What kind of sake is there? Commentary along with basic knowledge of sake!

Sake that goes well with Japanese food and can be enjoyed both warm and cold. In recent years, there are a wide variety of sake, and you can see sake developed for younger generations, women, and overseas.

Here, we explain the basic knowledge, types, and taste types of sake, which has become a global sake. Please use this as one of your knowledge of Japanese food during cultural exchanges and as a reference when choosing your favorite sake.

Basic knowledge of sake

First, let's take a look at the definition of sake and the work of "Mr. Mori" who makes sake.

◇ [Definition of sake] What do you call "sake"?

The definition of sake is "using white rice", "fermenting and aging with jiuqu and water", and "drink containing alcohol". Steamed white rice is fermented by adding koji and water, which is called "sake".

Sake from the perspective of the Liquor Tax Law is classified as "Sake". The definition of sake is that rice is used as the raw material, and the process of "straining" is always included in the manufacturing stage.

Sake is generally called only sake (sake), but in ancient times it was also called sake (sasa), and in English-speaking countries it was also introduced as "Japanese rice wine". But now it's becoming more common to just say “sake”.

◇ What is "Mr. Mori" who makes sake?

Another basic knowledge of sake that I would like to know is the people called "Mr. Toji". Mr. Mori is like the person in charge of all the processes related to sake brewing in the sake brewery. By the way, engineers involved in sake brewing other than Mr. Mori are called "Kurabito".

Mr. Mori is a group of experts who not only supervise the brewers, but also manage all the complicated sake processes and have chemical knowledge to know the fermentation state of moromi. Niigata's "Echigo" and Iwate's "Echigo" "Southern" and "Tamba" in Hyogo are also known as "Mr. Japan's Three Great Forests".

Main types and characteristics of sake

Next, I will explain the main types and characteristics of sake.

◇ Specific name sake and its classification

Of the sake sold in Japan, sake that meets the requirements stipulated by the Liquor Tax Law can be named "Ginjo Sake" or "Junmai Sake". Sake with these names is called "specific name sake" and is classified as follows.

◇ Ginjo sake

"Ginjo sake" is made by a method called "Ginjo-zukuri", which has a rice polishing ratio of 60% or less and is slowly fermented at a low temperature. It is made from rice, rice jiuqu, water, and brewed alcohol, and has aroma and flavor. Is a name that can be attached only to good sake.

The rice polishing rate indicates the degree to which the rice is polished. For Ginjo sake with a rice polishing rate of 60% or less, 40% or more is used, and for "Daiginjo sake" with a rice polishing rate of 50% or less, 50% or more polished rice is used. I'm being discouraged.

◇ Junmaishu

"Junmaishu" is the name given to "sake made using only rice, rice jiuqu, and water," that is, "sake that does not use brewed alcohol."Junmai sake produced by Ginjo brewing can be called "Junmai Ginjo sake" or "Junmai Daiginjo sake". Junmai sake made by a special brewing method other than Ginjo brewing is called "special junmai sake".

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◇ Honjozoshu

It is a name that can be added to sake that has a rice polishing rate of 70% or less, is made from rice, rice jiuqu, water, brewed alcohol, etc., and has a good flavor and aroma. Sake made by a special brewing method with a rice polishing rate of 60% or less can be called "special brewed sake".

In general, Ginjo-shu tends to have a gorgeous and fruity taste, Junmai-shu tends to have a strong rice flavor with a mellow richness, and Honjo-shu tends to have a simple and refreshing taste.

Sake is also classified into 4 types according to its flavor.

Finally, let's explain the four types that are divided according to the "flavor" of sake.

◇ 4 types of sake flavor

The four types of sake flavors are as follows.

・ Kunshu: A sake with a flowery aroma and a fruity taste reminiscent of fruits. Ginjo-zukuri type sake is a type of sake that has become popular in recent years. It is recommended to chill it well and drink it like wine.

Typical sakes include "Dassai Junmai Daiginjo Shine 30% Nine Minutes" and "Phoenix Mita Junmai Daiginjo Yamada Nishiki 50% Shine".

・ Jukushu: A sake that has a long aging period and is characterized by a trolley, a mellow taste, and a spicy aroma. Old sake is classified as this mature sake. In addition to enjoying it little by little at room temperature, you can also enjoy finding your favorite temperature by making it lukewarm or chilling it a little.

Typical sakes include "Kaiyama Sanban Koshu 1998" and "Shoryu Horai Jungin Awa Yamada Nishiki 55 Tanba Directly Packed".

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・ Soushu: A liquor that is sometimes called "dry" because of its refreshing taste. This brewed sake tends to be this refreshing sake. It is recommended to cool it well and drink it in a glass.

Typical sakes include "Hakkaiyama Honjou", "Kubota Hekiju" and "Goshun Ginjo Sake".

・ Junshu: A sake that gives you the original taste and sweetness of rice. In addition to enjoying the rich taste at room temperature, it is also a good idea to enjoy the mellow and mellow aroma and sweetness.

Typical sakes include "Kamigame Junmaishu" and "Haruka Junmaishu".

This classification is divided to know what the taste of the sake is and what kind of drinking is recommended. If you choose by referring to the classification, even people who are not good at sake may find your favorite type.

Summary

Sake is a sake made by adding "water" to "rice" and "rice jiuqu" and fermenting it. Depending on the presence or absence of brewed alcohol and how the rice is polished, it is possible to make it a specific name sake such as "Daiginjo", "Junmaishu", or "Honjozoshu". In addition, it is classified into four types, "sake", "jukushu", "sake", and "sake", depending on the taste and aroma, and each has a different temperature and way of enjoying.

We also introduce typical sake by type, so be sure to find a sake that suits your taste.

This article is a partial re-edit of the article published in Nihongo Biyori by KARUTA.
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