Sake Flashcards
When did sake originate?
There’s some dispute about the drink’s origins, but a book written around 713AD mentions an alcoholic beverage made from rice. Another book written at around the same time also includes a description of a fermented rice alcoholic drink. Both would be considered rudimentary forms of modern-day Japanese sake.
What is sake?
Sake is a Japanese alcoholic drink made of fermented rice, koji (often translated as rice malt or yeast made from rice) and water. In Japanese, the word ‘sake’ also means alcoholic beverages in general.
How is sake made?
It can be a protracted process but, explained simply, sake is made when rice is ground, washed and steamed. Then some of the steamed rice will be used to make koji, the yeast derived from rice. After that the koji and the remaining steamed rice and water are mixed and then allowed to ferment. More rice, koji and water is added to the mixture thereafter, at which point the drink is filtered and bottled.
What temperature should sake be served at?
That depends on what type of sake you are drinking – the same drink can taste noticeably different dependent on whether it’s served hot or cold. Sake can be categorized in four different groups and each group has its own best temperature.
What temperature should Kunshu sake be served at?
Kunshu sake is rich, with a fruity aroma and flavour and is often popular with foreign visitors. It ‘s typically served at between 8 and 15 degrees Celsius.
What temperature should soshu sake be served?
Soshu sake is simple, light and fresh; it’s the most common type of sake in Japan and is served at between 5 and 10 degrees.
What temperature should Junshu sake be served at?
Junshu sake is a traditional type of sake that’s rich and dense; it’s served at between 15 and 18 degrees or 40 and 55 degrees.
What temperature should Jukushu sake be served at?
Jukushu sake is the most expensive type and is served infrequently; it’s full-bodied and very rich with a spicy aroma, and is served at between 15 and 25 degrees.
Name a famous sake based cocktail?
The ‘88’
So what is Shochu?
Native to Japan, Shochu is a DISTILLED drink, and can be made from a combination or one of a number of different raw materials - sweet potatoes, rice, barley, buckwheat, corn, rye, brown sugar, and chestnuts to name a few. The alcohol content is normally 25%, although it can be as high as 42% (if multi-distilled).
Ageing, Vintage, Hot or Chilled sake?
Sake is not aged beyond the six month period mentioned and is meant to be consumed soon after purchase or within a year of production. There is no such thing as “vintage” in the Sake world.
Premium Sakes (see category below) should be served nearly always chilled; sometimes it can be slightly “warmed” but it should never be hot. There is no ideal temperature, but cool to chilled temperatures bring out the best in most Sakes, with subtle differences at each temperature range. Sake was traditionally served warm to hide the rougher characteristics of this type of drink, but much has changed in the last decades, and today, only table Sake is served heated.
