What we call “sake” in the US (the Japanese drink made with fermented rice,commonly referred to as rice wine) is referred to as Nihonshu (日本酒) with“Nihon” meaning Japan, and “shu” meaning alcohol. In Japan however, the word simply refers to alcohol.
Those ingredients are rice, koji, water, yeast, and sometimes brewer’s alcohol.
Understanding the basics of sake can elevate your sushi dining experience,allowing you to appreciate the nuances of flavor pairings and traditional Japanese craftsmanship.
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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.
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It all starts with rice. There are roughly 126 strains of sake rice that are suitable for sake making.
For rice used for 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% ofthe rice.
During koji fermentation, the koji enzymes break down the protein in rice into amino acids and peptides which provide umami, the savory taste.