Definition

You may have heard another word for sake: “Nihon-shu.” While you can use the two terms interchangeably in the US, the word “sake” in Japanese can mean any alcoholic beverage, like beer or wine. The word “Nihon-shu” is used when clarification is needed. “Rice wine” is another term used to describe sake, even though sake is more like beer than wine. 

As mentioned before, sake is brewed, not distilled. However, heated non-premium sake (that you had for 2-for-1 at a local sushi bar) emits a strong rubbing alcohol smell, making people think that sake is stronger than it actually is.

Use of koji is one of the distinctive features of sake. While the use of mold in alcohol production is not unique to Japanese sake making, koji is unique in that it’s grown on steamed rice. Another aspect exclusive to sake brewing is a process called “multiple parallel fermentation,” which is not a good translation from the original Japanese word. What it means is that two fermentation processes are happening in the same tank simultaneously, one by koji to break down complex sugars into simple sugars, and the other by yeast to convert simple sugars to alcohol. A more appropriate translation is probably something like “dual concurrent fermentation.” Lastly, mash pressing is an integral part of sake making. Under Japanese liquor laws, you cannot call it sake if it’s not pressed.

Serving

The first question we always receive is “should I drink sake hot or chilled?” Our short answer is “high quality sake is better enjoyed chilled.” If heated,  the delicate aromas and flavors that brewers put so much effort into producing will evaporate. It is for the same reason that you wouldn’t heat a good bottle of wine. For the long answer, please come see us in the brewery—we do love sipping hot sake on a cold winter day.

Glassware is another typical question. Should I buy a ceramic carafe and cups to drink sake? Not necessarily. A rocks glass or wine glass is perfectly fine for chilled sake. Your favorite Teku glass may be a little too big for sake, though.

We at Kato Sake Works won’t judge how you drink sake as long as you enjoy it responsibly, but if you really care, here is some sake-drinking etiquette:

Start drinking with a toast. “Cheers” in Japanese is “kanpai,” borrowed from its original Chinese word, “ganbei.” However, our “kanpai” has lost its original meaning (“dry the cup!”); you must not chug it.

Sake is meant to be sipped, not chugged. When you share a bottle or carafe of sake, refill others’ cups. When you receive sake, hold your cup in both hands and sip a little bit (or a lot!) before and after having your cup filled. Then, refill others’ cups in return. Never reject the offer of a refill. When you’ve had enough, you just need to make a gesture of a sip and let the cup sit on the table.

The last typical question: what about the sake bomb? Oh, that’s an American drink, not Japanese.

History

The origin of sake can be found in ancient Shintoism texts about the creation of Japan. The most famous legend is about Orochi, a serpent with eight heads and eight tails, and Susanoo, the powerful storm god of summer. Susanoo commanded his people to brew strong sake and got Orochi drunk before killing him. Sake was an integral part of Shintoism, and the Imperial Court had a division dedicated to sake making. Even today, there are some Shinto shrines that make sake (for gods, not for us to get drunk like Orochi).

As Buddhism was introduced to Japan, sake production shifted from Shinto shrines to Buddhist temples, where monks learned advanced brewing techniques (among other sober things) from China. The oldest sake-making textbook was written in the 15th century and contains many similarities to today’s craft sake production.

By the Edo era, sake brewing had been commercialized under Kuras, the rich landowners and merchants with enough capital to build a brewery, purchase rice, and hire a brew master or “toji.” Strong toji guilds were formed in different regions to share knowledge and master brewing techniques. Sake brewing at Kato Sake Works still follows the traditional brewing process developed over centuries.

Style

To understand sake styles, we can consider ingredients and brewing methods. Generally speaking in sake making, process and technique have more impact on the final taste than ingredients.

Speaking of ingredients, one of the most discussed brewing decisions is whether or not to add brewer’s alcohol. Brewer’s alcohol is distilled alcohol made from sugarcane or other sources and is used for various reasons, including quality and budget constraints. While we know there is excellent sake with added alcohol, we at Kato Sake Works do not add brewer’s alcohol. Our sake is Junmai. Different rice varieties and yeast strains have some impact on the taste, as does the terroir and especially the water source.

The other, more prominent factor that determines the style of sake is the brewing process. The milling rate of rice has a big impact, and, generally speaking, the more milled, the finer the taste becomes. There are different ways to make moto starter (maybe you have heard of Yamahai and Kimoto?). There are also different ways to press the mash—from the big automated machines to the labor-intensive manual press in cloth bags. Here at Kato Sake Works we use a low-tech, traditional press. And lastly, bottling and pasteurization make a difference. We offer fresh unpasteurized (Nama) sake at the brewery for you to taste.

Because it’s impossible to guide you through the thousands of years of sake making tradition here, we hope you visit our brewery and join a tour, in which you can see, hear, smell, and taste the art of traditional sake making.