Making Procedure Of Sake And Food Pairing

Sake is an alcoholic beverage popularly known as Nihonshu in Japan. People love the pristine clear appearance of sake and its subtle sweetness. Sake has a high-class appeal in serving manner- through small ceramic cups. Those who have tested world-class sake would definitely like Juyondai sake in Singapore.

Unlike popular alcoholic drinks like Scotch or whiskey sake has a very clear and delicate taste. Though people say that sake has an acquired taste to it, it takes way lesser time to get accustomed to. In this blog you have got a brief introduction to sake, now let us discuss its making procedure.

Making Procedure Of Sake:

Sake is made with fermented rice grains in Japan. For centuries sake had a crucial place in Japanese culture. Many independent sake producers keep the recipe of sake as a closely guarded secret. They fear industrial production may ruin the authenticity of sake.

There are two main steps in making sake, and they are- polishing and fermentation.

Polishing- This is the most crucial step of making sake as it determines its type and taste of it. By polishing they remove the outer layer of the rice, exposing the white starchy part. The polishing ratio determines the quality and grades of sake. Less polished rice grains make light and smooth sake. The lightness and smoothness of Juyondai sake in Singapore are highly appreciated by sake lovers.

Fermentation- It is the next step after polishing the rice grains. This is the most important step where actual sake-making starts. Now the master brewer or ‘Toji’ takes over the charge of making the rice for the sake. The rice preparation is very important as the taste of the sake depends entirely on the rice preparation.

The experienced brewer washes the rice grains, steam them and then cools them down to prepare rice for fermentation. During the process of cooking ‘Koji’ is added to the rice water along with yeast. Koji is a mould spore specifically used in this process. It yields the flavour of the end product.

After the fermentation, there are several techniques to make the sake different from one another. At the final stage, the master brewer may or may not add distilled alcohol to enhance the taste and aroma of sake.

Some Common Sake Types

Nigori, Futsushu, Ginjo, Honjozo, etc., are some very common types of sake. These are quite favourite sake varieties all over the world.

Food Pairing With Sake

As sake has Japanese origin, Japanese food goes pretty well with it. The strong umami flavour of Japanese food pairs heavenly with smooth sake. Therefore, sushi, tempura, and ramen are classic pairs with sake. But sake lovers enjoy it with many other options as well. Sake can go absolutely fantastic with an aged cheese platter, meat stakes or simply loaded fries.

Summing Up

Sake is a clear alcoholic beverage that has a huge fan base all over the world. People love good quality sake, especially in Singapore.

The Inter Rice Asia Pte Ltd., The Art Of Sake has an amazing collection of sake. They have categorised their sake according to brands, grades, styles, prices and taste profiles for the convenience of their customers.