ALL ABOUT JAPANESE SAKE - Learn How to Taste it, Serve it, Styles, Flavors, & more… | Carlos Batista | Skillshare
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ALL ABOUT JAPANESE SAKE - Learn How to Taste it, Serve it, Styles, Flavors, & more…

teacher avatar Carlos Batista, Class is in session. Drink Up!

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Welcome to Sake

      1:15

    • 2.

      Japanese Sake Types

      7:34

    • 3.

      Additional Sake Types

      4:20

    • 4.

      How to Taste Sake

      7:26

    • 5.

      Sake Flavors & Aromas

      4:08

    • 6.

      Sake Tastes & Textures

      2:38

    • 7.

      Detecting Sake Faults

      2:07

    • 8.

      How to read a Sake label

      5:21

    • 9.

      How to Serve Sake

      4:50

    • 10.

      How to Warm Sake

      4:50

    • 11.

      Japan's Sake Regions

      7:55

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About This Class

Japanese Sake – You may have heard of it. Rice wine; right..? Nope! It’s a beverage closer to beer since it’s brewed like beer. And highly versatile as it is often served hot or cold.

Have you ever been curious? Or maybe you enjoy it, but have only had one type. There are many, many varieties of Sake. Each with its own uniqueness in flavor, texture & aroma. Sake is amazing and so varied that anyone can find one they enjoy, from the most delicate to the aged or powerful.

We’ll review:

  • All Sake Types and Styles
  • How to Taste Sake 
  • Flavor & Aromas
  • Sake & Food Pairing
  • Recognizing Off Flavors
  • How to read a Sake label 
  • Japan's Regions
  • Sake Brands by Region & Flavors
  • Japanese Sake terminology

You don't need to be a Mixologist or Bartender in a Japanese restaurant to be proficient with Sake.

We’ll give you a solid understanding to make the best selection for personal taste preference or to learn how to pair many varieties of Sake with food. You’ll make better choices and be able to differentiate options, without having to personally try everything out there. Here’s your chance. Kanpai! (乾杯(かんぱい)literally "dry cup") That’s Japanese for cheers!

 

 

 

Meet Your Teacher

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Carlos Batista

Class is in session. Drink Up!

Teacher

Hello, I'm Carlos.

Hospitality industry professional with over 20+ years experience. Specialist of Spirits certification, Certified Sommelier, Mixologist, & author of books related to Beer, Wine, Spirits, Sake, Cigars and Hospitality Service.

Past positions include: bartender, General Manager, Director of Food & Beverage, Director of Restaurants & Bars and Assistant Director of Beverage, training associates at a 5 star, 5 diamond casino in Las Vegas, Nevada, U.S. This industry experience gained has allowed me to serve guests and train employees at the highest levels. 

I am very lucky to have had some great mentors throughout my career and want to pass on the good karma of knowledge. I really get a thrill out of ... See full profile

Level: All Levels

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Transcripts

1. Welcome to Sake: welcome and thanks for enrolling. Let's get a quick background to start with before we get into the course. Sac is a clearer alcoholic beverage, which is made from fermented rice and water. The beverages been produced and consumed in Japan since ancient times. Now it's being distributed around the world, it said. That sack is an important part of the Shinto religion and contemporary Japanese culture. While rice is the main agreed in its production, the quality of water is no less significant in brewing. Good sake, since sake is made from rice, many English speaking people often refer to sake is rice one possibly because, like wine sake, is not carbonated and has similar alcohol content, but would be more accurate to draw a parallel between sake and beer. Kawasaki's also brewed just like beer here, uses barley greens for its production while sake is made from rice. But such comparisons inside sake stands on its own, and this course you'll learn about how sake is made two different types flavors and pairing it with food. And lastly, you learn how to serve it a different temperatures properly for each type and tasting an analysis. So now let's get to the fun part and learn about this exotic and flavorful beverage 2. Japanese Sake Types: sake types. Second consists of two basic types. Fruits Fisher and took Came a show she foots. Isha is the ordinary sake comparable to table line and makes up the biggest production amounts Torte may show. Shoe, on the other hand, is special designation, sacking or premium sake, if you will. It's all distinguished by factors like the finesse of which the polishing the rice has been done. Percentage of birds, alcohol added, or the complete absence of brewers alcohol in the sake according to Psaki quality labeling standards, premium psyches or tame Ahh! Shoes are divided into different categories, which you can see here. Now. Some of you may be curious about how much of each kind of sake is made every year. Jeremiah Die Gen. Joe and Drew My Dean Joe comprised about 2 to 3% of all production. Gene Joe, Andijan Joe at about 3%. John MY is it about 6% of all production and Hondros? Oh, at 14%. Lastly, the rest is all considered non premium sake. It's about 74%. As you can see here as polishing and quality of this hockey goes up, so does the cost as it's more time consuming and costly to make. Now let's see what really goes into the differences between all these psyches. Camp I Special Designation Sack, please Hundreds this year. Genuine brew made with rice water Koji and a very small amount of pure distilled alcohol or brewers alcohol. It's used to help extract additional flavors and aromas. Hondros Oh is Lightbody, typically Mobley fragrant and high in acidity. Therefore it's easy to drink and a pairs really well with food. June my shoe. Pure rice, The Japanese word for Jew My actually means pure ice. This type of sake is made only with rice water and Kojima. Originally in this type of sake production, the rice used must have been polished to at least 70%. But recently the rules have changed and no longer requires a 1,000,000. Great. Often this has a full and solid flavor profile. Clean and well structured, it's richer and fuller bodied, with slight acidity. I took a bet to gin, my shoe special. Pure rice Special bring is employed in this type of sake production. It could also indicate that a more highly polished rice was used or that special types of sake rice was used in its production. I took a bet. Su Hondros. A shoe is special, genuine brew the sake similar to two bets. You join my shoe, except that the brewers alcohol is added in. He has a lighter flavor and is sometimes served at room temperature. Now some psyches are labeled as took a bet, su or special. This simply means that there's something unique about the sack. A. Maybe it's better rice, higher polishing or just that the brewers paid special attention to this batch. The term only applies to June by and Honjo za classifications. It's similar to a concept reserva wines have in wine production, although carries no legal requirements. Ginger share special brew broad with labor intensive steps, typically not using the machinery and using the traditional tools and methods. It uses highly polished rice rice that's been done to at least 60% and fermented at colder temperatures for longer periods of time. There is alcohol added to this type of sake. It's typically light, aromatic, fruity and refined. June I ginger, she pure ice special brew. This is a premium sake, a typically avoiding the machinery and using traditional tools and methods to produce. It uses highly polished rice rice that's been polished to at least 60% and fermented at colder temperatures for longer periods of time. No alcohol is allowed. Typically light, fruity and fragrant with a smooth mouth feel. Dai Jin John share very special Brew di Gene Joe is super premium sake containing rice that's been polished down to at least 50% or sometimes more. Added alcohol is allowed in this type of soccer. He uses detailed and also labor intensive methods, and typically the flavors air, light, complex and fragrant. June My Die Gene Just you Pure eyes. Very special brew. June My Die Jinja is Die Ginger Osaki, without any added alcohol or additives, uses very highly polished rice to at least 50% and sometimes even more uses very precise and labor intensive methods to produce it. That's why it's so expensive. This is the pinnacle of the brewer's art. Generally, it's light, complex and fragrant aged Sock A H Sake or CO. She'll represents a minuscule portion of all the sake that's out there. Abe sake is hard to get quite expensive and overall a totally different animal than regular socket. There's no one proper way to age sake. Nor is there universally agreed upon way that age sake should taste. In one sense, it amounts to, more than anything else, a diversion in the sake world. Fresh sake is really what warrants most of our attention for a little history on the subject. Long ago, even as far backs of 13th century sake was often aged, there were those in the aristocracy that we're very fond of. Such types of sake and typical aging periods were 3 to 5 years and sometimes longer. Yet the truth is that most people back then really just wanted to buzz to get their minds off their troubles and to get through these tough living times that they had back then. So even though age sachi was considered precious and was more expensive, most people were drinking freshly brewed sake. Furthermore, sake stop being aged in large amounts in order to ensure that bruise got their money as soon as possible. See, taxes were do the moment that sake was pressed i e. When the brewing process was completed, the taxes were dio even before the soccer was sold. So naturally, this kind of eliminated any motivation to lay sake now to be aged. No one wanted to wait 3 to 5 years or longer to get their money back and also risk the sake going bad and losing all their revenues with it. The law on taxes finally changed about 50 years ago, and birds air now taxed when the Sachi ships from the brewery. This opened the door to renewed it. Aging experimentation. So aging is not a new concept, however, and this is important on Lee. A very minuscule amount of sake is ever aged. Understanding sake is not always easy. Overlapping tastes and closely matching styles could make it even more confusing. Therefore, at the time of ordering or buying your sake from a shop, you got to be clear about where to requirements are. Do you like sweet or fruity flavors? Stronger low alcohol content? Umami? They all make a difference in the final product. The shop or a restaurant or bar should be able to make a recommendation to you based on your preferences. But at least now, after reviewing this section of the course, you know the differences between the basic types and what you're exactly paying for. You could make sure you're getting what you want, as long as that's what you're expecting. 3. Additional Sake Types: additional sake varieties many sake's air dependent on how they've been handled during the process of fermentation. And after. Not only does the degree of rice polishing or if there's added alcohol, make a difference in type. There's many more factors in this course section. I've included a an example of each type of sock A with a representing brand to be tried. Ah, few tasting notes are included per sake as well. Stop the video as you progress to read the description or just skip over the description. Should you not be that interested? Either way, at least you have a starting point in reference to flavors, and some sake is to look for. Should you be interested in trying them at some later point numbers? Like you, this is unpasteurized sake requiring refrigerated storage. It has a much shorter life span compared to pasteurized Sacchi's. An undiluted type of sake is called ginger. Most Lucky's air diluted with water for reducing the alcohol content from about 18 to 20% to about 14 to 16%. But ginger is sold undiluted. Moroka is sake, which is not undergone carbon filtering. It's pressed into removed from the Liza's, a clear liquid. The purpose of not filtering is attributable to the idea of preserving aromas and flavors, which are sometimes lost. Infiltration. Rocca sake has a stronger flavor than the filtered varieties, typically no glory sake. This is another type of unfiltered sake. Sake is not clear because it's pastor, a loose mesh which separates it from the mash. Therefore, rice sediment can remain in the liquor. It's not filtered thereafter before serving. This bottle has to be shaken very well so that all the sentiments get mixed throughout the bottle session. This is clean and clear. Socking refers to all sake's, from which the solids and settlements have been completely straight. Now, to leave behind a clear liquid Degory sake described previously is not, say shoe. As per this definition, however, the gory sake can receive, say, shoes status by being extreme clear and having the lease being put back in afterwards. CO shoe. This is the term for egg sake now. Most sake varieties don't age very well because she was made especially to age, sometimes for even decades. At the end of the agent process, it could turn yellow to brown and acquires more honeyed flavor. Tara Zaki. This is Sachi, which is aged one barrels and after which it's kept in a wooden casks crypt, Um, area or the Suki would is used for this purpose. Some people wrongly refer to the wood as Japanese cedar during ceremonies like inaugurations, business deal, finalization or parties sake. Casks of this type are opened up and enjoyed. She believed that this is the name given a sake that's not completed the standard aging period of six months. For this reason, this type of sake tends to be greener and have more acidic tastes. Literally, the meaning of the word in Japanese is freshly pressed, indicating it's not been allowed to mature properly. Sake, which is pressed into 18 liter bottles called Tobin's, is called Tobin Decoy. The sake brewer make a selection of the best batch of sake to be used for this purpose. I'm a Zaki. This is sake that has a sweet taste and low to no alcohol content. It's a traditional Japanese drink made from fermented rice, the term Juszczak a denotes locally produced sake. It's available on premium ultra premium and super ultra premium categories. This is produced by local producers to meet specific requirements. It's similar to microbrewed beer coro Shal. This is made for me, the brown rice or unpolished rice. It's similar and taste to Chinese rice wine. As we can learn from this section, there's a lot more to sake than just rice polishing ratios from Degory sake Touche Shoe to co shoe. There's a lot of variations. So now is your chance to go out and explore a bit more than just your June. My die Jean Joe. Try a tower Zach A or CO shoe to get some different flavor profiles and expand your horizons. 4. How to Taste Sake: a sake tasting. With so many factors in play, how can you find a sake that's right for you? Well, to start with, use the information in this course. Many people prefer to start with ginger and I ginger grit sake's, which usually have sweeter, mellower, more accessible flavors. As time passes, you could try sampling of Fuge in my on home dozers for more interesting tastes. Although some enthusiasts are very picky about minor broom details or devote themselves, only the high price types, such as June might die. Gene Joe, the basic June My or Hondros owes often offer very interesting flavors. Keep in mind that the same brand of sake can taste different from year to year, depending on crop conditions. Ingredients used climate conditions and skill of that year's production team, much like wine. Ultimately, it's best to follow your gut when discovering what you like. Rather than worry about a brand or a prestige maker, use your knowledge of sake learned here to enjoy it more. But don't let that interfere with your instincts. If you like it, you like it. Now let's review the different criteria to review When tasting sack A. These were gonna include sake's appearance, aroma, taste and finally put it all together analyzing Let's get started. First off, check the appearance of sack A based on a few things to know clarity. How clear is that sake? Check the degree of transparency and clarity. The lack of clarity is often indicated of certain quality defects. Color. Is there any colors in your sake? Most sake is colorless and transparent, but summer faintly yellowish or tinted brown and viscosity. Check to the degree off viscosity. Is it low, medium or high? Higher alcohol and sugar content brings higher viscosity, which can give liquid a thick or syrupy. A parents, after being made sake, has a yellowish color. The transparent appearance of finished sake is achieved through filtration sock. It can change color to a brown or yellowish color for varieties of reasons. It's important to assess if the color of sake has been affected by deterioration or aging. Aging contar sake to brown or yellow color. If it was done properly, that's a good thing. If it wasn't, it's not. Exposure to sun or high temperatures can cause I could turn yellow or brown and sake, which has also been stored in wooden barrels can also turn yellow or brown. Next comes aroma. Before drinking, take a quick sniff of your sake. Does that remind you something? Maybe it's apples and pears. Carrie Blossom roses What details do we look for when smelling our sake? Intensity of aroma is that week, or is that strong complexity of aromas? Check to see if there's layers or varieties of aromatic elements. Are they simple? Are the complex with layers of smells? Next comes the principal aromas. Think about the principle type or main smell that your gang is it fruity? Is it floral er grainy? Mike Rice. Nutty, Spicy. What is the main type of rumor? Specific examples of Roma. Give an example of a specific sent that you could maybe determined, perhaps melon or banana or almond, her oak, grassy cooked rice. These would be specific examples, and now finally, we get to flavor. Take a sip and leave it in your mouth for a few moments, breathing in and out through your nose to ensure that the aroma and flavors all intermingle . After swallowing, observe whether the sackings a long or short tail. In other words, do the flavors linger or do they vanish off quickly? This is also a good time to check how the aftertaste compares to the original taste as they can change at different times, just like aromas. We want to check the intensity of the flavor. Consider the first impression in her mouth. Is it weak, or is it shrunk? Complexity. The same is the room was here is well? Is it simple or complex? Consider the layers in the variety of flavors that are going on now. Here is a little different that we have textured to consider. It might be thick, or it might be thin on your palate. Sweetened dry sake's often classified is either sweet or dry. However, the impression of dryness and sweetness is often very subjective, common on the flavor. Think about it and describe it in your own word from the texture, the flavor, aroma and body, all the characteristics that go to the socket and aftertaste. Consider the aftertaste and the impression that the sake leaves after it's been swallowed. Also, pay attention to the presence off mommy or savory nous as it's sometimes hard to pin down. And now, finally, we could put all these characteristics together to get a final analysis and thought about the socket. Take the most dominant characteristics that you took from appearance, aroma and flavor and summarize them to provide overall characteristics of the socket. The overall characteristics can then be used for classification of sock A and help. You better understand what you're tasting in order to help. Better convey aromas and flavours. I have included this depiction of scale roughly we can classify socking into four different types. Aromatic sake. Refreshing sake. Moderates, Ocoee or savory sake. Aromatic, psyching might flavor and fragrant aromas mainly. Did I. Ginger and ginger type fruity aromas and light fresh flavors this time could be sweet or dry. Refreshing psyche. Light flavor and subtle aromas. Mainly Fujitsu, Hondros Oh and Nama type. Sacchi's modest overall, but a fresh aromas and smooth and lush textures. Lightest in simplest of the four types. Moderate Zach, A rich flavors and subtle aromas, mainly the gym. I imagine Joe and Kimoto type overall rich flavors with you, Mommy and the Romas of steamed rice and lastly savory with rich flavor and fragrant aromas , mainly H sake or CO shell. And at times that drew my by ginger type overall, rich and powerful, with aged aromas of dried first spice, including a creamy texture and sweetness with who? Mommy. So now, if you know how to taste sake and could taste second, considering the appearance a Roman flavor, you should be able to analyze it and find the small differences between similar sake is this is what the experts dio. You can feel more confident when really tasting and thinking about your sake, rather than just having a drink by being able to discern the flavors and types that you know and like. It makes it that much easier when you're purchasing that bottle next time because now you know exactly what type and flavors you're looking for. I hope this helped and enjoy complain. 5. Sake Flavors & Aromas: sake flavors the flavors and aromas we're going to review. Here are just examples sake. Flavors can vary widely. Flavors and aromas really depend on the breweries, brands and where it's made etcetera. Thus, June my, for example, could be relatively clean or fragrant. The typical Jew, my is rich and has moderate aromas. Rich is used for heaviness, thick texture, savory nous, full body, high acidity and sweetness, whereas clean is used for smooth texture and light body. As for aroma fragrant, it's for fruity, floral or other types of distinct aromas. On the other hand, moderate is used for little aromas. For example, second, with high rice polishing ratios, IAEA die Jinja tend to have fragrant aromas and clean, smooth texture. Or Thanh Ray. This is just a simplified version to further described sake and more detail, there's more. Criterias flavour consists of five components. Sweetness, acidity, dryness, bitterness and astringency, or tartness. Categories for flavors and aromas can include fruits, nuts, spice, caramel, floral cereal, grains, acids, fungi, grasses or vegetables and also alcohol. We'll review them next. Furred flavors and aromas and sock. A can include apples, pears, banana, melon, peach. Leach is a big one mango, figs, grapefruit, orange limes, basically Citrus Cherries, green apple, shrubbery, QE or watermelon as well. Some categories crossover easily so they could be kind of lumped together such a snot, spice and alcohol for nuts. We have pine nut flavours, peanuts, chestnuts, gingko nuts, sesame, almond, cashew nuts, coconut, Cacau and warn. It's spices can include cinnamon, vanilla and nutmeg, ginger, tumeric or carraway seeds and alcohol. Is that ethanol alcohol flavor that you might know flowers, trees, greens and vegetables? You might be surprised to see how many different flavors and aromas in this category are found in your average sake. It's a flower room. Was include cherry blossom, who may violet lilies, tulips, lavender, fragrant, all of orange blossom, sweet pea and many more. Some herbs can include lemongrass, mint, thyme, rosemary, green tea, macha, peppermint cama meal, vegetables like Chinese radish, carrots, corn, Chinese cabbage, asparagus, watercress and trees to include bamboo, pine needles, cedar maple trees, dead leaves, oak and birch trees. Cereal and fungi is more of a savory type of category. Flavors and aromas include barley, wheat, different types of grain, corn, white rice, steamed rice, rice cakes, mushrooms, air mold. If you Will Koji Rice and umami flavors sweetness and a sake can include sugar, brown sugar, dried fruits, honey and a Gavi type flavours. Acidic type flavors and aromas and socket can include milk cream, sour cream, butter, yogurt, customer birds, cheese and even vinegar. And lastly, earthy missing minerality could come through as slate coal, stones, soil and trees mixed together. 6. Sake Tastes & Textures: tastes and textures. The first taste noticed after taking sake in the mouth are sweetness and sadness, followed a little later by bitterness and or umami, which are the most readily sensed at the back of the tongue. Also experienced are the textured attributes of astringency and smoothness. The finish or aftertaste, is experienced after swallowing or spitting out the sack. I am a kara, makuuchi or cara coochie. Sweetness were dryness. The balance of sugars and acids determines whether sake taste sweet or dry. Increasing acidity will reduce. The sack is sweet taste, even if the amount of sugar remains the same. Cure. Finish or aftertaste in high quality sake, regardless of whether it's sweet or dry, have your light. The taste is expected to vanish quickly after it leaves the mouth. This is referred to as its curator. Unlike wine along finishes, not often regarded as a desirable characteristic of sake, he may smoothness. An appropriate level of ageing reduces any roughness or pungency to produce a smooth, mellow socket. Nogami Bitterness. Bitterness is not a desirable trait in many varieties of sake, but it is one of the characteristics that give long age sacking its complexity. Umami Mommy refers to savory nous or deliciousness. A key amino acid associated with umami is good. Mick acid sake is richer and amino acids than wine or beer, and contains a large amount of good MK acid. Adding gluten Mick acid to sake, however, does not boost the sensation of umami. This is probably because the umami of sake derives from a harmonious blend of numerous amino acids and peptides. Tom Ray and No Jew. Two Japanese terms used to denote level of body Tom Ray conveys the notion of light as well as clean and sophisticated. The June, on the other hand, conveys the meaning of full rich, along with complex and graceful no time body. The sugar level and acidity also affect a sake's body sake with a high sugar and acid content is regarded as heavy or rich. Amino acids and peptides also contribute, and high levels of these result in full bodied Sacchi's, a full bodied variety may be referred to as having cocoa or go coo 7. Detecting Sake Faults: recognizing faults in sake just like wine, there's gonna be issues that come up from time to time with your sake. Those air known as faults that calls off colors and flavors here we're gonna learn how to recognize them is that Sumi unrefined or undesirable taste, balance or harmony is key in the requirement of sake. A disagreeable, unbalanced taste that can't easily be identified as bitterness, astringency or mommy is referred to as is that Sumi sometimes censor me results from the use of inferior ingredients or poor brewing techniques. But it may also be caused by poor control during distribution. If sock is exposed to light or high temperature during the distribution stage, the level of is that Sumi will increase, along with changes in color aromas and flavors. Light strike light is the enemy of sake. That's why you'll often see bottles of sake either colored or frost. The amino acids and vitamins that are plentiful in sake degrade when exposed to light, giving, sucking, unpleasant, musky smell unica oxidized or stale odor. In addition to acquiring a camel like smell sake that stored under high temperature or conditions favoring oxidation, developing unpleasant smell like rotten cabbage or gas. This is caused by sulphur compounds in the sake. It's believed to be emitted by substances resulting from the metabolism of amino acids containing sulfur musty or corky smell sake. Bottles were not court, but Zaki may, on rare occasions, acquire Corky smell. Traditionally, sake brewing involves the use of many wouldn't items and the buildings that many breweries are made of wood. If Corrine based fungicide is used in the wood, sometimes it's converted to T C A through contact with mold. This may contaminate the sake during the production or storage process. 8. How to read a Sake label: reading sake labels. Let's focus on the word gene, Joe, as you may have gathered from previous sections, it's the one word that you need to remember when it comes to sack A. Why is that? Well, because by looking at a sake label, most people cannot easily tell if it's any good. Write. It all depends on your flavor preferences. Sake comes in different grades, and among them are a grades that are considered premium sake for which there special regulations like the rice polishing rate, etcetera. The top four of those premium sake all have the word ginge oh, in their grade. So if you kind identify the word ginger on a label of sake, then you know you at least have a decent bottle in your hands. Does that mean all the other kind of sake is not very good? No, it doesn't mean that at all. There is wonderful stuff out there. It's just not labeled to be one of the top four grades, so it makes a little bit harder to identify. As you could see here, we have the four mentioned that we really want to focus on Die Jean Joe's at the top and Jean Joe's below. Die gingers have more rice mill the way than the gym just below them and June My are the ones that have no alcohol added as an ingredient, but the other ones dio for sake. The outer parts of the rice grain are usually being mailed away. This is called the Semi Bly, and it means the amount of rice that is left after the milling legally. The minimum semi Blais for ginger is 60% and for die gene Joe, it's 50%. But those numbers are just the minimum requirements. It's perfectly legal and common to sell a Jinja with a similar boy of 50% or less Gene Joe and even more so, Dai Jin Zhou are brewed in very labor intensive weights and fermented at colder temperatures for longer periods of time. The resulting flavors, or more complex and more delicate than the non ginger type sock is, and you'll often but not always, though, find it to be more fruity and flowery in fragrance and flavor. Often, brewers alcohols added sake just before it's being pressed, its not only done just to stabilize the sake and increase the shelf life, but More importantly, though, it's done to extract more aromas and flavors that otherwise you wouldn't be able to detect on your palate. So adding a small amount of alcohol doesn't mean that the sake is better or worse. It's just a different method of brewing the sake. June My types of sake usually are a little bit more full, and having flavor than premium sake is with alcohol added in. Also, acidity tends to be a bit higher as well. Generally speaking, it's more likely to be a good choice for matching with food as it tends to have a more of a presence and stand up better to stronger aromas than a lighter sake would. So, as a first step in reading sake labels Reamer that Condi below Conte's of the characters written on the labels when you can identify those is the first step, you most likely will be able to identify them when they're written in a beautiful but hard to read calligraphy. This plus general knowledge of how many characters you're looking for were also get you started. This character represents the gene part of June Jones. This represents Die Gen. Joe to recognize a bottle from the top of the soccer world. Die means big or important. And then we have June my, which means pure rice and indicates that the alcohol comes from fermented rice and rice alone. No alcohol here. Other important terms behind Trudeau, also known as sake meter value or S M. V. It's a measure of sake specific gravity, which is the ratio of Sacchi's density and density of pure water. Sakhi with unfermented sugars denser compared to more fermented sankes birds come and use an open ended scale, generally running from negative five deposit of 10. The numbers were signed in such a way that a lower or negative number indicates increasing sweetness and higher positive numbers indicate dryer sake's are those that are less sweet. Originally, zero was considered be neutral, but close three or so is considered to be neutral. Now anything below plus three is gonna be on the sweet side. Semi boy. A major difference between the various grades or classifications of sake is related to its rice polishing ratio, which the Japanese call semi boy. So my boy is the percentage of remaining rice by weight. After polishing, lower numbers denote a better potential sake and such sake's or tastier all those with higher percentage would taste more rights like as more of the actual rice is left in the grain before processing it sandal. The acidity of sake or its Sando is a measure of how much based liquid is needed to neutralize 10 milliliters of cycle. Thesis Endo is measured by penetration. Acidity in sake balances its sweetness sake. Having higher Sando value is dry. We're the ones with lower Sando is gonna be sweeter. So in conclusion, Gene Joe is the character that you're gonna want to be looking for on those sake bottles and the word die in front of it is just gonna be that much more enjoyable potentially, but it's also gonna be cost there. 9. How to Serve Sake: serving, storing, enjoying Japan's. Some traditions are associated with ways of serving and consuming Zaki. They're not necessarily followed outside of Japan, but since these customs do have cultural links, it's worthwhile to mention them. Here. Sake is served in different varieties of cups, so of these sake. Servant cups are second Suki Ah Flat Saucer Ship cup and a Choco, which is a handle free cup, cylindrical in shape and small in size, and a Moscow Ah box like wooden cup. Um, OSU is a Tradition cup made of hinoki or Sergey Woods. These cups were originally used for measuring rice. Some Japanese restaurants like to serve sake poured into Matsu, which rests on a saucer and then pouring has not stopped into the sake overflows from the matsu to fill the saucers Well, this is done to show a sign of generosity sake's taken meat or made into delectable cocktails like a sake teeny or the infamous sake bomb. The temperature of sake for its consumption is dictated by three factors. He may be the choice of the drinker, a particular variety of sake with recommended temperature of consumption or of the season prevailing at that time. Therefore, sake can be served chilled at room temperature or even here, typically on Lee during winter. Do people drink hot sake? As a matter of fact, one reason to serve hot sake is an attempt to actually mask the flavor of low quality or old sock storage. Caring for sake is one of its greatest virtues, and one of its greatest challenges sake is perishable. Thus is vulnerable. Toe light heat and movement, unlike wine sake, has no soul fights or preservatives. So it should be consumed between 12 to 18 months after the shipping date, which is usually printed on the label or the cap. The following are some basic handling guidelines to ensure your bottle tastes as fresh as possible. Keep Sachi out of UV light. This includes everything from the sun to those humming tubes of fluorescent light, although it won't happen as quickly. Sake that's stored in a fridge with fluorescent lights will change color, and the flavor may be affected in the long run. This is the reason why most sake's package in dark or frost bottles keep sake out of heated areas. This includes classes that happen to have a heating duct within or cabinets your fridge where the compressors continuing, Pump out heat. Keep sake in a dated rotation. That means that you should, mentally or physically get your inventory and keep the bottles with same shipping dates in the same section, with an emphasis on drinking the older bottles. First, keep sake's That's a store in refrigerator in the refrigerator. This includes single, pasteurized and unpasteurized brew, high end by ginger and ginger. Osaka's Almost all do Masaki is if you're a purist and Degory sock is that said, most double pasteurized sackings can live in a cool out of heats way Dark place for 18 months and sometimes even longer. Keep unpasteurized and single pasteurized stock is in the refrigerator. This means that your wine fridge is not a good place to store raw sake. Don't be fooled. Anoma or no Gauri sake needs to be kept it. Food, refrigeration temperatures and not wind temperatures. Think in terms of orange juice. Would you put your orange shoes in your wine? Fitch. Keep sake's in their box. This means that you should store sake bottles in their specific boxes if they have one, because it provides an extra layer of UV protection keep drink by dates on or near bottles . This an idea that makes a lot of sense for those who tend to buy bottles and then forget about them. A visual reminder is gonna help you drink. The sake is in a timely manner, and this allow you to taste the bruise peak flavor. Now, as far as expiration dates, it might get a little tricky. There's no exact expiration date for socking as it is an alcohol. However, there's recommended times to consume it to most. Enjoy it now. If a bottle been opened and it's pasteurized, you have about two weeks to three months. It's unpasteurized sake. You had about two weeks and it's opened. If it's unopened and it's pasteurized, you have 8 to 12 months. And if it's unpasteurized sake and it's unopened, you have about six months. It's best to consume sake as soon as possible, whether opened or unopened. The periods start from the production date of sake. Not when you bought the bottle and conclusion. Psyche storage is similar to wine storage in some capacities, but far different in other ways. Cool and dark places usually suffice. Wine cellars work for some sack A's, but not others, while you refrigerators work for some seconds. But not all sake should definitely not be considered like wine in terms of one to consume them. The Sakia has no castle fights to provide longer shelf time. Sock is more unstable than wine and as a result should be considered more along the lines of beer with regard to when did the best consume it for maximum enjoy. 10. How to Warm Sake: how to warm psych A in Japan shooting up sake is called Alcantara, and Japanese sake served warm is called Kanzaki. This uniquely Japanese method of heating sake has a surprisingly long history and could be dated back over 2000 years. By heating socking, you'll be able to enhance the complex flavors. These flavors can spread across a palette and give deep, full bodied flavors. It's a good idea and could be actual fun to experiment with different temperatures to see what temperature you like best in your sake, be it hot or even cold. Now we're going to go over some easy methods to achieve the best results When heating your second temperature preferences vary from person to person. However, overheating sake could make it very dry and destroy the delicate balance of flavors. First off, let's fill the sake decanter till it's about 90% full. Then cover the mouth of plastic wrap to prevent the aromas from escaping. Next, we're gonna ready a pot or bath of hot water, fill it with water and place the sake decanter in the water. Adjust the level of the water so that's approximately halfway up. The sucky decanter wants it's immersed. Now remove the sake decanter and place the pot on the stove to boil. Wanton, spoiled. Turn off the heel. Once you've turned off the heat, that's when you place the sachi decanter in the water pot. Leave the decanter in the water for about 2 to 3 minutes on Lee briefly. Otherwise, you may lose some of the alcohol content or some of the aromas. Remove this. Occupy cantor from the water. When the sake rises to the mouth of the decanter, wipe it off and then place your finger on the bottom of the socket decanter. If it feels relatively hot, the temperature of the sake should be just about right. Please note that temperatures will feel different, depending on the material and the thickness of the decanter. It's January thought that New American, 104 degrees for a night to joke on Arvin 13 F is the ideal temperature to drink hot sake. However, preferences vary greatly from person to person. Please have fun experimenting with different temperatures to see which one is best for you . Hot sake in the microwave, the temperature in a microwave oven increases rapidly. Therefore, it's not really recommended for preparing hot sake. However, if you have to use Michael if, make sure you're wrapped plastic wrap around the mouth of the sake to Cantor before you heat it. Heating 180 milliliters of sake for about 40 seconds. Using a 600 watt microwave will heed the contents to about 104 F, which is called New Rukh in temperature. When using the microwave, loving the temperature of the top and the bottom of the sake decanter will very. This could be resolved by removing the decanter after about 20 seconds and swirling the sake to achieve a consistent temperature. Then just place back in the microwave. Continue heating it until you reach your desired temperature. Now it's time to experiment with different temperatures and enjoy the different flavors and aromas that come from heating it. Now we're discussing temperature flavor. It might be surprising to sound that most sake's air actually served cold. Next, we're gonna review the different temperatures and some of the flavors and aromas to come through at those different temperatures. When sake served hot umami or savory nous increases aromas tend to open up. The Sachi gets to be more greeny or rice like and sweetness generally increases. Also, there's a decreasing of off flavours and or bitterness that's most likely why the less expensive psyches are often served warm at room temperature. The true flavors of sock a best appear. It's best for decent to good quality sake's and off flavors. Air emphasized in poor quality. Sacchi's now serving sack a cold here you're gonna have cleaner and fresher tastes. Aromas tended close off a little bit, and figured aromas are best appreciated. There is a decreasing of off flavours, but to cold chemical sake, un interesting. This is best reserved for your die. Jean Joseph and Jean Jos. Here we have a sake temperature guide of just recommendations of the various proper names for different sake attempts and the temperatures that are associated with them. The larger the circle was gonna indicate a stronger recommendation. For instance, Hondros, Ooh or from Tsusho could be Toby Carrie Kahn or piping hot. But by the same token, it could be served at Hana Bi or flower chilled at 50 degrees for a night. Take a moment or two to review the different recommendations and play around with it on your own 11. Japan's Sake Regions: sake regions. Japan stretches far from the north to the south, so it's only natural that each region is gonna have its own climate and cuisine. The raw materials used to make sake mainly rice and Kabul yeast also differ somewhat by region, so the character of the fact they served with the local cuisine is somewhat different as well. Here, we're going to divide the country into different regions, the general distinctive characteristics and select a brand of sake from each one. Hokkaido. The northern island of Hokkaido is cool in summer and cold in the winter, so sake matures more slowly there. This generally makes for a smoother texture and a lighter taste. Brewers take advantage of the natural environment there. For example, in winter, some brewers get their water from ice floating in the sea, and in some places caves are carved out a snowbank several meters high to make actual sake . Sellers Ah, brand from the region includes, took a yama. You should, too. It's a Jew, my shoe with a plus 10 sake meter value, and it's one of the most popular sake's in the country. Tohoku, full bodied, velvety sake, is prominent. This region from Amaury Prefecture to northern Yemen gotta prefectures, which are both located in this region. Akita Prefecture is the biggest producer in the Tohoku region. Many master birds now work in the trade in Japan originally came from this region. Sakhi from Miyagi and Fukushima is pre fixtures have a somewhat more refined character, although breweries in Fukushima is a district, tend to favor a rich texture and a sweeter taste. Ah, popular sake from this region is Nambu regime. It's a diet ginger shoe as a plus four sake meter value and has won multiple awards over the years. Cushion, etc. Niigata Prefecture is known for its refined dry sake, and it's the third largest centre of production in Japan. Mountain ranges cut Nagano Prefecture off from the rest of the country and the Japan Alps. Yeast produced here is a distinctly fragrant character to these type of sake. Sake from Yamanashi Prefecture is known for its pleasantly unassuming flavor. I recognize sake from this region is the Kabul OTA Koji. It's a Jew, my shoe with a plus two sake meter value. It comes from the Niigata Prefecture, Canto Greater Tokyo Ho to millions of discerning Sachi customers occupies a large part of the Kanto region, and much of the sake brewed here has a refreshing personality. Iraqi has more breweries than other prefecture in the region, and the area where the city of Ishioka is well known as the center of production. A content sucking favorite in this region is the Satel Know how. Maria, It's June my Ginger as a plus three sake meter value, and it's also won multiple awards over the years. Okay. Shizuoka Prefecture is the best known center of production in the Tokai region, and much of the sake brewed here is the gin show shoe type. Use in Shizuoka yeast to create sake's with fruit Here flavors. The other three prefectures in the region produced sake with more pronounced, slightly sweet flavors. Sake from a cheaper picture has a mellower character probably brew that way to go with the strongly season local cuisine. The so German is a popular sake. In this region. It's a June my die Gene Joe, and it's made in the shoes Oka perfecter, Hoca Rico. Each prefecture in this region produces its own distinctive style of sake. Chicago was a smell where Tokyo Hamas favors refinement while Fukui's tends to be more smooth and have a velvety finish. The rich culinary culture of the old Castle town of Kanazawa, which was the center of the bountiful rice growing province of Kaga, has retained its traditions since the Edo period of 16 03 18 67 and greatly influenced sake brewing methods in the Ishikawa Prefecture. A well known brand of sake from this region is the Kiko He me yemma high. It's a June mine has a zero sake meter value and it's from the Ishikawa Prefecture Kinky He Ogo Prefectures, the largest centre of production in Japan. It's also one of the best, with not a district famous for its sake, since the Edo period of 16 03 to 18 67 the Yamada Nishiki variety of rice, which is grown in the prefecture for the production of sake, deserve special mention here the premium me up measles water, using the night a district to somewhat hard using a crisp and strong sake. On the other hand, the south water used in the Fushimi district of the Key Auto pre fracture is Japan's second most important center of production, and it results in a velvety high quality sake. Well, Sock has been famous for its sake since the 16 hundreds, and many of the birds still pride themselves on following all the traditional methods. Sakoda Master Yamaga Hami Koonin is a very popular sake from the region. It's a June my with a plus one sake meter value. It comes from the Yoga Prefecture, and it's made by the same brewery that discovered the famous Mia Mizzou water supply judoka . The Irrational Prefecture produces a sweet sake with a mellower character. This makes it the complete opposite of the refined dry sake of the Niigata Prefecture, although both of won rave reviews a contest held to appraise sake throughout the country. Theo Machi Gariety of Rice, grown in the Okayama Prefecture, is considered as good for make Masaki as the Yamada Nishiki brand. Eight years or more robust beverage than the more delicate sake brewed from Yamada, Nishiki rests Re Haku, June My Ginger Chocolate. Dickerson is a very popular sake of the region. It's a June. I just shoe with a plus three sake meter value. It's made of that shoe, Mani Prefecture and best known abroad as wandering poet. She cooks her. The coach e Perfect surfaces the Pacific Ocean and produces dry, robust sake with a friendly kick, whereas the other three perfect years faced the Seto inland sea and put exactly with an entirely different characteristics, delicate on the palate. Sweet to the taste Tezuka sabotage Central Haseko This is a dream. My shoe with a plus eight sake. Minter value. It's from the Coach e Prefecture and well known throughout the region, Kyushu and Okinawa que She is known for distilled liquor called Chau Chiu. Even so, sake holds his own in this part of Japan. Fukuoka has many sake. Breweries. Kumamoto Prefecture is home to the Kumamoto yeast, a vital component in making this type of gene. Joe Sakic. Much of the sake brewed in Kyushu has a rich, sweet flavor, except for Kumamoto, where dryness is favored. And finally, the Nishino Seki has a curry sock. A is a popular one found in this region. It's a June my shoe with a negative three sake meter value made in the Okita Prefecture. In conclusion, hopefully now you have a better understanding of the regions that produce sake in Japan and the sake flavor profiles that are associated with those different regions. Well, nothing is constant. At least you have a general idea of what something might taste like from that region. We've given some recommendations on bottles to try. Now is your turn to go Try that bottle come by.