What is Sake?

Sake is an alcoholic beverage made by fermenting polished rice. Unlike wine, which is made from fermented fruit, sake’s primary ingredient is rice, and it undergoes a brewing process. The term “sake” can be used in Japan to refer to any alcoholic beverage, but outside Japan, it is commonly used to refer to Nihonshu specifically.

Sake typically has an alcohol content of 15% to 20%, which is comparable to wine and slightly higher than beer. The drink is enjoyed both cold and warm, with different varieties of sake suited for different temperatures.

How is Sake Made?

The production of sake is a complex, delicate process that involves several steps:

Polishing the Rice: The first step in brewing sake is polishing the rice. The outer layers of rice grains are milled away to remove impurities, leaving behind the starchy center. The more the rice is polished, the higher the quality of sake produced. For example, in Daiginjo sake, the rice is polished to 50% of its original size.

Preparing Koji: Koji mold (Aspergillus oryzae) is added to steamed rice. This mold breaks down the starches into fermentable sugars, a crucial step that makes sake fermentation possible.

Fermentation: After the koji rice is mixed with water, yeast, and more steamed rice, the mixture is left to ferment. During fermentation, the sugars are converted into alcohol. This process typically takes about 20 to 30 days.

Pressing and Filtering: Once fermentation is complete, the sake is pressed to separate the liquid from the solid rice lees (called "sake kasu"). It is then filtered to remove any remaining solids.

Pasteurization and Aging: The sake is typically pasteurized to kill any remaining yeast and bacteria. Some sakes are then aged for several months, while others are bottled right away.sus lobortis.