What is Sake?
Sake is a fermented rice alcoholic drink originating many centuries ago in Japan. It’s often called rice wine, although the brewing process is more similar to how beer is made. It’s a delicate liquid with many fragrances and natural sugars. It has an alcohol content of between 14 and 16 percent and is high in amino acids and low on acidity which appeals to more conscious drinkers.
Sake is truly unique. It cannot be compared to any other alcoholic beverage. As it is fermented from a grain it should be likened to beer, but it’s not carbonated, and tastes more like wine, but is still different. It is not distilled like vodka or any other spirits.
How is Sake brewed?
Sake brewing is a complex process. The process begins with polishing the rice to remove the outer layers, leaving behind the starchy core of the grain. The rice is then washed, soaked, and steamed. Fermentation occurs simultaneously - Koji mold and yeast are added to convert starch to sugar and sugar to alcohol.
What to look for
Grades represent a spectrum of flavours and qualities and take enthusiasts on a journey to explore different styles and preferences. The more polished a sake is, the higher the grade. Sake comes in all sorts of flavour profiles; it can be light and crisp, delicate and dry, or bold and fruity. A refined sake is a silky smooth drink with a harmonious well-balanced flavour profile.
There are four main grades of sake:
- Junmai is pure rice sake and is considered good quality sake. No sugar or alcohol is added although alcohol occurs naturally during the fermentation process. It tends to have a richer, fuller flavour profile.
- Honjozo is a light and easy to drink sake. Polished to the same level as Junmai with a small amount of distilled alcohol added which smooths out the drink’s flavours and fragrances.
- Ginjo is premium quality sake made using special yeast and rice kernels get polished – at least fifty percent of each kernel is milled off. It has a light, fruity, and fragrant flavour profile.
- Daiginjo is the ultimate pure-tasting sake and is considered to be the pinnacle of the brewers art. Precise fermentation and heavy polishing produces a complex, delicate and smooth flavour profile.
Kimoto and yamahai, which have achieved almost cult-like status with sake aficionadas, are brewed using an ancient technique but still fall under the four grades. Kimoto actually references the cultivation of lactic acid bacteria when the yeast starter is prepared. The lactic acid brings about high acidity levels and elevated alcohol content. Yamahai is a derivative of kimoto.
The Perfect Blend
Saoke is a creative space, where art, food, sake, tradition and true craftsmanship blend. This is the perfect setting to indulge your curiosity for sake and JOALI Nikkei cuisine created by our Michelin-starred chef, which offers you the exquisite refinement of Kyoto cuisine combined with a Peruvian culinary influence.
There’s a sake to suit every taste. Curated by the head sommelier, who has a passion for sake, our list of bottles and carafes make for the perfect meal pairing. Discover which flavour profile you like best - from light to medium to heavy. Generally, lighter sakes like Ginjo or Daiginjo go well with delicate dishes like our sushi and sashimi dishes. Fuller bodied sakes such as Junmai or Honjozo complement meaty dishes like our smoky robata dishes.
Sommelier Top Picks
- For all meat dishes
Cowboy Yamahai, a Junmai ginjo sake, is created in the ancient Yamahai style and is loaded with earthy umami flavours. It has a fruity aroma and is dry and crisp on the palate.
- For seafood and root vegetables
Dassai 23, a Junmai daiginjo sake and one of the most complex sakes around. Known for its beautiful fragrant melon and peach aromas and dried pineapple, pear and chestnuts on the palate, it has a smooth and velvety texture. Its oiliness holds the beautiful aromas and continues to an elegant long finish.
