{"id":11484,"date":"2023-03-23T12:11:31","date_gmt":"2023-03-23T12:11:31","guid":{"rendered":"https:\/\/oxfordwine.co.uk\/owc\/?p=11484"},"modified":"2023-03-16T12:12:19","modified_gmt":"2023-03-16T12:12:19","slug":"how-is-sake-made","status":"publish","type":"post","link":"https:\/\/oxfordwine.co.uk\/owc\/how-is-sake-made\/","title":{"rendered":"How is Sake Made?"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><time class=\"w-post-elm post_date entry-date published\" datetime=\"2023-03-23T12:11:31+00:00\" title=\"23 March 2023 at 12:11:31 Europe\/London\" itemprop=\"datePublished\">3 years ago<\/time><div class=\"w-separator size_medium\"><\/div><h2 class=\"w-post-elm post_title entry-title color_link_inherit\">How is Sake Made?<\/h2><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p> <span style=\"font-weight: 400;\">In a previous blog, <\/span><a href=\"https:\/\/oxfordwine.co.uk\/owc\/what-is-sake\/\"><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400;\">What is Sake<\/span><\/span><\/a><span style=\"font-weight: 400;\"> we discussed that sake is a fermented rice beverage made from polished rice, water, yeast, koji mold and, sometimes, brewer\u2019s alcohol. This blog is an in-depth explanation of how sake is brewed.\u00a0<\/span><b><\/b><\/p>\n<p><b>1. Rice polishing\/milling \u201cSeimai\u201d \uff0d<\/b><span style=\"font-weight: 400;\"> The exterior \u2018brown\u2019 part of rice grains contain protein and fat, which are not desirable traits in sake. The exterior of the grain needs to be milled away for a cleaner flavour and to access the rice\u2019s concentrated starchy centre. The amount of rice polished away varies, resulting in a different style and flavour of sake. If more rice grain is polished away, then the flavour will be purer. A higher polishing rates does not necessarily mean the sake is of higher quality,\u00a0 just a different style. Here is a list of the classifications of sake and their corresponding polishing rates. For reference, white table rice is polished down by only 5%.\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Sake with Brewer&#8217;s Alcohol<\/span>\n<ul>\n<li><span style=\"font-weight: 400;\">Honjozo (min. 70% remaining)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Honjozo Tokubetsu (more rice polishing than standard Honjozo or made using a special production method)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Ginjo (min. 60% remaining)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Daiginjo (min. 50% remaining)<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"font-weight: 400;\">Sake without Brewer&#8217;s Alcohol<\/span>\n<ul>\n<li><span style=\"font-weight: 400;\">Junmai (not regulated but typically 70-80% remaining)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Junmai Tokubetsu (more rice polishing than standard Junmai or made using a special production method)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Junmai Ginjo (min. 60% remaining)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Junmai Daiginjo (min. 50% remaining)<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ol>\n<ol>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">*There is more info on brewer\u2019s alcohol below.\u00a0<\/span><\/p>\n<p><b>2. Washing and soaking the rice<\/b> <b>\uff0d <\/b><span style=\"font-weight: 400;\">Rice is washed and soaked to clean away residue from polishing and increase the grains\u2019 moisture levels. The moisture will be beneficial later in the brewing process by encouraging koji mold to work towards the grain&#8217;s moist starchy centre.<\/span><\/p>\n<p><b>3. Steaming the rice \uff0d <\/b><span style=\"font-weight: 400;\">Sake rice is steamed in vats. The brewers want the rice to have a firm exterior and a soft interior. This encourages koji mold to work towards the grain&#8217;s moist starchy centre.<\/span><\/p>\n<p><b>4. Rice is separated in two and prepared for fermentation \uff0d<\/b><span style=\"font-weight: 400;\"> The rice is separated for the Koji and Moto.<\/span><\/p>\n<ul>\n<li><b>Preparing Koji<\/b><span style=\"font-weight: 400;\"> (rice at the top of the tank) <\/span><b>\uff0d<\/b><span style=\"font-weight: 400;\"> sake rice does not have easily accessible sugars for fermentation. To solve this problem, brewers make Koji Mold, rice inoculated with a fermentation culture called Aspergillus Oryzae. Aspergillus oryzae is a key ingredient in many Japanese staples like soya sauce, miso and mirin. The Koji Mold will then break down the rice starch into sugars, and then those sugars are ready to be fermented with yeasts.\u00a0<\/span><\/li>\n<li><b>Preparing the Moto\/Shubo\/Yeast Starter <\/b><span style=\"font-weight: 400;\">(rice from the bottom of the tank) <\/span><b>\uff0d<\/b><span style=\"font-weight: 400;\"> For the Moto, yeast, rice, water and Koji are combined. There are two goals: to create a high enough concentration of yeast cells to support further addition of rice and to create lactic acid. Lactic acid can be created in four ways and results in different profiles in the finished sake:<\/span>\n<ul>\n<li><span style=\"font-weight: 400;\">Kimoto <\/span><b>\uff0d<\/b><span style=\"font-weight: 400;\"> The original Moto production method that allows for the natural build-up of lactic acid and requires mashing the rice with long poles to encourage scarification. Kimoto sakes have rich umami flavours and higher acidity.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"3\"><span style=\"font-weight: 400;\">Yamahai <\/span><b>\uff0d<\/b><span style=\"font-weight: 400;\"> Created in 1909, this is an update\/alternative to the Kimoto method that still allows for the natural build-up of lactic acid and does not require mashing the rice with long poles. Yamahai Sake, while milder than Kimoto, has rich umami flavours and high acidity.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"3\"><span style=\"font-weight: 400;\">Sokujo <\/span><b>\uff0d<\/b><span style=\"font-weight: 400;\"> The so-called \u201cmodern\u201d or \u201cfast\u201d Moto method where lactic acid is added manually at the beginning of making the Moto. Sokujo sakes are aromatic, clean and dry.\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">*Note that Koji is required in the Moto to create sugars for the yeast. Sake undergoes parallel fermentations: koji mold (starch to sugar) and yeast (sugar to alcohol).<\/span><\/p>\n<p><b>5. Sandan Shikomi<\/b> <b>\uff0d<\/b><span style=\"font-weight: 400;\"> After the Koji and Moto preparation, brewers combine the Koji, the Moto, water and more steamed rice. Further additions of rice, water, and koji are done in three stages so that there is a high enough concentration of yeast cells to support further addition of the rice.<\/span><\/p>\n<p><b>6. Moromi Fermentation<\/b> <b>\uff0d <\/b><span style=\"font-weight: 400;\">Once the final addition to Shikomi is complete, the main fermentation takes place for 15 to 25 days.<\/span><\/p>\n<p><b>7. Jozo<\/b> <b>\uff0d <\/b><span style=\"font-weight: 400;\">At this stage, brewer\u2019s alcohol can be added for Honjozo styles. Why is brewer\u2019s alcohol used? In modern times, brewer\u2019s alcohol fine-tunes aromas and flavours in sake. The alcohol is essentially tasteless and can make a sake rounder, drier, smoother and lighter. Just because brewer\u2019s alcohol is used does not mean the sake is higher in abv because sake can still be diluted with water. For a high abv bottle (20% abv), look for the term Genshu = not diluted.<\/span><\/p>\n<p><b>8. Pressing \uff0d <\/b><span style=\"font-weight: 400;\">Pressed with<\/span> <span style=\"font-weight: 400;\">Assakuki (balloon-press air compressor not gentle enough for high-quality sake), Fune (box press) with shibori fukuro (porous cloth filter bags), Shizuku teardrop (gravity press), or Fukuro-tsuri (hanging bag, the free run sake used for most exclusive Junmai Daiginjo)\u00a0<\/span><\/p>\n<p><b>9. Filtration \uff0d<\/b><span style=\"font-weight: 400;\">Once sake has settled, the brewers often filter it through activated charcoal. Non-filtered, \u2018freshly squeezed\u2019 sake called is called Shiboritate.<\/span><\/p>\n<p><b>10. Pasteurisation \uff0d <\/b><span style=\"font-weight: 400;\">Pasteurisation deactivates heat-sensitive enzymes and kills microorganisms left over from fermentation. Unpasteurised or raw\/fresh sake is called \u201cNama\u201d. It must be stored between -8 to -5C.<\/span><\/p>\n<p><b>11. Blending \uff0d<\/b><span style=\"font-weight: 400;\">Blending multiple batches of sake that use the same ingredients and methods or like <\/span><span style=\"font-weight: 400;\">HeavenSake<\/span><span style=\"font-weight: 400;\"> blending completely different sakes (rice and style) to make something new and complex. Water is often added at this stage to dilute sake. In Japan sake must be below 22% abv by law.<\/span><\/p>\n<p><b>12. Maturation \uff0d<\/b><span style=\"font-weight: 400;\">Sake rests in tank or bottle for 2-6 months. Taru Sake is aged in cedar barrels.<\/span><i><span style=\"font-weight: 400;\">\u00a0<\/span><\/i><\/p>\n<p><b>13. Release \uff0d <\/b><span style=\"font-weight: 400;\">Most sake is meant to be consumed 6-18 months after release.<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Brewing year (BY) from July 1 to June 30. Sake releases are sold by season.\u00a0<\/span>\n<ul>\n<li><span style=\"font-weight: 400;\">From the current year, sake is called Shinshu = new sake.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The fall release, which has been resting in tank, is called Hiyaoroshi. This is a rounder and mellower sake.\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">The summer release is called Natsunama.<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"font-weight: 400;\">Made in 1st BY but released in the next BY is called Koshu \u201caged sake\u201d. Sake oxidizes so these will often be a dark amber colour.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Sake release in the following 3rd BY is called Ogoshu \u201cextra aged sake\u201d.<\/span><\/li>\n<\/ul>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Kanpai!<\/span><\/p>\n<\/div><\/div><div class=\"w-separator size_medium\"><\/div><div class=\"w-post-elm post_author vcard author color_link_inherit with_ava avapos_top\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/owcandy\/\" class=\"fn\" aria-hidden=\"true\" tabindex=\"-1\"><div class=\"post-author-ava\" style=\"font-size:96px;\"><img loading=\"lazy\" decoding=\"async\" width=\"96\" height=\"96\" src=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-96x96.png\" class=\"avatar avatar-96 photo\" alt=\"\" srcset=\"https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-96x96.png 96w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-300x300.png 300w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-1024x1024.png 1024w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-150x150.png 150w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-350x350.png 350w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-600x600.png 600w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-400x400.png 400w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-24x24.png 24w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2-48x48.png 48w, https:\/\/oxfordwine.co.uk\/owc\/wp-content\/uploads\/2022\/04\/Staff-photos-colour-2.png 1080w\" sizes=\"auto, (max-width: 96px) 100vw, 96px\" \/><\/div><\/a><div class=\"post-author-meta\"><a href=\"https:\/\/oxfordwine.co.uk\/owc\/author\/owcandy\/\" class=\"post-author-name fn\">Andy Hesketh<\/a><div class=\"post-author-info\">Andy grew up in freezing cold Edmonton, Canada. He studied professional communications in university before working in hospitality and restaurant management. An avid traveller, Andy eventually landed on moving to the UK and began working as a sommelier in London. Andy is taking wine education through the Court of Master Sommeliers. In the Spring of 2022, he moved to Oxford and joined the Oxford Wine Company. Andy works between the three Oxford shops.<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"3 years agoHow is Sake Made? In a previous blog, What is Sake we discussed that sake is a fermented rice beverage made from polished rice, water, yeast, koji mold...","protected":false},"author":22,"featured_media":11476,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-11484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oxford_wine_blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How is Sake Made? - Oxford Wine Company<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/oxfordwine.co.uk\/owc\/how-is-sake-made\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How is Sake Made? 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