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July 3, 2019 Introduction to Saké 1
Introduction to Saké
Alex McKay&
Andre McKay
Society of Barley EngineersJuly 3, 2019
July 3, 2019 Introduction to Saké 2
What is saké?
● Pronounced “sah-KAY”● Fermented Rice Beverage● Brewed like beer where starches are converted
to sugars which are consumed by yeast● Typically 15-20% ABV
July 3, 2019 Introduction to Saké 3
What saké isn't?
● Spirit● Japanese Vodka● Rice “Wine"
● Wines are fermented juice● Except for the ABC where it is considered the same
as wine for tasting room purposes
July 3, 2019 Introduction to Saké 4
Sake Terms / Vocabulary
● Kura – Sake brewery● Tōji – Master saké brewer● Nama – Unpasteurized saké● Negori – Unfiltered saké● Genshu – Undiluted saké, typically 18-20%
ABV● Kanpai! - Roughly translated as "Empty Cup!"
or "Cheers!"
July 3, 2019 Introduction to Saké 5
Quick History Lesson
● Researchers place early records of true saké in 700s Japan
● Used for religious ceremonies, court festivals, and drinking games
● Brewing in temples from late 1400s to early 1600s
● Boom leading up to WW2
● Production in Japan has been declining since the mid-1970s
● Steady growth outside of Japan
July 3, 2019 Introduction to Saké 6
Hot or Cold?
"The cup of warm saké you've probably had up to now bears as much resemblance to good saké as Godzilla films do to great Japanese cinema." -Anonymous
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Hot
● Winter drink● Complex flavors and
aromas can be lost● Typically lower grade
saké● Enhances alcohol
perception
July 3, 2019 Introduction to Saké 8
Cold
● Flavor notes can come through● Fruit (apple, pear,
banana, melon, lychee, strawberry, citrus)
● Floral● Umami (Typically aged
saké)
● Crisper Body● Refreshing Impression
July 3, 2019 Introduction to Saké 9
1st Tasting – CommercialHakutsuru Junmai Sake
● Clean and balanced● Good warm or cold● Pairs with salty
dishes
July 3, 2019 Introduction to Saké 10
Basic Sake Types
July 3, 2019 Introduction to Saké 11
2nd Tasting – Homebrewed Pasteurized
● Junmai Ginjo● Genshu (undiluted)● Started January 2019● Pressed February
2019● Pasteurized April
2019
July 3, 2019 Introduction to Saké 12
Ingredients
Ideal ratio of koji to rice to water is
25 – 100 - 160
Rice Koji
Yeast Water
July 3, 2019 Introduction to Saké 13
Rice
● 100+ saké rice varieties in Japan● Domestic sources - California and Arkansas
● Calrose and Yamada Nishiki most popular for US saké producers
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Rice
● Polished to remove of outer layers to reach starch dense core
● Amount of polishing determines grade
July 3, 2019 Introduction to Saké 15
Koji● Koji
● Rice infected with Aspergillus oryzae mold
● Also used to ferment soy sauce, miso, and rice vinegar
● Koji breaks down starches into sugars (saccharification)
● Cedar lined / humidity controlled rooms
July 3, 2019 Introduction to Saké 16
Yeast
Number First Year / Origin Characteristics
#6 1935 / Aramasa Brewery in Akita Prefecture
Active fermentation, complex flavors
#7WLP705
1946 / Masumi Brewery in Nagano Prefecture
Fresh and fragrant aromas, complex flavors
#9WLP709WY4134
1953 / Katsuyu Brewery in Kumamoto Prefecture
Active fermentation at low temps. Fragrant aromas
#14 1995 / Kanazawa Customs Investigation Center in Kanazawa Prefecture
Little acid. Fruity aromas with melon and pear
#15 1996 / Brewery Test Center, Akita Prefecture
Little acid. Floral and fruity aromas
The Brewing Society of Japan began proactively gathering yeast strains in the early 1900s
July 3, 2019 Introduction to Saké 17
Water
● Mineral content plays a large part● Iron creates off flavors and yellow color● Manganese and UV can discolor● Potassium, magnesium, and phosphoric acid
necessary for yeast health● Regional sources like lakes, rivers, and wells● Commercial breweries strip water down and
build it back up for consistency
July 3, 2019 Introduction to Saké 18
Non traditional saké
As with beer, US saké brewers have gone crazy
(In a good way)
● Infusions● Fruit● Floral● Hops
● Sake/Beer Hybrids
July 3, 2019 Introduction to Saké 19
3rd Tasting – Homebrewed Nama with Homegrown Chinook Hops
● Junmai Ginjo● Genshu (undiluted)● Started March 2019● Pressed in April 2019● Nama
(unpasteurized)● Hopped July 1, 2019
July 3, 2019 Introduction to Saké 20
Process
July 3, 2019 Introduction to Saké 21
ScheduleDay Date
Moto 1 Wednesday 07/03/19
Hatsuzoe 9 Thursday 07/11/19
Odori 10 Friday 07/12/19
Nakazoe 11 Saturday 07/13/19
Tomezoe 12 Sunday 07/14/19
Stir 13 Monday 07/15/19
Stir 14 Tuesday 07/16/19
Start Moromi 15 Wednesday 07/17/19
End Moromi 31 Friday 08/02/19
Press 32 Saturday 08/03/19
Rack 44 Thursday 08/15/19
Rack 54 Sunday 08/25/19
Rack / Pasteurize 68 Sunday 09/08/19
Rack/Pasteurize/Bottle 88 Saturday 09/28/19
July 3, 2019 Introduction to Saké 22
Moto
● Initial starter for the brew
● Steamed rice, koji, yeast, water
● Grow yeast population
● Lasts 1-2 weeks● Provides lactic acid
needed to protect the brew
July 3, 2019 Introduction to Saké 23
Main Ferment (Moromi)
● 3 Additions of steamed rice, koji, and water, increasing in size over 4 days● 1st addition, day 1 - Hatsuzoe ● Rest, day 2 – Odori (The dancing ferment)● 2nd addition, day 3 – Nakazoe● 3rd addition, day 4 – Tomezoe
● 16 days of active fermentation at 50 deg F
July 3, 2019 Introduction to Saké 24
Pressing and Filtering
● End of active fermentation – Day 32 per our schedule
● Pressed to separate the saké from the lees (kasu)
● Several methods
● Hanging● Funai Press● Filter/Press
● Settling and racking off sediment
July 3, 2019 Introduction to Saké 25
Pasteurizing
● Optional process● Unpasteurized saké is called nama or draft● Stops fermentation at the desired flavor
July 3, 2019 Introduction to Saké 26
Bottling or Kegging
● Bottling● Dark colored bottles● Capped or flip tops
● Kegging● Push with nitrogen or argon to prevent
carbonation
July 3, 2019 Introduction to Saké 27
Aging● Ready to drink after fermentation is complete● Age allows flavors to mellow● Long term aging
● Darkens color● Aroma like honey, soy sauce, nuts● Complex and smooth
July 3, 2019 Introduction to Saké 28
How Do I Make My Own?
● Will Auld
● Book - Brewing Sake● homebrewsake.com
– Complete ingredient kits
● Youtube - Will Auld● Other kits available
online or at brew supply shops
● Avoid kits that call for raisins!
July 3, 2019 Introduction to Saké 29
Where can I purchase quality saké?
● Japanese grocery stores● Mitsuwa● Marukai
● Japanese restaurants and sushi bars● Beverages and More● Other Asian Grocery stores and some regular
grocery stores
July 3, 2019 Introduction to Saké 30
US Sake Producers
● 5 saké breweries in 2000● 20+ saké breweries in 2018
● All but 4 are craft breweries● San Diego craft saké
● Kuracali - 1st in San Diego (closed)● Setting Sun - Miramar● Komaru Kura – in development
July 3, 2019 Introduction to Saké 31
4th Tasting – Commercial NegoriSho Chiku Bai Silky Mild
● Brewed in Berkeley, CA
● Bold and Textured● Sweet● Fruity● Balances spicy and
salty foods
July 3, 2019 Introduction to Saké 32
Questions
Contact:
Andre McKay – [email protected]
Alex McKay – [email protected]
July 3, 2019 Introduction to Saké 33
References● https://www.sakesocial.com/pages/glossary-of-sake-terms
● https://en.wikipedia.org/wiki/Sake
● https://homebrewsake.com/
● https://www.usarice.com/news-and-events/publications/usa-rice-daily/article/usa-rice-daily/2017/08/22/u.s.-rice-finds-a-home-in-locally-made-sak%c3%a9
● http://www.sake-talk.com/type-of-yeasts/
● https://www.urbansake.com
● https://www.mtcsake.com/sake-education/2015/5/5/how-is-sake-rice-different-from-table-rice
● http://www.japansake.or.jp/sake/english/
