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Why you should discover sake
The umami-rich national drink of Japan is gaining popularity around the world, and it’s easy to see why
Have you ever tried sake? If you haven’t, you’re missing out. This rice-based fermented alcoholic beverage dates back centuries and is the national drink of Japan, although it now enjoys an international reputation, too, thanks to its beautiful, diverse taste.
But sake is more than just a drink in Japan, it’s deeply connected to the history, culture and customs of the Japanese people, and that remains unchanged in the 21st century, as it’s still firmly rooted in the nation’s heart.
The craft of making sake
A traditional brewing technique is used to produce sake and it’s made from water and rice – an essential ingredient in the Japanese diet – along with kōji mould, which is created by growing aspergillus oryzae (a mould native to Japan) in rice. This process has been perfected over many generations of artisan producers, and it’s hoped the traditional knowledge and skills of sake-making with kōji mould in Japan will be recognised as a UNESCO Intangible Cultural Heritage tradition this year.
There are more than a thousand sake breweries in Japan producing different varieties, such as Daiginjo and Junmai. Each type has its own closely guarded raw ingredients, rice polishing ratio and method of manufacture. Plus, many breweries also take advantage of the local water, rice and food culture unique to their region, making individuality a competing feature.
Versatile, delicious and unique, sake truly is a work of art. So, what are you waiting for? Try it now and see just how good it is for yourself.
The perfect accompaniment
Naturally, sake pairs well with traditional Japanese dishes, but it also lends itself to many western dishes featuring umami-rich ingredients, such as cheese, charcuterie and tomatoes.
Celebrating sake
Last September, the Discover Sake: Unlock the Flavours of Japan project held a successful event at Japan House in London. The ‘Refreshing Perspective – Women’s Voices on the Future of Sake & Wine’ symposium helped to both deepen the understanding of sake in the UK and encouraged more people to discover it.
A selection of fascinating speakers shared their expertise, including president and master brewer of the Imada Shuzō brewery Miho Imada, president of the Museum of Sake Natsuki Kikuya, wine writer Abbie Moulton, and consultant winemaker Emma Rice.
Meet Miho Imada
Master sake brewer Miho Imada (centre, main image) is a fourth-generation brewer at the Imada Shuzō brewery in rural Hiroshima, which produces award-winning premium sake. In 2020, she was selected as one of the BBC’s 100 most influential women.
Miho was born and raised in the brewery, but she pursued other interests in Tokyo before returning to start her own journey in brewing in 1994. She was just one of 10 female brewers at the time – sake brewing has always largely been considered men’s work, due to the need for physical strength – and 30 years on, she’s now one of 30 or so, as the numbers of women in the industry have gradually increased.
The key ingredient that makes Miho’s sake stand out from the crowd is her use of Hattanso, a type of sake rice traditionally grown in Hiroshima. Difficult to cultivate, its popularity had waned, but she revived it from a handful of seeds and started brewing her sake with it, which pairs particularly well with oysters (another traditional product of Hiroshima).
Envisaging the future
Last month, another Discover Sake event was held at the WSET (Wine & Spirit Education Trust) School London, which was just as insightful as the first. The themes of ‘Sake and Sustainability’ and ‘The Charm of Sake Cocktails’ were explored, as well as all the other exciting possibilities the future holds for sake. Guests also indulged in a very special sake and cheese tasting experience.
Speakers included Ryan Chetiyawardana, owner of the sustainably minded London cocktail bar Lyaness, and Antony Moss, a Sake Samurai and former WSET director who led the research and development of the Sake Level 1 and 3 Award qualifications for professionals working with sake.
Did you know?
Sake lies at the heart of Japanese culture and drinking it is considered an act of purification. It even plays a major role in Shinto weddings, where the bride and groom serve it to each other as a symbol of their vows.
