INTRO TO SAKE – WHERE TO START?
Sake is a traditional Japanese rice wine, with unique flavours and rich cultural significance. If you’ve never tried it before – it can be daunting knowing where to start.
Below we’ve compiled the need-to-know info for Sake newbies, or the fans who are looking to learn a bit more.
How to pronounce “sake”
We recommend pronouncing “sake” as “sah-keh”, rather than “sah-kee” – just because it’s closer to the original Japanese pronunciation.
Sake or wine?
Sake, often referred to as rice wine, is a versatile beverage crafted from polished rice, water, yeast and koji mould.
Unlike Western wines, sake undergoes a unique brewing process, where the starches in rice are converted into sugars, leading to alcohol fermentation.
The meticulous brewing process, where each step contributes to the final flavour profile, sets Sake apart. It has a wide spectrum of flavours, ranging from sweet and fruity to dry and savoury.
Diversity in sake
The sake world is expansive, with classifications based on factors such as rice polishing ratio, production methods and regional nuances.
Junmai, the pure rice sake, boasts simplicity and authenticity. On the other end of the spectrum, we have Daiginjo, where the rice is polished to a high degree, resulting in a refined and elegant brew.
Ginjo and Honjozo fall in between, each with its unique characteristics.
The fun of learning about trying sake is in exploring the spectrum, and finding out what you like.
Crucial differences
It’s essential to distinguish between Junmai (pure rice sake) and non-Junmai types.
Junmai sake excludes any additives or alcohol, while other varieties may incorporate distilled alcohol to enhance aromas and flavours.
The rice polishing ratio also plays a starring role – the more polished the rice is, the more nuanced and delicate the sake becomes. It’s these nuances that transform each bottle into a work of liquid art.
How to drink sake
Forget what you know about chugging it down in tiny cups.
Sake deserves a moment of contemplation. Opt for a wine glass or a traditional ochoko (sake cup) to appreciate the aromas. Take a moment to inhale the subtle notes before sipping. And here’s a pro tip – don’t be afraid to experiment with temperatures.
From chilled to warm, different styles of sake reveal unique flavours at various temperatures. Some of our sakes are served warm, at room temp or chilled.
Pairing sake with food
Sake and food – a match made in culinary heaven. The right pairing can elevate both the drink and the dish, creating a symphony of flavours on your palate.
Consider sake in a manner similar to other wines. Opt for lighter, crisper styles when pairing with salads and fish, while aged sake complements heartier, meat-based dishes and fried foods. Sake varieties with sweeter and sharper notes, or those infused with flavours, can serve as ideal companions to desserts.
When looking at our selection, Umeshu Urakasumi’s plum notes make it a delightful companion to light salads and fresh sushi such as our variety of sashimi and maki. If you’re looking to try Tamagawa Red Label, consider pairing it with grilled meats, as this sake has a complex flavour.
Ready to try sake?
As you venture into the world of sake, remember it’s more than a beverage – it’s a cultural journey. So, whether you’re a seasoned sake enthusiast or a curious novice, have a browse of the Sake range when you next visit us at SHACKFUYU.
