All About The Art Of Making And Drinking Sake
By Art Gib
Adventurous gourmets are always seeking new beverages to serve with their fabulous meals, and the traditional Japanese “sake” is rapidly developing a new fan base all across America. With more than four dozen brands to choose from, this unusual wine offers something for everyone. Here is a little bit about the art of making and drinking sake.
Sake has a long and important history in Japan, where it was probably first produced as early as 300BC. At that time, wet-rice production became popular in the country and it naturally followed that a process was developed to create an alcohol beverage from this essential crop. The first written record of sake dates from 300AD, providing evidence that the wine was produced in the Imperial Courts as well as in temples and shrines. The sake was drunk to celebrate religious festivals and rituals, much as it still is today.
Because sake is such a culturally important national beverage, the Japanese serve it in special decorated containers that reflect their feelings towards their wine. Today”s sake sets may be made from bamboo or other woods, porcelain, as well as more modern materials. From their different shapes to their unique ornamentations, sake containers are designed for either every day use or special occasions.
The best sake is made from a different type of rice than that which is typically used for eating. Sakamai rice is only used for sake-making; it is larger and softer than its regular counterpart and can only be grown in certain geographical areas. For this reason, Sakamai-rice sake is more expensive than the drink made from eating rice, but it is also considered more refined in flavor.
Sake is a brewed beverage like wine or beer, but the fermentation process is much different. Because it is made from rice, the grain”s starch must be broken down into glucose before yeast is added. This process is accomplished by adding “koji-molds” to steamed rice after it is polished and washed. The mold spores propagate on each individual rice grain within a matter of a few days, starch is converted to sugar, and fermentation begins. The fermentation is a long process, taking three times longer than grape-based wines!
Sake can be served hot or cold depending on the time of year, or the dish it is being served with. There are many different flavors of sake, ranging from nutty to sweet, and these flavors come primarily from the types of yeasts that are used during fermentation. It should be kept in mind that the same sake will taste very different depending on its serving temperature.
Sake is versatile enough that it brings out the tastes in bland foods while at the same time tempering the tastes and smells of spicier ones. For this and many other reasons, this traditional Japanese wine is a favorite among connoisseurs.
About The Author
Gourmet of Olde City (http://www.gourmetofoldecity.com) is your source for the highest quality
Sake sets at the lowest prices. Art Gib is a freelance writer.