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SAKE 101 A little hint to appreciate SAKE

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Page 1: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

SAKE 101 A little hint to appreciate SAKE

Page 2: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

What is SAKE?

Page 3: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

SAKE in General

With a history of over 1,000 years, SAKE is very much a part of Japanese culture and tradition. As the national beverage of Japan, it is consumed by every class in society, and is enjoyed at various events. There are more than 1,500 breweries and almost every region has their own unique sakes. The way sake is produced today still follows the traditional methods.

Page 4: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Wine Beer Sake

Starch __ Barely Rice

__ Enzyme

KOJI (mold)

Sugar Grape Malt Molded Rice

Yeast Yeast Yeast

Alcohol 12 vol%~ 5 vol%~ 13~18 vol%

Comparison with other Alcoholic Beverages

Page 5: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

4 Key Ingredients in Sake Making

Rice Sake uses only the core starch of the rice. There are many kinds of Sake rice such as YAMADA NISHIKI MIYAMA NISHIKI It has bigger & more dense Starch content.

Koji (Aspergillus Oryzae)

The mold (or spore) that

produces a variety of

enzymes while growing

on steamed rice.

Converts the starch of rice into sugar

Yeast A fungi that turns sugar into alcohol. Sake

brewing yeast is cousins to the yeast used

to brew wine and beer, but are far more

potent and can produce an alcohol level of

twenty percent.

Water Hard Water →Dry, Crisp Sake

(Rich in minerals and trigger

vigorous, quick fermentation)

Soft Water → Soft, luscious sake

(Slower fermentation process)

Sake breweries are located in areas with

excellent source of natural spring water.

Page 6: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

PURE RICE (JUNMAI) STYLE / ALCOHOL FORTIFIED (NON-JUNMAI) STYLE

Rice Polishing Rate Ingredients: WATER, RICE, KOJI, YEAST

Ingredients: WATER, RICE, KOJI, YEAST ADD

1-10% Neutral Distilled Alcohol*

50% (more than 50% of

outer layer polished off )

Junmai Daiginjo

Daiginjo

60% (more than 40% of

outer layer polished off )

Junmai Ginjo

Ginjo

70 % (more than 30% of

outer layer polished off )

Junmai No longer requires a specified

polishing rate**

Honjozo

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* Adding distilled alcohol does not make a sake lower grade; it is part of one manner of brewing that produces specific results (like lighter, more fragrant sake with a more robust structure and longer shelf life).

**Until recently, at least 30% of the rice used for Junmai had to be polished. But the laws had changed, and Junmai no longer requires a specified polishing rate. Nevertheless, the amount milled away must, by law, be listed somewhere on the label.

Classification of SAKE

Page 7: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Classification of sake

Junmai

Pure rice sake, made with water, rice, koji mold, and yeast.

70 % ~ (30% or less of

outer layer polished off)

Junmai Ginjo

Fermentation is slower and takes place at a lower temperature.

60%-51% (40% -50% of

outer layer polished off)

Junmai Daiginjo

50%~ (more than 50% of

outer layer polished off )

Polishing Rate :

Fermentation is slower and takes place at a lower temperature.

Honjozo

Sake with a small amount of neutral distilled alcohol added.

Ginjo

Daiginjo

Sake with a small amount of neutral distilled alcohol added.

Sake with a small amount of neutral distilled alcohol added.

1-10% neutral distilled alcohol added

*Junmai no longer requires a specified polishing rate.

Page 8: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

SMV(Sake Meter Value)

A representation of the hydrometer is used to measure the Sake Meter Value(Nihonshu-Do)

Higher numbers represent “DRY”

Lower numbers represent “SWEET”

Dry Sake? / Sweet Sake?

Page 9: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

DRY SAKE?/ SWEET SAKE?

Page 10: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

BASIC STEPS USED TO MAKE SAKE

1) Rice Polishing (Depends on Grade)

2) Washing & Soaking

3) Steaming

4) KOJI (Planting & growing sake mold on rice)

5) Yeast

6) Fermenting

7) Filtering

8) Pasteurizing

9) Aging

10) Bottling

RICE + KOJI (MOLD)+ YEAST+ WATER= SAKE

Process of Making Sake

Page 11: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Process of Making Sake

WASHING & SOAKING

Page 12: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Process of Making Sake

STEAMING & COOLING

Page 13: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Process of Making Sake

KOJI MAKING

Page 14: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Process of Making Sake

FERMENTATION STARTER (SHUBO) & FERMENTATION

Page 15: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Process of Making Sake

PRESSING

BOTTLING

Page 16: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Classification of SAKE SOKUJO-Method SHUBO VS KIMOTO-Method SHUBO SHUBO, literally means “mother of sake”, is a fermentation starter containing a high concentration of yeast that is created by combining steamed rice, rice koji, water and yeast. There are 2 categories of fermentation starters. 1) SOKUJO-Method (SOKUJO MOTO): 90% of sake brewed in Japan is produced using SOKUJO Style. Tends to create Clean and Elegant sake for SOKUJO-Method commercially available lactic acid is used that inhibits unwanted bacteria. 2) KIMOTO / YAMAHAI-Method: Tends to create a deeper and richer, even earthier sake. A flavor highly suited for warmed sake.

Page 17: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Other Types of Sake

Kimoto-Method

It is traditional, old fashioned brewing method, where nature is let to take its course. Brewers wait patiently as Lactobacillus (lactic acid bacteria) harbored in grow fight off unwanted bacteria. The yeast starter (rice and koji ) are mixed and crushed into a puree in order for them to work properly together and convert the starches to sugars. Involves the labor-intensive “yamaoroshi”, a manual mashing of rice with oar-like paddles, in order to speed up rice scarification. Require a longer time for the yeast to begin fermentation. No lactic acid or yeast added, but forms naturally in the barrow. All Natural Hand Crafted. Because Kimoto allows more wild yeasts and bacteria to become a part of the brew, the flavor tends to be higher sweetness and acidity, with richer, deeper, significantly more pronounced flavors.

Kimoto

Page 18: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

How KIMOTO is prepared

1. In a open tank, combine rice and rice koji for shubo.

2. Add water.

3. Mix well using wooden paddle.

4. Transfer mixture into smaller vats to mash rice into a paste. This labor-intensive rice-mixing is called “Yamaoroshi”.

5. Transfer mixtures to a tank.

6. Mix well.

7. Adjust optimum temperature.

8. Add yeast.

9. Again adjust optimum temperature.

10. Transfer mixture to an open cedar barrel for the yeast to rest. Transfer back to tank to age.

Kimoto-Method

Page 19: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Yahamai-Method

Introduced in the early 1900’s, is a short name for yamaoroshi-haishi-moto or “discontinuation of yamaoroshi process”. It is basically same as KIMOTO-Method but without the laborious “Yamaoroshi Step”. A manual mashing of rice with oar-like paddles, in order to speed up rice scarification. Yamahai

Page 20: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Nigori Sake

“Unfiltered SAKE. (Actually Roughly Filtered SAKE) Nigori = Cloudy Sake with some rice solids and lees left behind from fermentation, creating a cloudy liquid. Usually Sweeter than regular Sake. Great with Spicy Food.

Nigori

Page 21: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Flavor of Sake

TEMPERATURE Sake is a beverage that can be served at various of temperatures (41-131゜F) Sake tastes differently at varying temperatures. Chilled Sake Enhances briskness and crispness of sake. >> Daiginjo, Ginjo, Nama (Fragrant, light and smooth Sake) Warm Sake Enhances aroma and flavor of sake, as amino acids and lactic acids contained in sake open up when heated. Heating can induce a flavor that is mellow and comforting, or on the other hands, can emphasize sharp edge of the alcohol to yield a drier finish. >> Junmai, Kimoto, Yamahai (Full body sake with subtle aroma)

Page 22: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Flavor of Sake

SERVING WEAR Enjoy Sake with Wine Glasses? You can enjoy drinking sake with wine glasses to expand not only the taste, but the aroma as well. Due to the fruity aroma that comes from ginjo and daiginjo style sake, wine glasses enhances more sweetness and UMAMI. Please try it out and you will be amazed and satisfied.

Page 23: SAKE 101 - Bronco Wine Companyclassicwinesofcalifornia.com/.../Mizbasho_PPT_Sake-101.pdfSAKE 101 A little hint to appreciate SAKE What is SAKE? SAKE in General With a history of over

Sake FAQ – Frequently Asked Questions

Q. Should sake be served hot or chilled? Do you heat up Sake when its Bad Quality? A. Usually, Smooth, Clean Fragrant , or floral Sake should be served cold. warming may erase any subtle aromas and complexities. However, warming up sake is not for masking its impurity. Some Sake will enhance in its

original ways when served in different Temperature. Q. What is the Shelf Life of Sake? A. In general, an unopened bottle of Sake is good up to 18 months when kept in a cool dark place, preferably refrigerated. Once opened, unused portions should be stored under refrigeration and finished within 3

weeks. However, the flavors will soften considerably. Q. Is sake meant to be aged like wine? A. No, almost all sake is meant to be consumed young and fresh. Only a certain type of sake

called KOSHU aged.