Sake (rice wine)...

For those who are unfamiliar sake, it is rice wine. There are more types of sake in Japan than there are grape wines in France . Japan today has approximately 1,500 sake breweries known as "kura". The many varieties can be broken down in to 5 main categories. Each category is distinct from the other due to the milling process known in Japan as "seimaibuai".

• Junmai-shu (pure rice wine, at least 30% of rice polished away. There is no adding of distilled alcohol) 
• Honjozo-shu (at least 30% of rice polished away. Small amounts of distilled alcohol is added) 
• Ginjo-shu (at least 40% of rice polished away, with or without alcohol added. If bottle is labeled "Ginjo" it means distilled alcohol was added, if labeled "Junmai Ginjo" it means no alcohol added)
• Daiginjo-shu (at least 50% of rice polished away, with or without added alcohol. If the bottle is labeled "Daiginjo" it means distilled alcohol was added, if labeled "Junmai Daiginjo" it means no alcohol added) 
• Namazake (This definition for unpasteurized sake incorporates all four above)

The milling process for the first four types along with the brewing technique each produces a unique taste. Because of the many brewing methods it id difficult to distinguish exactly what type you a drinking by taste alone.

The percentage shown for each type shows the amount of rice that has been ground away during the milling process. For example Junmai-shu and Honjozo-shu has 30% of the rice grain milled away. This means a maximum of 70% of the rice grains can remain for this type of sake. "Nuka" is a powder used during the milling process. Instead of wasting the power after it was been used it is used to make Japanese cake, animal feed or is reused in another distilling process. It is never wasted.

Adding distilled alcohol for the brewing process does not mean it is a lower grade sake. Many brewers use it to alter the properties of the taste. Traditional sake drinks may not agree with this method, it is all a matter of personal preference.

Sake is very much a part of Japanese history and culture much like sushi is. Sake is closely tied with rituals, ceremonies, festivals and weddings. It also plays a role in the Japanese Shinto religion, sake is found offered in Shinto shrines all over Japan .

Other important sake terms

Futsuu-Shu: The general tern for sake that is not Junmai-shu, Honjozo-shu, Ginjo-shu or Daiginjo-shu.

Jizake: The moonshine of Japan . Sake that is brewed by small companies in the rural areas.

Nigori-Zake: Sake that is unfiltered.

Seishu: This is more of a governing term that separates sake from other alcoholic beverages.

Tips when buying sake

When buying sake at the sushi bar or at a shop it is always best to buy the newest sake. Like Budweiser, it is the fresher the better. This is not true of all sake. Some premium sake is deliberately aged for the brewer to create his desired taste. This is done in optimum conditions, not sat on a shop shelf. Like a grape wines, what better way is there of finding your favourite sake than trial and error. Try not to stick to one variety before sampling the different types. Just try not to sample too much in a single sitting or you may find yourself in a bit of a spin.