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Welcome to Sachi Sushi Restaurant & Bar’s Monthly Newsletter.
In this section, you will find many interesting myths & facts about
Asian culture, foods, people, history, and places.
We hope you will enjoy reading our Newsletter, finding it informative, and entertaining.
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A LITTLE SAKE GOES A LONG WAY
Japan is a land of tradition. With a history of over 2,000 years, Sake is very much a part of this tradition. Presently the way Sake is produced in
Japan still follows the methods of the past. Almost every region in
Japan has a brewery which produces Sake that is unique enjoyed by every class of Japanese society.
The principle ingredients of Sake are rice, yeast, and natural spring of water. The finest Sake is made only from the central part of the rice grain, with the husk and outer layers removed. The process used to achieve this is known as “polishing”. Premium Sake incorporates rice that has been polished down 50%-70%, and brewed at a low temperature for a long period of time, using only regional spring water. The higher the polishing ratio the more delicate and refined the Sake. Premium Sake is best enjoyed chilled or cold. With traditional brewing methods, the Sake breweries are able to produce perfection.
How to warm Sake
1. Fill halfway a small pan with water. Bring to a boil, and then lower the heat to a minimum.
2. Pour enough Sake into tokkuri (saki jug/pitcher) so it is three-quarters full. Place tokkuri in the pan of water for about 5 minutes or until the Sake is warmed to your taste.
3. Check the temperature by lifting the tokkuri and touching the bottom. Traditionally the bottom of the tokkuri is intended in the center. If the center feels warm to the touch, it is ready.
Types of Sake
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Junmai – The name means “pure rice” in Japanese. Junmai is brewed using only rice, water, koji, and yeast, without adding any alcohol, spirits, or other additives. Junmai offer more of everything. More acidity-sour, tangy, flavors-more body, and more amino acids than in most other alcoholic drinks. This gives Junmai the richness of flavor.
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Dai-Ginjo: is a sub-classification of Ginjo, in which at least 50% of each grain of rice has been polished and the various brewing process are handled with even more care and attention. Dai-Ginjo sake are lighter in body, have more fragrance and fruitier than Ginjo sake. |
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Ginjo: is sake made with rice polished to the extent that the outer 40% (at least) of each grain has been ground away. Extra care is taken not to crack the rice grains during polishing. Fermentation proceeds at lower temperatures and for longer periods. This extra effort products sake that is layered and complex, lighter and more fragrant.
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Other type of Sakes
Hon-Jyo-Zo-Shu: sake with brewing alcohol added
Nama-Sake: Draft sake
Gen-Shu: Sake straight out of fermentation. Alcohol averages 20%
Ko-Shu: Aged Sake
Nogori Sake: Roughly filtered sake
Taru Sake: Cask or barrel sake
Nihonshu Do (Sake Meter Value)
A representation of the hydrometer is used to measure the Sake Meter Value (Nihonshu-Do) of sake. It is often printed on its label with the values presented in a horizontal scale. Higher numbers represent “dry” and lower numbers represent “sweetness”. Despite the widespread use of the SMV this should only used as a guide, other factors like acidity and temperature are also important.
Very sweet (-10), Sweet (-6), Sweet Slightly (-3), Neutral to Mild (0), Medium Dry (+3), Dry (+6), Very Dry (+10) |
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