MIXOLOGY
TEXT
MICHELLE SLATER
SIPPIN’
SAKE
One could say sake is to the Japanese what whisky is
to the Scots. Dating back thousands of years, sake is a
widely respected and integral part of Japanese culture,
with its origins rooted in spiritual practice.
While we have come to embrace and frequently
indulge in Japanese cuisine over the years, this drink
still remains somewhat of a mystery.
Sake, pronounced ‘Sah-keh’, is
considered Japan’s national drink
and is widely consumed during
special occasions or simply over a
meal. Made from rice, water, yeast
and mold known as Koji, sake is
brewed like beer but often likened
to wine. Over time, traditional sake
recipes have been refined with
many displaying a wide spectrum of
tasting notes that pair perfectly with
sushi and the earthy spices typical of
Japanese cuisine.
Just as grapes are used to make
wine, specialized rice is used to brew
sake, with over 100 strains availed
to brewers. The particular rice grain
selected is carefully polished to
remove all impurities; the more polished, the more superior the drink.
Sake made using less polished grain
has a more earthy, robust flavor. This
is common of table sake, known as
Futsu- shu. Premium sake on the other hand boasts a more elegant, fra-
grant and clean finish. Junmai, Ginjo
and Daiginjo fall into this category,
with tasting notes ranging from light
and floral to tropical and fruity. The
distinct flavors and aromas are also
heavily influenced by the choice of
yeast used in the brewing process.
A commonly asked question is the
temperature at which this drink is
best enjoyed. The answer depends
on the quality of sake, season and
personal preference. Sake, like wine,
displays a range of colourful characteristics at different temperatures
and is typically served in a decanter
type flask known as Tok- kuri. Due to
each sake having its own optimum
temperature, it’s always best to
inquire when ordering. It is generally
most enjoyable at room temperature
as this allows you to nose and taste
a wide range of characteristics of
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