Sake

1. Sake Tasting for BOB 94.9 for Tasting Tuesday

2. Sake • The actual term “Sake” refers to Nihonshu which is a specific alcoholic beverage made from fermented rice. • However, in the US, Sake always refers to Nihonshu.

3. History of Sake • The first Sake was called ‘kuchikami no sake’ which is Japanese for chewing the mouth sake or mouth chewed sake. Rice would be chewed then spit into tubs. The enzymes in the saliva would allow the starches to then saccharify (convert to sugar). The mixture was added to fresh cooked grain and water and allowed to ferment. This early form of Sake was low in alcohol and consumed more like porridge.

4. Dated • Sake is thought to date back to the 3rd century Japan, along with the start of “wet” rice cultivation.

5. Advances • By the 7th century, advances in production methods led to a higher quality Sake. • A starter mash or “moto” became standard. The moto allows for maximum yeast cells and a more consistent product.

6. Pasteurization to better Sake • 500 years later quality would once again be improved with the discover of pasteurization and clean storage practices.

7. Emperor Mutsuhito • In 1868 with the empowerment of Emperor Mutsuhito, The Meiji Restoration allowed for anyone with the money and slight know-how to open a brewery. In the next year over 30,000 would open. • Over the time, as taxes were levied, the number lessened to around 8,000.

8. NRIB • On May 9, 1904 the Nation Research Institute for Brewing was established. This would lead the new wave to increasing sake quality.

9. The new sake • As time went by, Sake production would have its ups and downs, but with Asian influenced cuisine at an all time high in the U.S. and better quality from the 1500 or so breweries in Japan, there are now more choices and different types to fit any occasion.

10. General Sake production and terminology • The quality of the Sake comes from two main components in the brewing process. • Rice-the more the rice is polished, the more proteins and oils are stripped from the grain. • Brewing process-when using starter cultures and cold fermentation, the process allows for a more complex flavor and a more fruity characteristics.

11. Nigori • Nigori Sake is an unfiltered sake that is usually slightly sweet and is a milky white color with a thicker consistency.

12. Added alcohol Sakes • Honjozo is the lowest quality designation of Sake. It is the equivalent of a general table sake. • Ginjo is a slightly higher quality that is more prevalent and is made with better practices and better ingredients. • Daiginjo is the highest quality designation given to sakes with added alcohol.

13. Sakes with No added Alcohol • Junmai is a high quality sake using strict standards and practices with high quality ingredients. • Junmai Ginjo is produced with highly polished rice and is produced with great care. • Junmai Daiginjo is the highest quality and usually the most expensive. It is made with a very high polished and best quality rice. The labor intensive methods are highly beneficial on the final product, giving it a very complex and well structured sake.

14. Serving sake • Temperature is largely based on the individual and the season. • It is common for people to drink cold sake in warmer months and warm sake in cooler months. • Heating a sake can mask some undesirable characteristics in lower quality sake, as well as some good qualities in higher quality sake. • A good general rule of thumb is to heat the alcohol added sakes to around 107 degrees before serving and to chill non alcohol added sake to around 50 degrees.

15. Traditionally sake is served in small ceramic cups called “choku”. It is poured into the choku from a small ceramic pitcher called a “tokkuri”. • It is considered a great sign of respect and friendship when drinking from someone else’s choku. • When you drink from someone else’s ckoku that is of lower status ( a subordinate, someone that is younger, etc.) it is a great sign of honor and respect. • A “masu” is a traditional, old style of cup. It is a box made of cypress. In traditional Japanese restaurants the masu will be placed on a saucer and sake will be poured into it spilling over into the saucer. This is a sign of generosity from the establishment.

16. Quality Overview

17. Kitaya • Kitaya Ai No Hime Beni • $9.99 • Available in most stores by October • Light, sweet and fruity, with easy pop top. Perfect with spicy or mild Asian cuisine or on its own. • Code 7719

18. Tasting Notes Color:_______________________________________________________________ Nose:_______________________________________________________________ Pallet:____________________________________________________________________________________________________________________________________

19. Sho Chiku Bai • Sho Chiku Bai Classic Junmai Sake • $8.99 • Available at most stores • Full bodied and should be served warm with mildly seasoned dishes • Code 4406

20. Tasting notes Color:_______________________________________________________________ Nose:_______________________________________________________________ Pallet:____________________________________________________________________________________________________________________________________

21. Wakatake Junmai Daiginjo • Wakatake “Onokoroshi” Sake • $34.99 • Available at the Premium Collection Stores • Smooth and very complex. Its elegance and full body allow for a wide array of food pairings • Code 10958

22. Tasting notes Color:_______________________________________________________________ Nose:_______________________________________________________________ Pallet:____________________________________________________________________________________________________________________________________

23. Fu-Ki Cherry • Fu-Ki Cherry • $11.99 • Available at most stores in October • This wine is perfect as an after dinner wine. It is slightly floral and tastes just like a cherry lifesaver! • Code 6736

24. Tasting notes Color:_______________________________________________________________ Nose:_______________________________________________________________ Pallet:____________________________________________________________________________________________________________________________________

25. Thank You