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 Sake
was first made in Japan over 2,000 years ago, and in the
intervening years there have been many different types of sake
produced. The first makers of sake would probably not
recognize the rice wine of today: evolution and revolution
have radically altered the sake brewing process and, indeed,
the final product. Nowadays, there are more than 10,000
different varieties of sake produced, and with so many to
choose from it can be hard to figure out which sake is right
for which occasion. But fortunately there are different
classifications to help you choose the sake that is right for
you.
What
separates the different types of sake is the production
process, where two factors determine the quality of the sake.
The first is the "polishing" process, where rice is
gently milled to remove the unnecessary fatty acids and
impurities in the outer layers of the each grain of rice. Most
sake rice is polished to about 80 percent of its original
sized kernel. Rice that has been ground to 70 percent or less
of its original kernel size is considered high quality. The
other factor that influences quality is whether or not
distilled alcohol is added during the final stages of
production. Alcohol is typically added to increase the yield
of each batch, but many of the best types of sake are still
made with only water, rice, koji (mold used to convert the
rice's starch into sugar), and yeast.
There are
five major classifications of sake, and these can be used to
determine the quality level of sake. The first four "high
quality" classifications of sake are presented in order,
starting with the highest quality: (note – these
classifications overlap quite a bit)
- Daiginjo-shu:
Daiginjo sakes use the most highly polished grains of rice
in their production: more than 50 percent of the original
kernel is milled away to leave only the purest starch
elements. With a full flavor and a strong aroma, Daiginjo
sakes leave very little aftertaste, making them a good
dinner companion. Sakes labeled Junmai-Daiginjo have had
no alcohol added during the brewing process.
- Ginjo-shu:
Ginjo sake is made with rice that has been polished to at
least 60 percent of its starting size. Ginjo generally has
a more delicate flavor, and tends to sweeter than other
sakes. Ginjo sake can be made with added alcohol or
without; if made without adding alcohol, it will be
labeled Junmai Ginjo.
- Junmai-shu:
Junmai indicates that the sake is pure rice wine with no
alcohol added and at least 70 percent polished grain.
Junmai sake often has a bold taste that surprises you, and
tends to be more acidic than other sakes.
- Honjozo-shu:
Honjozo is similar to Junmai in its production, except
that small amounts of alcohol are added to take away some
of the boldness of Junmai flavoring. Honjozo sakes are
lighter and sweeter than others, and taste wonderful when
served warm.
- Futsuu-shu:
Futsuu is a term that covers the vast bulk of sake
produced. Most sake produced and sold has no special
designation, and so price is often the best indicator of
quality in these sakes. Futsuu sake will have been made
with rice that has been less than 70 percent polished, and
has alcohol added in much greater quantities than Honjozo
sakes.
Another type
of sake is Namazake, which is sake that has not been
pasteurized. Namazake can be any of the first four
classifications of sake, and generally has a livelier and
fresher taste. This rare sake should be refrigerated and
served cold.
There are no
hard and fast rules about what quality of sake should be
served in specific occasions. If you have enjoyed some
Futsuu-shu sakes, you may want to experiment with the higher
quality sakes to see if you find one that suits your palette.
Because of the many crossovers between classifications,
though, the best indicator of quality is your own sense of
taste – if you find sake that you like, stick with it, and
enjoy!
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