WORLD SAKE DAY
Today is October 1 on the National Day Calendar and we celebrating World Sake Day. Take a trip with us to Japan to to learn about the adult Japanese beverage made of fermented rice.
#WORLDSAKEDAY
The origins of sake are a bit hazy (much like the after affects of the drink). However, it seems the method of fermenting rice into alcohol begins around 500 BCE. The Book of Wei, a 3rd century text in the Records of the Three Kingdoms, speaks of Japanese drinking and dancing happily during a special ceremony. Unfortunately, because The Book of Wei does not reference Sake directly, we can only make assumptions.
Making Sake is a highly skilled craft requiring a combination of intricate techniques. Traditionally, Sake-making requires a deep understanding of various methods of tradition. In fact, skilled artisans dedicate their careers to mastering the art and science of Sake production. The art of producing Sake is deeply rooted in Japanese culture and tradition. The preservation of these traditions require the highest standards of craftsmanship are integral to sake production.
Sake production begins with the polishing of rice grains that directly affect the quality and flavor of the final Sake product. The art of rice polishing requires precision and monitoring. During production, Sake artisans monitor ingredients, temperature, humidity, and fermentation control. All of which require patience during the lengthy process. Each step during production also requires extensive knowledge of the process to produce the highest standard of Sake available.
4 Sake Varieties
Sake comes in a variety of types and classifications. Though all Sake recipes consist of water, rice, yeast, and mold, not all Sake recipes are the same. Like wine, Sake is classified according to ingredients and the process it takes to make it. The better the ingredients, the better the Sake.
Junmai, or pure rice Sake, is made using only rice, water, yeast, and koji mold. There are no additions of alcohol or sugars added to this traditional Japanese drink. Junmai has a robust flavor and can be served in a variety of temperatures.
Honjozo Sake contains alcohol, which is added during the brewing process. The addition of alcohol enhances the aroma of Honjozo Sake, delivering a balanced flavor.
Ginjo is a premium Sake widely known for delicate flavors created during the production process. In comparison to standard Sake, Ginjo Sake receives premium status because of the tedious process of removing the exact amount of rice grain during the polishing phase.
Daiginjo is super premium Sake is top shelf in the world of Sake. This type of Sake requires meticulous craftsmanship and use of the best quality ingredients during production. The extensive rice polishing, precise fermentation, and careful selection of ingredients contribute to its elevated status.
Kubota Manju is a prestigious Daiginjo Sake produced by the Asahi Shuzo Brewery in Niigata, Japan. It is renowned for its smooth, elegant, and complex flavor profile. Special editions and aged versions of Kubota Manju have been known to fetch high prices. In the past, limited-release bottles of Kubota Manju have been sold for several thousand dollars per bottle.
5 NIHONSHU NO HI CELEBATIONS
In Japan, World Sake Day is known as Nihonshu no Hi. Each year on October 1, traditional Japanese rice wine is enjoyed throughout the country in celebrations. But, you don't have to be in Japan to celebrate World Sake Day. Here are a few ideas:
Attend a Sake tasting event where you can sample a variety of sake types. Consider trying sakes from different regions in Japan to explore the diversity of flavors and styles.
Visit a Sake brewery for a tour and tasting. Learning about the sake making process will deepen your appreciation for this traditional Japanese craft.
Dine at a Japanese restaurant and ask for the Sake menu. Ask your server to help you pair your food selection with your Sake selection.
Learn about Sake by researching the history, production, and preparation techniques.
Make your own Sake cocktails by mixing Sake with flavored syrups or juice. Sake Sangria is a favorite among Sake enthusiasts.
HISTORY BEHIND WORLD SAKE DAY
World Sake Day has been observed for centuries as part of the Japanese sake-making calendar. The origins of World Sake Day can be traced back to the Edo period (1603-1868) in Japan when sake brewers would offer sake to the Shinto gods as a way of praying for a successful brewing season. Over time, this practice evolved into a more widespread celebration of sake. In addition, October 1 marks the beginning of the Sake brewing season in Japan, which is the start of autumn when rice harvesting, too.
Remember to enjoy sake responsibly and in moderation.