Sake
Given the increasing number of Japanese, Asian and Fusion restaurants on the fine-dining scene it is virtually essential to do some homework on sake, as ordering confidently is a perk. Though sake is often referred to as a rice wine, the process of making it has more in common with brewing beer.
Once known as the “Drink of the Goods” sake’s true origins are unknown but what we do know is that it has been brewed in Japan for over the last two thousand years. Japan first began producing sake on an industrial scale during the Edo period (1603-1868) and during the Meiji period (1868-1912) most breweries that grew and prospered were set up by wealthy landowners. Landowners who grew rice crops would have rice left over at the end of the season and rather than letting these leftovers go to waste, would use them for the production of sake.
Sake production improved dramatically during the 20th century with more advanced machinery. Wooden barrels were replaced with enamel-coated steel tanks, which eliminated the flavour of wood, allowing for the sake’s pure flavour to remain. Though computer-controlled equipment produces more sake, it is in the smaller family owned breweries, producing handcrafted premium sake, we find the exceptional taste of local ingredients and regional styles.
Whichever prefecture the sake comes from, it is made from 4 simple ingredients: water, rice, koji and yeast. Which regional flavour you prefer is personal. From almost transparent to dark amber in colour, with 10%-17% alcohol content, varying sweetness, dryness and fruitiness, very few sake are aged or have vintage. Try different kinds of it and make up your own mind. Kanpai!
