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Sake-Brochure-8-18-2011 by hedongchenchen

VIEWS: 8 PAGES: 8

									SAKE Taster’s Cup and Sake Barrel




Popular Japan Sake Breweries Map




                                    1
What is Sake?

      Sake is a rice-based alcoholic beverage of Japanese origin.
      This beverage is called sake in English, but in Japanese, sake (酒) or o-sake (お酒) refers
       to alcoholic drinks in general.
      The Japanese term for this specific beverage is Nihonshu (日本酒), meaning "Japanese
       alcohol".
      Through in English it is referred to as “Rice Wine” , Sake is made through a brewing
       process more like that of beer.
      Undiluted sake is 18–20% alcohol, although this is often lowered to around 15% by
       diluting the sake with water prior to bottling.
      Generally, saké should be consumed within about one year from the date the brewery releases
       it. It should be consumed within 2 weeks after opening and should be stored in refrigerator.



History of Sake

The Yayoi Era (B.C.300 - A.D.300)

      It is well known that the first Japanese saké was created in the Western part of Japan in
       the Yayoi Era when the hunting society changed to an agrarian society.
      At the time, sake was made using salive in lieu of the modern fermentation process.
      Not everyone could make the chewed saké Women known as Miko who serve god were
       the only ones qualified to make the saké intended for honoring the gods.

The Nara Era (A.D.710 - A.D.794)

      The technique for saké making was developed by the Imperial Court (Government) in
       the Nara Era. Around this time, instead of chewing the rice, people started to use Koji
       (rice malt) that was brought from China for the brewing of saké.

The Heian to Kamakura Era (A.D.794 - A.D.1192)

      In the Heian Era, saké making was done not only by the government, but also by the
       temples. The production of saké had been increased, but it was used mostly for festivals.

The Muromachi to Azuchi-Momoyama Era (A.D.1573 - A.D.1600)

      Saké began to be made region-specific at about the same time that regional foods
       began to emerge.


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The Edo Era (A.D.1603 - A.D.1867)

      In the Edo era, saké production had been widely expanded and the beverage was now
       available to ordinary people. There were more than 27,000 Sakagura (Breweries) during
       the Edo Era (currently there are fewer than 1,500 breweries).

The Meiji Era to the beginning of the Showa Era (A.D.1869 - A.D.1950)

      From the Meiji Era, Japanese liquor taxes were assessed or imposed on saké. During this
       same time the very famous brewery competitions involving saké making techniques had
       begun. These competitions helped to further improve the saké making techniques.

The Present (A.D.1950 -)

      The system of Japanese saké development was reformed in 1989. These new changes in
       regulations led to the creation of many great and unique saké's. The new saké's created
       a boom in the industry.
      Sake has gaining a position as dinner alcohol in foreign countries with the increasing
       popularity of sushi culture.




                                                                                             3
Sake Production




                  4
Types of Sake

   *JUNMAI                                   TOKUBETSU              JUNMAI GINJO           JUNMAI DAI
   Pure rice sake.                           JUNMAI                 Brewed with            GINJO
   Nothing is used                           Needs to be made       labor-intensive        Even more
   except rice,                              with rice milled to    steps, using           painstaking
   water, yeast and                          60% and/or have        highly polished        brewing process
   koji. Tends to be                         something else         rice and               than Junmai
   full bodied with                          "special" about it,    fermented at           Ginjo, which
   stronger flavor                           such as the brand      colder                 results in sake
   than of other                             of rice and            temperatures for       that is even
   categories.                               brewing method.        longer periods of      lighter, more
                                                                    time. Light, fruity,   fragrant and
                                                                    refined.               fruity than typical
                                                                                           Junmai Ginjo.
   *There is no
   specific rice
   polishing ratio
   for Junmai
   Because of
   recent technical
   improvements, in
   saké production,
   the polishing rate
   regulation has
   been abolished.
                        HONJOZO              TOKUBETSU              GINJO                  DAI GINJO
                        Made with rice,      HONJOZO                Saké to which a        Brewed with very
                        water, koji and a    Tokubetsu              small amount of        highly polished
                        very small           Honjozo needs to       distilled alcohol      rice and even
                        amount of pure       be made with rice      has been added,        more precise and
                        distilled alcohol    milled to 60%,         it tastes light &      labor-intensive
                        ("brewers'           and/or have            clear.                 methods. The
                        alcohol") to help    something else                                pinnacle of the
                        extract flavor and   "special" about it,                           brewers' art.
                        aroma. Light,        such as the brand                             Generally light,
                        mildly fragrant      of rice and                                   complex and
                        easy to drink.       method. Small                                 quite fragrant.
                                             amount of pure
                                             distilled alcohol is
                                             added.




                                                                                                          5
Sake Vocabulary
NIGORI - Nigorizaké is made from moromi that is filtered through rough cloth right before
fermentation is complete. In nigori, the sweetness of the rice is easily tasted. Some nigoris are
of the sparkling variety because when nigori is done pre-fermenting, the carbonation remains.

GENSHU - Genshu is raw, undiluted saké It is moromi that is heated, filtered, and has no added
water. It is then bottled immediately. Genshu has an alcohol content of 20-22%. Most of the
saké to hit the consumer market is not genshu. The saké has water added reducing the actual
content to 15-16%.

NAMA - Namazaké has water added but is not pasteurized (heated) as is most of the saké that
makes its way to market. This is why Namazaké tastes so fresh. It is!!

NAMA GENSHU - This saké has no water added, and it is not pasteurized. It is fresh, undiluted
saké

NAMA CHOZO - The distinguishing characteristic in its development is that nama chozo saké
does not go through both of the heating processes (pasteurizations) used to produce regular
saké. The first heating process, which occurs right before the storage process, is omitted.

NAMAZUME - This saké is the polar opposite of the Nama chozo, because it goes through the
first heating prior to the storage process but does not undergo a second heating prior to
bottling.

SHIN-SHU - This is the first saké of the year, once fermenting and bottling are complete.
HIYAOROSHI - This is a season-limited saké. It is basically Shin-shu that is stored and not
presented until autumn. Autumn is often considered prime saké season.

KIMOTO - Normally saké brewers introduce a lactic acid into the fermentation process for
cultivating yeast. This is a new custom since the early 1900's. Kimoto is an original saké and
lactic acid is not added to it. Kimoto is allowed to naturally develop lactic acid on its own. This
process takes longer than the newer way, and the taste of Kimoto becomes strong as a result.

YAMAHAI - Yamahai is made in the same way as Kimoto, except that in brewing Yamahai the
steaming rice is NOT pulverized with a stick to facilitate dissolving. Yamahai has Koji added to
dissolve the rice. Similar to Kimoto, Yamahai has the peculiar taste and Umami (flavor) of
natural rice.

KOSHU - This is an aged saké. There is no regulation concerning the exact time which must
elapse before it will be known as 'Koshu' officially. But it is well known that if the saké has been
aged more than 3 years, it qualifies to be called 'Koshu'

                                              Information Source: New York Mutual Trading, Inc.       6
           Top Sake with Kurtis Wells
   Sunday, August 21st at 3pm at Toranoko,
               Downtown LA


          Chokaisan Junmai Daiginjo (720 ml)


          Dewatsuru Kimoto Junmai (720 ml)


         Hideyoshi Namacho Honjozo (300ml)


         Ichishima Silk Delux Junmai (500 ml)


         Ichishima Tokubetsu Honjozo (720 ml)


               Manabito Ginjo (720 ml)


        Manabito Kimoto Junmai Ginjo (720 ml)


Minato Harbor Tsuchizaki Yamahai, Nama Genshu (720ml)



                                                        7
Kurtis Wells
Beverage Director & Mixologist
@ Aburiya Toranoko Sushi Bar & Izakaya
Born and raised in L.A., Kurtis Wells was fortunate to travel the world in his early life.
His travels took him to Japan where he fell in love with the Japanese culture. He has
been a passionate bartender in the Los Angeles dining scene for the past 15 years
working at bars/restaurants like Santa Monica's Monsoon Café, Vermont in Los Feliz
and Hatfield’s on Melrose. He has been a passionate Wine lover for years but eight years
ago he had his first Sake moment that changed his life. Since then he has immersed
himself in the world of Sake. He has dedicated himself to learning everything he could
about Sake, which is not a easy road to go down but full of rewards. Kurtis is working on
a Sake program that he hopes will break down the walls of Sake. Sake made simple is his
mantra and he wants people to learn and love the most amazing alcohol beverage on the
planet.


Kurtis’ passions is to learn about Sake and turn people on to their first Sake moment. He
loves to spend time with his lovely wife Lisa and beautiful son Logan. When he needs to
take time out for himself he spends it in his art studio immersed in and creating his
art. He is truly an artist at "heart" and a great guy to chat with about Sake.




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