The flavor of sake is shaped by these three ingredients working together—each one is essential.
Rice is the heart of sake. Rich in starch, it becomes the main source of alcohol through fermentation. The “sake rice” used for brewing is usually larger-grained and lower in protein and fat than table rice, and its outer layers are milled away before brewing. The more the rice is polished, the more refined and aromatic the sake tends to be.
Koji is made by cultivating koji mold on steamed rice, and it is the great transformer of sake brewing. Its enzymes break rice starch down into sugar and rice protein into amino acids, allowing yeast to ferment that sugar into alcohol. Koji also brings umami and depth of flavor. Simply put, without koji, sake as we know it could not be made.
Water makes up about 80% of the finished sake and is used to wash, soak, and steam the rice, as well as in fermentation—far more water is used than rice. Its mineral content influences both fermentation and texture: soft water often gives a gentler, rounder body, while harder water can create a cleaner, crisper feel. Less desirable elements such as iron and manganese can affect the sake’s color and flavor.
From the shelf
Also in the cellar
The houses
The cellar
Ten houses — seventy-nine bottles at original list prices.
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Brands
Ten houses — Juyondai through Ohmine, with Japanese names beside the glass.
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Sake 101
Polishing ratios, grades, and how to pour a quiet glass.
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Pairings
What to drink with hotpot, sashimi, roast chicken, and mango pudding.
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