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Sake

From Vinopedia

Sake (/ˈsɑːkeɪ/; Japanese: 日本酒, nihonshu) is a traditional Japanese alcoholic beverage made from fermented rice, often referred to in English as “rice wine” despite its brewing process differing from that of grape wine. Its production combines elements of brewing and winemaking, and it occupies a distinctive position in the global alcoholic beverage landscape.[1]

Background

The origins of sake in Japan date back over a thousand years, with early forms influenced by Chinese rice-based fermentation methods. By the 8th century, sake brewing had become established in Shinto shrines and Buddhist temples, serving ceremonial as well as everyday purposes.[2] Over subsequent centuries, regional variations developed, shaped by differences in water quality, rice cultivars, and brewing traditions.

Production

Sake is brewed from polished rice, water, yeast, and Aspergillus oryzae (kōji mould), which converts rice starch into fermentable sugars.[3] Unlike grape wine, where sugars are naturally present in the fruit, sake undergoes a parallel fermentation in which saccharification and alcoholic fermentation occur simultaneously.[4] The degree of rice polishing, known as the seimaibuai, influences style and quality classification, with premium categories such as ginjō and daiginjō requiring higher polishing rates. Fermentation typically lasts for three to four weeks, followed by pressing, pasteurisation, and maturation.

Characteristics

Sake is generally clear to slightly amber, with alcohol content typically between 14% and 16%. Aromas range from floral and fruity to savoury and earthy, depending on style and production method.[5] It is traditionally served at a range of temperatures, from chilled to gently warmed, each influencing flavour perception. Unlike most grape wines, sake is usually consumed within a year of production, although certain aged styles, such as koshu, develop deeper colour and complexity over time.

Relation to Wine

Although sake and grape wine differ in raw materials and fermentation processes, both rely on the conversion of sugars into alcohol by yeast and share comparable considerations of balance, aroma, and texture. Like wine, sake exhibits terroir-driven variations, influenced by rice variety, water composition, and regional brewing traditions.[6] In the global market, sake has gained increased visibility in fine dining and wine-focused contexts, where it is valued for its versatility in food pairing and its unique sensory profile.

See also

References

  1. Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
  2. Hosking, The Book of Sake, Kodansha International, 2008, ISBN 978-4770030805.
  3. Sake Brewers Association of Japan, Sake: The History, Stories and Craft of Japan’s Artisanal Breweries, Chronicle Books, 2019, ISBN 978-1452174723.
  4. Yamamura, The Sake Handbook, Tuttle Publishing, 2012, ISBN 978-4805311654.
  5. Kawakami, 日本酒のすべて (All About Japanese Sake), Shogakukan, 2015, ISBN 978-4093884263.
  6. Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.