Wanda Haynes-Certified Sommelier
What is sake?
Sake is a Japanese alcoholic beverage made from fermented rice. It consists of four ingredients: rice, water, yeast, and a mold called koji. Primarily sakami rice is used for making sake. Koji is the mold that is distributed over the rice that convert the starches into sugar. This process and the varying quality of water in Japan help determine flavor. Sake is extraordinarily labor intense, and the Japanese take much pride in its production. The pronunciation is (Saw-Kay).
The different types of sake are categorized by their rice polish ratio (RPR) and the addition of brewer’s alcohol.
If a sake has an RPR of 60 percent, then 40 percent of the rice’s outer layer was polished away.
High-end sake is made with rice polished down 50 percent or more. With the bran, proteins, and fat removed the sake is lighter and more fragrant.
Styles of sake
There are several styles of sake, and the quality depends on the polished rice.
Junmai: has no regulation of RPR with added brewer’s alcohol and varies in flavor.
Daiginjo: is at least 50 percent RPR, fruity and light in flavor.
Ginjo: at least 60 percent RPR, slightly fruity in flavor.
Honjozo: 70 percent RPR with added brewer’s alcohol, earthy in flavor.
Futsushu: means “ordinary sake” the table wine has no regulations.
Nigori: called “cloudy sake” and has particles of rice in the sake.
Komyo: a sake polished down to 1% and is a rare jewel.
Drinking sake
Sake can be served warm or cold in cups called “ochoko”. Originally, the ochoko were used to hold vinegars and sauces during dinner. The name’s roots come from a word meaning small thing.
Paring sake
Light and dry sake pairs with sashimi and sushi. Sweet and light sake pairs lovely with seafood and tempura. Rich and dry sake pairs with hearty meat dishes. Sweet sake pairs with soy-based dishes.
A New Way to Enjoy Sake
An American produced sake has made its debut from Arkansas. Located in Hot Springs, Arkansas. Using 100% Arkansas-grown rice varieties selected for quality and character. The owner studied sake production in Japan for several years. Over 48% of US rice comes from the state of Arkansas and grown with pride.
