All posts filed under: Japanese Sake

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15 Japanese Sake Terms You Need to Know to Look Like an Expert

Following on my previous post, here are fifteen Japanese Sake terms to make you look like an expert the next time you order Sake. Kanpai! 1. Ginjo Ginjo is a highly polished style of sake. 2. Daijingo Daijingo is even more polished than Ginjo. If you see this on the label, you can expect a clean and delicate style, with fruit and floral aromas is perfect with seafood. They can be served cool. 3. & 4. Kimoto, Yamahai Yamahai (or you may see Kimoto, its predecessor) is the traditional process of making Sake where a starter culture naturally develops over a few weeks (much like sourdough bread). The Sakes are fuller-bodied, with higher sweetness and acidity, with a rich and deep flavour. Sometimes showing a gamey flavour, they are particularly good with meat dishes. 5. Tokbetsu Translated as ‘special’ in Japanese and can mean a few things when written on the label – whether it is a special type of brewing or a higher rice polishing level than usual. 6. Junmai Junmai is a word …

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How to Read a Japanese Sake Label

With so many unfamiliar terms, and often in Japanese, Sake can be an impenetrable subject. To read a Japanese Sake label, where is the best place to start? In simple terms, what you need to know when drinking Sake is the fragrance and flavour. Before you get to the drink, you need to get past the label first. Understanding a little about some of the styles and a few terms mean can help you find the best Sake for you. What is Japanese Sake? Before we look at the 15 Sake terms, you need to know, let’s start at the basics: what is Sake? Sake is made from rice, a mold (called koji), water, and yeast. There are two broad styles: sake with distilled alcohol added or without distilled alcohol added (junmai). Within these two styles, there are varying degrees of rice polishing. The amount of rice polishing affects the aromas and weight of the Sake. Rice is milled to remove the outer portion of fats, proteins, and minerals to leave a starchy centre. Sake …