Introduction to … Saké 1 month ago Yannick Schandené 4 minutes Discovering Saké Saké, often called “rice wine,” is a beverage deeply rooted in Japanese culture and tradition. Its production is a meticulous craft that combines natural ingredients, time, and skill to create a drink that can be crisp, sweet, dry, or umami-rich. For centuries, saké has been a ceremonial and everyday drink in Japan, gaining popularity worldwide for its unique flavors and versatility. Main Types of Saké Saké comes in a variety of styles, each offering unique flavors and characteristics. Here are the main types: Junmai: Made with only rice, water, yeast, and koji mold. It’s rich and full-bodied, often with pronounced umami flavors. Honjozo: Similar to Junmai but includes a small amount of distilled alcohol to enhance its aroma and lighten the body. Ginjo: Brewed with rice polished to at least 60% of its original size. Ginjo sakés are fruity and aromatic with a refined taste. Daiginjo: An ultra-premium variety with rice polished to 50% or less. It’s delicate, floral, and often reserved for special occasions. Nigori: Unfiltered saké that retains some of its rice solids, giving it a cloudy appearance and a creamy, slightly sweet flavor. Sparkling Saké: Light and bubbly, often with a lower alcohol content. Perfect for celebrations. Koshu: Aged saké with a rich, complex flavor profile, often resembling sherry or whiskey. Namazaké: Unpasteurized saké, offering fresh, vibrant flavors but requiring refrigeration. How Saké is Made Saké production begins with four essential ingredients: Rice: Specially polished saké rice strains remove the outer layers for purity. Water: Pure water plays a critical role in defining saké’s character. Koji Mold: Converts rice starches into fermentable sugars. Yeast: Ferments the sugars into alcohol. The process starts with polishing the rice to remove its outer bran, revealing the starchy core. The polished rice is steamed, inoculated with koji mold, and combined with yeast and water in a controlled fermentation process. After fermentation, the mixture is pressed, filtered, and sometimes pasteurized before being bottled. The level of rice polishing and the brewing techniques determine the saké’s category, such as Junmai, Ginjo, or Daiginjo, each with distinct characteristics. Tips for Tasting Saké Tasting saké is a sensory experience. Here’s how to make the most of it: Temperature Matters: Cold (5°C to 10°C): Enhances delicate and fruity notes in premium sakés. Room Temperature (15°C): Balanced and well-rounded flavors. Warm (40°C to 50°C): Brings out the rich umami in robust sakés. Use the Right Glass: Small ceramic cups (ochoko) are traditional. Wine glasses enhance the aroma, ideal for premium saké. Savor the Aroma and Flavor: Take a moment to enjoy the aroma. Sip slowly, allowing the saké to coat your palate. Note flavors such as fruit, nuts, rice, and umami. Pairing Saké with Food Saké’s versatility makes it an excellent companion for various dishes. Its natural umami enhances flavors without overpowering them. One standout pairing is tsukemono, Japanese pickles. The bright acidity and subtle complexity of tsukemono beautifully complement saké’s depth. For tsukemono recipes, explore our Tsukemono Recipe Page. Recommended Resources for Saké Enthusiasts Books: Saké: The History and Personal Stories – A deep dive into saké’s legacy. The Saké Handbook – Perfect for beginners. Saké Confidential – A travel-friendly guide. Documentary: The Birth of Saké (Netflix) – A beautifully filmed documentary showcasing the artisanal saké brewing process. Local Connection: Kaori: A dedicated platform offering a wide selection of premium saké. Their website is an excellent resource for saké enthusiasts to explore varieties and learn more about this iconic beverage. A Brussels-based project offering premium saké imports, workshops, and tastings. A must-visit for saké enthusiasts. Experience the Art of Saké Whether you’re new to saké or a seasoned connoisseur, this drink offers endless possibilities to explore and enjoy. Pair it with tsukemono for a true taste of Japanese tradition or use it to elevate your dining experiences. Join our fermentation journey by signing up for our newsletter here to stay updated on saké workshops, resources, and more. Kanpai!