tips_faq
As a sake fan, you should not just like drinking sake, but learn about it! Often receiving inquiries about sake knowledge from our members, Saketora has decided to sum up some frequently asked questions. Let’s check the following questions and see how well you really know about sake!
Q1.
Junmai Daiginjo is the Best. Right?
Answer
Many sake fans think Junmai Daiginjo is better than Daiginjo, but it is actually a fallacy. Their biggest differences lie in the ingredients and style – while Daiginjo is added with distilled alcohol after fermentation, Junmai Daiginjo is not. However, none of them should be seen superior to one another. The purpose of adding distilled alcohol is to make the mouthfeel lighter, fresher or drier, but the portion should never exceed 10% of the weight of rice. In fact, some flagship sakes of certain breweries are Daiginjo but not Junmai Daiginjo, so let’s try and explore more great Daiginjo!
Q1.
Junmai Daiginjo is the Best. Right?
Answer
Many sake fans think Junmai Daiginjo is better than Daiginjo, but it is actually a fallacy. Their biggest differences lie in the ingredients and style – while Daiginjo is added with distilled alcohol after fermentation, Junmai Daiginjo is not. However, none of them should be seen superior to one another. The purpose of adding distilled alcohol is to make the mouthfeel lighter, fresher or drier, but the portion should never exceed 10% of the weight of rice. In fact, some flagship sakes of certain breweries are Daiginjo but not Junmai Daiginjo, so let’s try and explore more great Daiginjo!
Q2.
The Lower the Polishing Ratio, the Better the Sake. Is It Correct?
Answer
Technically speaking, the lower the polishing ratio, the more skills and time are required in sake making, but it is over-simplified to say it will produce a better sake. Since the outer part of rice contains protein and lipid, milling it can lead to a sake with a clean and refined mouthfeel. However, it does not mean the more the rice is polished, the better it tastes. In fact, protein and lipid are the source of umami, so while a sake with lower polishing ratio is cleaner, fruitier and more aromatic, its umami is less expressive. When pairing food with sake, we have to always think about the intensity of flavors. If we are having a savory and flavored dish, a sake with more umami can instead create a better balance, so depending on the situation and your preference, you may surprisingly find that you are more a fan of the sake with higher polishing ratio!
Q2.
The Lower the Polishing Ratio, the Better the Sake. Is It Correct?
Answer
Technically speaking, the lower the polishing ratio, the more skills and time are required in sake making, but it is over-simplified to say it will produce a better sake. Since the outer part of rice contains protein and lipid, milling it can lead to a sake with a clean and refined mouthfeel. However, it does not mean the more the rice is polished, the better it tastes. In fact, protein and lipid are the source of umami, so while a sake with lower polishing ratio is cleaner, fruitier and more aromatic, its umami is less expressive. When pairing food with sake, we have to always think about the intensity of flavors. If we are having a savory and flavored dish, a sake with more umami can instead create a better balance, so depending on the situation and your preference, you may surprisingly find that you are more a fan of the sake with higher polishing ratio!
Q3.
Sake Can Only Last for One Year. Is It true?
Answer
Without tannins and high acidity like wine, it is usually suggested sake should not be kept for more than a year, but this saying is tricky. In fact, after the production is done, some breweries may deliberately keep their sake for a few months or even a year before it is released to the market in order to create a smoother and gentler mouthfeel. However, on the label, they would only mark the production date but not release date, so sometimes it can lead to the confusion of drinkers. Other than the style, how the sake is stored can also determine if it can last long. To make it last longer, when storing it, we’d better keep it upright, wrap it with paper and put it in fridge so weird odor created by over-exposure to light and volatile temperature can be avoided.
Q3.
Sake Can Only Last for One Year. Is It true?
Answer
Without tannins and high acidity like wine, it is usually suggested sake should not be kept for more than a year, but this saying is tricky. In fact, after the production is done, some breweries may deliberately keep their sake for a few months or even a year before it is released to the market in order to create a smoother and gentler mouthfeel. However, on the label, they would only mark the production date but not release date, so sometimes it can lead to the confusion of drinkers. Other than the style, how the sake is stored can also determine if it can last long. To make it last longer, when storing it, we’d better keep it upright, wrap it with paper and put it in fridge so weird odor created by over-exposure to light and volatile temperature can be avoided.
