{"id":6552,"date":"2023-03-15T15:39:30","date_gmt":"2023-03-15T19:39:30","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=6552"},"modified":"2023-03-15T15:42:24","modified_gmt":"2023-03-15T19:42:24","slug":"japanese-sake-for-beginners-and-experts","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/japanese-sake-for-beginners-and-experts\/","title":{"rendered":"Japanese Sake For Beginners and Experts: New WTSO Premium Wine Club"},"content":{"rendered":"

Japanese sake can seem complicated, but in this month\u2019s <\/span>Premium Wine Club<\/span><\/a> from WTSO.com, we\u2019ll break it down for beginners and experts alike. With the help of our resident wine expert Marc Supsic and special guest sake expert John Gauntner, you\u2019ll be sake-savvy in no time!<\/span><\/p>\n

The Origin of Japanese Sake<\/b><\/h3>\n

The first alcoholic beverage made from fermented rice was produced in China over 5,000 years ago. 2,500 years later, the libation emigrated to Japan, where it was fully embraced and perfected \u2013 sake!<\/span><\/p>\n

In order to release fermentable starches in the rice, the outer layer of each grain is removed. Sake rice is \u201cpolished\u201d down, in a process called Seimaibuai, to 50-70% of its original size to get to the starchy center. Generally speaking, the more the grain is polished, the higher the quality and flavor of the wine.<\/span><\/p>\n

Much like grape wine, sake is classified<\/a> by several factors, including the type of rice used, where it was produced, the degree to which the rice has been polished, brewing processes, how it was filtered, and more. Almost all premium sake will mention the Prefecture (region) where the wine was produced and the type of rice used.<\/span><\/p>\n

What is Sake Made Of?<\/b><\/h3>\n

The \u201cmagic\u201d ingredient that made Japanese sake different from its predecessor was koji, a naturally-occurring fungus that grows on damp rice. Koji breaks down the starches in rice and alters the flavor too. It\u2019s so fundamental to sake production in Japan that it\u2019s actually called the \u201cNational Fungus.\u201d<\/span><\/p>\n

Anywhere high quality rice and clear, fresh water can be found, so can sake. Unlike wine grapes, climate plays less of a role in the flavor profile. A sake\u2019s character is more a result of the rice (with over 120 regional strains), water composition, and the brewer\u2019s technique – in many cases, secrets of tradition that have been guarded for centuries.<\/span><\/p>\n

Sake Styles and Food Pairings<\/b><\/h3>\n

In the last decade, sake has really become an artisanal craft and is now as nuanced as craft beer and wine, too. It\u2019s not just for sushi or seafood anymore, opening up a world of possibilities for enjoying it.<\/span><\/p>\n

What Does Sake Taste Like? Flavors in Premium Sake<\/b><\/h5>\n

High quality sake<\/a> may be made from rice, but the flavors and textures can be very similar to white wine. Sake can range in style from light and sparkling, dry and sweet, heavy and rich.<\/span><\/p>\n

The most common notes you\u2019ll get out of sake are those of flowers and of fruit like green apple, pear, citrus, and tropical fruits, especially banana and pineapple. And always, there will be some level of nutty umami from the rice.<\/span><\/p>\n

There are so many ways to enjoy today\u2019s high quality sake, you don\u2019t need to be traditional anymore. Think outside the (bento) box and you\u2019ll be rewarded!<\/span><\/p>\n

How Sake Pairs with Everyday Food<\/b><\/h5>\n

Since sake is lower in acidity than white wine, it benefits from dishes that go big on flavor. Anything with extra salt, lemons, limes or vinegar, is likely to be a great pairing. In every pairing, try to counterbalance the weight of the dish with the sake, light with heavy, or tart with sweet.<\/span><\/p>\n

Sake is great with white meats, especially pork and chicken. A slightly sweet, more full-bodied sake, like a cloudy Nigori can be paired with Easter ham or <\/span>Thanksgiving turkey<\/span><\/a>.<\/span><\/p>\n

Sake\u2019s floral notes go great with herb dishes like lavender and citrus chicken or with a cold white bean and thyme salad. Sometimes you can get a slightly green quality in sake, similar to the rind of a watermelon. Grilled asparagus, green beans, or peas with mint would be an excellent match for that.<\/span><\/p>\n

Of course, sake is made with rice, which often gives it a creamy taste, a nuttiness or even light coconut vibe. Toasted bread crumbs, seeds or nuts would pair well here. Try something like this <\/span>sesame crusted ahi tuna<\/span><\/a> recipe.<\/span><\/p>\n

And lastly, the koji fungus that is used in the sake making process adds a slightly oily and savory umami feel in the mouth. That makes it a great match for balsamic vinegar and mushrooms.<\/span><\/p>\n

The Health Benefits of Sake<\/b><\/h3>\n

Although the alcohol content is similar to wines, sake<\/a> has very low amounts of the acids and sulfites that cause headaches and hangovers.\u00a0<\/span><\/p>\n

Sake is gluten free and contains probiotics to aid in digestion. Its compounds are also known to prevent allergies from pollen, house dust mites, and foods.<\/span><\/p>\n

Other sake health benefits include:<\/span><\/p>\n