Sake is an ancient beverage which has been produced in Japan, Korea and China for over 2500 years. Originally it is thought to have started in Japan around the 3rd or 4th century BC. At this point in history the drink would have resembled a mushy porridge with low levels of alcohol. In the equivalent of the Middle Ages (1150-1450) Buddhist temples and the larger Shinto shrines began to brew sake. In much the same way as the church innovated and expanded knowledge of wine in Europe, the temples and shrines pushed the production of sake forward. During this time a lot of the techniques used in sake brewing today were developd. The three step brewing process, use of lactic acid, filtration, fining with ash, and a basic pasteurization was also used 200 years before Pasteur was born. The larger scale of these sake breweries gave rise to construction of large vats and this was the advent of the mass production of sake by brewing specialists not necessarily belonging to the temples. By the 17th century (Edo period) major sake production had shifted into the cities of Edo (Tokyo) and Kyoto. The drink became more popular with the rich and also the samurai class, large amounts of sake were being shipped into cities for consumption and it became important to stabilize the sake for these voyages. The addition of alcohol into the sake, equivalent to around 10% of the weight of rice, gave a sake with a high alcohol content whichh did not spoil quite as easily. In the early 1800s the major area for sake production moved to Nada in the Hyogo prefecture where it is still considered to be the center for sake brewing today. Here water power was used to mill the rice and finer sake was able to made. During World War II, and for the years afterwards, rice became very expensive and the practice of adding alcohol to sake became widespread. Unfortunately because of the expense the overall quality of production suffered. However recently a resurgence in the popularity of sake world-wide has led to many breweries looking to make higher quality sake using new types of rice and yeast. The modern grading system of ginjo and daigijo based on rice polish was established and the consumption of sake is on the increase.

Sake is produced from Rice, Water, Koji mold, Yeast, and sometimes additional alcohol. The brewing process is much more similar in style to beer than to wine, however the actual production itself resembles wine-making more than beer brewing. The rice is cultivated, harvested, taken to the sake brewery (Kura) and is milled (Seimaibuai) to remove the outside layer of the rice grain. The useful part is the starchy interior or Shinpaku which will produce the best and purest sake. The more the rice is milled the higher the quality, but the lower the yield. Rice itself, like barley used in beer production, contains no fermentable sugar, the energy for germination is contained in the starch. To convert the long molecules of starch into shorter sugar molecules, which the yeast can then convert into alcohol, a mold known as Aspergillus Oryzae or Koji is used. The koji break the starches into glucose and other sugars, and the yeast can then act on the sugars and produce alcohol. Water is very important for sake production and like beer is a big factor in the resultant flavor profile. Top kura are historically located near sources of pure water, or those regions with a high snowfall. After polishing the rice is soaked in water and then steamed. A portion of the rice is taken and used to grow the Koji mold, while the rest of the rice will be used during the brewing process. Starting the fermentation is a process done over 4 days: The fermentation is started using a small amount of the koji mold, yeast, and rice in a large vat; over the next 4 days the vat is incrementally filled with more rice, koji, and water. This allows for an increase in the volume of fermenting mash without weakening the concentration of yeast. The mash undergoes Multiple-Parallel Fermentation (Heikoufukuhakkou) as the Koji breaks starch into sugar and the yeast converts sugar into alcohol. These two processes occur at the same time in the same tank. It is a process UNIQUE to sake production. After fermentation the mash is pressed to separate the solids from the sake, the sake is then left to settle for a few days and is then filtered. Most sake is pasteurized at least once before bottling.

There are two main types of sake: quality sake (Tokutei Meishoshu) and bulk sake (Futsushu and Sanzoshu).
Only 20% or so of all sake can be labeled quality sake. The main determining factor is the polish of the rice, the greater the polish or milling then the higher the quality. Alcohol can be added to quality sake (Less than 10% of the weight of rice used) but it is only added to increase aromatics and refine the taste. Hence the two styles of quality sake:
Junmai: No added alcohol
Honjozo: Alcohol has been added.

The rice polish is noted by the terms ginjo and daiginjo. A ginjo sake has had at least 40% of the rice grain polished away. A daiginjo has had at least 50% of the rice grain polished away. A regular Junmai or Honjozo will have been polished to remove 30% of the outside layer of grain.

Bulk sake generally does not meet the polishing requirements, and also will have water and alcohol added to increase volume rather than flavor. These can be compared to basic table wines and some can be rather good, but more often than not are best served heated.

Sake Terms:

Junmai: Rice only or pure; no adding of distilled alcohol
Honjozo: Small amount of distilled alcohol is added
Ginjo: Highly milled rice. Minimum 40% polish
Daiginjo: Even more highly milled rice. Min 50% polish
Nama-zake: Refers to sake that is NOT pasteurized.
Nigori: Sake that is roughly filtered
Genshu: Undiluted sake
Tokubetsu: Premium or Reserve
Kura: Brewery
Toji: Head brewer
Taruzake: Sake aged in cedar

Sake is a drink used to mark important events, family, and friendship, as well as a social occasions. Tradition dictates that a person must never pour his or her own sake; instead another person should pour for you, and you for them.

Until 30 or 40 years ago sake was generally a fuller and rougher drink than it is now and was sweeter than it is now. Those types of sake are best served warm. However most quality modern sake should be served slightly chilled similar to a fine white wine. Most of the top quality sake you drink will actually benefit from being drunk from a white wine glass. The subtle aromatics and delicate nuances can be lost when drunk from a small clay vessel. A good wine glass magnifies the aromas and allows for better appreciation.

Sake contains no gluten and no sulfites which of course makes it good for you!!

Sake can be paired very easily with all sorts of dishes. Fish is usually the obvious choice, however cheese, pasta and lighter chicken and pork dishes work very well alongside good sake.

Good sake should have a clean refreshing taste with a slight sweetness. The finish should be short and not linger too long on the palate. It will drink easily. Poorly made sake or sake which has gone bad will be rather cloying, be very harsh with a lack of balance, and have a rough aftertaste.

Storage

Sake should be stored in a cool environment, or kept refrigerated. Direct sunlight or bright, warm storage conditions will destroy the flavor and aroma. Sake becomes noticeably darker when exposed to sunlight. A tan or reddish color will indicate that the sake has been exposed to too much sunlight. Except for a few exceptions sake is not made for aging and should be drunk when fresh.