Education

Saké Facts

• Saké is a fermented rice-based drink with an average alcohol content of 12 to 15 percent.
• One out of every five glasses of wine consumed in the world is saké.
• Saké is an all-natural beverage made of rice, water, koji (an enzyme) and yeast.
• The best sakés are served chilled, as premium sakés are delicate and fruity, and heating them will destroy subtle flavours and aromas.
• Unlike wine, saké contains no sulphites — a known allergen for 25 percent of North Americans.
• Premium saké, when compared with wine, is virtually hangover-free.
• Saké contains one- third the acidity of wine.
• Because saké contains no preservatives, it should always be stored out of direct light in a cool, dry place. After opening, saké should be refrigerated and enjoyed within 10 to 14 days. Unopened, saké can be stored for up to 18 months.
• Saké has 400 flavour components, whereas wine has only 200. Sakés are assessed using the following sensory parameters: fragrance, impact, sweetness/dryness, acidity, presence, complexity, earthiness and finish.
• Saké is best enjoyed with fresh or lightly prepared foods including fish, chicken, pork, and vegetarian and Asian cuisine.
• Is Saké a trend? Yes. It's a trend that began some 6,800 years ago in China's Yangteze River Valley.

Grades/Types of Saké (from John Gaunter's Saké World).
Junmai-shu	Made with only rice, water and koji mold. The rice used must be polished to at least 70% of its original size. Often a full and solid flavour profile, clean and well structured.
Honjozo-shu	Made with rice, water, koji and a very small amount of pure distilled alcohol ("brewers' alcohol") to help extract flavour and aroma. Light, mildly fragrant, easy to drink.
Ginjo-shu	Brewed with labour-intensive steps, eschewing machinery for traditional tools and methods, using highly polished rice (to at least 60% of its original size) and fermented at colder temperatures for longer periods of time. Light, fruity, refined.
Daiginjo-shu	A subclass of ginjo-shu, brewed with very highly polished rice (to at least 50% of its original size), using even more precise and labour-intensive methods. The pinnacle of the brewers' art. Generally light, complex and fragrant.
Nigori-zake	Nigori-zake simply means "cloudy saké". The "clouds" are nothing more than unfermented rice solids deliberately left floating around in the saké. Usually a sweeter saké with a smooth and creamy texture.
Genshu	Saké contains the highest alcohol percentage of all fermented beverages with an undiluted strength of 18 to 20%. Normally, saké is diluted down to about 15% with water before bottling, except in the case of Genshu saké, which is bottled undiluted. A full-bodied style that can usually stand up to heartier foods.