HOW TO MAKE SAKE
HOW IS SAKE MADE?
Sake is made by fermentation just like wine and beer, but it involves a more complex brewing process.
Sake, through the use of KOJI mold, which converts the starch in the rice into sugar.
The rice begins fermenting once the yeast is added to the sugar. Yeast needs sugar to make alcohol.
The saccharification and fermentation processes occur in parallel in the same container.
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RICE (Brewing Rice)
Rice cultivated specifically for brewing is used for brewing.
Characteristics of Brewing Rice:
- Large white heart
-After steaming, hard on the outside and soft on the inside.
-High glucose conversion rate.
-High water absorption rate.
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POLISHING:
The rice is polished to remove the outer portion to reduce potential off-flavors. Premium quality sake is polished further for a cleaner, more refined flavor. The percentage left behind after polishing determines the overall quality/ grade of the sake.
WATER
- Sake is 80% water.
- Japan has the softest water in the world.
(based on minerals: magnesium & calcium)
There are two minerals that are detrimental to the flavor, aroma, and quality of sake.
Manganese & Iron. Sake water must contain very little.
Soft water and hard water produce entirely different sake. These advocates of each. It is a matter of preference.
◦Rice Polishing Ratio
◦50% Daiginjo (Super fruity and floral, Elegant and refined)
◦60% Ginjo
◦70% Honjozo
Rice polishing ratio
Sake is an alcoholic beverage made from rice, koji (Diastatic enzyme), and water.
Like wine and beer, producing sake requires fermenting the ingredients.
WINE AND BEER
◦Wine is naturally fermented by pressing grapes and adding yeast.
◦In winemaking no sugar conversion is necessary because the grapes already contain a form of sugar.
◦◦In beer making sugar conversion & alcohol fermentation are a separate processes.
◦In Sake making, sugar conversion and alcohol conversion take place at the same time, in parallel.
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SAKE IN RITUALS AND CELEBRATIONS
◦Sake is an integral part of the Japanese lifestyle and culture
◦When first produced over two thousand years ago, Sake was revered and cherished and made as an offering to the various deities of the Shinto religion.
◦New Year Celebration
◦Cherry blossom viewing
◦Wedding ceremonies & parties
SAKE IN SHRINES
◦Whenever Japanese people go to a shrine to pray, be blessed at new year, or simply when there is a festival, sake is served in small wooden boxes called MASU.
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◦Drinking Sake brings you closer to others.
◦A conversation tool.
DASSAI
◦“Dassai” is the premier brand sake produced by Asahi Shuzo Co., Ltd.
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◦“Dasai” Kikizake set ---- Yen500.-
◦DASSAI 50, DASSAI 39 AND DASSAI 23
◦They refer to the percentage of the rice grains left after milling.
◦The outer surface of rice is milled to remove proteins, fats and minerals that cause undesirable flavors in the sake.
◦The more the rice grain has been shaved off, the higher the quality of the sake will be.
◦Dassai 23 is the highest grade of all sake.
◦Dassai Store Ginza
◦Next to Mitsui Garden Hotel in Ginza.
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SAKE BREWERIES IN TOKYO
ISHIKAWA SHUZO
◦“Tama Jiman”, Ishikawa Shuzo’s main sake.
◦“Tama Jiman Daiginjo” has a clear taste with the pleasant fragrance. A polished rice ratio of 35%.
◦JR Shinjuku JR Tachikawa (JR Ohme Line) JR Haijima Station walk 20 min. to the brewery
◦OZAWA SHUZO
◦Ozawa Shuzo was established in 1703 and
◦it is well known for its brand name, “Sawanoi”.
◦Located in Okutama, a mountain district
◦in the western part of Tokyo.
◦There are spectacular views of mountains and valley.
◦Barbecue garden, Japanese Tofu restaurant
◦and two museums on the site.◦
◦JR Shinjuku ➡ JR Tachikawa ➡ JR Sawai
