2007-10-01T12:19:37-07:00
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2007-10-01T12:19:37-07:00
2007-10-01T12:19:37-07:00
<p>Sake, that traditional--and potent--Japanese beverage is making a come-back in North America. But, how much do you really know about this import from the Orient? Below are just a few of the basics:</p><p> </p><p style="font-weight: bold;">What is Sake?</p><p>Sake is a Japanese alcoholic beverage, made from a series of fermentations using steamed rice. The process removes the millet and the protein from the rice, leaving the starch. It's similar to how beer is made from grain. Over time, the starch is converted to sugar naturally and a little yeast, called <span style="font-style: italic;">koji</span>, is added in later stages of the fermentation, which acts to create alcohol out of the sugar. At the end of the process, the liquid is filtered to remove any millet or other particles. The resulting product is clear and about 15 percent alcohol. Sake has been made in Japan for over 6800 years. </p><p> </p><p style="font-weight: bold;">Types of Sake</p><p>There are two kinds of sake: <span style="font-style: italic;">junmai</span> (with no alcohol added) and <span style="font-style: italic;">honjozo</span> (with alcohol added during the fermentation process). Over 80 percent of sake made in Japan is <span style="font-style: italic;">honjozo</span> sake. </p><p> </p><p>Within those broad classifications, there are different grades of sake:</p><ul><li><span style="font-style: italic;"> Futsu </span>-- economy sake</li><li><span style="font-style: italic;">Ginjo</span> -- premium sake</li><li><span style="font-style: italic;">Daiginjo </span>-- ultra-premium sake<br></li></ul><p><br><span style="font-weight: bold;">How to Drink Sake</span></p><p><span style="font-style: italic;">Futsu </span>(ordinary) sake is warmed for drinking. (<span style="font-style: italic;">Ginjo</span> and <span style="font-style: italic;">Daiginjo</span> are<span style="font-style: italic;"></span> served chilled.) Traditionally, sake is poured from a stoneware carafe, called a <span style="font-style: italic;">tokkuri</span>. Warm the sake in the <span style="font-style: italic;">tokkuri </span>by placing it in a partially-filled pan of boiling water. (Don't overheat the sake; it should be warm--a little over body temperate, not hot.)</p><p> </p><p>To serve the sake, pour it from the <span style="font-style: italic;">tokkuri</span> into individual sake cups, called <span style="font-style: italic;">ochoko</span>. It is proper sake etiquette to hold your cup while the sake is being poured. Inhale the sake's aroma gently before sipping. Sake is meant for sipping, not throwing back like a shot of whiskey. </p><p> </p><p style="font-weight: bold;">Storing Sake</p><p>Sake does not improve with age, like fine wines or Scotch whiskey. Instead, buy sake with a recent bottling date. Once open, a bottle of sake should be kept in a cool, dark place (such as the refrigerator), as the liquid is sensitive to heat and light. A bottle, stored properly should last around a year. </p>
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2007-10-01T13:26:41-07:00