For Wine Lovers Who Rarely Drink: Discovering the Best Japanese Sake

When it comes to exploring new alcoholic beverages, especially for those who rarely consume them, there's a delightful option that offers a unique and pleasant drinking experience: Japanese sake. For a person who drinks rarely, a recommendation that stands out is Junmai Ginjo. This type of sake is known for its smooth and fruity flavor profile, making it an excellent choice for those who may not be familiar with sake. Here are a few recommendations to consider:

Junmai Ginjo Recommendations

Hana Awaka: A sparkling sake that is light, fruity, and easy to drink, often appealing to those new to sake. Kizakura Junmai Ginjo: This sake offers a delicate flavor with hints of melon and a clean finish, making it a pleasant choice. Tedorigawa Yamahai Junmai: A bit more complex, this sake has earthy undertones and a rich flavor, but it is still smooth enough for beginners. Koshino Kanbai Junmai Ginjo: Known for its balanced flavor and slight sweetness, it is very approachable for new drinkers.

When serving sake, it is best enjoyed either chilled or at room temperature, depending on personal preference. Proper serving can enhance the delicate flavors and aromas encountered in each sip.

My Personal Experience with Sake

Having grown up in a household where I have always avoided alcohol at all costs, my experiences with sake have been truly special. Historically, sake in Japan has been seen as something of a holy drink, made with the tenderest of care. It was offered to the deities in Shinto shrines, and consumed by both the wealthy and the poor alike. Despite my general aversion to alcohol, sake has a particular charm that resonates with me, especially the sweetened Ginjo type.

Ginjo sake is a premium sake that uses rice polished to at least 60 percent. My favorite brand is Sho Chiku Bai Premium Ginjo Sake. I have it at least three or four times a year, including during my birthday, when I enjoy Japanese cuisine. It is an excellent recommendation for those starting to explore the world of sake.

A Guide to Understanding Sake

For those seeking to dive deeper into the world of sake, the following terminology and basics can provide a good starting point:

Terminology

Nihon-Shu: The actual term for Japanese rice wine in Japan. Sei-Shu: Another term used for pure rice sake.

To avoid confusion, in this guide, we will use the term "sake" to refer to these drinks for familiarity. Let’s look at the basic ingredients:

Basics Ingredients

Water Rice and Yeast Koubo/malted rice (Kome Koji)

There are also eight basic categories of sake, determined by the purity of the rice and the percentage of rice grain polish. Here’s how you can navigate these categories:

Eight Basic Categories of Sake

The eight basic categories are either Pure Rice (with no distilled alcohol) or those with Distilled Alcohol added which enhances their aroma and flavor.

The percentage of rice grain polished also plays a significant role. The center of the rice contains the most flavor; as you move towards the outer portion, the flavor decreases. Hence, the more rice is polished, the more delicate the flavor of the sake, albeit at a higher cost.

To further explore the world of sake, here’s a guide to the four brewing and aging styles that can create different flavors and aromas:

Flavor and Aroma

Sweet (Katakururi) Dry (Karakuri) Umami (Umibito) Bitter (Koroi)

These categories can offer a wide range of experiences, and by trying different ones, you can find a type that suits your taste.

As you navigate through the vast world of sake, remember to be adventurous and open to exploring different types. Cheers, and may you discover a favorite sake that brings you joy and savoring pleasure.

Kanpai!!