Sake, known locally as "nihonshu," is more than just a drink in Japan — it is an integral part of the country's culture, tradition, and celebrations. With centuries of history, sake is enjoyed in religious ceremonies, festivals, and social moments. It can be tasted hot, cold, or at room temperature, with each style providing a unique sensory experience.
Although it is easy to enjoy a good sake, beginners may feel intimidated when choosing from the various options available. In this article, you will find a practical guide to Japan's national drink, exploring how it is consumed, the different types, and the traditions surrounding it.
Table of Content
Where and How to Enjoy Sake
Places to Taste Sake
In Japan, it is easy to find sake in a wide variety of places. From "izakayas" — typical Japanese bars that serve snacks — to luxury restaurants, the drink is present in practically every environment that offers alcohol. In bars specialized in sake, also known as "sakaya," you can rely on the guidance of experienced staff to choose the type that best suits your taste.
If the idea is to take a bottle home, convenience stores and supermarkets offer popular brands. Specialty and department stores, on the other hand, feature a more complete selection, including craft labels and sakes from different regions of the country.
The Experience of Masu
One of the most traditional ways to drink sake is in a cup placed inside a wooden box called "masu". This practice is ancient and symbolizes abundance, as the sake is usually served to overflowing into the box. In addition to "masu", it is common to find "tokkuri" (sake pitcher) and "ochoko" (small cups) as part of the traditional service.
Temperatures and Preferences
The temperature at which sake is served varies according to its type. Varieties such as "ginjo" are preferred chilled, while "junmai" can be enjoyed hot or at room temperature. It's interesting to experiment with different temperatures to discover how the flavors change, enhancing the complexity of the drink.
Types of Sake and Their Characteristics
Rice Polishing Classification
The flavor and quality of sake are determined, in part, by the degree of polishing of the rice grains. The more polished the rice, the smoother and more delicate the flavor becomes. Below are some of the main types:
- Honjozo: The rice is polished to 70%, resulting in a mild flavor with the addition of a small amount of distilled alcohol.
- Ginjo: Polished to at least 60%, it has a more fruity aroma and slower fermentation.
- Daiginjo: With a polishing of 50% or less, it is considered a premium category, offering a refined flavor.
Junmai Sake and Its Varieties
The "junmai" is produced only with rice, water, yeast, and "koji" (mold used for fermentation). It tends to have a fuller body and a pronounced acidity, making it an excellent choice to pair with heavy dishes. It can be combined with the classifications "ginjo" and "daiginjo," resulting in sakés of greater complexity.
Other Special Types
- Namazake: Unpasteurized sake, which should be stored refrigerated and consumed quickly.
- Nigori: A cloudy and creamy sake, as it undergoes a light filtration.
- Genshu: Undiluted sake, with a higher alcohol content, usually around 20%.
Sake and Gastronomy
Classic and Innovative Combinations
The versatility of sake allows it to pair with a wide range of dishes. It is an excellent complement to sushi and sashimi, but it also harmonizes well with heartier dishes like grilled meat or ramen. The high umami of sake enhances the flavors of food, making it ideal for pairing with cheese and oysters.
Recommendations for Pairing
- Ginjo or Daiginjo: Goes well with light dishes, such as sashimi and tempura.
- Junmai: Accompanies stews, meats, and heartier dishes.
- Nigori: Harmonizes with desserts or spicy dishes, balancing intense flavors.
Labeling and Traditions When Drinking Sake
Basic Courtesy Rules
Etiquette is an important aspect of Japanese culture, and this is reflected in the consumption of sake. The main rule is to never pour for yourself; it is considered polite to fill the glasses of others at the table and wait for them to do the same for you. In formal situations, the glass is held with both hands when being served by someone of higher status.
During informal moments, the rules are more flexible, but the act of serving others is still seen as a form of courtesy. Remember to toast with a cheerful “"kanpai!"” before drinking.
The Sake and the Seasons of the Year
The production of sake has roots in the cold seasons, as fermentation traditionally took place in winter. Nowadays, thanks to modern technologies, it can be made all year round. However, certain varieties are best appreciated in specific seasons:
- Spring: Light and floral sake, ideal for "hanami" festivities under the cherry blossoms.
- Summer: Chilled saquês to refresh on hot days.
- Winter: "Atsukan", heated sake, perfect for warming the body after a bath in an "onsen".
The Regional Diversity of Sake
Japan has regions famous for sake production, each with its own characteristics. The area of "Nada" in Hyogo is known for its full-bodied sakes, while "Niigata" produces lighter and more refreshing sakes, perfect for pairing with delicate dishes.
In recent years, producers have been experimenting with new techniques and flavors, blending tradition and innovation. Visiting a local factory, known as "kuramoto," is a great way to learn more about the production and history of this fascinating beverage.
Conclusion
Sake is much more than just a simple drink; it is a cultural symbol of Japan, laden with traditions and meanings. Whether at a celebration, a casual dinner, or during a visit to a temple, sake provides a unique and unforgettable experience. With a myriad of types and ways to enjoy it, there is always something new to discover. It doesn't matter if you are an experienced connoisseur or a beginner, exploring the world of sake is a fun and flavorful journey. "Kanpai!"