Sake 101 酒 - Introduction

Starting anything new can be a daunting task. Picking up that book or deciding which site to finally click on can feel like enough to make you close every tab. Sake 101 at the Beverage Diary is just a simple approach to learning about what makes sake ... well sake & all of the nuances that come with it. 

What is Sake Made of?

You may be a regular sake drinker or have never heard of it but hopefully after reading through this page you'll have a better understanding of  what ingredients make this delicious Japanese fermented beverage. Sake is extremely approachable, easy to drink, pairs well with nearly anything, and lucky for us - is growing in popularity outside of Japan.

What is Sake?

In a nutshell - Sake is a Japanese fermented beverage made from 4 ingredients, the primary ingredient being rice. Sake is unique in that it has a wide range of drinking temperatures (you may be familiar with hot/warm Sake but Sake can also be served chilled and sipped like wine!)

Raw Materials

The four main ingredients of sake are:

• Rice - Japonica rice grown in Japan is used for sake brewing. There are many varieties of Sake-brewing rice. Some of the most popular include: Yamadanishiki (Hyogo), Gohyakumangoku (Niigata), Miyama Nishiki (Nagano), Omachi (Okayama), Akitasakekomachi (Akita), Dewasansan (Yamagata), Hanafubuki (Aomori), Kuranohana (Miyagi), and Aiyama (Hyogo).
• Koji - A type of mold (Aspergillus) also referred to as the national mold of Japan as it is used for various foods including soy sauce and miso. Koji is propagated onto rice and used as part of the brewing process.
• Water - Japan is famed for having generally softer water than other regions of the world.
• Yeast - Sake yeast is an essential component for fermentation. Japan has developed a National Institute of Brewing that collects and researches yeast strains.
• Brewers Alcohol (Optional) - You're probably wondering why there is a 5th ingredient on this list, but this is an optional ingredient! Brewers can choose to add Brewer's Alcohol at the end of fermentation for a number of reasons some of which include: preventing rot or adjusting the flavor. I'll explain in the Classifications section below how to tell if the Sake you're drinking has Brewer's Alcohol added in or not.