| Contents |
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| ・What is NihonSyu (Japanese Sake) ・Rice Polishing Ratio ・The Sake Meter Value of NihonSyu ・Types of Japanese Sake ・How to Enjoy Japanese Sake ・Efficacy of Sake and its effect on beautiful and health ・Brands recommended for beginners of Japanese Sake |
What is NihonSyu (Japanese Sake)?
Sake is a drink made by steaming white rice, adding distiller’s yeast (“Koji” in Japanese) and water to ferment and age it. It is also used as a seasoning for cooking. Sake is also said to be the best medicine, as it is good for your health if drink it moderately. Various types of sake are manufactured all over Japan, and unique products are distributed as local sake in each region.
Sake Rice
Sake rice is divided into sake mother, koji rice, and kake rice in the process of sake brewing. Let’s take a look at each role.
Sake mother
A mixture of rice, water, koji, yeast, and lactic acid is called a sake(liquor) mother. The rice used to make sake mother is sake mother rice. As the name suggests, sake mother is the source of sake, and as fermentation progresses, it becomes moromi. Rice used as a liquor mother accounts for about 10% of the total.
Koji rice
The rice that is the source of distiller’s yeast is called koji rice. Koji rice is made by adhering distiller’s yeast to steamed koji rice and breeding it. Koji has the function of converting the starch of rice into sugar. The quality of koji rice has a great influence on the quality of sake as a whole, because alcohol is produced by converting starch to sugar. About 20% of the total amount of rice used in sake brewing is used as koji rice.
Kakemai
It refers to the rice that is added when mashing moromi. The steamed and cooled rice is put into the fermenting mash. The kake rice melted in the mash becomes the prototype of sake. Kakemai requires a large amount of rice, and about 70% of the rice used in sake brewing is used as Kakemai.
Types of Sake Rice(Saka-mai)
Sake rice determines the taste of sake! Let’s know the difference in taste depending on each type of Saka-mai.
- What is the difference between sake rice and edible rice?
“Saka-mai” is also called “rice suitable for sake brewing”, and as the name suggests, it is rice that is well suited for sake brewing. Rice, which makes delicious sake, was specially developed for sake brewing. The type is different from what we always eat as white rice, and the required characteristics are completely different. There are three particularly important characteristics required for sake rice: “Grain size”, “Shinpaku ratio(Heart white ratio)”, and “Appropriate brewing”. Heart white means the white, opaque part inside the grain of rice. On the surface of rice, there is a layer called “starch layer” that is rich in proteins and lipids.
The grain size needs to be large to some extent. This is because when making sake, there is a process called “rice polishing” that scrapes the surface of the rice. How much you cut depends on the type and brand, but for example, Daiginjo sake has a rice polishing rate of 50% or less, so you will actually cut more than half. At this time, if the rice grains are small, they will break. Therefore, the grain of sake rice needs to be large. The larger the percentage of heart white, the better for sake brewing. When rice is cooked and eaten, the components of the starch layer become umami, but when making sake, it becomes a source of miscellaneous taste. Therefore, in sake brewing, rice milling leaves a white part with less protein and removes the surface. In addition, since heart white has a strong viscosity, rice with a large proportion of heart white is hard to crack. In addition, Shinpaku has the property of dissolving well in moromi.
2. Representative of sake rice
・Yamada-Nishiki (Main production area: Hyogo prefecture)
Speaking of the king of sake rice, this “Yamada Nishiki” is probably the first to come up with a name. It boasts the highest production of sake rice in Japan. More than 90% of the national production is produced in Hyogo prefecture, which is the largest sake center in Japan. Sake made using Yamada Nishiki has a good flavor, and Daiginjo sake and sake to be exhibited at the appraisal are often made from this Yamada Nishiki. Yamada Nishiki is also used as the raw material for the “Dasai” that we often hear these days.
・Miyama-Nishiki (Main production areas: Nagano Prefecture)
Miyama Nishiki, whose representative production area is Nagano Prefecture, is a relatively new rice suitable for sake brewing that was born at the Nagano Prefectural Agricultural Experiment Station in 1978 due to a sudden accident. With a refreshing taste close to 500 million stones, it is widely cultivated not only in Nagano but throughout the Tohoku region. It’s sake rice, which is the source of sake with a light taste in Tohoku.
・Gohyakumangoku (Main production area: Niigata Prefecture)
Gohyakumangoku is a typical production area in Niigata prefecture. Along with Yamada Nishiki, it is known as the top two sake rice. The sake brewed with this sake rice has a light and refreshing taste. It has the most suitable cultivation characteristics for the climate of Niigata prefecture, and is a representative variety of Niigata prefecture, the most major place of rice production in Japan.
・Dewa-san (Main production area: Yamagata Prefecture)
Dewa Sake, a sake rice that represents Yamagata Prefecture called the Ginjo Kingdom. All ingredients are Yamagata original. The name Dewa Shun was chosen as “let’s make it a name that has a strong impression and is suitable for sake brewing suitable rice produced in Yamagata Prefecture.” It is characterized by the sharpness of the horse mackerel, which is suitable for Ginjo sake, and the light taste of the smooth taste.
・Omachi (Main production area: Okayama prefecture)
Omachi is known as the oldest sake rice event, and has the roots of Yamada Nishiki and Gohyakumangoku. Due to the difficulty of cultivation, it was gradually replaced by Yamada Nishiki and Gohyakumangoku, and the production volume was decreasing and it was in danger of extinction, but in recent years a group centered on sake brewers in Okayama Prefecture has revived cultivation. Sake made from Okayama is now being produced again. From Omachi, you can make sake with a richer and richer taste than Yamada Nishiki.
Among the many sake rice, the representative one is “Yamada Nishiki”. Even if you don’t like sake, it’s so famous that you’ve heard it once. Yamada Nishiki was developed at the Agricultural Experiment Station in Hyogo Prefecture in 1918. Nowadays, it is also called “King of sake rice” and is the most cultivated sake rice in Japan. It is cultivated in various regions from Tohoku to Kyushu, but the quality varies from region to region. Among them, those cultivated in the eastern part of Yoshikawa-cho, Higashijo-cho, and Mori-cho in Hyogo Prefecture are considered to be of the highest quality. Yamada Nishiki has large grains and about 80% of it is hearty. Therefore, it is hard to break even if it is scraped a lot, and it has a feature that it is hard to produce unpleasant taste because the protein content is low. In addition, because it has good water absorption and is easily dissolved in mash, it has good fertilization and can produce high quality Jiuqu. Yamada Nishiki can be said to be sake rice that is suitable for making fragrant sake with less unpleasant taste such as Daiginjo sake. Sake made from Yamada Nishiki is characterized by its fragrant flavor and fine, mellow richness. Even so, it has a clean finish with little unpleasant taste, so it is also selected by many breweries as a raw material for sake to be presented at competitions.
Conclusion
There are various types of sake rice. Furthermore, it is interesting to say that the same type of sake rice has different characteristics depending on the production area, and that the amount of sake rice used in the sake brewing process is adjusted. If you choose sake by paying attention to the type and origin of sake rice, you may discover something new.
Rice Polishing Ratio
The word “Rice polishing ratio” often seen in explanations of sake. It’s a technical term, and it’s hard to understand for beginners. Actually, this rice polishing rate is an important index that determines the taste of sake, and if you understand it, it will be very useful when choosing sake. Therefore, in this article, I will explain in an easy-to-understand manner what the rice-polishing ratio represents for sake.
The rice polishing ratio indicates the degree of polishing of rice.
Many of you know that sake is made from rice. In fact, the rice used for sake is used after polishing the area around (the surface) of the rice grains. Polishing this rice is called rice polishing, and the ratio of rice polishing expressed in% is the rice polishing rate. For example, if the rice polishing rate is written as 60%, It means that 40% of the brown rice has been scraped off.
↑The central part contains a lot of starch(the source of sugar), which is an indispensable ingredient for sake brewing.
The germ and surface layer of rice are rich in protein, fat, ash, vitamins, etc., and these components are it is an ingredient necessary for the production of sake, but if it is too much, the aroma and taste of sake will deteriorate, so when using rice as a raw material for sake, these components need to be reduced by milling. By the way, the edible rice is white rice with a rice polishing ratio of about 92%, but the rice used as the raw material for sake is white rice with a rice polishing ratio of 75% or less is often used. In particular, the white rice used for sake with a specific name is brown rice rated at 3rd grade or higher by the Agricultural Products Inspection Law. It is limited to milled brown rice equivalent to this.
In other words, to put it simply, what is important for sake brewing is the central part of rice. By polishing the outer part, which is the source of miscellaneous flavors, you are making sake with a clear and easy-to-drink taste. Basically, the lower the rice polishing rate (the more you polish), the sweeter it becomes and the clearer the taste. The scent becomes fruity.
Low rice polishing rate = May be regarded as high-class sake
Of course, the more you polish, the more labor and cost it takes. Not only that, but it also increases the risk of rice grains cracking, so advanced technology is also required. Therefore, the lower the rice polishing rate, the higher the price of sake tends to be. In other words, the rice polishing rate is low = high-quality sake. In general, if the rice polishing rate is 50% or less, it can be called high-quality sake. If it is 50% or less, if the raw material is rice only, “Junmai Daiginjo” If you use other than rice, it will be a grade of sake called “Daiginjo”. When it comes to grades around here, bottles and label designs are clearly luxury items.
From my point of view, the rice-polishing ratio of popular sake is often around 70-60%. However, recently, the number of sake with a low rice polishing rate is increasing.
The Sake manufacturing method quality labeling standard
| Sake Name | Raw Material | Rice polishing ratio | Koji rice ratio | Other Requirements |
| Ginjo-shu 吟醸酒 | Rice, Koji rice ,Brewed alcohol | ≦60％ | ≧15％ | Ginjo brewed, unique good flavor and color. |
| Junmai-shu 純米酒 | Rice, Koji rice | —— | ≧15％ | Good flavor and color. |
| Honjozou-shu 本醸造酒 | Rice, Koji rice ,Brewed alcohol | ≦70％ | ≧15％ | Good flavor and color. |
| Daiginjo-shu 大吟醸酒 | Rice, Koji rice ,Brewed alcohol | ≦50％ | ≧15％ | Ginjo brewed, unique good flavor and color. |
| Junmai Ginjo-shu 純米吟醸酒 | Rice, Koji rice | ≦60％ | ≧15％ | Ginjo brewed, unique good flavor and color. |
| Junmai Daiginjo-shu 純米大吟醸酒 | Rice, Koji rice | ≦50％ | ≧15％ | Ginjo brewed, unique good flavor and color. |
| Special Junmai-shu 特別純米酒 | Rice, Koji rice | ≦60％or special manufacturing method (Explanation required) | ≧15％ | 香味及び色沢が良好なもの。 |
| Special Honjozou-shu 特別本醸造酒 | Rice, Koji rice ,Brewed alcohol | ≦60％or special manufacturing method (Explanation required) | ≧15％ | Good flavor and color. |
The Sake Meter Value of NihonSyu
NihonSyudo refers to dryness or sweetness of Sake. It is a guide to see dry. If the sugar content is high, it feels sweet, and if the sugar content is low, it feels spicy. As for the degree of sake, those with a high sugar content are negative, and those with a low sugar content are positive. In other words, the higher the degree of minus, the sweeter it is, and the higher the degree of plus, the more dry it is.
In order to measure the sugar content of sake, it is often used as a guide to whether the sake is sweet or dry. It is often referred to. The guideline is summarized in the table below.
Sake Meter Value table
| ≦-6.0 | -3.5 ~ -5.9 | -1.5 ~ -3.4 | -1.4 ~ +1.4 | +1.5 ~ +3.4 | +3.5 ~ +5.9 | ≧+6.0 |
| Heavy-sweet | Sweet | Semi-sweet | Standard | Semi-dry | Dry | Heavy-dry |
Types of Japanese Sake
Daiginjo-shu(大吟醸酒)
This sake is made from white rice, koji rice and water with a rice polishing ratio of 50% or less, and is fermented at low temperature for a long time more thoroughly than Ginjo sake. Especially good in unique flavor and color. Finally, a small amount of brewed alcohol may be added to bring out the ginjo aroma. In this case, it will not be Junmai Daiginjo Sake, but Daiginjo Sake. It features a fruity and gorgeous aroma and a light and smooth taste. Of the Daiginjo sake, the one that uses only white rice, rice jiuqu, and water with a rice polishing ratio of 50% or less is called Junmai Daiginjo sake. Generally, it has a milder aroma and a deeper taste than other Daiginjo sake. Daiginjo Sake is the pinnacle of sake brewed by polishing the best sake rice to the utmost limit and combining the power of the brewers.
Ginjo-shu 吟醸酒
The word “Ginjo” has been around since the latter half of the Taisho era of Japan, but it has gradually become a term for a certain type of sake. In general, some people say that Ginjo sake has been seen by us consumers and has been drunk since the 1965s. However, in reality, it can be said that it has been the last 10 years. This sake is made using rice suitable for sake brewing, with a rice polishing rate of 60% or less, and an advanced manufacturing method called Ginjo brewing. Mass production is difficult, manufacturing costs are high, and therefore prices are high. However, both the taste and aroma show the highest peak of sake, and this sake is exhibited at fairs.
Honjozou-shu 本醸造酒
The most basic sake of Japanese sake. The rate of rice polishing that can be labeled as “Honjo brewing” is 70% or less, the raw material rice is also specified, and the addition of alcohol is also specified. There are various ways to drink, such as “good for cold” and “good for grace”, and it is a representative sake of sake breweries.
Nama-zake 生酒
There are three types of sake, “raw sake”, “raw storage sake”, and “raw stuffed sake”, each of which has its own differences. Originally, sake is fired twice (heated to stop yeast activity) before shipping. Sake that has never been burned is called “raw sake”. It is characterized by its fresh taste and aroma, but care must be taken in terms of preservation and management. “Raw storage sake” is fired only once just before shipping, and “raw stuffed sake” refers to the sake that is heat-treated and stored, and the burning is omitted when bottling.
Gen-shu(Raw sake) 原酒
Gen-shu is no pasteurized.
Raw sake refers to sake that has been fermented and squeezed and shipped without adding water. In sake brewing, there is a work called “watering” that adjusts the alcohol content by adding water. Generally, the alcohol content is high. When storing raw sake (sake), it is important to pay attention to light and temperature. It is important to store in a place that is not exposed to light and has low temperature changes. Although it depends on the type and manufacturing method of sake, if it is stored in a desirable environment for sake, the unique taste of sake (sake) may increase.
How to Enjoy Japanese Sake
Hot Sake
The aroma and taste of sake changes depending on the temperature. There are many ways to drink just about the temperature as follows. It may be fun to try different ways of drinking. Instead of simply comparing each temperature, it is good to change it according to the dish. The way you enjoy sake is profound, as the dishes that suit you will change depending on how you drink it.
Kanzake (Heated Sake) Boiled sake is called Kanzake. When heated, the aroma becomes stronger Kanzake is classified into the following according to the heating temperature.
| Kanzake Type | Temperature(℃) |
| Tobikirikan 飛び切り燗 | Super Hot （６０ ℃） |
| Atsukan 熱燗 | Hot（５０℃） |
| Joukan 上燗 | Midium Hot（４５℃） |
| Nurukan ぬる燗 | Warm（４０℃） |
| Hitohadakan/Human 人肌燗 | Human Temp.（３５℃） |
| Hinatakan /Sunshine 日向燗 | Sunshine Warm（３０℃） |
The taste and aroma differ depending on each heating temperature. When heating sake, it is BEST to put it in a sake bottle and soak it in hot water. The temperature of hot water should be adjusted around 80 ° C (not boiling water). It is because when soaked in boiling water, the alcohol content tends to volatilize and the taste will be impaired. There is also a method using a microwave oven, but this also tends to volatilize alcohol and spoil the taste. The heating time should be short.
Cold sake
What you drink without heating is called “Cold”. Cold means cold sake, but it has been called since the time when there was no cooling technology, and it means that it is not heated for sake. When sake is chilled, the taste and aroma become light. Therefore, it enhances the taste of the dish.
| Cold Sake Type | Temperature(℃) |
| Suzubie/Cool | 15 ℃ |
| Hanabie/Cherry Blossom Cold | 10 ℃ |
| Yukibie/Snow Cold | 5 ℃ |
Drink Sake with fish dishes
Below are a few videos of making side dishes (fresh fish) when you are going to have Japanese Sake. Remember, fish may be the most delicious dish to match with Sake.
１.Pour hot water on the fish to remove the fishy smell.
2. Pour some kelp soup on the fish. Kelp soup is a general seasoning liquor in Japan. which can be used in various fish dishes.
3. Add ginger in the fish
4. Add some alcohol in the fish to raise up fishy taste
Efficacy of Sake and its effect on beautiful and health
Nutritional components of Sake
Sake is a brewed sake produced by fermenting rice and koji rice, but the raw materials and nutritional components produced during the fermentation process remain as they are. Therefore, sake contains many nutritional components. Sake contains a lot of amino acids that are the source of protein. Protein is an essential nutritional component for building a healthy body. Sake also contains a lot of vitamin B6, which supports the function of protein. Amino acids are also expected to prevent lifestyle-related diseases such as myocardial infarction, arteriosclerosis, and liver cirrhosis. Sake is expected to have various effects in this way, but if you take it in large quantities or if you drink it on an empty stomach, it will put a heavy burden on your liver. To enjoy sake in a healthy way, avoid fasting and drink moderately with snacks.
“The Best Medicine” — Effect of Sake
Sake is said to have the effect of promoting metabolism. Sake contains a lot of adenosine, which helps raise body temperature, but raising body temperature also improves metabolism. Metabolism is simply a condition in which old cells in the body are replaced by new cells. For example, the constant production of new hair and skin is also an effect of metabolism. Metabolism is indispensable for a youthful and healthy life. In addition, there are various effects due to the activation of metabolism. For example, it has been pointed out that the blood circulation is improved and the stiffness of the body is relaxed, the function of internal organs is activated, the energy consumption is increased, and the sensitivity to cold is improved. Metabolism is essential for the human body, but it declines with age. In order to maintain active metabolism, it is effective to drink sake moderately.
from: Barton Publishing – Natural Health Reports
Beauty Effects
Since sake contains many nutritional components, it is said that various beauty effects can be expected. For example, recent research has shown that the umami ingredient “α-EG” contained in sake increases the amount of collagen in the skin, so if you continue to drink an appropriate amount, your skin will become firm. In addition, alptin, which is often contained in whitening cosmetics, “ferulic acid”, which is said to be effective in eliminating blemishes and sagging, and “AHA”, a fruit acid that promotes skin turnover, can also be taken with sake. If turnover is promoted and skin health is maintained, it will also improve acne. Furthermore, the amino acid “NMF” contained in sake is an ingredient that is said to have a moisturizing effect. If the moisturizing condition is maintained, the skin will be moisturized.
Generally speaking, Sake has the following beauty effects:
・Increased elasticity and luster of skin
・Whitening effect
・Keep moisture
・Improvement of wrinkles and sagging
・Normalization of turnover
・Improvement of acne
On the other hand, be aware that sake is surprisingly high in calories. For example, if you consume the same amount of sake and beer, beer may seem to have higher calories, but it is not true. Compared to 100ml, beer is about 40kcal, while sake is about 100kcal. Also, the amount of sugar contained in sake is higher than that of other alcohols.
Kikumasamune Japanese Sake Emulsion (380ml)
Health Benefits
It is said that the ingredients contained in sake help promote health. For example, Sake can improve blood circulation and loosen muscles. As a result, you can expect a relaxing effect. The rich aroma of sake also has a healing effect like aroma. Vitamin B6, which helps proteins work, and “tryptophan,” which is effective in increasing appetite and relieving fatigue, are also nutritional components contained in sake. In addition, sake contains a large amount of peptides that lower blood pressure and are effective in preventing hypertension and diabetes, and polyphenol “ferulic acid”, which is expected to have antioxidant effects. And the role that this antioxidant effect plays in promoting health is the suppression of active oxygen. Since active oxygen has a strong oxidizing power, if it increases too much, it may damage normal cells. Therefore, suppressing the power of active oxygen by the antioxidant action of ferulic acid helps promote health.
