What is sake?

Sake is an essential part of Japanese culture and is commonly used in traditional ceremonies and celebrations. Sake is enjoyed not only in Japan but also in many other countries worldwide. The brewing process for sake is complex and can take several months, with the type of rice, water, and brewing method all affecting the final flavour and quality of the drink.

What is sake?

Sake is a Japanese alcoholic beverage made from fermented rice, water, and koji (a fungus used in fermentation). It has a delicate, smooth flavour and is typically served warm or at room temperature.

Sake has a long and rich history in Japanese culture and is believed to have originated in China over 2,000 years ago. It was introduced to Japan around the 4th or 5th century AD and became an important part of Japanese culture, particularly in religious and ceremonial contexts.

The early production of sake in Japan was limited to temples and shrines, where it was used as a sacred offering to the gods. Over time, sake production expanded to the general population, and by the 12th century, sake was widely produced and consumed throughout Japan.

Today, sake is still part of Japanese culture, and there are many breweries throughout the country that produce high-quality sakes using traditional brewing methods. Sake has also become popular internationally and is now enjoyed by people worldwide.

What is sake made of?

Rice: The main ingredient in sake is rice, specifically grown for sake brewing. This type of rice, known as ‘sake rice’ or ‘sakamai’, is different from regular rice in several ways, including the grains' size, shape, and starch content. 

The specific type of sakamai used can vary depending on the brand and type of sake produced. The most common types of sake rice include Yamadanishiki, Gohyakumangoku and Omachi.

Water: The quality of the water used in the brewing process significantly impacts the final taste of the sake. Brewers usually rely on deep wells to find water with low mineral contents and a composition that helps the yeast work in perfect ambience during fermentation.

Koji: Koji is a type of fungus (Aspergillus oryzae) used in the fermentation process to break down the starch in the rice into simple sugars. Koji is sprinkled over steamed rice to create a type of rice called koji-rice.

Yeast: The yeast used in the fermentation process helps to convert simple sugars into alcohol. Different strains of yeast produce different flavours, and the type of yeast used can impact the final flavour of the sake.

Optional ingredients: Some sake brewers add distilled alcohol to the brewing process to adjust the flavour and increase the alcohol content of the sake. Some sakes are also flavoured with fruits, spices, or flowers.

What does sake taste like? 

Sake has a delicate, smooth, sweet flavour with a slightly floral aroma. The taste of sake depends on several factors, including the type of rice, the brewing process, and the type of yeast and koji used. Some sakes have a light, crisp flavour with a clean finish, while others have a more robust, full-bodied flavour with hints of fruit or spices. Some sakes are also described as having a nutty, earthy, or mushroom-like flavour. The taste of sake can also vary depending on whether it is served cold, warm, or at room temperature. In general, cold sakes are crisp and refreshing, while warm sakes tend to have a smoother, creamier flavour.

Nutritional values and calories

The nutritional content of sake per 100ml (3.4 oz):

Alcohol: Sake is an alcoholic beverage with an alcohol content that typically ranges from 15% to 20%, although some sakes can be as high as 25%. A standard serving of sake (3.4oz or 100ml) contains approximately 15-20g of alcohol, which is about the same as a standard serving of wine.

Carbohydrates: Approximately 5-8g. 
Protein: Approximately 1-2g.
Fat: Approximately 0g.
Vitamins and Minerals: Sake does not contain significant amounts of vitamins or minerals

Sake is a relatively high-calorie beverage, with a standard serving containing approximately 65-85 kcal.

It is important to note that these values are general estimates, and the actual nutritional content of sake can vary depending on the specific brand and type of sake. 

How to drink sake

In Japan, sake is traditionally served in small cups. There are many sake cups, each with a particular name and purpose.

Here's how to drink sake:

Temperature: Sake can be consumed cold, warm, or at room temperature. The temperature of the sake can impact the flavour and aroma, so it is important to drink it at the temperature recommended for each specific sake. Light, fruity sakes are often best consumed cold, while rich, full-bodied sakes are often best enjoyed warm.

Serving: Sake is traditionally served in small cups and poured from a ceramic or glass bottle into the cup. If you are serving sake at a formal event, it is customary to pour for others and to have others pour for you.

Drinking: Take small sips of the sake rather than gulping it down. Savour the flavour and aroma, and allow the sake to spread evenly in your mouth.

Pairing: Sake can be paired with a wide range of foods, including sushi, sashimi, grilled meats, and a Japanese-style hot pot. The flavour of sake is often enhanced by pairing it with complementary foods.