Sake Guide for Beginners

LIQUID CONTENT
Sake is made from rice, water, and koji spores. It has a naturally low acidic content, corresponding to about 1/3 of that found in alcohol made from fruit must. Sake is very pure. It does not contain sulfuric acid or additives such as sulfites. Sake is also gluten-free, as rice does not contain gluten. Only carefully selected rice varieties and spring water are used in the production of premium sake. Whether this water is sourced locally or transported from the other end of the country is up to the individual brewery. In both cases, the result will be the same uncompromising pursuit of the very best ingredients.

TASTE & AROMA
Simply put, the taste of Sake has a moderately sweet, acidic character, that will vary depending on which brewing method is employed. Rice strain, water or yeast type is used in the production will characterize the taste and aroma of sake. The high content of amino acids is an important component for the vitalizing taste of sake. It is this binding of amino acids that create the all-important Umami taste. Sake has a rich and uplifting aroma that is often sensed as fruity, or floral while the texture of the liquid is sensed as soft spring water in the mouth.


NAVIGATION
We put much energy into communicating sake, in the hope that everyone will feel welcome and tempted to experience what premium sake has to offer. As for judging quality when picking up a bottle, it is important to remember at least one of the following two words Junmai or Ginjo. Choosing a Sake with one (or both) of these classifications you are sure to get a quality sake where a high degree of craftsmanship has been put into the production process. The best way to find out what you like is to try different types. Sake has a vast variety of taste-nuances and characteristics that will surprise most newcomers.


ALCOHOL
Sake has a natural alcohol content of around 18%, the highest of all fermented types of alcohol. One of the final stages of the conventual brewing process is additions of spring water to the finished sake, to lower the alcohol to about 15%. The percentage of alcohol varies from Sake to Sake, but the standard percentage will be around 15%. In some cases distilled alcohol is added to the fermenting mash prior to pressing the liquids from solids. This is done to achieve a certain taste or character, such as light, crisp and dry. Typically, you will find that this type of Sake has the same standard alcohol content of 15-16% or even lower because more spring water is also added.


INTOXICATION
One of the unique aspects of sake is the effect it has after just a few sips. You will experience a feeling of warmth and relaxation slowly spreading through your body. There are many interpretations of this state, and the sensation will vary from person to person, but often the word blissful is used. Sake contains a wealth of different amino acids, glutamic acid, lactic acid, and umami, which together contribute to a very uplifting and unique buzz.

AFTER-AFFECTS
Sake is very pure. It has a naturally low acidity content, unlike wine. Because sake is free of additives and preservatives, it is much easier for the body to process and no ill side effects should be felt after moderate consumption. Drinking heated sake affects the body more, as it is absorbed into the bloodstream more quickly. It is important to eat food with warm sake to protect the body and create food synergy with your sake.


WARM SAKE (Atsukanzake)
There are many misconceptions and myths surrounding warmed sake. This is probably because Europe historically began importing cheap, industrial futsushu in the 1980s, which tasted best when heated. Hand-brewed, premium sake can be heated to great effect. Among Japanese sake aficionados, it is an essential part of the connoisseurship, as different sakes have different temperature “sweet spots.” The heating softens the texture, it enhances sweetness, umami, aroma, and flavor depth. Imagine the difference between a cold cherry tomato and one that has been in the oven! When paired with food, warm sake has great potential. Think sashimi of fatty fish, pickles, smoky grilled fish and of course rice dishes. Sake types recommended for warming are Kimoto, Yamahai, Namazake, vintage sake, Ginjo, Junmai, Honjozo, and Genshu.


FOOD & SAKE
In Japan, sake and food are basically inseparable. Since ancient times, sake has developed a natural synthesis with local cuisine throughout Japan. The mild and subtle qualities of sake, combined with fresh Japanese cuisine, is a pleasure of another dimension. That said, sake also pairs well with our Nordic cuisine. Marinated herring, smoked fish, shellfish, rye bread, potatoes, and smoked cheese are fantastic with Junmai sake. Likewise, the more aromatic sake types such as Ginjo/Daiginjo complement both creamy and light foods such as risotto, salads, raw fish, or air-dried meats to perfection. More full-bodied sake types such as Kimoto, Yamahai, and vintage sake are a gift for cheese!

DRINKING VESSELS
There is no standard sake glass, like the classic wine glass in wine culture. This is a good thing, because it allows for free improvisation to suit your present needs. There are undoubtedly criteria for a good sake glass. The volume of the glass (or cup) should not be too large, and the glass should preferably be thin. It seems that the thinner the glass, the better the sake tastes. Different shapes and materials help determine how the taste is experienced. Small white wine glasses or small Italian table wine glasses work really well. If you drink from ceramic cups, you will find that the taste takes on a new dimension, as it does with porcelain cups or oyster shells!


LIFESPAND
In principle, a newly opened bottle of sake will last for several months in the refrigerator without going awry. Gradually, it will lose its flavor complexity over the following weeks and months, but it depends on sake style. Generally speaking sake with higher acidity like Kimoto and Yamahai styles will keep longer. So will sake with a higher than average alcohol content in the 16-19% range.  Unopened sake can stay fresh for years if kept refrigerated and in the dark. Again, this depends on the type of sake; some types age better than others, such as Kimoto and Yamahai. The taste will change regardless of how you store sake, but you can slow down the process by storing your sake as cold as possible (even below zero degrees) and away from UV light.