Hello, this is Mana. I am currently studying for the Level 3 Sake Certification. Sake is a traditional Japanese alcoholic beverage with a rich culture and history. However, it may seem a bit challenging to understand at first. So, in this article, I will share some basic knowledge about sake while exploring its charm. I have summarized the fundamental points of sake that I have learned and will explain them in an easy-to-understand manner for beginners.
1. Definition and Basics of Sake
First, let’s understand what sake is. Sake is an alcoholic beverage fermented from rice, rice koji, and water. It is officially recognized as “seishu” (refined sake) under Japanese law. This means that not just any rice can be used; the fermentation process must involve koji mold and unique Japanese brewing techniques for the beverage to be classified as “sake.”
Legal Definition of Sake
Sake is defined by the Liquor Tax Act, which strictly regulates its production methods and ingredients. Specifically, sake must meet the following conditions:
- Ingredients: Must include rice, rice koji, and water.
- Alcohol content: Must be below 22%.
- Fermentation method: Must involve traditional techniques using koji mold.
Only beverages that meet these criteria are recognized as “seishu,” distinguishing sake from other alcoholic drinks.
2. Ingredients of Sake and Their Roles
The main ingredients of sake are rice, rice koji, and water, each of which significantly influences the quality and flavor of the final product. Understanding how these ingredients work together is essential for passing the certification exam.
1. Rice
Sake is made using a special type of rice called shuzo kotekimai (sake brewing rice), which differs from regular table rice. This rice has larger grains with a high concentration of the core component, known as shinpaku. The more shinpaku a rice grain has, the better it is for fermentation.
- Popular sake rice varieties include Yamada Nishiki and Gohyakumangoku, both of which play a crucial role in determining the quality of sake.
2. Rice Koji
Rice koji is rice that has been inoculated with koji mold, which helps break down starches into sugars. This process is essential because yeast needs sugar to produce alcohol during fermentation.
- Koji mold enhances the sweetness and umami flavors of sake, giving it its distinctive taste.
3. Water
Approximately 80% of sake is water, making it a critical ingredient that affects the final flavor. In Japan, sake is often brewed using natural spring water, known as shikomi mizu. Soft water produces a mild taste, while hard water results in a more robust flavor.
3. Sake Brewing Process
The process of making sake revolves around “fermentation,” where starch is converted into sugar by koji mold, and yeast then converts the sugar into alcohol. Understanding this process is crucial for certification exams.
Basic Brewing Steps
- Polishing: The outer layers of sake rice are milled away, leaving only the core. The more rice is polished, the more refined the sake becomes.
- Steaming: The polished rice is steamed to prepare it for fermentation.
- Koji making: Koji mold is added to steamed rice to convert starches into sugars.
- Fermentation: Yeast converts the sugars into alcohol.
- Pressing: The liquid is separated from the solids, filtered, and then bottled as sake.
Conclusion
In this article, I have explained the fundamentals of sake based on what I have learned while studying for the Level 3 Sake Certification. Sake is not just a beverage; it embodies Japan’s tradition and culture. By studying it, we can better appreciate its depth and enjoy it in our daily lives.
Next time, I will delve deeper into different types of sake and food pairings. Stay tuned!
コメント