January 2004

Sake!

by Martina Priadka

Sake! Whether you are toasting in the crowded bar of Fujiya on a Sunday night with a little cup of hot sake or looking sexy at Nami while sipping one of the many choices of room temperature or cold sake, you are definitely having a great time! Or maybe you have never tried Sake at all and are thinking to yourself right now, "What the @*#$ is Sake?!" making it rhyme with the name Jake. Well, kids, whether you say Sa – kay or Sake, if you like to have something sweet and pretty in your mouth then you need to get on the Sake train!

Sake (SAH-kee or SAH-kay), usually called rice wine, was created in Japan (see our travel section for more Japan information!). Technically, sake is not wine, however, as the definition states that wine is the fermented juice of fruit. Since rice is a grain, some would even consider it closer to beer. The US BATF (Bureau of Alcohol, Tobacco and Firearms) officially puts it in their own category of wine made from other agricultural products. Let's look at how it is made and you can decide what you want to call it later.

The basic formula for creating Sake is the same as for other forms of alcoholic beverages: Sugar + yeast = alcohol + CO2

The creation of Sake begins when the starch of steamed rice is converted to sugar. After that the yeast and the sugar react, creating alcohol and carbon dioxide. This is the fermentation process. Once the fermentation is complete the liquid is separated and filtered. They then heat the liquid and put it in barrels that are used for maturing the product.

Sake is usually clear like water but can also have a yellow-gold hue to it or a cloudy white color. These are all indicators of how the Sake will taste. For example, cloudy Sake tends to be much sweeter than the colorless versions, which can range from slightly sweet to really quite dry. The flavors of Sake are very delicate, sometimes being crisp and other times even a little herbal or flowery.

The hot Sake is usually not of the highest quality but sipping it from the traditional sakazuki in the wintertime can be really enjoyable. The higher quality Sake is served room temperature or slightly chilled so you can taste all of the characteristics. It is usually served in a bamboo box or a glass on a saucer that is meant to catch the overflow. It is poured this way to symbolize generosity and prosperity. If you order it hot you will get the house Sake. If you are ordering it cold then you will select from a list just like wine. Here are some of the choices you will come across.

Harushika (spring deer) is my favorite. It is light and extra dry.

Onigoroshi (devil killer) is another great choice if you like dry sake.

Kariho (devils mask) is always my choice when I am on a budget. It is usually a couple dollars less than the above choices, not quite as smooth but still very good.

Suishin (drunken heart) is often called the wedding Sake. It is much sweeter in flavor and makes a great martini garnished with a pickled plum. Ask for one of those at Origami!

Although Sake is great with sushi it can be drunk with almost any food. Last week I had some with barbeque lobster! A friend of mine swears it is great with frozen pizza and makes this pairing a weekly event. Go ahead and make your own pairings. Just remember to always have fun with it!

...Now That's Theskini!::permalink


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