Japanese Sake

Japanese Sake

　　Japanese Sake is made from rice and natural mineral water. It undergoes processes such as koji-making, yeast starter preparation, and final brewing. Through parallel multiple fermentation, it ferments into a mash with an alcohol content of around 18%. Lime is then added to make it settle, and after pressing, the unrefined sake is obtained. But unrefined sake is not the clear, transparent liquid we usually see. To achieve that clarity, a fixed amount of activated carbon must be added in storage tanks to decolorize the sake. Before and after bottling, it also undergoes two rounds of low-temperature sterilization before it can be bottled and sold.

　　Japanese Sake, because it is made from just rice and water — such simple ingredients — can still produce an incredibly memorable and delightful flavor. That’s why some describe it as: an incredible liquid made from rice. And due to Japan’s diverse regional climates and long historical influences, Japanese Sake has also become a representative liquor rich in local characteristics.

　　A prime example of this is the various brewing schools in Japan — the Toji schools. Some well-known ones include: the Tanba Toji from Hyogo, the Echigo Toji from Niigata, and the Nanbu Toji from Iwate. Their names are derived from the old place names of their regions of origin.

　　The type of rice used in brewing Sake is a key factor determining its quality. Generally speaking, the ideal brewing rice must meet criteria such as [large grain size], [low protein and fat content], [large shinpaku (starchy core)], and [good water absorption]. Examples include Yamada Nishiki and Gohyakumangoku, which are very famous brewing rices. As for water, natural mineral water is preferred. In Japan, there has long been a saying distinguishing between “men’s sake” and “women’s sake.” So-called men’s sake refers to Sake brewed with hard water, which has a sharp, crisp taste, hence the name “men’s sake.” In Japanese, it’s called 辛口 【からくち】. This type of sake is represented by brews from Japan’s foremost sake region — Nada Gojo, such as Kobe’s Kubota and Nishinomiya’s Dassai. In contrast, “women’s sake” refers to Sake brewed with soft water. Because fermentation is less complete, glucose isn’t fully converted into alcohol, resulting in higher sugar content and a sweeter taste. In Japanese, it’s called 甘口 【あまくち】. This type of sake is represented by brews from Kyoto’s Fushimi, such as Gekkeikan.

　　Among hard waters, one that must be mentioned is 【Miyamizu】. So-called Miyamizu is short for the water of Nishinomiya — it is groundwater collected only from specific areas in the Nishinomiya region. When compared to other types of brewing water, Miyamizu is found to contain abundant phosphorus and potassium, which are essential for fermentation, while having very low levels of iron and organic substances that are most detrimental to the process. It is the ideal hard water for brewing and also one of Japan’s Top 100 Famous Waters.

　　Japan’s sake-brewing culture originated from mainland China. Two thousand years ago, rice cultivation techniques from the Jiangsu and Zhejiang regions, along with rice-based brewing methods, were introduced to Japan. Japan’s local environment refined and developed these into what is now known as Sake. The Miwa Shrine in Nara Prefecture, Matsunoo Taisha in Kyoto Prefecture, and Umeno Shrine are all well-known in Japan for enshrining the god of sake. The deities worshipped at these three shrines represent different eras of Japan’s brewing techniques. Among the deities enshrined at Miwa Shrine is one named “Ōkuninushi-no-Mikoto,” who represents the indigenous people of Japan. It indicates that 2,000 years ago, during exchanges with the Asian continent, both rice cultivation techniques and rice-based brewing techniques were introduced to “Izumo no Kuni” — this is the prototype of Japanese Sake. Sake is the national liquor of the Japanese people. The deity enshrined at Matsunoo Taisha is said to be Qin, who was among the many skilled craftsmen from the Korean Peninsula residing in Japan 1,500 years ago, and he was the representative figure of those who mastered brewing techniques. The deity enshrined at Umeno Shrine is “Kakitsubata-hime,” who, according to legend, brewed sweet sake from rice. This shows that sake koji-making and brewing had begun 1,200 years ago.