The main theme and approach of “A Basic Guide to Finding Your Favorite Sake” centers around the question of whether you prefer the flavor of fruits or rice.
However, some people might think, “I can imagine what wine tastes like, but it’s hard to imagine what sake with the taste of rice would be like.” This guide is intended for such people.
That said, the only difference between this and “A Basic Guide to Finding Your Favorite Sake” is the “order” of the second item. The order is reversed, with Gohyakumangoku (五百万石) on the far left and Yamadanishiki (山田錦) on the far right.
With just this simple change, it becomes easy to draw a comparison between Japanese sake and wine!
If you like clear and refreshing white wines, opt for the components on the left side of the chart. If you prefer rich and heavy red wines, choose the components on the right side.
Of course, you can create a customized sake experience by picking your favorite elements from the left, middle, or right side of the chart. To make it easier to imagine, I’ve mapped out how picking all components from the left, middle, or right side would yield a sake that resembles specific types of wine, such as Sauvignon Blanc, Chardonnay, or Merlot.
Type/Polishing Ratio:
This ratio indicates how much the rice has been polished. The more you polish the rice, the clearer the sake will be, as it will have fewer impurities. For instance, if the Polishing Ratio is 60%, it means that 40% of the outer part of the rice has been removed, and the sake is brewed using only the remaining 60%.
Specifically, Daiginjo has a Polishing Ratio below 50%, and Ginjo has a Polishing Ratio below 60%.
Rice(米):
Rice is the primary ingredient for sake, analogous to grapes in wine. Here, I have picked only the three most famous types of rice. Yamadanishiki(山田錦) is renowned for producing fruity and juicy sake. On the other hand, Gohyakumangoku(五百万石) often results in a drier sake with a more pronounced rice flavor. Miyamanishiki(美山錦) sits somewhere in between.
Fermentation Starter(酒母):
The fermentation starter relates to how the yeast used for brewing is obtained. Nowadays, over 90% of sake uses a method called Sokujyo-moto(速醸酛), in which yeast directly from an ampule is mixed into the fermentation starter. This results in a cleaner sake flavor. However, the Yamahai(山廃) and Kimoto(生酛) methods allow natural yeasts to enter the fermentation starter over time. This takes longer and allows other microbes to enter, introducing more impurities but also adding complexity and depth to the sake.