Amazing time = Japanese food + Sake. Do you really know what Sake is??

Sake - Nihonshu

Kanpai!, Cheers, Im sure you have heard it all, although our core topic is about food, who can miss out on a whole new world of beverages in Japan?

Today I will be sharing with you distinct Japanese beverage called Sake or what we call it “Nihon-shu”. I am sure some of you have seen it when you go to the bottle shop or heard of it.

Japan has long history with Sake, we grew with it and cerebrated with it.

Sake, is recorded that Japanese people started producing them in the Nara period (710~784). Although back in those days Sake was precious and was only consumed on special event. Such as cerebration for Sake god (Shinto shrine) or new years. 

Although western beverages came in during Edo period, majority of the Japanese people are indeed in love with the national beverages.

Cherry blossom Sake

As like Wagashi, which I made the post earier, there are seasonal difference in Sake. Japanese food in general have specific way or looks for specific reason. For Sake for example, during spring, Japanese people enjoy “Hanami”, translated as cherry blossom watching. There are Sake, which has Sakura flavoring.

This culture of “Hanami” has been an event since the Nara period (710~).

In summer, there are special sake which is often called “Natsukoshi-no-Sake”, which translates to getting refreshed now that half of year has gone past.

Summer is also when all the rice farming seeding/planting ends and people are looking forward to harvesting. Although there are heaps and heaps of Sake that can be tried in Japan. It is wise to look for the local Sake “Kura”.

In Autumn, Japanese people enjoy what we call “Tsukimi”, watching the beauty of the moon. There

Sake-bashiri

There is an interesting symbol, which all Sake producers hang. Called “Sake-bashiri” (Made from leaves off Chinese fir), which begin by praying for good Sake to be made to Sake-Shrine, which is recorded back during the Nara period. In return of their succession of producing Sake for the year, they used to make these Sake-Bashiri, to thank the gods (Shinto Shrine)

When Sake is first produced (very young), the Sake-bashiri is still line green, as season goes by both Sake and Sake-bashiri ages (maturing to better). Yes! Sake-bashiri works as a reminder for all the people that matured Sake is ready when they look at the Sake-bashiri!

I know that I talked about the seasonal difference in Sake but there are also different kinds of Sake depending on when the Sake is bottled in the process.

The famous kinds are:

1. .      Nama Zake – Usually when Sake is bottled it is heated to kill all the germs, however “Name-Zake” meaning fresh Sake, is bottled without any heat. It has distinct freshness with colourful smell
2.      Hiyaoroshi – Bottled in autumn after letting the Sake mature over the summer season.
3.      Nigori Zake- Mixture of steamed rice (from the making of Sake). 
4.          Kosyu – Sake that is matured over 5 to 10 year period

      Here, if you want to be more specific on the process of Sake making. 

Don't worry if all of this is too much, I am sure not many people are familiar with Japanese beverages.

But one thing you should definitely know is how you would like to have your Sake. You can either have “Rei-syu”, which is cold Sake or “Atsu-Kan” which is hot Sake. I think for many, its hard to image what hot alcohol would taste like, let me tell you. Its amazing! You have to try it while you visit Japan! 

Here are couple of web sites you can read if you wanted to learn more about Sake.

How to drink Sake

Sake myths dispelled

Well Kanpai everyone and have a great weekend!