Drink Sake This Way Next Time You Go to a Japanese Restaurant

A primer on how to drink sake mirrors that of Japanese whiskey: You savor it. Considered the national drink of Japan, sake has served as a staple of Japanese cuisine and culture for centuries (just like awamori). Nowadays, you don't have to go far to sip this iconic spirit. According to the Japanese Sake and Shochu Producers Association, sake exports from Japan to the United States have more than doubled in the past decade.

“Premium sake imports began about 30 years ago, and refrigeration has helped quality control, flavor diversity and the introduction of sake to the market,” said Hitoshi Utsunomiya, director of the Japan Sake and Shochu Producers Association. Men's Magazine.

There are nearly 30 sake breweries in the United States, according to the North American Sake Brewers Association, and as the sake scene continues to evolve, sake bars, sake tasting menus, and sake-based cocktails have become commonplace in restaurants and bottle shops. in cities large and small across the country — not unlike how craft beer, bourbon and tequila have exploded in popularity over the past few decades.

Kim Roxas, sake sommelier at fine Japanese restaurant Matsu in San Diego, CA, says sharing the story of sake with her guests is one of the best parts of being a somm.

“It's our job to help share sake with the world and help the small producers and breweries in Japan that have been there for hundreds of years and the generations of families that have established these sake breweries,” says Roxas.. “Their sake is so consistent and delicious, which is something I am very proud of.”

With so much history and tradition on your shoulders, how can you drink sake without harming your culture? Luckily, there are a set of unspoken rules that we've compiled below to help you adapt to your next sake bar journey.

Related: The Healthiest People in the World Order This Drink at the Bar

What is Sake?

The four main ingredients of sake are rice, water, yeast and koji. While the first three ingredients may sound familiar, koji is a fermentation-promoting mold or fungus that's an integral part of Japanese cuisine and is found in everything from miso to soy sauce to shoyu.

Koji gives saké its flavor by infusing and breaking down the starches found in rice. There is even a saying used by Japanese sake brewers: “ichi koji, I'm Moto, San Tsukuri” stands for “Koji first, starter culture second, and brewing beer third.”

Basically, when it comes to brewing sake, making koji rice is the first step in the process. Just like you can't make beer without yeast (there would be no fermentation without it), you can't make sake without koji.

How to Drink Sake Properly?

Similar to wine, the key to enjoying sake is to simply enjoy it.

“There are a lot of parallels to wine in how you can drink sake, and just like wine, there are different containers and glassware that can help bring out the aromas and flavors,” says Roxas.

Just like with whiskey or a glass of red wine, there are some sakes, especially aged sakes called koshu, that Roxas says he'll serve in a Bordeaux glass: “You want to let that sake open up and become expressive, just like .” a wine or whiskey,” he says.

One of the best ways to try a variety of sakes is as simple as ordering them the next time you're at a Japanese restaurant.

Sake: How to drink it? Be sure to clink your glasses and say “kanpai” before taking your first sip.

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“There are people who are new to sake and people who only try hot sake because that's what's most common here in the U.S.,” says Roxas. “Many people don't know that you can try chilled sake served in a wine glass, and just like wine glasses with beer and wine, there are different types and temperatures you can serve it at.

If you want to drink sake at home, Roxas says there are no hard and fast rules. “It's as simple as finding a bottle, opening it, and having fun with it.”

But there like that Etiquette when drinking with others. You want to make sure you pour their sake First before pouring yourself a glass. It is also a tradition to say cheers after pouring sake. kanpai In Japanese, before drinking.

What is the Average Alcohol Content of Sake?

As the old sake adage goes: Sake is made like beer but drunk like wine. Although it varies, generally speaking, sake alcohol content can range from 13 percent to 17 percent ABV, making it great for cocktails.

“It has a lower ABV, so it still gives you that nice boozy kick, but you can have more variety and try different things,” Roxas says.

How do you pronounce Sake?

When you order sake at a Japanese restaurant or bar in the United States, pronounce it “sah-keh,” not “sah-kee.” You'll likely be greeted with a sake flight or tasting menu. However, if you order sake at a restaurant or bar in Japan, you may be surprised to find that sake actually has this name. nihonshu (nee-honey-shoe).

“In Japan, the word 'sake' just means alcohol, so if you're at a bar or restaurant in Japan and you want to order sake, they'll say, 'Well, do you want a cocktail or a glass of wine?' ” says Roxas. In other words, you're generally just ordering alcohol. Nihonshu is a more specific take on the traditional Japanese rice wine you'd expect.

Additionally, sake can be made and sold anywhere. But nihonshu is strictly controlled. Just as bourbon can only be made in the United States, nihonshu must be made in Japan and contain only four ingredients: rice, water, yeast, and koji.

What Types of Sake Are There?

When your glass is empty, it is customary for someone else to fill it. Never pour for yourself.

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More than just hot or cold, filtered or unfiltered, there are a variety of sakes based on rice polish ratio (RPR). There is also a wide variety of sake available, including sparkling sake and aged sakes called koshus. But when it comes to the most common types of sake, you'll find these on a menu or at your local bottle shop:

Ginjo/Junmai Ginjo

Ginjos and junmai ginjo both fall into the premium sake category. Flavor profiles found in ginjos with an RPR of 40 or higher range from fruity to dry, making them easy to swallow. Serve chilled or at room temperature for maximum umami.

Daiginjo/Junmai Daiginjo

Sake somms like Roxas love daiginjos and junmai daiginjos for the high level of craftsmanship in the production process. Daiginjos with an RPR of 50 or higher contain a wide range of flavor profiles that are generally clean and vibrant, making them a top-notch drink.

Namazake

Namazake, which is an unpasteurized or raw sake that should be kept in the refrigerator, leaves a slightly brighter and crisper taste on the palate and should be consumed faster than other sake types.

Nigori

Also known as cloudy or milky sake, nigori is served only chilled due to its unfiltered nature and has a sweet, silky, smooth flavor profile that's often great with dessert or paired with something spicy.

Related: The Best Vodka for a Martini, Dirty or Twisted

What is the Difference Between Hot and Cold Sake?

There isn't much of a difference when considering drinking hot sake versus cold and room temperature, but it's more in the caliber of the spirit.

Although sake can be served and enjoyed at different temperatures, a good rule of thumb to remember is that chilled and room temperature sakes tend to be of higher quality, while hot sakes are generally slightly lower in quality.

“Some people already have a bad taste in their mouth because they've only tried hot sake, or they've gotten drunk on hot sake because they're taking shots of it,” Roxas says. “You don't want to take pictures of Same.”

As for optimal serving temperatures, Roxas says that if you're going to purchase a mid- to top-shelf bottle, chilling your sake will allow you to extract the most aroma and flavor. “There are some sakes that I'll serve and pour over a big rock because it's so good you want to sip it and enjoy it cooling down,” Roxas says. “If it's a sake you really like, you'll find the right temperature.”

How to Pair Sake with Food?

Unlike the bold flavors found in other spirits, the beauty of sake lies in its simplicity.

“If there's one quote I really like, it's 'Sake doesn't fight with food,'” says Roxas. “Sake has a low acidity level, which is really nice, so it's easier to pair with than wine.”

Sake's smoother texture also means you'll get plenty of umami flavor; This makes it ideal for pairing with fish, vegetables, eggs, and other foods that might otherwise be difficult to pair.

While the world is literally your oyster when it comes to matching love, Utsunomiya says next time you don't sleep on sake while eating your favorite snacks.

“Sake also goes well with salty ham and cheese. “It may sound strange, but I also recommend its combination with pizza,” he says.

History of Sake

A group of Japanese men share sake, circa 1950.

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The story of sake goes back thousands of years. Although its origin dates back to ancient China, the technique of fermenting rice and turning it into alcoholic beverages dates back to B.C. with the beginning of rice cultivation and agriculture. It is believed to have developed in Japan around 300 BC.

In the more than 2,000 years since then, rice has been used not only as a staple in Japanese cuisine but also in the production of sake. The methods used to make sake evolved along with it.

At the peak of sake production during Japan's Meiji period (1858–1912), it was estimated that there were between 10,000 and 20,000 sake breweries across the country. For centuries, sake has been enjoyed as a special occasion beverage at everything from weddings to festivals to funerals.

However, the industrialization of sake production and the abundance of other widely available alcoholic beverages have led to a decline in domestic demand for sake over the years. Since there are fewer than 2,000 sake breweries left in Japan, if you have the opportunity to visit and support a sake brewery in your travels, you should not miss the opportunity to do so.

Related: How to Drink Shochu, the More Popular Japanese Spirit Than Sake?

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