SAKE – Rice Wine

Sake is a Japanese rice wine known for its taste, aroma, and flavor. It is also known as a Japanese rice beer caused it's made through the fermentation of rice that has been polished to remove the bran. Usually, in most cases, alcohol is produced when the sugar in the fruits usually grapes is fermented, whereas Sake is provided by the brewing process, unlike beer, where the starch converted into the sugar, which is when further fermented and turned into alcohol. Moreover, all three beverages are being produced almost by a similar process. Still, they all have different alcoholic content such as beer contains 3-9% ABV (Alcohol by volume), wine contains 9-16% ABV, and Sake contains 15-20% ABV.

HISTORY

The origin of Sake is still not very much apparent. Since the Sake is made, it is being used for religious ceremonies, festivals, and games. Earlier, for many decades, the government used to control the production of Sake, but in the 10th century, temples & shrines began to brew Sake, and soon became the main centres of production for the next 50 decades. In the 16th century, the technique of distillation was introduced in the Kyushu district of Ryukyu, where this process was implemented for the Sake and a new Japanese classic alcoholic beverage invented, which is known as "Shochu."

In the 18th century, Engelbert& Isaac Titsingh published a note on Sake as the most popular alcoholic beverage in Japan. The work of both writers helped Sake to come out from Japan and make it accessible in other parts of the world too.

In the 20th century, technology to brew Sake grew up by many folds. In 1904 the Japanese government opened the Sake brewing research Institute as well as set up the first-ever Sake tasting competition in 1907.

Today, Sake has become one of the most exceptional alcoholic beverages with breweries in China, Southeast Asia, South America, North America, and Australia. Sake production & consumption is being increased around the world while in its motherland, Japan's sake production is declining caused by multiple reasons.

PRODUCTION OF SAKE

The production of Sake is a complex process that takes place in a brewery called 'Kura' in Japanese. The master brewers who take care of sake production are called "Toji." Rice, water, and yeast are three fundamental ingredients to produce Sake. Sake production goes through various steps-

1. Rice Milling

Rice is one of the main components of Sake. Sake making process starts with shortening and grading of rice. To go further production process, every grain must be freed from cuticle. Grinders are used to polish/brush the outer layer and keep only the core of each grain which is ideal to produce the best quality sake. It determines the quality of Sake without prejudging its taste. During the process of polishing, rice may lose 75% of its weight.

2. Washing and Steaming

Polished rice is further washed, moistened, and then placed in a traditional instrument called 'Koshiki' for cooking. It has to cook slowly with steam coming from the bottom.

3. Koji Making

This is the prime and most noticeable step of the entire brewing process. Koji-kin is a mould. Koji is rice that has made by combining a cultivated mould (Koji-kin). Once cooked, rice is transferred in a particular room called "Kojimoru," where the temperature and humidity are controlled, and rice gets cool down. Koji-kin is in the form of green powder sprinkled over steamed rice and allowed reacting with. This process goes for 4-5 days. After this process, rice is well penetrated by the Koji- kin and rice starch converted into sugar.

Koji making process (Penetrated rice by Koji)

4. The Yeast Starter (First Fermentation)

Finished Koji and plain steamed rice, water, and yeast are mixed for it. This process goes for two weeks, which results in a small batch of Sake that has a very high concentration of healthy sake yeast cells. This concentrated Sake is called "Moto."

5.Placing the Moto in Fermentation vats

Once the Moto obtained, it has to move into a large tank with more rice, more Koji, and water. This is the main mash that ferments further for 18-32 days. During this process, the temperature and other factors measured and adjusted very carefully to create the best quality Sake.

6. Pressing, Filtering & Pasteurization

Once the Sake is brewed, it needs to be separated from unfermented rice solids (known as "Kasu") left in the mash. Further, the beautiful particulars which are still in the mash after pressing to be removed through filtration (For some sake, this process is avoided). Filtration process more often is done through charcoal.

Once the Sake is pressed and filtered, the next step is pasteurization (For some sake, this process is avoided). Purpose of pasteurization to kill of remaining bacteria and yeast to make the Sake self stable without refrigeration.

7. Ageing & Bottling

Most of the Sake aged for about six months. Before bottling the Sake, most of them are added with water (dilution) to bring down the alcohol content to about 15%.

SERVING & STORAGE OF SAKE

Sake can be served chilled, at room temperature, or heated depending upon the preference of drinker, quality of Sake, and season. Hot Sake can be served around 50 degrees Celsius and chilled Sake around 10-degree celsius.

Traditionally, a small cup called "Choko" is used to drink Sake, and a ceramic flask called "Takkuri" is used to pour into the Choko.

It is best to keep Sake refrigerated in fresh and darkroom. Once the bottle of Sake has opened, it is best to consume it within 2-3 hours. Once open, Sake can be stored for a maximum of three days in the refrigerator.

ChokoTakkuri

VARIETIES OF SAKE

There are different verities of Sake found all across the globe distinguished upon their Rice polishing, Koji percentage, pasteurization, filtration, etc. For example-

Namazake- A verity of Sake which has not been pasteurized.

Genshu- Undiluted Sake. Most of the Sake is diluted with water to bring down alcoholic percentage, but Genshu not.

Muroka- Unfiltered Sake. It refers to Sake that has not been charcoal filtered.

Nigorizake- A cloudy sake. Loose filtered.

Seishu- A clean/clear sake.

Koshu- Aged Sake

Taruzake-Sake is aged in wooden barrels.

The above article provide by UEI Global which is best hotel Management College in Chandigarh.