Sake is a traditional Japanese rice wine made by fermenting polished rice. Hot sake is a popular and quality sake is served cold or at room temperature, as that will preserve the delicate flavors and . However, there are many different types of sake, let’s take a detailed look at them below.
Types of Sake
Premium sake is categorized by how much the rice has been polished in order to remove the bran. A lower rice ratio denotes a more premium product.
- Daiginjo-Shu and Ginjo-Shu (also known as junmai ginjo) are both considered high-quality sakes, with their polished rice ratios below 50% and 60%, respectively.
- Junmai-Shu and Honjozo-Shu are lower in quality, with polished rice rations below 70%. All of these varieties use the traditional koji rice.
- Another type of sake, that is Akai, is named for the bright red variation of koji that gives it such a distinctive color.
Traditional types of sake have a more delicate flavor than wine, with dry, nutty notes.
Sakes are also distinguished by how they are handled after :
- Yamahai is a quick brew version and produces bold flavors.
- Namazake or nama is an sake that has a much shorter life and requires refrigeration.
- Namachozo is only once for a gentler flavor.
- Nigori is a cloudy sake that is not filtered, leaving the sediment in the bottle.
- Taru sake is aged in barrels of Japanese for an earthy taste.
- Koshu is also aged for at least ten years, giving it a honey color and taste.
- Arabashiri is sake that has not been aged at all, which gives it a full, bright flavor.
Modern sakes include infused sake and sparkling sake, which are sweeter than traditional flavors. Kinpaku-iri is sake with gold leaf in it for decoration.
Most sake is diluted withafter brewing and has an ABV of around 15%. However, undiluted sake, known as genshu, can reach an ABV of 20%.