Journal for the Integrated Study of Dietary Habits
Online ISSN : 1881-2368
Print ISSN : 1346-9770
ISSN-L : 1346-9770
Reviwe
All about Sake
(Sake and intoxication: enjoying Sake)
Masaru Hosaka
Author information
JOURNAL FREE ACCESS

2017 Volume 28 Issue 2 Pages 65-67

Details
Abstract

 The consumption of sake (nihonshu or refined sake-seishu) reached a peak of 1,800,000 kl per year in 1973 and has been in decline since then. Annual consumption has now declined to 600,000 kL, about one-third of the peak figure. However, UNESCO' s 2013 designation of Washoku (the traditional food culture of the Japanese) as an Intangible Cultural Heritage has triggered a re-evaluation of sake, boosting consumption in the twenties to early forties age groups and among women in their late twenties to late thirties in particular.

1. What is sake?

 In Japan' s Liquor Tax Act, "sake” in the sense of "alcoholic drinks in general" is specified as "a drinkable beverage with an alcohol content of 1% or more." The current Liquor Tax Act (amended in 2006) breaks down alcoholic beverages into four types and 17 items: 1) carbonated alcohols: beer and happōshu, 2) brewed or fermented beverages: seishu, wines and other brewed or fermented beverages; 3) distilled liquors: shōchū, whiskey, brandy, spirits, and raw alcohol; and 4) alcoholic beverages combined with sugar: compound alcohols, mirin (cooking sake), fortified wines, liqueurs, powdered alcohol, and miscellaneous liquors.

2. Enjoying sake

 Of the various types of sake available today, those consumed most widely are futsūshu (standard ordinary sake) , junmaishu (sake made without added alcohol or sugar) and ginjōshu (sake brewed by low-temperature fermentation from white rice milled to 60%). Let me introduce the best ways to drink these various types of sake:

1) Futsūshu: This is a type of sake for the masses and is mainly mass-produced by major manufacturers. It is best consumed heated rather than at room temperature.

2) Junmaishu: This sake is made using rice only. It is generally consumed at room temperature or slightly chilled, but heating it may also be fine. Heating this type of sake releases its aroma and highlights its taste, whether it be sweet, acidic, or umami.

3) Ginjōshu: Dai-ginjōshu is the royalty of ginjōshu and junmaishu. As is well known, the special quality about ginjōshu is its aroma. Hence, the best way to drink it is while savoring its aroma and flavor. Generally, aromatic sakes like ginjōshu are consumed chilled. However, if the aim is to enjoy the aroma, I think it might be best consumed at room temperature or slightly warmed up for tasting.

Content from these authors
© 2017 Japan Association for the Integrated Study of Dietary Habits
Next article
feedback
Top