This traditional Japanese alcoholic drink is made from specially
selected
rice that's fermented, filtered, heated and matured in casks.
Although it's often called "Japanese rice wine," sake is considered by
some to be more like an uncarbonated beer since it's brewed from a
grain base.
Sake is colorless and slightly hazy, with an alcohol
content ranging between 12% and 17%. It can be enjoyed chilled or
warmed as a beverage, and is often used to flavor sauces and
marinades.
Like
wine, its flavor complexities can range from sweet to dry and
delicate to robust. It's a wonderful accompaniment to fresh fish and
other
light dishes.
Varieties
There are about 65 different rice varieties designated for
sake production. Like grapes, different rice
strains grow in different regions, and some are more prized than others. With about 1600 sake breweries
(
kura) in Japan, there are as many as
10,000 different sakes being produced today. Generally speaking,
there are five
basic types, each with its own brewing process and
flavor profile.
Junmai-shu
This pure rice wine has no sugars, starches or brewer's alcohol added.
It often has a full, rich body and high levels of acidity.
Honjozo-shu
This sake has a small amount of distilled pure alcohol added to smooth and lighten the flavor and make it more fragrant.
Ginjo-shu
Made from highly milled rice, this sake is light and delicate, but much more intricate and complex than junmai and honjozo.
Daiginjo-shu
Milled even further, this sake is available in a range of styles that
have been created with extra care to preserve the craft. A typical daiginjo is very fragrant
and full-bodied.
Namazake
This classification is reserved for sake that has not been
pasteurized. Any of the four types listed above can be namazake, or
not. It has a fresh, lively flavor and must be refrigerated to preserve
its flavor and clarity.
Buying Tips
Keep in mind the quality of sake you use in cooking does make a
difference. For delicate foods like fresh seafood, look for a ginjo
sake. For oilier or fried foods like
tempura, buy a more acidic junmai.
In the U.S., good imported sake ranges in price from $18 to $35 for a
750ml bottle. While sake from Japan is generally of premier
craftsmanship and flavor, sake brewed in the U.S. can be an attractive
value at about half the price.
Storage Tips
Store sake away from light and heat. Refrigeration is best, but not
necessary unless you purchase a namazake that has not been pasteurized.
Once opened, sake will keep for about three weeks, but it should be used as soon as possible.
Usage Tips
When using sake in cooked dishes, only use one that you would enjoy
drinking. If you don't like how it tastes on its own, chances are you
won't like it in your dish either. Next time your recipe calls for
white wine, add a small amount of sake instead. Let it
simmer in your
foods and sauces to subtly enhance the flavors and aromas.
Like wine, different varieties of sakes pair better with different
types of food. Instead of limiting its use to sushi or Asian dishes,
broaden your horizons and try it with
chicken, pasta or pork. Sweeter
sakes are wonderful with desserts, berries and
chocolate.
Try one of our favorite sake recipes:
French Beans with Sesame Dressing
Beef and Scallion Rolls (Nege Maki)
Soba with Garlic Chives, Mushrooms and Bok Choy