Saké Guide for Introductory Sommelier Level 1
Here’s a beginner-friendly breakdown of Saké for your Introductory Sommelier Course. Saké is a traditional Japanese beverage made from fermented rice, and understanding its production, styles, and service is essential for sommeliers.
Key Topics to Study for Saké
1. What is Saké?
Definition: Saké is a Japanese alcoholic beverage made from fermented rice, water, yeast, and koji mold.
Alcohol Content: Typically 12-16% ABV.
Not a Spirit: Saké is brewed like beer but consumed like wine.
2. Saké Production
Key Ingredients:
Rice:
Special saké rice varieties (e.g., Yamada Nishiki, Gohyakumangoku) are used.
Rice is polished to remove the outer layers, which contain fats and proteins that can affect flavor.
Water:
High-quality water is essential for saké production.
Soft water produces smooth saké, while hard water creates drier styles.
Koji Mold:
A mold (Aspergillus oryzae) used to convert rice starch into fermentable sugars.
Yeast:
Converts sugars into alcohol and contributes to aromas and flavors.
Saké Production Process:
Rice Polishing (Seimaibuai):
The outer layers of the rice grain are polished away.
The more the rice is polished, the higher the quality of the saké.
Seimaibuai: The percentage of rice remaining after polishing (e.g., 50% means 50% of the grain is left).
Washing and Soaking:
Polished rice is washed and soaked to prepare for steaming.
Steaming:
Softens the rice for fermentation.
Koji Making:
Koji mold is added to steamed rice to convert starch into sugar.
Fermentation:
Yeast is added to the koji rice and water to start fermentation.
Multiple parallel fermentation occurs, where starch is converted to sugar and sugar to alcohol simultaneously.
Pressing:
The fermented mash is pressed to separate the liquid (saké) from the solids.
Filtration and Pasteurization:
Saké is filtered to remove impurities and pasteurized to stabilize it.
Aging:
Saké is aged for a few months to develop flavors before bottling.
3. Types of Saké
Saké is classified based on the rice polishing ratio (Seimaibuai) and whether additional alcohol is added.
Premium Saké (Tokutei Meishoshu):
Junmai:
Made with only rice, water, yeast, and koji (no added alcohol).
Full-bodied and rich.
Honjozo:
A small amount of distilled alcohol is added to enhance aroma and flavor.
Light and easy-drinking.
Ginjo:
Rice polished to at least 60%.
Fruity and aromatic.
Junmai Ginjo:
Same as Ginjo but made without added alcohol.
Elegant and refined.
Daiginjo:
Rice polished to at least 50%.
Highly aromatic and delicate.
Junmai Daiginjo:
Same as Daiginjo but made without added alcohol.
The pinnacle of premium saké.
Other Saké Styles:
Namazake:
Unpasteurized saké, fresh and lively.
Must be refrigerated.
Nigori:
Unfiltered saké, cloudy with rice particles.
Sweet and creamy.
Genshu:
Undiluted saké, higher alcohol content (16-17%).
Sparkling Saké:
Carbonated, light, and refreshing.
Koshu:
Aged saké, with complex, earthy flavors.
4. Saké Service
Serving Temperature:
Saké can be served at various temperatures depending on the style:
Chilled (10-15°C): For premium saké like Ginjo and Daiginjo.
Room Temperature (20°C): For versatile styles like Junmai.
Warm (40-50°C): For robust styles like Honjozo or Junmai, especially in colder weather.
Glassware:
Traditional: Ochoko (small ceramic cups) or Masu (wooden box).
Modern: Wine glasses are often used to enhance aromas, especially for premium saké.
5. Food Pairing with Saké
Junmai: Pairs well with rich, umami-heavy dishes like grilled meats or soy-based dishes.
Ginjo/Daiginjo: Pairs with delicate dishes like sushi, sashimi, or light seafood.
Nigori: Complements spicy foods or desserts.
Namazake: Pairs with fresh, vibrant dishes like salads or ceviche.
6. Key Terms to Know
Seimaibuai: Rice polishing ratio, indicating the percentage of rice remaining.
Koji: Mold used to convert rice starch into fermentable sugars.
Tokkuri: A traditional ceramic flask used to serve saké.
Futsu-shu: Table saké, not classified as premium.
Umami: The savory flavor often found in saké.
7. Deductive Tasting for Saké
Sight: Clear or slightly cloudy (for Nigori).
Nose: Aromas of rice, melon, banana, floral notes, or earthiness.
Palate: Assess sweetness, acidity, umami, and texture.
Tips for Studying Saké
Focus on Premium Styles: Learn the differences between Junmai, Ginjo, and Daiginjo.
Understand Seimaibuai: Know how rice polishing affects flavor and quality.
Taste Saké: Try a variety of styles (e.g., Junmai, Nigori, Daiginjo) to understand their characteristics.
