Sake tastings

We love spending our week-end nights with friends chatting, eating well and eventually having a glass (or two) of good wine or....good sake. Are you into sake? I write this post to share my passion for sake and to walk you through this fascinating world.

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Exploring sake

Sake, or nihonshu as it is known in Japan, is a traditional Japanese alcoholic beverage made from fermented rice. It has been enjoyed in Japan for over 2,000 years and is considered a national treasure. It is a versatile drink that can be enjoyed hot or cold, and it comes in a wide variety of styles and flavors. Sake tasting is a great way to learn more about this fascinating beverage and discover your own personal favorites.

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Sake History: A Legacy of Rice and Tradition

The history of sake dates back to the Nara period (710-794 AD), when rice wine was first introduced to Japan from China. Sake production became more refined during the Heian period (794-1185 AD), and by the Kamakura period (1185-1333 AD), it was a popular drink among the ruling class and common people alike.The Muromachi period (1336-1573 AD) saw the development of new sake brewing techniques, such as the use of koji, a mold that breaks down rice starch into fermentable sugars. This led to the creation of more complex and refined sakes. Sake production declined during the Sengoku period (1467-1603 AD) due to political instability and economic hardship. However, it made a comeback during the Edo period (1603-1868 AD), when it became a symbol of Japanese culture and identity. The Meiji Restoration (1868-1912 AD) brought about modernization and Westernization to Japan, and sake production was influenced by these trends. New brewing techniques and equipment were introduced, and sake was exported to other countries for the first time. In the 20th century, sake production faced challenges from World War II and the rise of other alcoholic beverages. However, sake has made a comeback in recent years, and it is now enjoyed by people all over the world.

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Types of Sake

There are many different types of sake, each with its own unique characteristics. Here are a few of the most common types:

• Junmai: Junmai sake is made without any added brewer's alcohol, which gives it a clean, dry taste.
• Ginjo: Ginjo sake is made from rice that has been polished to a higher degree than junmai sake, which gives it a more delicate and complex flavor.
• Daiginjo: Daiginjo sake is the highest grade of sake, and it is made from rice that has been polished to an even higher degree than ginjo sake. Daiginjo sake is known for its delicate, fruity flavors.
• Honjozo: Honjozo sake is made with a small amount of brewer's alcohol added, which gives it a smoother and more rounded flavor.
• Futsushu: Futsushu sake is the most common type of sake, and it is made with a variety of rice polishing ratios and brewer's alcohol levels.

This picture will help:

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There is much more to it: Nigori (cloudy), Nama (unpasteurized), etc. The list of nuances is long. This page will help if curious.

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Sake temperatures

Sake can also be classified by its temperature:

• Warm sake: Warm sake is served at a temperature of around 35-50 degrees Celsius, or 100-120 degrees Fahrenheit. It is often served in small cups called sakazuki.
• Cold sake: Cold sake is served at a temperature of around 1 to 6 degrees Celsius, or 35-40 degrees Fahrenheit. It is often served in chilled bottles or glasses.
• Namazake: Namazake is unpasteurized sake, and it is served chilled.

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Sake Tasting Notes: Unveiling the Flavors

Sake can be a bit daunting to taste for the first time, but with a little practice, you'll be able to appreciate its nuances and complexity. Here are some tips for tasting sake:

• Use the right glass: Sake is best served in small, porcelain cups called sakazuki. These cups allow you to swirl the sake and appreciate its aroma and flavor.
• Swirl the sake: Swirling the sake helps to release its aromas and flavors.
• Take a sip: Take a small sip of sake and let it linger on your tongue. Pay attention to the flavors and aromas.
• Pair it with food: Sake can be paired with a wide variety of foods, from sushi and sashimi to grilled meats and vegetables.

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I post on my Instagram some sake tasting notes sometimes: follow: nicos_wine_club if interested. Get in touch if you have tried any sake and want to share your thoughts: hello@pantar.ai