SAKE GUIDE

With the Sake Guide, you are offered assistance in choosing the right sake:

We explain in an understandable way which sake goes with which food, what role the drinking temperature plays and what influence it has on the taste. In addition, you will learn everything about the complicated production and the different quality levels.

Classification

The six sake quality grades

The classification of Japanese premium sake into several grades is prescribed by law. Each quality class has clearly defined criteria such as the degree of polishing of the rice used, or the addition of brewing alcohol at the end of fermentation. In this category, the six quality classes are explained and described. A more detailed description can be found on our Sake Guide.

Junmai Daiginjo is made from rice, water and koji . During the brewing process, the greatest craftsmanship is required to cultivate the typically fruity flavours. With a degree of polishing of at least 50% (often up to 28%), only the starchy of the rice grain is used in each Junmai Daiginjo – the so-called shinpaku.

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Junmai Ginjo belongs to the purity sake family. The ingredients are water, rice, yeast and koji. Brewed in labour-intensive steps, Junmai Ginjo is brewed with highly polished rice. The grains are reduced to up to 60% of their original size, and the subsequent fermentation takes place at low temperatures and over an extended period of time.

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Junmai is made exclusively from water, rice and koji. The processed rice must have a polishing degree of at least 70% to become Junmai sake. So-called “Tokubetsu” Junmai are also known, which merely indicates a higher degree of polishing of the rice or the use of a special type of rice.

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Daiginjo is made from rice, water, koji and a small amount of distilled brewing alcohol. As with Junmai Daiginjo, the rice used must have a polishing degree of at least 50%. Some breweries polish the rice to 35% or less of the original size.

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Ginjo sake is made from rice, water, the koji mushroom and a small amount of distilled brewing alcohol. The rice must be polished down to at least 60% of its original size for the resulting sake to be called ginjo. The production of ginjo is extremely labour-intensive, as traditional methods and tools are often used. Fermentation takes place at lower temperatures and lasts longer. The aroma is quite fruity and flowery.

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Honjozo is primarily defined by its ingredients: Rice, water, yeast, koji and a certain amount of brewing alcohol. The added alcohol helps to develop the aroma and makes the sake lighter, milder and easy to drink. The degree of polishing of the rice used is 70%, so 30% of the grain is polished away. Honjozo is also an ideal sake to drink warm.

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Drinking temperature

Sake can be enjoyed at different temperatures

The classification of Japanese premium sake into several classes is prescribed by law. Each quality class has clearly defined criteria such as the degree of polishing of the rice used, or the addition of brewing alcohol at the end of fermentation. In this category, the six quality classes are explained and described. A more detailed description can be found on our Sake Guide.

WARM SAKE

  • Becomes milder and heartier
  • Cereal and rice-like flavours are opened up
  • Sweetness and fullness are emphasised
  • Best temperature for full and heavy sake

Room temperature

  • The original aromas and flavours can be enjoyed at this temperature
  • The vast majority of sake types are so good to drink

Cold sake

  • Becomes purer and fresher
  • Aromas close up a little
  • Ideal for sake with light body, pure taste and fresh aroma

Production

Sake production is very different from the production of other alcoholic beverages

It is highly demanding and has almost scientific features. The abbreviated summary in this chapter only does partial justice to the complexity of sake brewing. For further information on the subject of sake, we cordially invite you to visit our Sake Guide!

First, the rice is polished to remove the fat- and protein-containing coating of the grains. A high abrasion corresponds to a high quality.

After polishing, the rice is washed and soaked, with the soaking time ranging from one minute to a whole night.

The rice is steamed and divided into two parts, one of which is used to make koji, while the second part goes directly and untreated into the fermentation container.

Seigiku is widely considered the heart of sake making: the koji mushroom is spread evenly over the steamed rice and stored for about 45 hours at high temperature and humidity. After the fungus has infected all the rice, the rice grains have a glaze and have a slight chestnut scent.

Koji, rice, water and yeasts are mixed and stored for about 2 weeks. This creates an extremely high concentration of yeast cells.

The finished yeast starter culture is placed in a larger tank and fermented with more rice, water and koji for a maximum of 32 days.

Once the moromi is ready, it is pressed.

After a few days of rest, turbidity and solid components are separated from the sake with the help of an activated carbon filter.

The filtered sake is pasteurised to kill bacteria and still active yeasts.

The sake is stored for a period of approx. six months to develop the taste and aromas. Afterwards, the sake is bottled!