Do you like fruity sake? Or do you prefer traditional sake with the taste of rice still present?
Taking the first step to find your favorite sake is crucial, and considering the answer to this question is a great way to start. Once you have an answer, you can use the basic chart below to embark on your journey of discovering the sake that suits you.
If you like fruity sake, look for varieties on the left side of the chart, which have more of those elements. Conversely, if you prefer sake with a strong rice flavor, go for those on the right side of the chart.
For example, if you like fruity sake, choose those labeled with words like Daiginjo (大吟醸) or Yamadanishiki (山田錦). If you prefer traditional sake, look for terms like Gohyakumangoku (五百万石) or Yamahai/Kimoto (山廃/生酛).
To keep it simple, I’ve chosen only the three most essential components for this basic chart. Here is an explanation for each:
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):
Fermentation Starter(酒母):
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.