About SAKE

Sake is made from rice, koji mold, and water, in a fermentation process that utilizes the behavior of microorganisms like koji and yeast.
The new sake release season lasts from around December to February, and defines the taste of each sake brand for the following year. (Similar to Beaujolais Nouveau in the wine world)
The taste of each year’s sake is slightly different, due to changes in the water or rice caused by climate conditions and other factors.
(The differences are small enough that you won’t notice unless you’re familiar with sake)

The water used in sake production is called brewing water – it is different to normal water.
Often water from rivers or underground streams near the sake brewery is used, but before use it is scrupulously analyzed, subjected to a water quality inspection, and managed, by a public institution.

The taste of sake can be classed as either sweet or dry, and the flavor will be affected by whether the brewery uses soft water or hard water to make it.
If hard water is used, it often becomes drier, which could be described as more straightforward, clean, and easy to drink.
If soft water is used, it often becomes sweeter, which tastes more like fruit; it is characterized by a more vivid or fruity fragrance.

Sake is divided into eight categories: Junmai, Tokubetsu Junmai, Tokubetsu Ginjo, Junmai Daiginjo, Honjozo, Tokubetsu Honjozo, Ginjo, and Daiginjo. The categories are based on the grade of rice used, and the rice polishing ratio.

Rice polishing ratio

Above 90％ (Brown rice) 　Close to the rice you would eat at home 70％ 　Many of the umami ingredients remain 60％ 　It has a richness, but it starts to clear up 50％ 　Clean taste with little miscellaneous flavors 40％ 　Very little miscellaneous taste

The rice polishing ratio is the percentage of the original brown rice that remains after polishing.

With a higher ratio (meaning the rice is less polished), the taste of the original ingredients is more pronounced, generally leading to a stronger flavor.

With a lower ratio (meaning the rice is polished a lot), the taste of the original ingredients is less noticeable, which is said to result in a lighter flavor.
Also, using a lower ratio means removing more of the rice, so more ingredients need to be used, making it more expensive.

Broadly speaking, the brewing process has five steps, which will be explained below.
① Ingredient processing
The rice is polished and steamed, and split up into three groups: the rice used for making koji, yeast starter, and moromi (fermentation mash).
Approx. 3 – 4 weeks

② Making koji
Koji mold is grown on the rice set aside for making koji. This is said to be the most important step in brewing sake.
Approx. 2 days

③ Making yeast
The rice set aside for making the yeast starter (called “shubo” in Japanese) is combined with koji and water, and yeast is cultivated in the resulting liquid.
The goal is to grow enough yeast for alcohol fermentation.
Approx. 11 – 12 weeks

④ Making moromi
Moromi is a liquid made by combining steamed rice, koji, water, and the yeast starter in a tank.
The goal is to start actually fermenting a lot of alcohol at this stage.
Approx. 3 – 4 weeks

⑤ Shibori and bottling
The process of separating the solids from liquids after the moromi is done fermenting is called shibori (pressing), and the resulting liquid is then filtered, pasteurized, and stored, to finally become sake.
Approx. 3 – 4 weeks

During the brewing process, the brewer will live at the brewery while creating the sake, and when it is in storage, they check its condition every morning by looking at the color and tasting it, to decide how long it should be kept in storage (this varies between breweries).