Intro

Sake, pronounced “sah-keh”, is a Japanese alcoholic beverage made from fermented rice. In Japan, sake is a general term for any alcoholic beverage, and what Westerners know as sake actually refers to “nihonshu,” the traditionally brewed and fermented drink. Sake is a category of its own with a unique brewing process and over 10,000 variations. Here we look at the brief history of sake, how it’s made and the unique regionality of Japan that influences the variety of sake we enjoy today.

History

Rice fields near Shirataki Brewing Company, Niigata

The history and origin of Japanese sake goes back approximately 2,000 years when rice farming came from China. Since then, rice has been a staple in Japanese cuisine, and sake, which was originally used to celebrate rice harvests, is enjoyed with unique food cultures developed in each region of Japan. At its peak in the 19th century, there were over 20,000 sake breweries in Japan, but the number has declined to what is now just over 1,400 breweries due to war, government restructuring and the modernization of Japanese consumer culture.

Figure 1: Number of breweries in Japan from 1915 to 2017. *1

Sake, however, is not lost in Japan or around the world. In fact, trends are showing that the demand for more premium products is compelling breweries to specialize in higher quality sakes, as well as experiment with new styles and flavors. Hence the growth of different categories of sake; these days, breweries are producing sparkling and flavor-infused sake, as well as other unique sake that may appeal to wine drinkers and pair more suitably with other kinds of global cuisine.

Figure 2: Sales and quantity of exported Sake. *2

Sake ingredients and brewing

There are four ingredients to make sake: rice, water, yeast and koji. Special rice, called “sakamai,” is used for making sake and is prepared through rice polishing. Even the quality of water differs within each region of Japan and its minerality influences the speed of fermentation. Yeast is another ingredient that contributes to the aroma components of sake. Some strains of yeast are unique to the individual brewery or to the regions, and some are developed by the prefecture. The fourth ingredient, koji, is the mold that is carefully distributed over the rice to convert the starches to sugar. All of these factors shape the unique taste profiles of each sake.

A brewer making koji at Kamotsuru Brewing Company, Hiroshima

Sake requires the extensive skills of brewers to control the delicate environment throughout the production process. Every detail — from selecting the right combination of ingredients to polishing, washing and steaming the rice, to closely monitoring the progress of fermentation — plays into the taste, aroma and appearance of the final product.

Sake is made of water, rice, yeast and koji.

Sake is often called “rice wine” because like wine, it features unique variations of flavors with subtle aromas. Sake is also likened to beer because it shares a similar brewing process. However, sake brewing is much more complex and requires a process called “multiple parallel fermentation” to drive the conversion of starch to sugar and sugar to alcohol simultaneously (not sequentially as is the case with beer).

Fermentation processes of sake, beer and wine.

The misperception of sake being “hard liquor” stems from the harsh, throat-burning sensation one might taste when drinking cheap, hot sake. This sensation is usually a result of serving sake at extreme temperatures, which is not suitable for the sake as it loses the balance of flavors. The average alcohol content for sake is 15-16% ABV, which rates high among fermented drinks, but not to the level of hard liquor.

Regional craftsmanship

Mr. Masahiko Fujio, the toji at Asabiraki, Iwate

Having been managed by the owner’s family from generation to generation, many breweries have a long history dating back a few hundred years. The craftsmanship and skills of brewmasters, called “toji,” have been carefully developed and passed down, shaping the unique flavor profiles of each brewery in each region. This is a major reason why the sake of each region pair naturally with the local food. Thanks to the abundance of natural ingredients from the sea and the mountains, and the distinct climate differences in each season, sake delivers such diverse flavor characteristics that highlight the wide range of Japanese food culture.

Sake 101: 5 frequently asked questions

Now that you have a little background knowledge about sake, let’s take a look at alcohol content, taste and other basic principles.

How much alcohol is in sake?

Sweet or dry? What does sake taste like?

Sake flavor profiles range from sweet to dry, light to full-bodied. Several factors influence what sake tastes like, including but not limited to rice type, water source and serving temperature. Yamadanishiki rice, for example, can be used to express fine, elegant and refined flavors, while Omachi rice is optimal for creating earthy tones. Hard water, which is water with high mineral content, typically yields stronger tasting sake. Soft water, on the other hand, usually results in a light and clean taste. Chilling sake enhances its crisp taste, while warming it can mellow and expand the flavors. 

What color is sake?

Sake is usually clear, but there are exceptions. Sake color can be affected by aging, flavoring and filtration. “Koshu,” or intentionally aged sake, can develop a straw or amber color. (However, if sake is not koshu and its color has changed since you purchased it, it is a sign that something may be wrong with it. See “Does sake go bad?”)

What's the average size of sake bottles?

There are a few different sake bottle sizes available, but the most common is 720 milliliters. Tippsy’s quarterly Sake Box includes six small, expertly selected 300-milliliter bottles. Other sake bottle sizes on the market include 750 milliliters and 1.8 liters.

How much is sake and how is it priced?

Like wine, sake prices can range from just a few dollars to thousands. The cost of a sake bottle depends on various factors, such as the amount of rice, skill and labor needed to make it. Rice polishing ratio, which indicates how much of the rice grain has been milled away prior to brewing, is usually a reliable price indicator. The more the rice grains are milled, the less rice there is to work with, so breweries have to compensate by using huge amounts of rice, which costs more money. This is why daiginjo sake, which has an RPR of 50% or less, is considered premium and is priced accordingly

How to find your sake

If you’re new to the wonderful world of sake, it can be difficult to know where to start. There are many things to take into consideration when trying to find your ideal sake, such as flavor profile and price range. Each type of sake has its own special characteristics to offer. Read the Sake Guide lesson on sake types for more information.

What is the best sake for beginners? Here are top recommendations

Tippsy’s tasting notes can help you choose the right sake, but here are five recommendations based on categories you might be considering.

Community favorite