Sake is often referred to as a “rice wine”, but it is more closely related to beer in both how it is brewed and the ingredients that are used in making the product. After harvesting the rice, the first step in the sake-making process is the milling (or polishing) of the rice to remove the outer layer of the grain. This leaves behind only the starch. Generally, the more the rice grains are polished, the less amount of impurities are likely to be found in the finished product. This will typically lead to a better tasting, higher quality product. During fermentation, sake undergoes a multiple step process. First, the starch is converted to sugar with the aid of special enzymes. Then, the sugar is converted to alcohol by yeast.
One of the most common questions about sake is about the serving temperature. It can be served hot, warm, or cold depending on both the drinker’s preference and the quality of the sake. Higher quality sakes are generally brewed to be consumed cold. Warming can destroy some of the naturally delicate flavors in some sakes, but in others, warming can contribute to its smoothness.
In an especially modern twist, some bartenders are making cocktails with the primary ingredient being sake. For example, the Saketini (a take on the suffix “-tini” from martini), which closely resembles a traditional martini, but sake replaces more than half the amount of gin or vodka that would normally be used. Some traditionalists in both American and Japanese culture have disapproved of the use of sake in this way, but as Hiroaki Aoki the founder of Benihana restaurants says, “if a cocktail made with sake is pleasing to the palate, why should tradition stand in the way of progress?” We couldn’t agree more.
Here are few sakes we carry at Springhill:
Sho Chiku Bai ($8.29) is Takara’s main brand of Sake. It is made in California and is the best-selling Sake in the United States. Its high quality and superior taste has made it a favorite.
Hakutsuru Sake ($11.39) is brewed in a traditional 250-year-old traditional technique and it is characterized by its well-matured, full-bodied taste and mellow reverberation.
Haiku Sake by Gekkiekan ($14.49) is made in California. Slow fermentation at low temperatures give this sake its dry flavor and light aroma reminiscent of orchard apples. It is best served chilled.
Gekkeikan Silver ($13.19) has a dry crisp flavor and is best served chilled or at room temperature.
Horin Ultra Premium Junmai Daiginjo ($35.69) is definitely one of the best sakes out there. Using select rice polished to 50% of its original size, this ultra premium “junmai daiginjo” sake is slowly fermented at low temperatures to give it a refreshing fruit like aroma and mild flavor. Enjoy chilled or room temperature.
