in the steps described above.
In the sake moromi (main mash), the enzymes in koji dissolve the steamed
rice and the yeast ferments the resulting sugars simultaneously in a single tank.
The fermentation temperature is usually in the range of 8°–18°C. The fermentation
process takes around three to four weeks, yielding an alcohol content of around
17%–20%.
Using a lower fermentation temperature of 12°C or less prolongs thefermentation time to around four to five weeks. Under these conditions, theaction of the yeast and the process of dissolving the rice are retarded, reducing
the acidity and resulting in sake with a highly fruity aroma and clean taste.

2.8 Mash filtration (pressing)
When the fermentation is complete, the moromi is filtered with cloth and theundissolved rice and yeast removed, leaving the new sake. This process may bedone by placing the moromi in a cloth bag and using a machine to apply pressure
from above or by using a horizontal machine similar to a beer mash filter press.

Figure 2.8 Mash filtration machines

The cake left over from the process is called sakekasu (filtered sake cake). In
addition to undissolved rice and yeast, it contains about 8% alcohol by weight.
Sakekasu is highly nutritious and can be eaten as is or used as a raw ingredient formaking shochu—traditional Japanese distilled liquor—or for pickling vegetables.

8 | A Comprehensive Guide to Japanese Sake

Figure 2.7
Moromi during fermentation

2.9 Sedimentation and filtration
With the initial filtration, some turbidity remains. If the liquid is left to stand at a
low temperature, this precipitates out as sediment and the clear part is transferred
to another tank.
It is then filtered to produce a clear liquid. However, sake that has been
filtered to make it clear may lose its transparency during storage. This is due tochanges in the proteins dissolved in the sake, causing them to become insoluble.
The use of persimmon tannin or colloidal silica is approved for removing theproteins that cause this cloudy appearance.
Use of active charcoal is also approved for decoloring, flavor adjustment andcontrol of the aging process (by removing substances that cause coloring andflavor changes).

2.10 Pasteurization
After sedimentation and filtering, most sake undergoes pasteurization (hi-ire) at
a temperature of 60°–65°C before storing. The purpose of pasteurization is tosterilize the liquid and at the same time to render any enzymes inactive. If theaction of enzymes is allowed to continue, it increases the sweetness through theaction of diastatic enzymes and alters the aroma through the action of oxidizing
enzymes. Many sake products are pasteurized again during bottling.

Filter aids
active charcoal

Decantation

Filtration

Bottling

Sediment

Pasteurization
at 60° - 65°C

In tank
aging

  

In bottle
aging         

A Comprehensive Guide to Japanese Sake | 92Outline of sake brewing

2.11 Aging (maturation)
The heating of sake during the pasteurization process alters the aroma and leaves
it with an unrefined taste. For this reason, it is allowed to age for six months to
one year. Many sake products are brewed between autumn and winter following
the harvesting of the rice, allowed to age during spring and summer and thenshipped the following autumn.

2.12 Adjustment and packaging
The alcoholic content of sake aged in tanks is 17%–20%, the same as at the mash
filtration stage. As this level is too high for consumption with meals, brewers often
add water to reduce the level to around 15% before bottling. They may also filter
and pasteurize it again, if necessary.

10 | A Comprehensive Guide to Japanese Sake

Types of sake and their features

Types of sake and their features
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tKnowledge of flavor and characteristics of premium sake, such as ginjo, daiginjo, junmai
Japan’s Liquor Tax Act defines the ingredients and the manufacturing processthat must be used for sake production. The Act states that sake must be madefrom rice, koji and water, as described in Chapter 2, or from these ingredientsplus neutral alcohol (ethyl alcohol of agricultural origin, called jozo-alcohol) or
sugars and certain other ingredients. It also provides special designations (called
tokutei-meisho) for sake that has a superior flavor and appearance and is producedin accordance with certain criteria pertaining to the ingredients and polishing.
Special designations include ginjo, daiginjo, junmai ginjo, junmai daiginjo, junmai
and honjozo. These currently account for around 30% of total sake production
and can be considered premium sake (Fig. 3.1).
Premium sake labels include the special designation combined with otherdescriptions, depending on the manufacturing process.
Labeling examples:
JunmaiJunmai nama genshu
Ginjo koshu
This chapter explains the definitions and flavor characteristics of speciallydesignated sake and sake made using other manufacturing processes. It should
be noted, however, that the flavor descriptions presented here are of a generalnature, as each brand has its own subtle characteristics.

3.1 Specially designated sake and characteristics of each typeThe rice used to make specially designated sake must undergo inspection toensure that it complies with required standards. For each designation, there arealso standards regarding the polishing ratio and amount of neutral alcohol used.
Furthermore, the amount of koji-mai used in the production of koji rice must be
equal to at least 15% of the total weight of polished rice used (Table 7.1).
3.1.1 Ginjo
Ginjo-shu is made with rice grains from which more than 40% of the outer layer
has been removed by milling. Fermentation occurs at lower temperatures andtakes longer (Sec. 8.5). Jozo-alcohol equivalent to up to 10% of the weight of thepolished rice may be added.
It has a fruity fragrance, called ginjo-ka, with a light, non-acidic taste. “Light”
does not simply mean “mild” or “diluted.” The sake should also have a smoothtexture (mouthfeel) and a good aftertaste.
The specific characteristics of ginjo-shu vary by brewers, with the morefragrant varieties designed to highlight ginjo-ka and others designed with moreemphasis on flavor and less on ginjo-ka.

A Comprehensive Guide to Japanese Sake | 113

3

Types of sake and their features

3.1.2 Daiginjo
Daiginjo-shu is a form of ginjo-shu made with even more highly polished ricefrom which at least 50% of the outer layer of the grain has been removed. It has
an even more refined taste and stronger ginjo-ka than ginjo-shu.
3.1.3 Junmai, tokubetsu junmai
Junmai-shu and tokubetsu junmai-shu are made only from rice, koji and water,
highlighting the flavor of the rice and koji more than other varieties. There are no
requirements regarding polishing ratio.
Junmai-shu is typically high in acidity and umami, with relatively little
sweetness.
3.1.4 Junmai ginjo
Because ginjo brewing techniques are used in making junmai ginjo-shu, theacidity and umami are toned down and there is a clear ginjo-ka.
3.1.5 Junmai daiginjo
Junmai daiginjo-shu is regarded as the highest-grade sake. The best products inthis class deliver a good blend of refined taste with acidity and umami.
3.1.6 Honjozo
In honjozo-shu, the emphasis is on flavor and there is little ginjo-ka or aginginduced aroma. It has a reasonable level of acidity and umami and rather thanasserting the aroma and taste of the sake itself, it helps to bring out the taste offood.

Seimai-buai

Specially designated sake

Junmai daiginjo

Daiginjo
28,041kl

Junmai ginjo

21,691kl
Ginjo

57,094kl

Junmai60%

70%
Futsu-shu
337,562kl

49,248kl

Rice, koji andwater

Honjozo50%

Rice, koji, waterand jozo-alcohol

Figure 3.1 Grades of sake
12 | A Comprehensive Guide to Japanese Sake

Rice, koji, water, jozo-alcohol,
sugars and other ingredients3.2 Futsu-shu (ordinary or non-premium sake) andits characteristics
The bulk of the sake produced in Japan is classified as futsu-shu. The rice used tomake futsu-shu is polished to an average of around 70% and the amount of jozoalcohol used is equivalent to around 20% of the weight of the polished rice.
The aroma of futsu-shu is less pronounced than in specially designated sake.
At most, it can be said to have a faint caramel aroma, a result of aging. The taste
profiles of futsu-shu also reflect regional taste preferences to a greater extent
than premium sake (Sec. 8.10).

3.3 Characteristics of sake made using other manufacturing
processes
3.3.1 Nigorizake (cloudy sake)
Nigorizake has a cloudy appearance caused by yeast and fine particles ofsteamed rice. It has a pronounced taste of rice.
Normally, when the moromi (main mash) is filtered, it is placed in a cloth bag,so the filtered sake is almost clear and contains just traces of sediment. However,for nigorizake a coarse meshed cloth or a net is used, and so some yeast and fineparticles of steamed rice remain as sediment in the filtered sake.
3.3.2 Namazake (unpasteurized sake) andnama-chozo-shu (sake unpasteurized at storage)
Namazake and nama-chozo-shu are varieties of sake with the flavor of freshly
brewed sake.
Normally, sake is pasteurized twice before being bottled. The purpose of
first pasteurization is not only to sterilize it but also to stabilize quality by halting
the action of enzymes. Sake is pasteurized a second time at the bottling stage forsterilization. Namazake is not pasteurized at all. Nama-chozo-shu is sake that isstored (chozo) at low temperature at the brewery in unpasteurized form and only
pasteurized at the bottling stage.
3.3.3 Koshu (aged sake)
The color of koshu ranges from yellow to amber. It has little ginjo-ka, but has a
caramel aroma (with hints of honey, dried fruits, molasses and soy sauce), similar
to sherry and madeira, as well as an aroma suggestive of nuts and spices. It has
a slightly bitter taste and a long finish. Bitterness is not normally considered adesirable trait in sake, but it is one of the characteristics of long-aged sake.
Sake is usually allowed to age in storage for about six months to a year before
shipment. With koshu, the aging process lasts at least three years, during whichtime the color and flavor change due to the Maillard reaction between the sugars
and amino acids present in the sake.
3.3.4 Genshu (undiluted sake)
Because no water is added after production, genshu has a high alcohol content in
the 17%–20% range. It normally has a strong taste.

A Comprehensive Guide to Japanese Sake | 13

3Types of sake and their features

3.3.5 Taruzake (cask sake)
Taruzake is stored for a time in casks made of Japanese cedar, giving it a pleasantcedar aroma.
Until the beginning of the 20th century, sake was normally transported incasks. The sake retailer would transfer the sake from the cask to an earthenware
vessel for sale. These days, nearly all sake is bottled, but some Japanese-stylepubs or soba restaurants still mainly serve taruzake. Taruzake is also used at
opening ceremonies and celebrations in a ritual called kagami-biraki in which thecask’s round lid (which resembles a traditional mirror or kagami) is opened using
a wooden mallet and the sake served to all of the guests.
3.3.6 Sparkling sake
There are sparkling varieties in which the sake is carbonated by trapping carbon
dioxide produced from second yeast fermentation, or by injecting carbon
dioxide. These range widely from sweet products with an alcohol content in the
6%–8% range to those with a high alcohol content and dry taste. They also vary inappearance from clear brews to cloudy nigorizake.

           
Nigorizake  
Namazake 

 
Koshu  
Genshu    Nama-chozo-shu         

14 | A Comprehensive Guide to Japanese Sake       

Methods of tasting sake

Methods of tasting sake
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4.1 Vessels used for sake tasting, temperature of sake
Japanese breweries and analysis laboratories use a special vessel called akikichoko, but it is also possible to use a wine glass (Bordeaux style). When using a
glass, it is recommended to cover the table with a white cloth to enable the colorof the sake to be seen more easily.
The serving temperature for tasting should be 18°–20°C, as this is best forappreciating the product’s subtle characteristics and is least likely to cause taste
fatigue.
【Kikichoko】

The cup used to taste sake at breweries and analysis laboratories is called akikichoko. This is a 180 ml white porcelain vessel with two concentric cobalt blue
circles on the inside bottom. The white color highlights differences in sake color.
If there is turbidity, the edges of the two blue concentric circles become blurred,
enabling detection of slight differences in turbidity. Breweries and analysis
laboratories look very carefully for turbidity in sake while it is in storage, as thiscan indicate either inadequate filtration or contamination by lactic acid bacilli.

Figure 4.1
Kikichoko, sake tasting cup

4.2 Procedure
Sake tasting involves the following sequence of steps. The procedure is basicallythe same as for wine tasting.
(1) Observe the appearance, including color and clarity.
(2) Evaluate the uwadachika (orthonasal aroma) by bringing the vessel up to
the nose and smelling the aroma given off directly by the sake.
(3) Take about 5 ml of sake into the mouth, spread it around on the tongue,
breathe in air through the mouth and mix it with the sake.
(4) Evaluate the fukumika (retronasal aroma), which is the aroma that reaches
the nose via the mouth.
(5) Slowly evaluate the taste on the tongue.
(6) After expectorating the sake, quietly sip more sake and allow it to passdown the throat in order to evaluate the aftertaste.
It is important to evaluate both the orthonasal aroma, which is the aroma
sensed when the vessel is brought near the nose before tasting, and theretronasal aroma, which is the aroma sensed while the sake is in the mouth.
The entire tongue should be used to evaluate the taste. This is because thetip of the tongue is sensitive to all tastes, and the back of the tongue is sensitive toacidity, bitterness and umami, but the middle part of the tongue has less ability tosense taste.

A Comprehensive Guide to Japanese Sake | 154

4

Methods of tasting sake

4.3 Appearance
Clarity
Most varieties of sake are clear. Except for nigorizake and so-called unfiltered sake,
which are intended to have a cloudy appearance, any turbidity in bottled sakeindicates that it has not been properly filtered. Although not to the same extent
as wine, sediment may form in bottled sake that has been stored for a long time.
Color
Colorless, transparent sake is filtered using active charcoal to stabilize the quality(Sec. 2.9). This treatment removes impurities and color. Sake that is not treatedwith active charcoal may retain a pale yellow color.
The color of koshu, or sake that has been aged for a long time, ranges fromgold to dark amber. This color results from the reaction of the sugars and aminoacids in the sake.
Sake also discolors if it is stored at high temperature or exposed to light fora long period. These conditions also increase undesirable aromas and bitterness,
reducing the commercial value of the product. Determining whether there has
been quality degradation requires examining the full range of color, aroma andtaste attributes.

4.4 Aroma
In wine tasting, the taster first smells the aroma directly from the glass, thenswirls the wine to allow contact with air and smells it again. A tulip-shaped wine
glass is ideal for this purpose. The sides of a kikichoko, however, are straight, as
the tasting procedure usually does not include swirling. This is probably because
retronasal aroma is more important for sake than orthonasal aroma.
The sake aroma profiles shown in Figure 4.2 are used for describing aroma
classifications to the general public, while the sake flavor wheel shown in Figure
4.3 is used by professionals. For most practical purposes, it is good enoughto use the sake aroma profiles based on the names of familiar foods. Quality
deficiencies usually show up in the aroma, therefore it is important to have a goodunderstanding of off-odors (Sec. 4.7).
Fruit – apple, pear, banana, melon, lychee, strawberry, citrus
Ginjo-shu is rich in aromas suggestive of tree fruits, such as apple and pear, or
tropical fruits like banana, melon and lychee. It is these aromas that are referred
to as ginjo-ka. The element “ka” means aroma. The aroma comes from theesters produced by yeast in the fermentation process and is analogous to thesecondary aroma in wine. To make sake with ginjo-ka, it is necessary to use highly
polished rice and to employ painstaking care to create the right low-temperature
conditions for fermentation. This brewing technique is known as ginjo-zukuri (Sec.
8.5).
Spice – clove, cinnamon, fenugreek
Some varieties of koshu, or long-aged sake, may have an aroma suggestive ofclove, cinnamon or fenugreek.

16 | A Comprehensive Guide to Japanese Sake

Nuts
Another type of aroma found in some koshu varieties is reminiscent of almond or
walnut, while some forms of namazake may have a hazelnut aroma.
Grass / green – cedar, green grass, rose
Taruzake, or sake that has been stored in cedar casks, has a wood aroma, calledkiga, which derives from the cedar used in the cask. Some sake varieties have anaroma evocative of green grass or roses.
CerealCertain types of junmai-shu have a grainy aroma similar to that of the rice fromwhich sake is made.
Fungi
Koji has an aroma similar to mushroom. This comes through in certain types ofnamazake and young sake varieties.
Caramel – honey, brown sugar, dry fruits, soy sauce
Because sake contains large amounts of amino acids and sugars, it acquires color
and a sweet burned aroma due to the Maillard reaction during aging. This ranges
from a honey-like aroma to one resembling soy sauce, brown sugar or dried fruitin the case of koshu varieties that are allowed to age for several years.
Acid – vinegar, yoghurt, butter, cheese
Depending on fermenting conditions, some varieties of sake have an aroma
similar to butter or cheese, or a vinegar-like aroma.

Aroma profiles

Fruit

Apple
Pear
BananaMelon
LycheeStrawberry
CitrusAlcohol Spice
Nuts

Grass/
green

CerealFungi

Alcohol
Clove
CinnamonFenugreek
Nuts

Cedar
Grass
Rose

Rice
Koji
Fungi

Caramel

Acid

Honey
Dry fruits
Brown sugar
Soy sauce

Vinegar
Yoghurt
ButterCheese    

A Comprehensive Guide to Japanese Sake | 17

hc

oa

Mo

uth

fee

gent

l

Tas
t

Bitter

O

sty/e

arthy
Musty

tyl

Pape

a
e-k
-ka
ine
Hin
ah
Nam
ck
t stru
Ligh

stic

ale

, st

ry/du

n

pa

zed

Cont

Sulfury

Yeasty

Pla

ce

idi

Ox

ce

e

e
es

ssy
Gra
dic
ehy
,
Ald
dar
e
c
se
,
ane een
Nutty
Jap ssy, gr cyiarpg ty, s
Spicynut
GrainyCereal, k(fungus) oji
Rice braSwnbu eet,Koji (frnt carungus
am)el, Swe
et a
rom
Ca
ram
a
Bu
el
rn
t

Sulfury

BitterUmami Umami
lty
Salty Sa t
ee
w
S
ty,
t
r
fat tic
Swee
,
Sou
l
y e
r
et ac
Sou
iac cid,
D
c
n
i
t
a
ace id r
id/
c
c
a
n
Ra
tty
Fa

r

t

r

da

Ja

do

Astrin

gen

ess

ated

Pun

tin

g

thn

Rubbery

oo

amin

Sm

Ginjo-ka
Ginjfrag o-ka, fru
F
rant
ruity
, flor ity,
al
Este
ry
Alc
oh
olic
Flo
ral

ut

Body Bodyramakaness) Ara (dry
Amaka
allic
Met
io n
nat
bo
te
Car
tas
ter
Af

Mo

Dia

4

Methods of tasting sake      

4.5 Taste and texture (mouthfeel)
The first tastes noticed after taking sake into the mouth are sweetness andsourness, followed a little later by bitterness and/or umami, which are most
readily sensed at the back of the tongue. Also experienced are the texture
attributes of astringency and smoothness. The finish (aftertaste) is experienced
after swallowing or expectorating the sake.
Amakara (amakuchi or karakuchi), sweetness or dryness
The balance of sugars and acids determines whether sake tastes sweet or dry.
Increasing the acidity will reduce the sake’s sweet taste even if the amount ofsugar remains the same (Sec. 7.4).
Notan (nojun or tanrei), body
The sugar level and acidity also affect the sake’s body. Sake with a high sugar
and acid content is regarded as rich or heavy. Amino acids and peptides also
contribute and high levels of these result in full-bodied sake. A full-bodied variety
may be referred to as having koku or goku(mi).
Two Japanese terms used to denote the level of body are tanrei and nojun.
Tanrei conveys the notion of “light” as well as “clean” and “sophisticated.” Nojun,on the other hand, conveys the meaning of “full (rich)” along with “complex” and“graceful.”
18 | A Comprehensive Guide to Japanese Sake

Umami
Umami refers to “savoriness” or “deliciousness.” A key amino acid associatedwith umami is glutamic acid. Sake is richer in amino acids than wine or beer, andcontains a large amount of glutamic acid (Table 1.1). Adding glutamic acid to sake,however, does not boost the sensation of umami. This is probably because theumami of sake derives from a harmonious blend of numerous amino acids andpeptides.
Nigami, bitterness
Bitterness is not a desirable trait in many varieties of sake, but it is one of thecharacteristics that give long-aged sake its complexity.
Kime, smoothness
An appropriate level of aging reduces any roughness or pungency to produce asmooth, mellow sake.
Kire, finish or aftertaste
In high-quality sake, regardless of whether it is sweet or dry, heavy or light, thetaste is expected to vanish quickly after it leaves the mouth. This is referred to as
kire. Unlike wine, a long finish is not regarded as a desirable characteristic of sake.

4.6 Overall quality
Balance or harmony is an important feature of sake. Sake with a well-balanced
flavor is considered superior. The brewers of ginjo-shu aim to produce a lightbody, but it should not be watery. Striking the right balance between aroma andtaste is also important. The aroma may be fruity, but if the sake has a monotonous
taste or an excessively complex taste, it will not be regarded highly. To use
somewhat abstract terminology, the type of sake that scores best on appeal andperceived quality is that delivering “elegance” and “resonance.”

4.7 Faults
Zatsumi, unrefined or undesirable taste
Balance (or harmony) is a key requirement of the taste of sake. A disagreeable,
unbalanced taste that cannot easily be identified as bitterness, astringency or
umami is referred to as zatsumi. Sometimes zatsumi results from the use ofinferior ingredients or poor brewing technique, but it may also be caused by poor
control during distribution. If sake is exposed to light or high temperature during
the distribution stage, the level of zatsumi will increase along with changes incolor and aroma.
Lightstrike
Light is the enemy of sake. The amino acids and vitamins that are plentiful in sakedegrade when exposed to light, giving the sake an unpleasant musky smell.
Hine-ka, oxidized or stale odor
In addition to acquiring a caramel-like smell, sake that is stored under hightemperature or conditions favoring oxidation develops an unpleasant smell
A Comprehensive Guide to Japanese Sake | 19

4

Methods of tasting sakelike rotten cabbage or gas. This is caused by sulfur compounds in the sake. It isbelieved to be emitted by substances resulting from the metabolism of aminoacids containing sulfur.
Musty (corky) smell
Sake bottles are not corked, but sake may on rare occasions acquire a corky
smell. As with wine, this is caused by 2,4,6-trichloroanisole (TCA). Traditionally,sake brewing involves the use of many wooden items and the buildings at many
breweries are made of wood. If chlorine-based fungicide is used in the wood,
the lignin in the wood produces 2,4,6-trichlorophenol (TCP), which is converted
to TCA through contact with mold. This may contaminate the sake during the
production or storage process.

4.8 Flavor wheel for sake
The terminology used in sensory evaluation by professionals (Fig. 4.3) involvedin sake brewing is arranged in a flavor wheel, with reference standards for eachterm.

4.9 Tasting sheet
Figure 4.4 shows the sake tasting sheet used in sensory evaluation of sake, while
Figure 4.5 shows the sake tasting sheet for the National New Sake Award (see Q&A
Q23). The aim of the National New Sake Award is to promote improvements byhaving brewers refer to their tasting results, and is based on a detailed evaluation
using the terms in the sake flavor wheel.

20 | A Comprehensive Guide to Japanese SakeName:

Date:

Sample No.

Appearance

Color/hueColorless

Clarity-- □ ---------------□ --------------- □ --------------- □ ------------- □ -Clear
Dull

Pale yellow

Gold

Amber

Dark amber-- □ ---------------□ --------------- □ --------------- □ ------------- □ -Nose

Intensity

Undetectable

Strong-- □ ---------------□ --------------- □ --------------- □ ------------- □ -Characteristics Undetectable

StrongFruity banana-- □ ---------------□ --------------- □ --------------- □--------------- □ --Fruity apple-- □ ---------------□ --------------- □ --------------- □--------------- □ --Grass/green-- □ ---------------□ --------------- □ --------------- □--------------- □ --Cereal-- □ ---------------□ --------------- □ --------------- □--------------- □ --Caramel-- □ ---------------□ --------------- □ --------------- □--------------- □ --- □ ---------------□ --------------- □ --------------- □--------------- □ --PalateSweetness

Dry

MediumSweet-- □ -----------□ ----------- □------------□ ----------- □ ----------- □ --Body

WateryMediumHeavy-- □ -----------□ ----------- □------------□ ----------- □ ----------- □ --Finish/aftertaste Lingering

Fair

Fine

-- □ -----------□ ----------- □------------□ ----------- □ ----------- □ --Characteristics Undetectable

StrongAcidity-- □ ---------------□ --------------- □ --------------- □--------------- □ --Umami-- □ ---------------□ --------------- □ --------------- □--------------- □ --Bitterness-- □ ---------------□ --------------- □ --------------- □--------------- □ --- □ ---------------□ --------------- □ --------------- □--------------- □ --Conclusions

Quality

Poor

Acceptable

Good

Very good

Excellent-- □ ---------------□ --------------- □ --------------- □ ------------- □ --Figure 4.4 Sake tasting sheet

A Comprehensive Guide to Japanese Sake | 21

4

Methods of tasting sake

Figure 4.5 Sake tasting sheet for the National New Sake Award

22 | A Comprehensive Guide to Japanese Sake

Serving sake

Serving sake
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t6OEFSTUBOEJOHPGCBTJDTPGNBUDIJOHTBLFXJUIGPPE
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5.1 Storage of sake
Light and high temperature spoil the quality of sake.
The reason sake is often packaged in brown or green bottles is to avoid
the effects of ultraviolet rays. The amino acids and vitamins that are plentiful insake degrade on exposure to light, causing the sake to discolor and to acquire
an unpleasant aroma and bitter taste. In terms of blocking out ultraviolet rays,
the most effective are brown-colored bottles, followed by green bottles, both ofwhich are much more effective than transparent bottles. Green or transparent
bottles packaged in boxes or wrapped in paper should be stored in their outer
packaging.
High temperatures hasten chemical reactions between sake ingredients. Thechanges caused by high temperature vary depending on the type of sake, but ingeneral there is deterioration in aroma and taste compared to sake that is allowed
to age at low temperature. The ideal temperature for storing sake is around 15°C,
the same as for wine cellars. Since there is almost no use of cork in sake bottles,
humidity is not an issue. Sake that is stored in a wine cellar or other cool, darkplace will largely retain the quality it had at the time of purchase for about one
year.
Because of its delicate flavor, ginjo-shu is more susceptible to temperatureand therefore should be stored in a refrigerator rather than in a cellar. Namazake
deteriorates especially rapidly and should be refrigerated at no more than 5°C.
Storing namazake for too long results in a pungent aroma similar to the smellof hazelnuts or other nuts due to enzymatic oxidation. Long-term storage also
increases the sweetness, umami and heaviness, destroying the taste balance.
Once opened, a sake bottle should be sealed and stored in a refrigerator toretard oxidation.

5.2 Matching sake with food
Following are four important roles that sake can play when matching with food.
(1) Striking a balance
Sake with similarities to the food enhances both,such as rich sake for rich food.
(2) Producing new taste Sake consumed with food can create new tastes.
(3) Bringing out taste
Sake can bring out hidden flavors in the food.
(4) Cleansing the palate Sake can wash away food aftertastes and refreshthe palate.
Sake is less acidic than wine and has little astringent taste, so it goes well with awide variety of dishes. Because it abounds in amino acids and peptides, sake is
A Comprehensive Guide to Japanese Sake | 235

5Serving sakevery effective in bringing out the taste of food ingredients. When consumed withfish dishes, in particular, sake suppresses the fishy smell, moderates the salt taste
and allows umami to spread through the mouth.
Yeast, koji-fungi and lactic acid bacilli are involved in the production ofsoy sauce and miso, which are used as seasonings in Japanese cuisine. Umami
is also the dominant taste in these seasonings. This means they share flavor
characteristics with sake, which is believed to be the reason they go well together.
Yeast, lactic acid bacilli and molds are also involved in the production of cheese,which is rich in umami resulting from the breakdown of proteins. Cheese,therefore, goes well with some sake varieties, especially aged sake.

Shiga

Ishikawa

Shigaraki

Kutani

Yamaguchi
Hagi

Gifu
Mino

Aichi
Seto

Saga
Karatsu
Imari

Okayama
Bizen

Figure 5.1 Sakazuki produced at potteries in Japan24 | A Comprehensive Guide to Japanese Sake

5.3 Vessels used for drinking sake5.3.1 Glass
A glass is used to serve sake below room temperature. The Japan Sake andShochu Makers Association recommends serving it in a sake glass (110 ml or 60
ml). Apart from this, there are glasses in the shape of a Japanese drum (110 ml)
and stemmed glasses (65 ml) (Fig. 5.2).
If using wine glasses, a Bordeaux glass is suitable for nearly all types of sake.
To enjoy the dried-fruits or nut-like taste of aged sake, however, a large balloon ora Burgundy glass is probably best.

Figure 5.2 Sake glasses

5.3.2 Traditional vessels for drinking sake
Sakazuki (sake cup)At ordinary drinking parties in Japan, typically small earthenware or porcelain
vessels with an aperture of 5 cm – 8 cm are used. Numerous potteries in Japan,such as those in Karatsu, Imari, Kutani, Mino and Seto, produce these (Fig. 5.1).
Lacquered sakazuki have been used since ancient times by persons of noble rank
at banquets and ceremonies. At traditional Japanese wedding ceremonies, it iscustomary for the bride and groom to sip from a lacquered sakazuki measuring
around 20 cm in diameter. This vermilion-lacquered sakazuki is decorated with amotif painted in gold lacquer (Fig. 5.3).
The shape of the sakazuki and the thickness of the lip can substantiallychange impressions of the sake. The same sake will have a heavy taste when
drunk from a cylindrical vessel with a thick lip, but will have a light taste when
drunk from a shallow vessel with a thin lip.
5.3.3 Traditional vessels used for pouring sake
Tokkuri (o-choshi)
Heated sake is served in a 150 ml–300 ml porcelain vessel called a tokkuri oro-choshi. These range from containers with a simple indigo pattern to those witha more elaborate multicolor overglaze. They come in various shapes, such as
gourd and candle shapes. Glass tokkuri are sometimes used when serving sake
cold.

Figure 5.3 Lacquered sakazuki

ChiroriThis is a 150 ml–300 ml vessel made of pewter or copper and is also used to heatsake.

5.4 Order of serving
The basic approach is to start with a light sake and then to serve a more acidic
variety or one rich in umami to provide a good balance with the meal. A highly
fragrant ginjo-shu makes a fine aperitif, as does nigorizake or a sparkling variety.
For a digestif, a slightly sweet koshu is a good choice.

Figure 5.4 Tokkuri and chirori

5.5 Serving temperature
Ginjo-shu and namazake should be served slightly chilled, at around 8°–10°C.
The fruity aroma of ginjo-shu and the freshness of namazake are lost at high
A Comprehensive Guide to Japanese Sake | 25

5Serving saketemperatures. However, it is hard to sense the taste of sake below 5°C, so it should
not be chilled too much. Kan (warm sake) is the traditional way to drink sake. “Kansake” is normally heated to around 42°–45°C. If the temperature is too high, thealcohol will become too strong, masking the delicate aroma of the sake.
Various expressions are used in Japan to describe the temperature of sake.
Hinata-kan
warmed in the sunshine
30°C
Hitohada-kan
heated to body temperature
35°C
Nuru-kanheated to tepid temperature
40°C
Jo-kanheated fairly warm
45°C
Atsu-kanheated hot
50°C
Such expressions reflect the fact that it is possible to enjoy different flavors byvarying the temperature of sake. “Kan” causes the alcohol and aroma ingredientswith a low boiling point to vaporize. Temperature does not have much effect on
the ability of humans to sense acidity, but sweet tastes are sensed more strongly
at a temperature that is close to body temperature. For example, with junmai-shu,
which is low in sweetness and slightly high in acidity, heating the sake improves
the flavor balance. It is also thought that the warmth is transmitted as informationfrom the mouth to the brain and is perceived as one kind of pleasant taste.

5.6 How to warm sake
1. Pour the sake into a small container such as a tokkuri or chirori and warm it
in hot water (Fig. 5.5). It is recommended to boil the water first, turn off thesource of heat, then allow the container to stand in the water for about two or
three minutes. There is also a utensil called a kan-tokkuri, into which hot water
is poured and a sake-filled tokkuri is inserted. The hot water on the outside of
the tokkuri heats the sake inside. Because the sake expands when heated, careshould be taken not to fill the container to the brim.
2. A microwave oven can also be used. The traditional shape of a tokkuri canresult in uneven heat distribution when using a microwave oven, but one way
to avoid this is to place the sake in a heat-resistant tumbler or mug for heating
and then transfer it to a tokkuri.

5.7 Sake cocktails
Sake can also be used as a cocktail base.
Samurai rock
Sake 45 ml, lime juice 15 ml
Old-fashioned glass
Add ice, lime juice and sake, in that order, and stir.
Sake tonic
Sake 60 ml, lime 1/4, tonic water
8 oz-10 oz tumbler
Pour in the sake and add three or four ice cubes. Fill the glass with tonic water,squeeze in lime juice, then drop the lime into the glass.

26 | A Comprehensive Guide to Japanese Sake

Figure 5.5

Kan sake

Sake buck
Sake 60 ml, lime 1/4, ginger ale
8 oz-10 oz tumbler
Pour in the sake and add three or four ice cubes. Fill the glass with ginger ale,squeeze in lime juice, then drop the lime into the glass.
Green Japan
Sake 45 ml, green mint liqueur 9 ml, lemon juice 6 ml, pineapple juice
GobletPut the sake, green mint, lemon juice and ice together and shake. Pour this into a
glass containing ice and fill it with pineapple juice. Garnish with lemon.
Fresh smile
Sake (namazake, nama-chozo-shu) 45 ml, grapefruit juice and soda 45 ml
Sour-style glass
Pour the sake into the glass, add grapefruit juice and soda, then stir.
Scarlet mermaid
Sake (daiginjo) 45 ml, cranberry juice and ginger ale 45 ml, sliced lemonChampagne flute
Pour the sake into the glass, add the cranberry juice and ginger ale, stir andgarnish with lemon.
SnowmanSake (junmai) 45 ml, unsweetened yogurt drink 70 ml
Sour-style glass
Pour the chilled junmai-shu into a glass, add the unsweetened yogurt drink, stirand garnish with lemon.

5.8 Sake requiring care when serving
Nigorizake in which yeast fermentation is still occurring is even more apt to froth
up than clear sparkling sake, therefore care must be exercised when serving it.
Follow the printed directions and gently place the bottle in a refrigerator to chill
for several hours before opening. The bottle must not be shaken. After opening
the bottle, pour the sake slowly and carefully.

5.9 Serve water with sake
Water that is served with sake is called yawaragi-mizu. The word yawaragi
means “easing off.” Drinking water slows the pace of intoxication. The water also
refreshes the mouth so that the taste of the food or the next cup of sake comesthrough more clearly.

A Comprehensive Guide to Japanese Sake | 27

6Social responsibilities, health and safety

Social responsibilities, health and safety
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serving alcoholic beverages

6.1 Cautions when selling or serving
National laws and regulations regarding the serving of sake to underage persons,pregnant women and persons driving vehicles must be observed when serving
alcoholic beverages.

6.2 Alcohol metabolism and physical constitution
Alcohol is metabolized by the liver in a two-stage reaction. First, the alcohol ismetabolized into acetaldehyde. Acetaldehyde is highly toxic and is the causeof facial flushing, headache and nausea. The acetaldehyde formed in the liver isthen broken down into harmless acetic acid. An enzyme called ALDH2 is the main
substance involved in this process.
ALDH2 activation varies by individual. People can be classified into threegroups: ALDH2-active, ALDH2-inactive, and low-ALDH2-active. Many ALDH2inactive and low-ALDH2-active people become sick after consuming a slightamount of alcohol. This is believed to result from mutation of the ALDH2 gene,a phenomenon that only occurs among people of Asian extraction. Between 30
and 50% of Japanese, Han Chinese and Korean people are either ALDH2-inactive
or have low ALDH2 activity.
ALDH2-active people, on the other hand, are less likely to experience
unpleasant feelings after drinking alcohol. However, this can lead to heavy alcohol
consumption and the risk of developing alcohol dependence or various types oforgan damage or neuropathies.

6.3 Drinking in moderation
Whether one type of alcoholic beverage is more beneficial or detrimental to thehealth than others at identical volumes of alcohol consumed is unknown. It has
been demonstrated that the so-called French paradox, referring to the benefits of
red wine in inhibiting heart disease, applies to all alcoholic beverages, not just red
wine.
Research on drinking habits and mortality risk shows that there is no
increase in mortality risk when the amount of alcohol consumed weekly is 150 g(equivalent to around two bottles of sake or wine). However, beyond 150 g, therisk increases in proportion to the amount of alcohol consumed. Heavy drinking
involving consumption of more than 450 g of alcohol weekly sharply increases therisk of stroke, cancer and other diseases as well as the mortality risk.
Serving a moderate amount of sake to enjoy along with meals is the essenceof good service.
28 | A Comprehensive Guide to Japanese Sake

Sake labeling

Sake labelingLearning outcomest,OPXMFEHFPGMBCFMJOHCBTFEPOCSFXJOHNFUIPE
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7.1 Labeling of specially designated sake
Japanese law recognizes the following designations: ginjo-shu, daiginjo-shu,junmai-shu, junmai ginjo-shu, honjozo-shu (Appendix II).

Table 7.1 Specially designated sake
designation ingredients1&2 seimai-buai3 % of koji-mai

other features4

Ginjo-shu

rice, koji,
up to 60%
jozo-alcohol

15% and overginjo-zukuri5 method, characteristic flavor
color clarity

Daiginjo-shu

rice, koji,
up to 50%
jozo-alcohol"

ginjo-zukuri method, characteristic flavor
high color clarity

Junmai-shu

rice, koji−"

good flavor
color clarity

Junmaiginjo-shu

rice, koji

up to 60%"

ginjo-zukuri method, characteristic flavor
color clarity

Junmairice, koji
daiginjo-shu

up to 50%"

ginjo-zukuri method, characteristic flavor
high color clarity

Tokubetsu
junmai-shu

rice, koji

up to 60% or
special process"

good flavor
high color clarity

Honjozo-shu

rice, koji,
up to 70%
jozo-alcohol"

good flavor
color clarity

Tokubetsu
rice, koji,
up to 60% orhonjozo-shu jozo-alcohol special process"

good flavor
high color clarity*1 Rice quality should be certified as Grade 3 or higher during agricultural produce inspection.
*2 Amount of jozo-alcohol (ethyl alcohol of agricultural origin) should not exceed 10% of rice weight.
*3 Label must indicate that actual seimai-buai conforms with sake regulations.
*4 Koji-mai: polished rice used in the production of koji.
*5 Ginjo-zukuri: usually refers to the process of using rice with a low seimai-buai (highly polished rice) andcold-temperature fermentation to create the characteristic fragrance of ginjo-shu (Sec. 8.5).

7.2 Other labeling based on brewing process
Shinshu
Sake brewed during the current year.
Koshu
Matured sake that has been stored for a long time.
Period of maturation can be authenticated.
A Comprehensive Guide to Japanese Sake | 297

7

Sake labeling

GenshuUndiluted sake. Many genshu have a high alcohol content and strong taste
because there is no addition of water after mash filtration.
TezukuriHandmadeJunmai-shu or honjozo-shu
Sake that has been brewed using certain traditional methods.
Namazake (Nama-shu)
Usually, sake is pasteurized twice before being bottled.
Namazake (nama-shu) is unpasteurized.
Nama-chozo-shu
Nama-chozo-shu is sake pasteurized once at bottling after maturation.
Namazume-shu
Namazume-shu is sake pasteurized once before maturation.
KijoshuThis term derives from the ancient Japanese book Engishiki, which records aunique mixing process, shiori, using sake instead of water in the brewing process.
There are some sub-varieties of kijoshu, such as koshu, namazake, etc.
Ki-ipponThis term refers to junmai-shu brewed at only one brewery.
TaruzakeCask sake. Sake that has been kept in a cedar cask has its own special aroma.
Hiyaoroshi
This is an old-style way of marketing namazume-shu. It refers to sake that has
been pasteurized once and aged from the winter until the following fall before
distribution.
Nigorizake
Cloudy sake. The moromi (main mash) is filtered through a coarse mesh whichleaves rice solids and yeast in the sake. In the past, it was unpasteurized andcontained living yeast. These days, however, much nigorizake is pasteurized tostabilize the quality.

7.3 Labeling related to other brewing processes
Sake rice varieties
Shubo (seed mash) method
Yeast varieties
Arabashiri, shizuku sake, muroka

30 | A Comprehensive Guide to Japanese Sake

Sec. 8.1
Sec. 8.4
Sec. 8.4
Sec. 8.7

7.4 Labeling of technical information
Some types of sake have labels referring to technical specifications other thanalcohol content.
Nihonshu-do, sake meter value
The sake meter value indicates the specific gravity, or relative weight compared
to water, of the sake. The standard of measurement is governed by the Japanese
Measurement Law.
If sake at 15°C weighs the same as water at 4°C, the sake meter value is 0. Sake
that is lighter compared to water is indicated with a positive meter value, such as+2, and sake that is heavier than water is indicated by a negative meter value, like
-3. Higher sugar content is what makes some sake heavier than water, so negative
meter values can indicate sweeter sakes, and positive meter values can indicate
drier sakes (Fig. 7. 1).
However, the alcohol content also changes the specific gravity, so the alcohol
content of the sake should also be taken into consideration. Furthermore, somesugars, such as oligosaccharide, are not sweet, and the acid level can also mask
the sweetness. Therefore, it is difficult to identify sake as sweet or dry relying
solely on the sake meter value.

Figure 7.1 Sake meter

San-do, acidity
Acid makes sake taste strong, masking its sweetness. This is an important elementof the taste of sake.

Acidity of sake and acidity of wine
The san-do (acidity) of sake is measured using 0.1 N sodium hydroxide andneutralization titration (pH 7.2) of 10 ml of sake. The acidity of wine is similarly
measured using 0.1 N sodium hydroxide and neutralization titration (pH 8.2).
This value is multiplied by 0.075 to indicate the level of tartaric acid (g/100ml). Expressed in terms of tartaric acid, the acidity of white wine is 0.5–0.9(g/100 ml) and that of sake around 0.1–0.2 (g/100 ml).

Aminosan-do, amino acid value
Sake with more amino acid tastes rich, less amino acid tastes light.

Aminosan-do (amino acid value) is measured using formol titration.

Amakara value
Amakara refers to the sweetness or dryness of sake. Instead of the sake metervalue, the sweetness or dryness of sake can be expressed more accurately interms of the relationship between its glucose content and acidity.
This is expressed as:
Amakara value = Glucose (g/100ml) – Acidity
Dry: value of less than 0.3
Medium dry: value of between 0.3 and 1.0 inclusive
Medium sweet: value between 1.1 and 1.8 inclusive
Sweet: value greater than 1.8
A Comprehensive Guide to Japanese Sake | 31

7

Sake labeling

Table 7.2 Average technical values (2009)
Ginjo-shu,
including junmai
ginjo-shuJunmai-shu

Honjozo-shu

Futsu-shu

Alcohol (%)

15.94

15.52

15.54

15.41

Sake meter value

4.6

4.1

5.0

3.8

Glucose (g/100ml)

1.85

1.64

1.78

2.17

Acidity

1.30

1.47

1.25

1.18

Amino acid value

1.28

1.59

1.41

1.31

Amakara value

0.55

0.17

0.53

0.99

32 | A Comprehensive Guide to Japanese Sake

Factors influencing types and varieties

Factors influencing types and varieties
Learning outcomesMore in-depth knowledge of factors influencing types and varieties of sake, as outlined in Chapter 2.
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8.1 Rice
8.1.1 Rice varieties
Roughly 270 varieties of Japonica rice are grown in Japan. These include certain
varieties, known as sake rice, which are suitable for use in sake brewing. Sake ricegrains are large and have a white core (shinpaku, the white, opaque section at thecenter of the rice kernel formed by a matrix of starch granules pocked with voids)
as well as a low protein content. The term “large grain” denotes any rice weighing
26 g or more per 1,000 grains of rice (Fig. 8.2). To be suitable for use in sakebrewing, rice should be water absorbent, resilient when steamed and, owing to its
ample shinpaku at the core, easy to turn into koji. It should also be readily soluble
in moromi (main mash), and contain little protein, which can result in zatsumi
A Comprehensive Guide to Japanese Sake | 338

8Factors influencing types and varieties(unrefined taste) if too plentiful. Sake rice has all of these characteristics. Solubility
levels and other features of sake rice differ by variety, and these differences arereflected in the flavor characteristics of sake. The price of sake rice is on average
more than 20% higher than that of table rice.

White core(shinpaku)

26.5 g / 1000 grains

Yamadanishiki
Sake rice22.3 g /1000 grains

Nihonbare
Table RiceGood for koji making
High digestibility, low protein content

Figure 8.2 Sake rice and table rice

In Japan, each region has its own designated varieties of sake rice. Well-known
varieties include Yamadanishiki, Gohyakumangoku, Miyamanishiki, and Omachi.
More recently, new varieties have been developed, including Senbonnishiki(Hiroshima), Koshitanrei (Niigata) and Akitasakekomachi (Akita). In 2010, 95
varieties of sake rice were grown (Appendix I). Improvements in sake rice are
made using sibling cross techniques.
Certain varieties that are mainly grown as table rice are also used. In 2008, a
total of 180,000 tons of polished rice were used in sake brewing, of which sake riceaccounted for 44,000 tons.
8.1.2 Seimai-buai (polishing ratio)
The main component of the rice grain is starch, but apart from this, the outerlayers and germ of unpolished rice contain many nutrients, such as protein, fats,minerals, and vitamins. These nutrients are important for the proliferation of
koji-fungi and yeast, but an overabundance speeds up the fermentation process
causing imbalanced fermentation, which is detrimental to the color, aroma, andtaste of sake. For this reason, not only is the germ removed, but also the outerlayers of the unpolished rice in order reduce the levels of protein, fat, minerals,
and vitamins. This is referred to as polishing or milling, but the amount of material
removed is much greater than with polished rice for table use (Fig. 8.3).
The term seimai-buai provides an indication of how much the grain has beenpolished.
To be more precise, seimai-buai refers to the weight of the polished grain
as a percentage of the weight of the original unpolished grain. For example, in
34 | A Comprehensive Guide to Japanese Sakepolished rice for table use, the germ and bran, representing 8% by weight of theunpolished rice, are removed (resulting in a seimai-buai of 92%), but with rice usedin sake brewing, between 30% and 70% of the outer layer is removed (resulting ina seimai-buai of 70%–30%). The lower the seimai-buai figure, the higher the costof producing the sake, but the result is well-balanced sake with a pronounced
aroma, smooth mouthfeel and good aftertaste.

Unpolished Polished
rice
rice
70

100

Comparison with unpolished rice(%)

Rice bran Seimai
buai
30

70%

Polishing
100

40

60

40%

120

Starch100
80Protein60

Sake rice
Table rice40

Minerals

20

Fats

0
Unpolished 90
80
70
rice
Seimai-buai (%)

60

50

Changes in components due to polishing

Seimai-buai 100%

90%

80%

70%

60%

50%

35%

Ginjo

Figure 8.3 Seimai-buai and changes in components

8.1.3 Impact of weather during rice cultivation
Not surprisingly, the weather can affect the amount of rice harvested from fields.
In years when temperatures are low and there is insufficient sunlight at the time ofpanicle and grain formation, the rice grains that form are smaller in size and moresoluble, resulting in heavier-tasting sake than normal. In years when the weather
is too hot, by contrast, the starch acquires a less soluble structure. This reduces
the amount of rice that dissolves during brewing, resulting in weaker-tasting sake.

A Comprehensive Guide to Japanese Sake | 35

8Factors influencing types and varieties

8.2 Water
Most water in Japan is soft water, the total hardness expressed in calcium
carbonate equivalent is less than 60 mg/liter, but in some areas the water ismuch harder. For example, in the Nada district near Kobe, there is an area of hardwater with a calcium carbonate equivalent of 150 mg/liter. Calcium stimulates
the production and extraction of enzymes. Other minerals in hard water, suchas potassium, magnesium and phosphates, assist the fermentation process bypromoting proliferation of koji-fungi and yeast. For this reason, sake produced inareas where the water is hard tends to have plenty of body and a dry taste with agood finish.

8.3 Koji making
Unlike beer malt, koji is not produced in factories exclusively designed for that
purpose. Each brewery makes its own koji. Koji making is the process that most
exercises the mind of the toji (brewmaster), who oversees production at thebrewery.
Broadly speaking, koji styles can be divided into sohaze and tsukihaze (Fig.
8.4). In sohaze, the koji-fungi covers the entire rice grain sending many hyphae, or
strands, growing into the kernel. In this style, the koji has strong enzymatic activity
and the koji is rich in vitamins produced by the koji-fungi. Koji made according
to the sohaze style dissolves the rice well and promotes strong fermentation,
resulting in sake with plenty of body. It is used to produce full-bodied sake andfutsu-shu (regular sake) to which alcohol is added.
In the tsukihaze style, the koji-fungi grows in a spotted pattern over the ricegrain. A cross section of the grain will show places where well-developed hyphaehave grown into the grain and others where there are no hyphae. This still ensuresappropriate enzymatic activity, but the vitamin and fatty acid content is lower.
Sake made with this type of koji has a lighter taste than sohaze sake. Ginjo-shu, inparticular, must be produced using the tsukihaze style. The toji carefully controls
the amount of koji-fungi spores used, the quantity of water and the temperature
to produce koji exhibiting these different characteristics.

SohazeTsukihaze

Koji-fungi covers
entire grain

Koji-fungi grows on
grain in spotted pattern

Surface

SectionFor futsu-shu
For full-bodied sake

Figure 8.4 Koji styles
36 | A Comprehensive Guide to Japanese Sake

For ginjo-shu, junmai-shu

8.4 Yeast and shubo
8.4.1 Types of yeast
Yeast plays a critical role in determining sake quality. The practice of purely
isolating and selecting yeast from the moromi of a brewery that produces goodsake has a long history. Since 1906, yeast selected in this manner has been
distributed by the Brewing Society of Japan as Kyokai-kobo (Brewing Society
yeast). Kyokai-kobo is numbered, and currently, the most widely used yeasts are#6, #7, #9 and #10. Each produces its own aroma and taste characteristics and thespecific choice depends on the desired sake quality. More recently, brewers havebeen utilizing microbial technology to produce yeasts designed to increase theamount of esters delivering a fruity aroma.

Table 8.1 Sake yeast varieties
Number

SourceCharacteristics

6

Aramasa shuzo (Akita), 1935

Strong fermentation, mellow flavor,
suitable for creating light taste

7

Miyasaka jozo (Nagano), 1946

Vivacious flavor, suitable for ginjo andfutsu-shu

9

Kumamoto-ken shuzo
kenkyujo (Kumamoto), 1953

Vivacious flavor and characteristic
aroma of ginjo

10

Tohoku area, 1952

Low acidity and characteristic aroma of ginjo

14
Hokuriku area, 1991
601-1401 #6, #7, #9, #10, #14

Low acidity, suitable for producing ginjo
Non-foaming yeast strains

1501

Akita, 1990

Low acidity and characteristic aroma of ginjo

1801

Breeding, 2006

Low acidity and notably fruity aroma of ginjo

8.4.2 Shubo production process
Shubo production processes can be divided basically into those that use lactic
acid bacilli to create the required lactic acid for the seed mash, and processes
that add brewing grade lactic acid (90% solution) directly to the seed mash. The
processes that use lactic acid bacilli are called kimoto and yamahaimoto. The bestknown process that adds lactic acid directly is called sokujomoto.
In kimoto and yamahaimoto, only steamed rice, koji and water are mixed
at about 8°C. The temperature is gradually raised and the amount of lactic
acid bacilli increased. About two weeks later, once enough acid has formed,
the yeast is added. As the temperature is further raised slowly to around 22°C,
the formation of alcohol and the increased acidity of the mix kill the lactic acidbacilli, and only the yeast proliferates. It takes a month to make shubo using thismethod. The length and complexity of the yamahaimoto and kimoto process led
a brewing scientist to develop the sokujomoto process, in which lactic acid itself
is added seed mash, which eliminates the need to grow a lactic acid bacilli culture
and reduces the shubo preparation time by about two weeks. The sokujomoto
A Comprehensive Guide to Japanese Sake | 37

8Factors influencing types and varieties

process is now the most widely used. Sake made with the yamahaimoto andkimoto processes tends to have more complex flavor than sake made withsokujomoto, because these two processes involve the use of complex microbialinteractions rather than the simple addition of pure lactic acid. The resulting sakeis said to be rich in peptides. (Fig. 8.5)

1-2 days

2 weeks

3-4 weeks

Dry yeast

Sokujomoto

KimotoYamahaimoto

Lactic acid

Light

Sake flavor

Lactic acid is derived fromnatural lactic acid bacilli.

Full, complex
Rich in peptides

Figure 8.5 Shubo styles

8.5 Ginjo-zukuri
The keys to making ginjo-shu with a pronounced aroma and light taste are as
follows and as shown in Figure 8.6:
(1) Use of good-quality ingredients: Preferably sake rice. This facilitates ginjokoji making. The rice is readily soluble even at low temperature.
(2) Low seimai-buai: This is to reduce the amount of fat, which inhibits theformation of fruity esters. Reducing the protein content produces a lighttaste. It also suppresses yeast activity, thereby reducing the acidity.
(3) Ginjo-koji making: The tsukihaze style with low seimai-buai rice is used tomake koji with an appropriate enzyme balance.
(4) Low-temperature fermentation: This suppresses yeast activity, reducing
the acidity. The activity of aroma-producing enzymes is maintained,
preventing aroma loss. Because less rice is dissolved, the taste does not
become too heavy.
(5) Moderate pressing during mash filtration: Limiting the amount of pressure
used in mash filtration results in a lighter taste. A similarity can be drawn
with free-run wine.

38 | A Comprehensive Guide to Japanese Sake

Rice

Fermentation

Final product1-)7/)+3"($)1,-5

Rice selection 4)0*+)-(and polishing 4)0,' .

Strict processing of
raw ingredients

Ginjo moromi
Ultimate in
low-temperature
fermentation

4-+)("!+'(--/*-1-
low temperatures4&& *- -)producing ginjo-ka

Ginjo-shu
Control of moromi
final stage andmash filtration4+)' -,-&(4-+-'*+-.+0#(0,#("+
-'').(-)!0-+,)+
4-+)(-(-)!,-' +

Pasteurization

4'(")!8&-+-)(4)0-'*+-.+
moderate pressure4-,-+&2-)(4.&-1,-&2-)(,.%#2%)$
0##,.**)+-,-#1,4"#"&.)'1&,-/-14)0*+)-( "+ -)(-/-1(˚C) Temperature

20
Futsu-shu
15

10

5

Ginjo-shu

0
1

5

10

15

20

25

30

35 1,Figure 8.6 Ginjo techniques

8.6 Use of jozo-alcohol and other ingredients
Regulations allow for the use of “jozo-alcohol” made from molasses and grains,in ginjo-shu, honjozo-shu and futsu-shu. Alcohol equivalent in weight to lessthan 10% of the rice content may be added to moromi used in making ginjo-shu
and honjozo-shu. Normally alcohol with a concentration of 30% is used. Adding
alcohol extracts aroma ingredients, especially esters. At the same time, it dilutes
ingredients derived from rice and fermentation, reducing acidity and umami togive the sake a light taste.
A Comprehensive Guide to Japanese Sake | 39

8Factors influencing types and varieties

In addition to jozo-alcohol, items that may be added to futsu-shu are shochu,
sugars, organic acids, amino-acid salts, sake, and sakekasu. The maximum amountof these items that can be added is less than 50% of the rice used by weight. The
label must state when jozo-alcohol or other ingredients have been used.

8.7 Mash filtration (pressing), secondary filtration
Once fermentation is finished, the moromi is squeezed to separate the sake fromthe cake. The first sake released is slightly cloudy, but after this, the sake turns
clear. The slightly cloudy sake that first emerges is called arabashiri (first run). The
sake next released, without applying pressure, is called nakagumi or nakadare,
and this is the best-quality sake. The sake released at the end of the process after
applying heavy pressure has a more bitter or astringent taste.
Some brewer fill sacks with moromi and suspend them to allow the sake todrip down. This is designed to extract the sake without applying pressure. Sakeobtained in this manner is called fukurodori (sack-drip sake or shizuku sake) (Fig.
8.7). Centrifugal separation is also used at some breweries.
The term muroka means no-filtration, but at the time of pressing, a cloth filter
is used to separate the sake from the cake, so some form of filtration does in factoccur. Each brewer has its own idea about what muroka stands for. It can referto sake that does not undergo secondary filtration or it can refer to sake that isfiltered without using active charcoal. Sake labeled muroka is considered to havea richer flavor because it contains fine particles as well as the aromas and flavorsthat are removed when active charcoal is used.

8.8 Pasteurization
As explained in Section 2.9, apart from sterilization, the purpose of pasteurization
is to stabilize quality by halting the action of enzymes. However, some of the
freshness of freshly brewed sake is inevitably lost due to pasteurization. In recent
years, advances in filtering technology and greater use of refrigerated storage andtransportation have led to the marketing of a growing range of unpasteurizednamazake products relying on cold storage and transportation systems.
Microfiltering is often used to remove microorganisms from namazake.

8.9 Storage period and environment
8.9.1 Aging of namazake
Sake sold as namazake is kept at or below 5°C. It is stored for six months after
production and is consumed in the spring to summer months. Prolonged storage
results in a strong, nutty aroma reminiscent of hazelnuts due to the enzymaticoxidation. It also gives the taste a less rough or astringent quality and boosts the
sweetness, umami and body.
8.9.2 Post-pasteurization aging
Pasteurization deactivates the enz ymes and kills the yeast and othermicroorganisms, so the only changes that occur after pasteurization are physicaland chemical.
40 | A Comprehensive Guide to Japanese Sake

Figure 8.7
Sake dripping from filter bags

Some breweries store ginjo-shu and similar varieties below 10°C, but
normally the sake is stored at room temperature. Sake brewed in the winter isstored over the summer before shipping starts in the autumn, so it is consumed
about one year after production.
Sake kept in long-term storage undergoes color changes due to the Maillard
reaction between amino acids and sugars. There is also a decline in the fruity
aroma that derives from esters and the aroma takes on a sweet, burnt quality.
Sake aged for several years or several decades turns an amber or dark amber color
and the aroma becomes more complex, resembling that of soy sauce, dried fruits
or nuts. In some cases, it may develop a sulfury aroma similar to rotten cabbage orgas. While the taste loses its astringency and sharpness, it becomes more complex
and bitter. Temperature and oxygen accelerate these reactions.

+%&

+%& +%&Color
Colorless,transparentAmber,!"%('+, "%,"',"!+&"+&(,(''+&#+,%"''!&((%

Aroma

Taste
"(' ,'!&&,%&!$('+,"(!&&',)'&!&'"!, ''%!&&, ""'!&&, " #*'+'

Figure 8.8 Changes during aging

A Comprehensive Guide to Japanese Sake | 41

8Factors influencing types and varieties

8.10 Regional characteristics
Factors that determine the regional characteristics of sake are differences in rice,water, environment, local taste preferences and sake-brewing techniques.
Rice: No single variety of rice is grown everywhere throughout Japan.
Different regions are suited for production of different varieties of rice (Appendix I).
Water: Most water in Japan is soft water, but there are a few areas where thewater is hard. Dry sake evocative of hard water is produced in these areas.
Environment: Areas facing the Sea of Japan, such as Niigata, Yamagata andAkita prefectures, receive plentiful snow in winter and are blessed with stable
low temperatures and a clean environment, conditions that are conducive to
production of sake with a clean, delicate taste.
Local taste preferences: People living in the Kyushu area like food with amildly sweet flavor, and this area appears to produce many sweeter-tasting sakeproducts. In inland areas and those that receive plenty of snow, the people havehistorically had to use salt to preserve food. This has also resulted in a preference
for sweeter-tasting sake varieties in these areas.
Sake-brewing techniques: Modern sake-brewing techniques derive fromtechniques developed in the Nada and Itami areas during the 19th century (Sec.
10.3). As these techniques spread to other areas, local variations matched to therice, water, environment and local taste preferences of each region emerged.
These techniques have been handed down by regional brewing guilds (Sec. 9.3),
giving rise to the regional characteristics we see today.

Table 8.2 Average temperature, sunshine, precipitation of major cities
Average temperature (°C)
Fushimi

Nada

Saijo

(Kyoto)(Kobe)(Higashihiroshima)

5.8

4.6

5.7

2.0

6.1

4.8

5.8

2.5

Akita

NiigataTokyo

January-0.1

2.6

February

0.2

2.5

March

3.2

5.4

8.9

8.1

8.9

6.1

April

9.2

11.2

14.4

14.1

14.7

11.7

May

14.2

16.1

18.7

18.8

19.2

16.5

June

18.8

20.4

21.8

22.7

23.0

20.8

July

22.8

24.5

25.4

26.7

26.8

24.5

August

24.5

26.2

27.1

27.8

28.0

25.3

September

19.9

22.0

23.5

23.6

24.6

21.2

October

13.6

16.0

18.2

17.5

19.0

14.9

November

7.6

10.2

13.0

11.9

13.5

9.2

December

2.8

5.3

8.4

6.9

8.4

4.1

Year

11.4

13.5

15.9

15.6

16.5

13.2

42 | A Comprehensive Guide to Japanese Sake

Sunshine (hours)
Fushimi

Nada

Saijo

(Kyoto)(Kobe)(Higashihiroshima)

180.5

122.4

145.6

120.1

75.9

161.1

113.4

132.1

129.9

135.7

130.9

159.2

145.2

158.9

151.4

April

175.0

181.9

164.9

169.7

183.1

186.3

May

191.4

204.8

180.9

181.8

197.8

196.9

June

178.0

168.1

120.1

130.4

146.8

149.2

July

171.5

182.7

147.5

145.6

180.0

171.8

August

200.4

214.8

177.5

176.5

207.4

191.4

September

154.9

146.4

112.9

129.2

146.6

144.5

October

148.1

142.8

129.9

152.2

164.9

169.1

November

84.7

90.0

141.4

135.0

148.5

140.7

Akita

NiigataTokyo

January

44.6

56.1

February

65.6

March

December

47.6

59.4

171.1

133.1

154.1

137.7

Year

1597.41651.01847.21734.3

1965.81885.6

Akita

NiigataTokyo

Fushimi

Nada

Saijo

(Kyoto)(Kobe)(Higashihiroshima)

January

114.4

180.3

48.6

48.8

38.9

48.2

February

92.0

128.0

60.2

65.2

54.2

61.2

March

93.0

140.6

114.5

112.3

90.8

116.4

April

117.6

93.6

130.3

135.4

121.4

127.1

May

122.8

103.3

128.0

154.9

142.1

148.0

June

127.5

128.3

164.9

229.9

189.6

251.5

July

178.1

178.2

161.5

215.3

145.8

232.2

August

181.9

142.7

155.1

143.7

100.0

137.6

September

177.9

163.0

208.5

204.9

171.4

181.0

October

160.7

148.9

163.1

120.5

106.0

97.5

November

183.5

200.6

92.5

75.2

64.7

70.5

Akita

Niigata
Fushimi
Saijo Nada
Tokyo

Precipitation (mm)December

163.8

204.4

39.6

41.7

39.8

32.7

Year

1713.21775.81466.71545.41264.71503.8A Comprehensive Guide to Japanese Sake | 43

8Factors influencing types and varieties

8.11 Summary
Table 8.3 summarizes component differences between full-bodied and lightbodied sake and factors influencing the amount of body in sake. The actual
brewing process involves combining factors, such as kimoto and ginjozukuri, to
produce the desired sake quality.

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Kuramoto (breweries) and toji (brewmasters)
Learning outcomest,OPXMFEHFPGTBLFCSFXJOHTFBTPOTt,OPXMFEHFPGIJTUPSZBOEBDUJWJUJFTPGLVSBNPUPt,OPXMFEHFPGXPSLPGUPKJBOECSFXFSZXPSLFST

9.1 Sake brewing and seasons
The availability of cooling equipment and refrigerated storage of rice means it is
now possible to produce sake throughout the year, but still much sake production
starts after the autumn rice harvest, with the mixing of the steamed rice, waterand koji carried out during winter, when temperatures are low. Shipment of sakealso tends to occur in the period from late autumn through spring.

9.2 Kuramoto (breweries)
There are around 1,300 kuramoto brewing sake in Japan, from Hokkaido in thenorth to Okinawa in the south. Many kuramoto have been producing sake formore than 200 years, with the oldest having a history dating back 850 years. Thesekuramoto have played a role in preserving the local environment by supporting
local rice production and protecting the water. They also function as cultural
leaders in their areas, sponsoring concerts, art exhibitions and other cultural
events.
You can still find many sake brewhouses with traditional architecturalfeatures, such as earthen walls and tiled roofs. Most kuramoto welcome visitors so
we recommend you to pay a visit when you are traveling in Japan.

Figure 9.1
Sake brewhouse (Fushimi, Kyoto)

9.3 Toji (brewmaster)
The kuramoto is the brewery or the brewery owner, but those who actually
produce the sake are skilled brewers led by a toji, or brewmaster. Traditionally,
the kuramoto commissioned the toji to hire brewery workers to produce the sake.
Many toji and brewery workers are farmers who grow rice during the summer.
During the winter, when there is little farm work, they leave their homes andprovide their services as live-in workers at the breweries. The brewery workers
are assigned different tasks, such as washing and steaming the rice, making
koji, making shubo, and filtering the moromi. The toji oversees all of these
activities and has responsibility for controlling the sake quality and producing itin accordance with the wishes of the kuramoto. There is a national accreditation
system for sake-brewing skills, but merely passing the examination does notentitle one to be called a toji. The toji is required to have sufficient management
skill to oversee the brewery workers and must demonstrate an ability to produce
sake of recognized quality. There are many associations of toji and brewery
workers throughout Japan (Fig. 9.2). It is through these associations, that the skillsof sake brewing have been passed down over time.

A Comprehensive Guide to Japanese Sake | 45

9

9

Kuramoto (breweries) and toji (brewmasters)

Akita: Sannai toji

Aomori: Tsugaru toji

Niigata: Echigo toji
Ishikawa: Noto toji
Iwate: Nanbu toji
Fukui: Echizennuka toji
Fukushima: Aizu toji
Shimane: Izumo toji
Iwami tojiTochigi: Shimotsuke toji
Yamaguchi: Otsu toji
Nagano: Nagano toji
Kyoto: Tango toji
Hyogo: Tanba toji
Tajima toji
Kinosaki tojiNantan toji

Ehime: Ochi toji
Ikata toji

Okayama: Bitchu toji
Fukuoka, Saga,
Nagasaki, Kumamoto:
Kyushu shuzo toji

Hiroshima: Hiroshima toji
Kochi: Tosa toji

Figure 9.2 Home bases of toji
Recent years have seen a decline in the number of farmers in Japan, and becauseof the unstable nature of the work, the average age of toji has been increasing
while the size of brewery worker teams has declined. As a result, many kuramoto
now produce sake relying solely on the labor of full-time employees or family
members. At one time, female toji were a rarity, because of the practice of having
workers live in, but at breweries that rely on the labor of family members, thenumber of female toji has been increasing.
Along with studying under the toji at a kuramoto, it is usual for thoselearning sake making these days to attend a three-day series of lectures put on
every year by provincial associations of toji and brewery workers and regionalsake academies. Some organizations provide longer training for younger brewery
workers. The National Research Institute of Brewing also offers a basic course andan advanced course on sake brewing, both lasting around one month. Among
educational institutions, the Tokyo University of Agriculture has a department offermentation science and the same university’s junior college has a departmentof brewing and fermentation, with courses on sake brewing.
46 | A Comprehensive Guide to Japanese Sake

History of sakeHistory of sake
Learning outcomest,OPXMFEHFPGUIFIJTUPSZPGTBLF

10.1 Ancient times
If we think of the history of sake as the history of Japanese liquor or of rice-based
liquor, the origins go back as far as 2,500 years ago when rice growing became
prevalent in Japan.
The oldest written records about Japanese sake are found in third-century
Chinese history books. These state that the Japanese have a taste for sake andare in the habit of gathering to drink sake when mourning the dead. There areseveral stories about sake, some mythical, in the historical records compiled by
the imperial court in the eighth century. In the so-called Fudoki, which record
the history and produce of the provinces in this era, there is reference to sakemade using mold, providing insights into how sake made with rice and koji wasproduced in those days.
The tenth century legal book entitled Engishiki records details of ancientsake-making methods. At that time, sake was produced mainly at the imperial
court, either to be drunk by the emperor or for ceremonial use.

10.2 Middle ages: Establishment of sake-brewing technology
In the 12th to 15th centuries, sake came to be brewed at Shinto shrines andBuddhist temples, and the techniques of sake brewing in use today were largely
developed during this period.
This was when brewers started using lactic acid fermentation, making
shubo (seed mash) used to grow yeast, relying on lactic acid to inhibit microbial
contamination, and then adding koji, water and steamed rice in mashing stages
to the shubo. Hitherto, brewers had used polished rice only for koji production,otherwise using unpolished rice to make sake. During this period, however, they
started producing morohaku sake, or sake made using polished rice both forthe koji rice and the steamed rice added to the mash. The diaries of Buddhist
priests in the 15th and 16th centuries record the use of hi-ire (pasteurization) withmorohaku sake.
Along with these advances in brewing technology, innovations inwoodworking technology enabled construction of large 1,500 liter vats,
facilitating mass production of sake. This led to the full-fledged production of sakeby specialists not affiliated with temples or shrines in the 16th century (known as
the Muromachi period).

10.3 Early modern period: Heyday of kudarizake
In the 17th century, during the early Edo Period, the morohaku produced near
Osaka in Itami (now Itami City in Hyogo Prefecture) and Ikeda (now Ikeda City
A Comprehensive Guide to Japanese Sake | 47

10

10

History of sakein Osaka Prefecture) found its way into the three major cities of Kyoto, Osakaand Edo (now Tokyo). It became especially popular in Edo, where it was calledkudarizake. Production of kudarizake reached 38,000 kiloliters at the beginning of
the 18th century. This is equivalent to annual per-capita consumption of 54 liters
among the citizens of Edo, including the samurai. Large amounts of sake were
packed in casks and transported by sailboat. At the beginning of the 19th century,
vessels transporting sake raced each other to see which could enter Edo port thequickest. Reportedly, they made the journey from the Kobe area to Tokyo in justthree to four days, compared to the usual 10 to 30 days in those days.
Eighteenth century sake production involved using about the same amountof polished rice (1.3–2.3 tons) per batch as now and the mashing process waspractically the same three-stage mashing process currently used. However, theratio of added water to polished rice was only around half. This suggests thatthe people of that era preferred heavy, sweet sake with a high viscosity. The
records of the period also indicate that wood ash was added to the moromi to
reduce the acidity before filtering and also refer to the addition of spirits made bydistilling sakekasu, which corresponds to the current practice of adding alcohol.
The amount of spirits added was equivalent to around 10% of the weight of rice,
resulting in sake with a high alcohol content that was resistant to spoiling.
The start of the 19th century saw the center of sake production shift from
Itami, Ikeda and nearby areas to Nadagogo. (Nadagogo refers to the five areas
covered by modern-day Nishinomiya and Kobe cities in Hyogo Prefecture.) The
techniques used for making Nada sake featured the use of so-called miyamizu(water obtained in Nishinomiya, Hyogo Prefecture), which was discovered around
1850, waterwheel milling and the concentration of sake brewing in the colder
part of the year. Miyamizu contains large amounts of phosphates and potassium,
which promote the proliferation of koji-fungi and yeast, and strengthen moromi
fermentation. The shift from foot treadles to waterwheels for rice milling not only
increased productivity, but boosted quality by increasing the level of milling (i.e.,lowering the seimai-buai). At the same time, the concentration of sake productionin the winter, when there is less risk of bacterial contamination, facilitated stableproduction of high-quality sake. Mashing recipes came to resemble those usedin modern sake brewing and Nada flourished as the center of Japanese sakebrewing, a status it retains to this day.

10.4 Modern period
From around the middle of the 19th century, the arrival in Japan of European
scholars heralded the start of scientific research on sake. The German Oskar
Korschelt, who landed in Japan in 1868, and the Briton Robert William Atkinson
wrote reports expressing amazement at the fact that pasteurization had beenpracticed by sake brewers in Japan since early times using techniques similar to
Pasteur’s low-temperature pasteurization. In 1904, the national institute (now the
National Research Institute of Brewing) was established and made an important
contribution to the development of sake brewing in subsequent years. Notably,
the invention in 1909 of yamahaimoto, an improved version of the kimoto style,and sokujomoto, which utilizes lactic acid, contributed to the stabilization andstreamlining of sake production, with the result that sokujomoto is now themost widely used method of producing shubo. Quality appraisal programs were
initiated with the aim of raising the level of brewing technology in 1911, the48 | A Comprehensive Guide to Japanese Sake

first national competition (now Zenkoku Shinshu Kanpyo-kai, National New Sake
Awards) was held, an institution that continues to this day.
Subsequent developments af fecting brewing technology included
breakthroughs in understanding the science of fermentation, the scientific useof microorganisms, the advent of power-driven rice-milling machines, a shift
from wooden vats to enamel tanks, and the bottling of sake for shipment. The
period during World War II and the immediate postwar period saw bold changes
in production methods, such as the practice of adding alcohol to sake. A wave
of modernization in production processes in the 1960s and the introduction ofmachinery resulted in further streamlining.
More recent trends affecting sake include the notion of “local production
for local consumption,” as regional areas take another look at the skills and assets
they have to offer, leading to the development of new varieties of sake rice andunique types of sake yeast used in fermentation.

Figure 10.1

Sake brewing in the Edo Period (19th century)

A Comprehensive Guide to Japanese Sake | 49

Q&A

Q&A
Q1 What is the legal definition of sake in Japan?
Any of the following alcoholic beverages with an alcohol content of less than 22%:
a. The filtered product of fermenting rice, koji rice and water;b. The filtered product of fermenting rice, koji rice, water, sakekasu and otheritems specified in regulations (the total weight of such other items specified
in regulations must not exceed 50% of the total weight of rice, including
rice for making koji rice. Items specified in regulations are alcohol, shochu(Japanese traditional spirits), sugars, organic acids, amino acid salts, andsake.
c. The filtered product of adding sakekasu to sake.

Q2 Is sake rice also used as table rice?
Japanese people prefer table rice that is relatively sticky, but that rice is notsuitable for sake production because it is hard to work with. It is possible,
therefore, to eat sake rice, but because it is not sticky, sake rice does not makegood table rice.

Q3 How much sake can be produced from 1 kg of polished rice?
In the case of junmai-shu, around 2.1 liters of genshu (18% alcohol) can beproduced from 1 kg of polished rice. When diluted to 15% alcohol, the typicallevel in sake products, it comes to around around 2.5 liters.
If the seimai-buai of the polished rice is 60%, the amount that can beproduced from 1 kg of unpolished rice is 1.5 liters.

Q4 How much sake can be produced from a 1 ha rice field?
In the case of Yamadanishiki sake rice, roughly 4,000 kg of unpolished rice can beobtained from 1 ha. Assuming the same conditions as in Q3, some 6,000 liters ofsake can be produced.
Roughly 6,000 kg of unpolished table rice can be obtained from 1 ha.

Q5 Ginjo-shu is made from rice, so why does it have a fruity aroma?
No fruit flavorings are added to the sake.
Analysis of ginjo-shu shows that it is rich in esters similar to those that give
fruits their aroma. This aroma is created by yeast during the fermentation process.
The fermentation must take place under the conditions described in Section 8.5.

50 | A Comprehensive Guide to Japanese Sake

Q6 Do weather conditions while the rice is growing affect sakeproduction?
The weather can affect the amount of rice harvested from fields. In years whentemperatures are low and there is insufficient sunlight at the time of panicle andgrain formation, the rice grains that form are smaller in size and more soluble,
resulting in heavier-tasting sake than normal. In years when the weather is hot, bycontrast, the starch acquires a less soluble structure. This reduces the solubility of
the rice, boosting the amount of sakekasu (filtered cake) and resulting in weakertasting sake (Sec. 8.1.3).

Q7 Where do breweries obtain the koji-fungi?
Sake breweries purchase a kind of seed koji, called tane-koji in Japanese, fromtane-koji companies. Such companies make tane-koji by propagating koji-fungi
spores on unpolished rice.

Q8 Are the taste and aroma of sake influenced by the type ofseed koji (tane-koji) used?
Yeast is responsible for producing the aroma of sake, and the variety of koji
does not play a role. Production of a large amount of enzymes by the koji isthought to result in a heavier taste because more of the rice is dissolved into thesake. However, rather than the specific strain of koji-fungi itself, koji making isunderstood to have the most significant effect on the amount of enzymes andenzyme balance.

Q9 Since koji-fungi are molds, are they safe?
Koji-fungi is related to Aspergillus flavus, a mold that produces one of the
mycotoxins known as aflatoxin, so questions have been raised about whether
koji-fungi might also produce toxins. However, studies have confirmed that the
koji-fungi used in Japan do not produce mycotoxins. Recent genetic research has
shown that koji-fungi lack the gene necessary to produce mycotoxins.

Q10 Why does sake have a higher alcohol content than wine orbeer?
The concentration of sugar at the start of fermentation is a key factor in
determining alcohol content. A high sugar concentration at the start inhibits the
production of alcohol by the yeast, and in wine and beer, the sugar concentration
is at its highest from the start. By contrast, in sake the sugar concentration islimited at the start because saccharification of starch by koji enzymes occurs
gradually over the course of the entire alcohol fermentation process. This allows
fermentation to proceed with little suppression of yeast activity, resulting in ahigher alcohol content.

A Comprehensive Guide to Japanese Sake | 51

Q&A

Q11 Why do many sake products have an alcohol content in the
15% range?
The alcohol content of genshu (undiluted sake) is 17%–20%, which is high for abrewed beverage. Because the alcohol content is too high for consumption withfood, water is added to adjust the alcohol content to around 15% before shipping.
The alcohol content of ginjo-shu, however, is often adjusted to a slightly higher
17% because of its delicate flavor. Another factor is that Japan’s Liquor Tax Act
previously prescribed an alcohol content of 15% as the standard for determining
the liquor tax on sake, with every additional 1% attracting a higher tax.

Q12 Is low-alcohol sake also produced?
There are sake products available with an alcohol content ranging from 14%
down to a low of around 5%. They include both sweet and acidic varieties, as well
as sparkling sake.

Q13 What additives are used in sake?
No preservatives, coloring agents, flavoring agents, fragrances or other substances
are added after production. Substances approved for use during production aresalts to promote fermentation, and lactic acids and enzymes used in shubo. Active
charcoal, persimmon tannin, silica dioxide and filtration aids may be used whenremoving sediment and filtering, but they do not remain in the sake.

Q14 What is the difference between the acidity of sake and theacidity of wine?
See Sec. 7.4 and Table 1.1

Q15 I want to learn more about the composition of sake, beer
and wine.
See Table 1.1

Q16 At opening ceremonies and celebrations in which taruzake
is served from a cask (Sec. 3.3.5), salt may be served alongwith it. Why does salt go well with sake?
Salt has the action of intensifying the umami produced by amino acids. For
example, the addition of a small amount of salt to broth rich in amino acids, suchas chicken soup, significantly enhances the taste. Sake is also rich in amino acids,
which is thought to be the reason it goes well with salt.

52 | A Comprehensive Guide to Japanese Sake

Q17 Cheese and sake seem to go well together. Why is that?
Cheese is rich in amino acids and peptides resulting from the breakdown of milkderived proteins by microorganisms. Although not exactly the same as those
involved in sake brewing, the microorganisms involved in cheese making are lactic
acid bacilli, yeast and molds, and the similarity of the aroma ingredients resulting
from fermentation and aging is thought to be the reason that cheese and sake gowell together (Sec. 5.2). Also, a great deal of salt is used in the production of mostcheese varieties, and sake goes well with salt for the reasons explained in Q16.

Q18 Why do sake and seafood go well together?
Drinking sake with seafood largely eliminates any fishy flavor. The main causeof fishy flavors is aldehydes produced by the breakdown of DHA, EPA and otherunsaturated fatty acids that abound in seafood. When DHA is added to sake, there
is reportedly less formation of aldehydes compared to wine.

Q19 What is the aging potential of sake?
Pasteurized sake contains more alcohol than wine, so it does not spoil. The
quality of sake remains almost constant for about six months after shipping when
kept at room temperature and for about one year after shipping when kept in arefrigerator or cellar. Longer storage results in the gradual breakdown of aminoacids due to the Maillard reaction inside the bottle, and the sake develops a color
and a caramel- or nut-like aroma. Substances with a bitter taste also increase.
This does not mean, however, that the sake cannot be drunk. If it is stored at low
temperature away from light, it may turn into amber-colored koshu (aged sake).
It is recommended to drink ginjo-shu and other types of sake with a fruity or
light flavor within one year.

Q20 How do the chemical components change when sake isheated?
The alcohol content declines by around 0.1%–0.3%. The amount of aldehydes
is reduced by around 10%–22% compared to before heating, and there is also adecline in esters with a low boiling point, such as ethyl acetate, and of mercaptan
and other sulfur compounds.

Q21 What is the calorie content of sake?
Alcohol contains 7.1 kcal/g and sugars and proteins contain 4 kcal/g. On average,
100 g of sake consists of 12.3 g alcohol, 4 g sugars and 0.5 g protein, therefore,
based on the above figures, the calorie count is around 105 kcal.

A Comprehensive Guide to Japanese Sake | 53

Q&A

Q22 Can sake be used in cooking?
Just as wine is indispensable in French and Italian cuisine, sake is indispensable inJapanese cuisine. In addition to stewed dishes and broths, it is used when grillingmeat or fish, or cooking rice.

Q23 What sake competitions or shows are there?
(1) Zenkoku Shinshu Kanpyo-kai, National New Sake Awards
The National New Sake Award is the largest show in Japan with participationby around 900 companies. It was first held in 1911. It is now co-sponsored by the
National Research Institute of Brewing and the Japan Sake and Shochu Makers
Association. Exhibitors are limited to one ginjo-shu product per show and about
25% of products exhibited receive gold awards.
(2) U.S. National Sake Appraisal
This show has been held since 2001 in Honolulu. Four categories were
judged in 2010: Daiginjo-shu A, Daiginjo-shu B, Ginjo-shu, and Junmai-shu.
(3) International Wine Challenge
Since 2007, a sake division has been included in the International Wine
Challenge (IWC) held in London. Five categories were judged in 2010: Junmai-shu,Junmai ginjo-shu/Junmai daiginjo-shu, Honjozo-shu, Ginjo-shu/Daiginjo-shu, andKoshu.

Q24 Where can one learn sake making?
See Sec. 9.3

54 | A Comprehensive Guide to Japanese SakeQ25 What is written on the Japanese-language part of thelabel?
Japanese law requires all sake labels to indicate items 1 to 7 in the example below.
Items 8 to 12 may be applied to products that meet particular sake brewing
quality standards specified by law (Appendix II). Labels may also state storage andconsumption precautions, and additional information describing aging period,
quality level, and use of organic rice ingredients.

A Comprehensive Guide to Japanese Sake | 55

Suggested reading
Organizations

Suggested reading
Books
Hiroichi Akiyama and Takashi Inoue (2010), Sake, Brewing Society of Japan, Tokyo
Philip Harper and Haruo Matsuzaki (2006), The Book of Sake: A Connoisseur’s Guide,
Kodansha International, Tokyo
John Gauntner (2002), The Sake Handbook, Tuttle Publishing
Yukio Takizawa (2010), Sake Health and Longevity, Veronica Lane Books, LA

Booklets
National Research Institute of Brewing (2005), Glossary of Terms on Sake Bottle
Labels, http://www.nrib.go.jp/English/sake/sake_label.htm
Japan Sake and Shochu Makers Association (2010), The Very First Step for SAKE GEEKJapan Sake and Shochu Makers Association (2005), Welcome to the World ofJapanese Sake, http://www.japansake.or.jp/sake/english/index.html
Kimiko MASUDA (2007), Sake A to Z, Japan Airlines International

Organizations
Japan Sake and Shochu Makers Association
http://www.japansake.or.jp/sake/english/index.html
National Research Institute of Brewing
http://www.nrib.go.jp/English/index.htm
National Tax Agency
Liquor Production, Consumption, Tax Statistics
http://www.nta.go.jp/foreign_language/statistics/tokei-e/h14/syuzei.htm

This text has been prepared by the Japan Sake and Shochu Makers
Association in collaboration with the National Research Institute of Brewing.

56 | A Comprehensive Guide to Japanese Sake

Appendix I

Appendix I(x 1000kl)
10000

OthersWine
Whiskey & Brandy
ShochuSake
Liqueur
The 3rd Beer
Happoshu
Beer

8000

6000

4000

2000

0
1970 1975 1980 1985 1993 1998 2003 2006 2007 2008

Production of alcoholic beverages in Japan

(kl)
14000

Total
Asia
North America
EU
Southeast Asia
Latin America

12000
10000
8000
6000
4000
2000
0

2005

2007

2008

2009

Exports of sake
A Comprehensive Guide to Japanese Sake | 57

Appendix I

Miyagi6,502
Toyama6,558
Yamagata
7,636
Nagano8,661
Hiroshima
11,287

Others99,801

Total
493,636kl

Niigata
38,925

Yamanashi
12,680Fukushima
13,497
Akita
15,852

Hyogo
156,640

Aichi
19,277
Saitama
18,852

Production volumes by prefecture (2008)58 | A Comprehensive Guide to Japanese Sake

Kyoto
77,468

Production volumes and number of breweries by prefecture (2008)
Area
Hokkaido
TohokuTohokuTohokuTohokuTohokuTohoku
Kanto
Kanto
Kanto
Kanto
Kanto
Kanto
Kanto
Chubu
Chubu
Chubu
Chubu
Chubu
Chubu
Chubu
Chubu
Chubu
KansaiKansaiKansaiKansaiKansaiKansaiKansai
Chugoku
Chugoku
Chugoku
Chugoku
Chugoku
Shikoku
Shikoku
Shikoku
Shikoku
KyushuKyushuKyushuKyushuKyushuKyushuKyushuKyushu
Total

Prefecture

Breweries in production

Production (kl)

Hokkaido
Aomori
Iwate
Miyagi
Akita
Yamagata
Fukushima
IbarakiTochigi
Gunma
Saitama
Chiba
Tokyo
Kanagawa
NiigataToyamaIshikawa
Fukui
Yamanashi
NaganoGifu
Shizuoka
Aichi
Mie
Shiga
Kyoto
Osaka
Hyogo
Nara
Wakayama
Tottori
Shimane
Okayama
Hiroshima
Yamaguchi
Tokushima
KagawaEhime
Kochi
Fukuoka
Saga
Nagasaki
Kumamoto
Oita
MiyazakiKagoshima
Okinawa

13
21
22
30
34
50
59
34
29
23
30
28
9
12
92
18
33
36
11
77
50
28
42
41
33
40
10
70
32
11
19
29
30
43
20
11
7
32
19
40
22
12
9
15
2
0
1
1,329

4,852
4,017
4,004
6,502
15,852
7,636
13,497
4,749
6,192
2,931
18,852
6,310
1,844
922
38,925
6,558
5,564
2,483
12,680
8,661
4,233
3,806
19,2773,139
3,569
77,468
1,087
156,640
4,377
3,999
920
1,895
4,213
11,287
2,023
496
1,209
2,104
5,052
3,501
3,394
842
1,915
3,986
164
0
<10
493,636
A Comprehensive Guide to Japanese Sake | 59

Appendix I(kl)
1200001800
Honjozo-shu
Junmai-shu
Ginjo-shuJunmaiginjo-shu
Breweries (right scale)

100000

1700

80000

1600

60000

1400

40000

1300

20000

1200

0

1100
2000

2003

2006

2007

2008

Volume of specially designated sake produced and number of breweries

Number of breweries by type of sake, production volume,
average seimai-buai, average kasu-buai (2008)
Number of
breweries in
production

Productionkl (%)

Average
Averageseimai-buaikasu-buai(polishing ratio) (sake cake ratio)(%)(%)

Ginjo-shu

1,026

21,691 (4.4)

50.4

35.9

Junmaiginjo-shu

1,123

28,041 (5.7)

51.9

33.6

Junmai-shu

1,027

49,248 (10.0)

65.7

26.3

Honjozo-shu

994

57,094 (11.6)

65.4

27.0

Futsu-shu

1,041

337,562 (68.4)

72.9

20.5

Total

1,329

493,636 (100.0)

66.8

24.2

Kasu-buai means the ratio by weight of sakekasu to polished rice.

60 | A Comprehensive Guide to Japanese Sake

Varieties of sake rice grown by prefecture (2010)
Prefecture
Hokkaido
Aomori
Iwate
Miyagi
Akita
Yamagata

Fukushima
IbarakiTochigi
Gunma
Saitama
Chiba
Kanagawa
NiigataToyamaIshikawa
Fukui
Yamanashi
NaganoGifu
Shizuoka
Aichi
Mie
Shiga
Kyoto
Osaka
Hyogo

Nara
Wakayama
Tottori
Shimane
Okayama

Sake rice varieties cultivated
Ginpu, Suisei , Hatsushizuku
Kojonishiki, Hanaomoi, Hanafubuki, Hohai
Gin-otome, Gin-ginga
Kuranohana, Hiyori, Hoshiakari, Miyamanishiki, Yamadanishiki
Akitasakekomachi, Akinosei, Kairyo-shinko, Gin-no-sei, Hanafubuki,
Hoshiakari, Misatonishiki, Miyamanishiki
Ushuhomare, Kairyo-shinko, Kissui, Kyonohana, Gohyakumangoku,
Sakemirai, Tatsunootoshigo, Dewasansan, Toyokuni, Miyamanishiki,
Dewanosato, Yamasake 4-go, Yamadanishiki
Gohyakumangoku, Hanafubuki, Miyamanishiki, Yumenokaori
Gohyakumangoku, Hitachinishiki, Miyamanishiki, Yamadanishiki,
Wakamizu, Watarifune
Gohyakumangoku, Tochigisake 14-go, Hitogokochi, Tamasakae,
Miyamanishiki, Yamadanishiki, Wakamizu
Gohyakumangoku, Maikaze, Wakamizu
Sakemusashi
Gohyakumangoku, Fusanomai
Wakamizu
Ipponjime, Omachi, Kikusui, Koshitanrei, Gohyakumangoku,
Takanenishiki, Hattan-nishiki 2-go, Hokuriku 12-go, Yamadanishiki
Oyamanishiki, Gohyakumangoku, Tamasakae, Tominoka,
Miyamanishiki, Yamadanishiki
Ishikawamon, Gohyakumangoku, Hokuriku 12-go,Yamadanishiki
Okuhomare, Koshinoshizuku, Gohyakumangoku,
Shinriki,Yamadanishiki
Tamasakae, Hitogokochi
Kinmon-nishiki, Shirakabanishiki, Takanenishiki, Hitogokochi,
Miyamanishiki,
Gohyakumangoku, Hidahomare
Gohyakumangoku, Homarefuji, Yamadanishiki, Wakamizu
Yumesansui, Wakamizu
Isenishiki, Kaminoho, Gohyakumangoku, Yamadanishiki
Ginfubuki, Tamasakae, Yamadanishiki, Shigawatarifune
Iwai, Gohyakumangoku, Yamadanishiki
Omachi, Gohyakumangoku, Yamadanishiki
Aiyama, Inishienomai, Gohyakumangoku, Shiragiku,
Shin-yamadaho 1-go, Shinriki, Takanenishiki, Tajimagoriki, Tojinoyume,
Nojoho, Hakutsurunishiki, Hyogokitanishiki, Hyogokoinishiki,
Hyogonishiki, Hyogoyumenishiki, Fukunohana, Yamadanishiki,
Yamadaho, Watarifune 2-goTsuyubakaze, Yamadanishiki
Yamadanishiki, Gohyakumangoku, Tamasakae
Goriki, Gohyakumangoku, Tamasakae, Yamadanishiki
Kairyo-omachi, Kairyo-hattan-nagare, Kan-no-mai, Gohyakumangoku,
Sakanishiki, Yamadanishiki
Omachi, Yamadanishiki

A Comprehensive Guide to Japanese Sake | 61

Appendix I

Prefecture
Hiroshima
Yamaguchi
Tokushima
KagawaEhime
Kochi
Fukuoka
Saga
Nagasaki
Kumamoto
Oita
Miyazaki

Sake rice varieties cultivatedOmachi, Koiomachi, Senbon-nishiki, Hattan, Hattan-nishiki 1-go,
Hattan-nishiki 2-go, Yamadanishiki
Gohyakumangoku, Saitonoshizuku, Hakutsurunishiki, Yamadanishiki
Yamadanishiki
Omachi, Yamadanishiki
Shizukuhime, Yamadanishiki
Kazenaruko, Gin-no-yume, Yamadanishiki
Omachi, Gohyakumangoku, Saikai 134-go, Yamadanishiki, Gin-no-sato
Saikai 134-go, Saganohana, Yamadanishiki
Yamadanishiki
Shinriki, Yamadanishiki
Gohyakumangoku, Yamadanishiki, Wakamizu
Hanakagura, Yamadanishiki

Area under sake rice cultivation: top 10 varieties (2005)
Sake rice variety
Yamadanishiki

Area in ha (% of total)
4,781 (32.6)

Main growing areas
Hyogo, Fukuoka, Tokushima

Gohyakumangoku

4,324 (29.5)

Niigata, Fukui, Toyama

Miyamanishiki

1,394 (9.5)

Nagano, Akita, Yamagata

Hyogoyumenishiki

390 (2.7)

Hyogo

Omachi358 (2.4)

Okayama

Hattan-nishiki 1-go

237 (1.6)

HiroshimaGinpu

219 (1.5)

Hokkaido

Hanafubuki

190 (1.3)

Aomori

Dewasansan

177 (1.2)

Yamagata

Tamasakae

166 (1.1)

Shiga

Others2,429 (16.5)−

Total of Sake rice

14,665 (100)−62 | A Comprehensive Guide to Japanese Sake

Appendix II Regulations regarding sake

Appendix II Regulations regarding sakeDefinition of sake: Liquor Tax Act Article 3“Sake” refers to any of the following alcoholic beverages with an alcohol content
of less than 22%:
a. The filtered product of fermenting rice, koji rice and water;b. The filtered product of fermenting rice, koji rice, water, sakekasu and otheritems specified in regulations (the total weight of such other items specified inregulations must not exceed 50% of the total weight of rice, including rice formaking koji rice]);c. The filtered product of adding sakekasu to sake.

Items specified in regulations as ingredients of sake: Article 2 ofLiquor Tax Act Enforcement Order
Items specified in regulations as ingredients of sake are alcohol, shochu, sugars,
organic acids, amino acid salts and sake.

Labeling standards: National Tax Agency Notice “Sake brewing
quality labeling standards”
1. When a sake product fulfills the brewing quality conditions shown in the righthand column of the table below, the container or packaging label of said sakemay identify it with the corresponding special designation shown in the lefthand column.

Special designation
Ginjo-shuJunmai-shu
Honjozo-shu

Brewing quality requirements
Sake that has an inherently good flavor, color and luster andis carefully made with polished rice having a seimai-buai of
no more than 60%, koji rice and water or with these
ingredients together with jozo-alcohol
Sake that has a good flavor, color and luster and is madewith polished rice, koji rice and water
Sake that has a good flavor, color and luster and is madewith polished rice with a seimai-buai of no more than 70%,koji rice, jozo-alcohol and water

General rules governing use of this table(1) “Seimai-buai” means the weight of polished rice (defined as rice after
removal of the bran, germ and other outer layers from dehusked rice,including polished rice that is used in the production of koji rice) as apercentage of the dehusked rice.
(2) “Polished rice” refers to the polished form of dehusked rice certified as
Grade 3 or higher under the Agricultural Products Inspection Act.
A Comprehensive Guide to Japanese Sake | 63

Appendix II Regulations regarding sake(3) “Kome-koji (koji rice)” refers to polished rice on which koji-fungi have been
allowed to propagate and which has the ability to saccharify the starch inpolished rice. In specially designated sake, the ratio of koji-mai (hereafter
defined as the ratio by weight of koji-mai to polished rice) must be at least
15%.
(4) “Jozo-alcohol” refers to ethyl alcohol distilled from fermented starch or
sugar-containing substances.
(5) In sake containing jozo-alcohol as an ingredient, the weight of said alcohol(converted to 95% alcohol) must not exceed 10% of the weight of polishedrice.
(6) When determining whether sake complies with the standards for seimaibuai, the ratio by weight of koji-mai or the ratio by weight of jozo-alcohol topolished rice, any fraction of 1% shall be rounded down.
(7) Sake with “good flavor, color and luster” refers to sake with the intrinsic
flavor, color and luster of sake without any abnormal taste or smell.
2. The label of specially designated sake, as described in the previous paragraph,shall use only the relevant special designation and shall not include similarwords or words intended to convey the impression of superior quality, suchas gokujo (extra quality), yuryo (fine grade) or kokyu (premium). However, it ispermissible to use the terms listed below, where relevant.
(1) For ginjo-shu products made only with rice, koji rice and water, theclassification “junmai” may be used together with “ginjo-shu.”(2) For ginjo-shu with an especially good inherent flavor, color and lusterthat is made with polished rice having a seimai-buai of 50% or less, theclassification “daiginjo-shu” may be used.
(3) For junmai-shu or honjozo-shu that has an especially good flavor, color andluster, the classifications “tokubetsu junmai-shu” or “tokubetsu honjozoshu” may be used in cases where objective criteria, such as the ingredientsused or the manufacturing process, are explained on the container orpackaging of said sake (if the seimai-buai is the basis of such explanation,
the sake must have a seimai-buai of 60% or less).
(Labeling of required information)
3. The sake container or packaging shall bear a label indicating each of thefollowing items, where relevant.
(1) Ingredients
The ingredients used in the manufacture of the sake (except water) shallbe listed using the ingredient terminology specified in the Liquor Tax Act.
However, for the ingredients specified in the Liquor Tax Act Enforcement
Order, it is permissible to use generally familiar terms or broad terms.
In the case of specially designated sake, the seimai-buai shall be shownadjacent to the ingredient label.
Ingredients: rice, koji-rice (other ingredients to be listed in descendingorder of weight)(2) Date of manufacture
One of the following methods must be used to indicate when sake was
packed and sealed in containers for sale. However, for products bearing an
age labeling (number of years of storage) in accordance with Paragraph 5,
64 | A Comprehensive Guide to Japanese Sake

it is permissible to show the date on which the sake was shipped from theplace of manufacture or, in the case of sake collected from a bonded area
(excluding sake that falls under the provisions of Article 28-3-1 of the Liquor
Tax Act, “Untaxed transactions,” on which tax has not been paid; the same
applies hereinafter), the date of importation (month and year shown on
the import permit as specified in Article 67 of the Customs Act, “Permission
to export or import”) may be shown following the words “Date ofimportation” in place of the date of manufacture if the date of manufactureis unknown.
a Date of manufacture: Heisei 9, Aprilb Date of manufacture: 9.4
c Date of manufacture: 1997.4
d Date of manufacture: 97.4
(3) Precautions relating to storage or consumption
Precautions relating to storage or consumption must be printed on thelabel of sake that has been shipped from the place of manufacture without
undergoing any form of pasteurization after production.
(4) Country of origin
For sake that has been collected from a bonded area (including sake thatis repacked and sold after collection from the bonded area), the label muststate the country of origin as indicated on the import declaration specified
in Article 67 of the Customs Act.
It is also permissible to indicate the production locality of the sake after
the name of the country of origin.
(5) Labeling of products containing sake produced overseas
If sake is produced domestically using both sake of domestic origin andsake of overseas origin, the label must state the name(s) of the overseas
country or countries of origin and the ratio of such sake. When stating theratio, it is permissible to indicate the relevant 10% range or to round down
to the nearest 10% level and identify that as the minimum.
4. The items to be labeled in accordance with the previous paragraph must be
printed clearly in a readily visible place on the sake container or packaging
using Japanese characters of a uniform size, which must be no smaller than 8
points. However, for containers of 200 milliliters or less, it is permissible to use
characters no smaller than 6 points.
(Labeling of optional items)
5. When any of the following items are shown on a sake container or packaging,
the rules applying to each item shall be observed.
(1) Variety of rice used
When the ratio of a specific variety of rice used (refers to the weightof said variety as a percentage of the total weight of rice used in the
manufacture of the sake) exceeds 50% (or if multiple varieties of rice are
to be indicated, the combined weight of said varieties exceeds 50% of thetotal weight of rice used), the variety or varieties of such rice used may be
indicated on the label. In such cases, the ratio of said variety or varieties
must also be indicated.
A Comprehensive Guide to Japanese Sake | 65

Appendix II Regulations regarding sake(2) Production locality
The production locality of sake may be indicated on the label if the sakewas entirely produced in said locality (including the process of diluting withwater).
(3) Age
The age of sake (refers to the number of years of storage from the day
after the sake has been placed in a storage container until the date suchstorage ends) may be stated in years, with fractions of a year rounded
down. If the sake contains a blend of sake products of different ages, thestated age must be that of the sake product with the youngest age.
(4) Genshu
The term “genshu” may be indicated on the label of sake that has notbeen diluted with water after production (or the amount of any water
added alters the alcohol content by less than 1%).
(5) Namazake
The term “namazake” may be indicated on the label of sake that has notundergone any form of pasteurization after production.
(6) Nama-chozo-shu
The term “nama-chozo-shu” may be indicated on the label of sake thatis stored without pasteurization after production, but is pasteurized at thetime of shipment from the place of manufacture.
(7) Ki-ippon
The term “ki-ippon” may be indicated on the label of junmai-shu that has
been produced entirely at a single place of manufacture.
(8) Taruzake
The term “taruzake” may be indicated on the label of sake that has been
stored in a wooden cask and has acquired a wood aroma (including sakethat has subsequently been transferred to a bottle or other container).
(9) Terms such as “gokujo,” “yuryo,” or “kokyu” intended to convey animpression of good quality
Terms such as “gokujo” (extra quality), “yuryo” (fine grade) or “kokyu”(premium) intended to convey an impression of good quality may be used
on a label to indicate a product with an especially good flavor, color andluster in cases where there are multiple products of the same type or brand,
provided the description can be justified in terms of objective criteria, suchas the ingredients used and manufacturing process.
Use of the term “tokubetsu” is limited to “tokubetsu junmai-shu” and“tokubetsu honjozo-shu.”(10) Statement concerning awards
A statement concerning receipt of an award may be inserted on thelabel of sake stored in identical containers to sake that has received such anaward from a public body (provided the method of assessing the quality isdisclosed and the public body performs such quality assessments annuallyor at fixed intervals). The name of the body making the award and theyear in which the award was received shall be indicated along with thestatement concerning the award.

66 | A Comprehensive Guide to Japanese Sake

(Prohibitions)6. The following may not be shown on the container or packaging of sake.
However, the type of wording referred to in (3) is permissible if there is an
explanation printed adjacent to said wording in characters at least as large as
those specified in Paragraph 4 stating that the sake in question is not speciallydesignated sake.
(1) Wording, such as “saiko” (best), “dai-ichi” (number one), or “daihyo” (leading),
implying that the method of producing the sake or its quality is the highest
in the industry;(2) “By appointment to such-and-such public office” or similar wording;(3) Wording similar to “specially designated sake” in the case of sake that is not
specially designated sake.

A Comprehensive Guide to Japanese Sake | 67

Test of understanding

Test of understanding
Type, production process
Q1 From what is sake made?
a ) Applesb) Ricec ) Wheatd) Soybeans

Q2 How many kuramoto are there producing sake in Japan?
a ) 350b) 700c ) 1300d) 2000

Q3 What is the most widely cultivated variety of sake rice in Japan?
a ) Yamadanishikib) Sasanishikic ) Gohyakumangokud) Koshihikari

Q4 What is the seimai-buai (polishing ratio) of rice used inginjo-shu?
a ) 90% or lessb) 80% or lessc ) 70% or lessd) 60% or less

Q5 What is koji?
a ) Something that is germinated by placing rice in waterb) Something produced by steaming ricec ) A form of yeastd) Something made by propagating a type of mold on rice

Q6 What role does koji play in making sake?
a ) It produces alcoholb) It breaks down the starch and protein in ricec ) It produces ginjo-kad) It prevents the propagation of yeast

68 | A Comprehensive Guide to Japanese Sake

Q7 What features distinguish the yamahai and kimoto styles?
a ) The types of yeast used are differentb) The fermentation takes place over a short periodc ) Natural koji-fungi are usedd) Lactic acid bacilli are used

Q8 What is the usual alcohol content of sake?
a ) 40%–44%b) 20%–24%c ) 13% –17%d) 6% –10%

Q9 How does the acidity of sake compare with that ofwhite wine?
a ) Higherb) Samec ) About halfd) About one-fifth

Q10 What substance is more abundant in sake than inwhite wine?
a ) Amino acidsb) Polyphenolsc ) Tartaric acidd) Sulfur dioxide

Answers: Q1: b, Q2: c, Q3: a, Q4: d, Q5: d, Q6: b, Q7: d, Q8: c, Q9: d, Q10: a
A Comprehensive Guide to Japanese Sake | 69

Test of understanding

Serving, handling
Q1 What distinctive flavor of sake is not found in wine?
a ) Wabib) Umamic ) Sabid) Bitterness

Q2 What relates to sweetness or dryness of sake?
a ) The balance of sugars and tanninsb) The balance of sugars and amino acidsc ) The balance of sugars and alcoholsd) The balance of sugars and acids

Q3 What type of sake is ginjo-shu?
a ) Fruity and cleanb) Full bodied with sharp acidityc ) Amber color and sweetd) Amber color and dry

Q4 What sake would you serve if asked for sake with body?
a ) Ginjo-shub) Junmai-shu with a high acid contentc ) Junmai-shu with a low acid contentd) Futsu-shu

Q5 What term refers to sake that has not been pasteurizedat all?
a ) Namazakeb) Namazume-shuc ) Nama-chozo-shud) Taruzake

Q6 Which of the following statements is/are incorrect whendescribing aged koshu?
a ) Has a fruity aromab) Color ranges between gold and amberc ) Has a sweet, caramel-like aromad) Has a complex taste and an aftertaste
70 | A Comprehensive Guide to Japanese Sake

Q7 What temperature is referred to by the term “Atsu-Kan”?
a ) 30°Cb) 40°Cc ) 50°Cd) 60°C

Q8 What type of sake is the best served chilled?
a ) Daiginjo-shub) Junmai-shuc ) Honjozo-shud) Koshu

Q9 What happens to sake exposed to high temperatures andlight?
a ) The color darkens and it acquires a disagreeable aroma and bitter tasteb) The color becomes lighterc ) The sake becomes more acidicd) The sake becomes sweeter

Q10 How should namazake be stored?
a ) In a refrigerator at 5°C or lowerb) In a wine cellar at around 13°–15°Cc ) At room temperatured) Near a window where it is exposed to the lightAnswers: Q1: b, Q2: d, Q3: a, Q4: b, Q5: a, Q6: a, Q7: c, Q8: a, Q9: a, Q10: a
A Comprehensive Guide to Japanese Sake | 71