A detailed introduction to Japanese sake | In-depth explanation by Hong Kong editor

Sake, a traditional Japanese brew, has become a global icon of Eastern wine culture. Made from rice and water, this drink boasts a delicate texture and rich flavor, sparking a sake craze among sake enthusiasts in Hong Kong and around the world. This article, written in minimal detail and using local Hong Kong vernacular, will provide a comprehensive guide to sake's origins, brewing techniques, classifications, drinking tips, and health benefits, helping you become a true sake connaisseur! 🍶🍚🍶✨

Introduction to Japanese sake and its brewing principles

Japanese sake is made from carefully selected rice, mixed with purified water, and then undergoes a specialized koji-making process to convert the rice's starch into sugar, which is then converted by yeast into alcohol. The brewing process emphasizes the three steps of "koji making, fuzo (cultivating yeast starter), and fermentation," a time-consuming and complex process.

The rice polishing ratio (the proportion of rice grains ground) has a significant impact on sake flavor. Lower polishing ratios produce a purer and finer sake, but also increase cost and rarity. Two heat treatments are performed during brewing to stabilize the sake.

Main types

• Junmai
  Using only rice, water, yeast and koji, it has a rich flavor with a hint of rice sugar.

• Honjozo
  Add a small amount of alcohol for flavoring, making the taste lighter.

• Ginjo
  The rice is finely ground to less than 60%, fermented at low temperature for a long time, and has a fragrant and delicate taste.

• Daiginjo
  Finely ground to less than 50%, the aroma is refined to the extreme, and the wine is gorgeous and complex.

• Namazake
  It has never been cooked to retain its freshest flavor and must be refrigerated.

• Mature wine (Koshu)
  Aged sake has a rich flavor and is suitable for gourmets.

Flavor characteristics

Sake flavors range from delicately sweet, fruity, and floral to rich, koji- and rice-rich aromas, with a dense, smooth texture. Sake has moderate acidity and a long, sometimes spicy, mineral finish.

Drinking suggestions

• Best served chilled (1-5°C), room temperature (15-20°C), or warm (40-50°C), depending on the wine.

• The menu is extensive, especially sushi, sashimi, tempura, Japanese barbecue, and some light meals.

• It is recommended to use a special cold wine glass, Japanese sake cup or white wine cup to help the aroma flourish.

Health Benefits

A moderate amount of sake contains amino acids, B vitamins and various enzymes, which aid digestion and promote metabolism.

Hong Kong Hot-selling Brand Recommendations

• Dassai
  A classic in the Ginjo category, produced in Yamaguchi, with a delicate fruity aroma, a bestseller in the market.

• Hakkaisan
  The taste is bright and the acidity is balanced, making it suitable for beginners.

• Kubota
  There are many series, from entry-level to advanced.

• Black Dragon (Kokuryu)
  The styles are diverse and traditional craftsmanship is emphasized.

Editor's thoughts 💡

Japanese sake is more than just a drink; it's a cultural experience, allowing you to savor the essence of Japan's four seasons through your taste buds. Hong Kong's craft sake craze continues to heat up. Try different styles of sake now, and pair them with Hong Kong cuisine to liven up your life! Cheers! 🍶🇯🇵🥢🍣