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The popularity of Japanese beverage sake has seen an impressive uptick in the last couple of years. However, it is not just the taste, but the culture and customs that are associated with sake which enchant drinkers and command them to keep coming back for more. While sake is known for its umami notes, many producers offer flavoured sake that create for a diverse and exciting experience, thus attracting a lot of enthusiasts who want to try something new.
What is sake
Sake is an alcoholic beverage made from fermented rice. Contrary to what many people believe, sake is not a distilled spirit like whisky, rum or vodka. The method to make it resembles that of wine and beer. This multifaceted drink is made with just four ingredients- rice, water, yeast and koji (mould). Every ingredient plays an important role in the process and thus, the quality of each has a paramount effect on the final product.
Here’s how sake is made
Milling: The rice used to make sake is milled to strip its outer layer which mostly contains proteins and fats. This is done so that it becomes easier to ferment the starch present at the core of the grain.
Washing and soaking: The milled rice is then washed and soaked, after which it is steamed in order to maintain a firm outer texture and soft centre. This texture of the rice helps with the brewing process.
Koji making: The steamed rice is then cooled down, after which it is inoculated with koji spores. During the process which lasts for nearly two days, sake makers kneed the rice as delicately as possible, and maintain appropriate temperature and humidity. If done correctly, koji breaks down the starches in the rice grain and prepares it for the next step.
Fermentation: The mixture is then transferred to large vessels, where it is fermented. The yeast consumes the starch broken down by koji and converts it to ethanol or alcohol.
Pressing and pasteurisation: The mixture is then pressed and clarified to extract a clear sake. The final step of the process is pasteurisation, which kills any bacteria present in the sake and makes it fit for consumption.
Sake recommendations
Masumi Sanka Junmai Daiginjo Sake: This Junmai Daiginjo sake presents a clear and inviting appearance, hinting at its refined character. The aroma is delicate and floral, with notes of cherry blossoms and melon. On the palate, it offers a harmonious balance of fruitiness and umami, featuring flavours of ripe pear, Fuji apple, and a hint of white peach. It pairs exquisitely with a variety of Japanese dishes, such as sashimi and sushi. Its elegant profile also complements seafood, light salads, and dishes with delicate flavours.
Imported by: Anggel’s share
Born ‘Gold’ Junmai Daiginjo Sake: Born ‘Gold’ presents a pale, straw-like hue. On the palate, it unfolds with notes of green apple, white peach, and a hint of floral sweetness. The finish is short and clean. Due to its fresh fruity flavours, the sake pairs quite well with fruit salads like an apple walnut salad or crunchy pears tossed with balsamic vinegar and feta. Seafood lovers can also pair it with tempura fried prawns or grilled fish.
Imported by: RedElan Distributors
Gekkeikan Nigori Sake: This sake delights with its inherent sweetness and a velvety, medium-bodied profile. Notes of honey and tropical fruit intermingle, creating a harmonious flavour profile that lingers with a gratifying, extended finish. Gekkeikan Nigori Sake finds its culinary match in a variety of dishes. Whether paired with a refreshing fruit salad, delicately sweetened desserts, bold-flavoured meat courses, or spicy cuisine, it complements and elevates the dining experience.
Imported by: Tipple Casa
Tips on how to properly taste and enjoy sake
Temperature has a huge influence on the texture and flavours of sake. If you have it chilled, the sake will taste light and crisp with wonderful fruity aromas. If you drink it at room temperature, you’ll get to appreciate a smoother texture along with a more pronounced flavour profile. Sake is also served warm and a rise in temperature makes it taste richer and more viscous, also bringing out notes of umami.
If you want to fully enjoy the sake experience then follow all the customs and practices associated with it. The drink is served in small cups called ochoko. While they are usually made of ceramic, you can also use those made from wood, metal or glass. Sake is always served from ceramic vessels called tokkuri, which have a round bulging base and a very narrow neck. Having said that, both ochoko and tokkuri are available in various interesting designs and you can choose whatever catches your fancy.
Sake drinking etiquette
The etiquette of drinking sake revolves around the Japanese spirit of hospitality and their polite and courteous attitude. This beverage is usually enjoyed in company of friends and guests and it is clear from the etiquette that consuming sake is seen as a social activity that brings people together for conversation and enjoyment.
Here are some things you should remember while enjoying sake:
1) A host always serves the guests first, before pouring a drink for themselves.
2) Always hold your drinking cup with both hands when someone serves your sake.
3) Hold the tokkuri with both hands while serving sake as a mark of politeness.
4) If you are a guest, then make sure to serve sake to your host, once they have poured it for everyone.
5) Offer a refill once your guest finishes two-thirds of the sake in their cup, don’t wait for them to empty their ochoko.
6) Take small sips of your drink instead of gulping it down.
7) Take sips of water in between while drinking sake to clean your palate and stay hydrated.
Sake is best enjoyed in the company of friends so that you can slowly sip on the drink while having a pleasant conversation. So, make it a point to share your sake with others.
That’s all about sake folks, but if you want to know more about the best wines available in India, then click here and follow India Wine Awards on Instagram for recommendations.
