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what are
the differences among the types of sake ?
and what's the big deal about the differences ? |
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Sake's principle ingredients are RICE, YEAST,
and SPRING WATER.
Sake is made regionally, so the water must be from that region.
The finest sake is made from the CENTRAL PART of the rice grain.
The husk and outer layers are discarded. This is known as POLISHING.
In PREMIUM SAKE, the rice is polished 50-70%.
Premium sake is best enjoyed CHILLED or COLD.
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TYPES
OF SAKE
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• JUN-MAI .......................
• GIN-JO .........................
• DAI-GIN-JO ..................
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30-40% polished.
Full body, slightly acidic.
Good with most food.
40-50% polished. Lighter and more fragrant.
50-65% polished into oblivion. Even lighter and more fragrant than Gin-Jo. This
is the top of the sake line. |
OTHER
TYPES OF SAKE
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• HON-JO-ZO-SHU ............
• NAMA-SAKE ..................
• GEN-SHU ......................
• KO-SHU .........................
• NIGORI .........................
• TARU ............................ |
brewing alcohol added.
draft sake.
straight out of fermentation. 20% alcohol.
aged sake.
roughly filtered or "unfiltered" milky in color.
from a cask or barrel. |
WHAT
YOU CAN BE AWARE OF IN TASTE
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FRAGRANT
IMPACT
SWEET/DRY
ACIDITY
BODY
EARTHY
TAIL |
is it fruity,
flowery, or creamy ?
is it quiet or explosive ?
is it sweet or dry ?
is it sour or not sour ?
is it light or full ?
is it bitter, tart, heavy ?
is it clean, crisp, sharp, vanishing ? |
A
FINAL NOTE
Just because a sake is inexpensive doesn't mean it's not good.
Everything is according to your own taste.
Don't listen to Sake Snobs.
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