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Beginner's Guide to Sake Drinking
Sake, or Japanese rice wine, is perhaps the most misunderstood alcoholic beverage on the face of the earth. Most likely, it is not what you think it is. A few basic facts: -sake originated some 7000 years ago in China -most sakes consist of 4 ingredients only-rice, yeast, water, and koji (a type of mold); Japanese masters of sake brewing manipulate these 4 ingredients endlessly to achieve their desired final product -higher grade sake is brewed like a beer and served like a wine -sake that is served hot is usually a lower grade beverage; cheaply brewed and produced for mass consumption -the best sakes are called daiginjo, and must consist of strictly adhered to levels of milled rice, certain strains of rice, certain yeasts, etc. They often sell for hundreds of dollars per bottle-but what ambrosia! -sake can achieve up to 20% alcohol simply through the brewing process...it often qualifies as a distilled beverage without actually being distilled! -higher grades of sake, consisting of highly polished/milled often cause no hangover...the theory (and I have often tested it) is that impurities known as congeners are milled off with the outer layer of rice I don't want to get too scientific here, just provide some information about a beverage I know and love. I would like, depending on the response, to get more in to this world in future intel. I hope in some respect my readers have learned something new about a very old drink.
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Contributor's Note
Chris Harrison is one of the few Americans allowed to live and work in a Japanese sake brewery, and was the most highly decorated American sake brewer of all time.
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May, 2012
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