Sake, just like wine and beer, is made through fermentation of yeast. The process starts with starches converting into sugars, which then ferments into alcohol.

It is made from 4 primary ingredients: rice, water, yeast, and koji mold.

The brewing process involves multiple stages such as polishing the rice, washing and soaking, steaming, koji fermentation, pressing, filtration, pasteurization, and aging. Each step is meticulously executed and contributes to the unique aroma, flavor, and texture of the final sake product.

It all starts with rice. There are roughly 126 strains of sake rice that are suitable for sake making.

For rice used in sake making, at least 30% of the grain is polished away, with some of the highest-quality sake being made after polishing away over 70% of the rice.

During koji fermentation, the koji enzymes break down the protein in rice into amino acids and peptides, which provide umami, the savory taste.

Sake tastes less acidic compared to wine and has more “umami,” with a surprisingly fruity aroma.

Aroma: Different brewing and aging methods bring out a wide spectrum of aromas from the sake. This aroma encompasses anything from fruity and floral to nutty and roasted.

• Junmai: Cereal, chestnut, pear, lychee
• Ginjo: Melon, banana, apple, citrus, green
• Aged: Honey, soy sauce, nuts, spice

Texture: Most sake has a smooth texture that is slightly thicker than water.However and as to be expected, depending on the style of sake, mouthfeel cansignificantly vary.

• Fizzy: Fresh sake is usually slightly fizzy, as carbon dioxide is a byproduct of alcoholic fermentation. Some sake also undergoes secondary fermentation to achieve this effervescence. Additionally, some brewers add carbon dioxide to their products, especially for summer releases.
• Standard: The standard texture of sake is smooth and has a somewhatthick mouthfeel when compared to water. The filtration process removesfine particles, and carbon dioxide is already evaporated.
• Creamy: Some types of sake have a smooth, creamy texture that is much thicker than standard sake. It is usually found in Nigori, unfiltered sake with a cloudy appearance and a creamy texture, often enjoyed for its sweet and rich flavor profile.

Flavor: The aroma and taste components of sake comprise its main flavor. This consists mainly of sweetness, acidity, and umami notes. The balance of these components determines the overall impression of the taste.

• Sugar: Sake contains a sugar content similar to semi-sweet wine.
• Acid: The acidity of sake is about 1/5th that of wine.
• Umami: Sake is rich in amino acids, containing over five times more than wine and beer. Amino acids and peptides produce the umami flavor found in sake.

Sake consists of rice, water, and koji.

It has been made in Japan since antiquity and is closely tied to Japanese culture.

Sake is brewed, not distilled.

The average alcohol content of sake is 15%.

It tastes less acidic and has more “umami” than wine, and can have a surprisingly fruity aroma.

Sake can be served at a range of temperatures.

It can be enjoyed fresh or aged.

Premium sake is naturally vegan, sulfite-free, and gluten-free.

The year 927 AD is the oldest record of making sake with koji at the imperial brewery.

There are roughly 126 sake rice strains.

There is approximately 290g of polished rice in a 720ml bottle of Junmai sake.

The average time it takes to brew sake is 40 days.