How to...?

How is saké rice (sakamai) different from table rice?

Different rices produce saké 's with different tastes, just as different types of grapes produce different wines. The best types of rice for brewing saké contain less protein. The grain should be firm and not easily break during the rice polishing process. Saké rice typically has a bigger grain than table rice and has a lot of starch at the center of the grain called "shinpaku". Because shinpaku is white and very soft, it easily absorbs the Koji mold which converts the starch into sugar.

The individual character of a particular saké is due in part to the variety of saké rice used in brewing (See diagram that shows the varieties of popular saké rice.)

Currently there are approximately 100 kinds of saké rice grown in Japan, and saké is not always made with the saké rice that is harvested in the same local region where the saké is made.

The various shuzo (saké breweries) usually contract with a rice grower in a particular region where the best saké rice is cultivated. That is one of the reasons why saké rice is so much more expensive than table rice.

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How does brewing water affect the saké produced?

Water is basically classified as either "hard water" or "soft water." Water containing large amounts of potassium or phosphorus is called hard water, and this type of water produces a saké whose flavor is rich and thick because the saké will be well fermented. On the other hand, saké made with soft water will taste clean and semi-sweet.

There is always good saké where good water exists. Rice can be easily transported from other regions, but not water.

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How to enjoy saké at different temperatures

Depending of the category and type, Japanese saké can be enjoyed at a variety of temperatures. But Japanese saké is a luxury drink so don't fail to experiment. Saké is always best enjoyed when the drinker finds the temperature he or she prefers the most.

1. Fragrant saké [Junmai Daiginjo / Junmai ginjo / Daiginjo / ginjo]

Temp. Around 50 °F or between 50-59 °F
When chilled, this type of saké has a refreshing taste. However, please remember that if the saké is chilled too much, the fragrance will be reduced and the mild taste will dissipate.

2. Clean & Smooth saké [Namazaké/ Nama Chozo / Nama Zume]

Temp. Around 41 °F or between 41-50 °F
This type of saké has to be chilled well to produce a clean and fresh taste.

3. Aged saké [Koshu]

Temp. Between 59-77 °F or around 95 °F
Aged saké ranges from light to heavy in type, so it can be enjoyed at different temperatures, depending on its heaviness and your preferences. It is best to warm a heavy saké but it should not be served too hot.

4. Rich saké [Junmai / Honjozo]

Temp. Around 59 °F or between 59-68 °F and around 104 °F or between 104-122 °F
If this type of saké is chilled, it becomes difficult to detect its rich and full-bodied tastes, so this type is better served warm. The ideal temperature depends upon the character of the saké . If the saké is a dry type, then its sharpness and freshness can be best enjoyed at higher temperatures (113-122 °F). The smooth type is best if served at around 104 °F.

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How one can enjoy saké with a variety of different foods?

Can Japanese saké be enjoyed with cuisine other than Japanese food? YES!! Japanese saké is most adaptable to any kind of cuisine because of its low acidity. Japanese, French or Italian foods can be enjoyed simply by changing the type of saké served with the meal.

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How should one serve saké ?

Do the types of containers used change the taste of saké YES!!
The fragrance and taste of saké are totally dependent upon the size and shape of the container in which the saké is served. There are three points to consider in choosing containers for serving saké .

Aroma
A daiginjo type is best served in a glass made for white wine. A positive characteristic of this glass is that it has a wider opening for enjoying the bouquet. Aged saké is best served in a brandy glass.

Touch
If you would like to enjoy a thicker, richer saké (a junmai or honjozo type) and fragrance is less important to you, then use an earthenware saké cup. If you prefer freshness or coolness (a daiginjo or ginjo type) for drinking in the summer time, those saké 's are best served in a thin glass.

The seasons
Japanese saké tastes better if the container is appropriate to the season. In summer, a thin carafe with ice in it will convey an atmosphere of coolness. In winter, the warmed thick pottery carafe referred to as a Tokkuri helps to impart a sense of warmth.

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How should one properly store Saké

Japanese saké is very sensitive & delicate and there are NO added preservatives as compared to wine. The pasteurization process helps to deter the degradation (aging) of the saké.

The lack of preservatives in saké makes it vulnerable to change in response to factors such as light, temperature or exposure to air. There are two things to remember to preserve the taste of saké .

1. Do not store saké in a place where the temperature fluctuates.
   It is better to keep it in a cool place.
   
2. Do not store saké in direct sunlight.
   It is better to keep saké in a dark place.

Ordinarily, the refrigerator is the best place for storage. The best storage temperature is approximately 41 °F, but saké can be safely stored at temperatures under 59 °F. Saké comes without a cork, which helps preserve it from such factors as humidity and oxidation.

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How one can go about constructing a saké menu

A well written saké menu is most important for boosting sales in a restaurant. The customers would order more saké if they knew how to pair foods with saké or how to order their saké types to match their favorite tastes.

We recommend that the Menu contain at least six key points:

1. S.M.V. - Dry or Sweet
   
2. Tasting note - Rich or light
   
3. Recommended serving temperature - Warmed / Room Temperature / Chilled
   
4. Food pairing suggestions - Before Dinner / Appetizer / Main Dish / After Dinner
   
5. Category - Honjozo / Junmai / Junmai ginjo / Junmai Daiginjo
   
6. Geographic region - Niigata, Hy_go, Akita, etc.

Obviously the customer will order more if the recommended saké tastes good. Restaurants need to educate their customers on how to use the six points while ordering. For example, "I would like to have a clean and dry type of chilled Junmai ginjo for my appetizer please!"

An important factor in a restaurant's success with saké sales is keeping a wide variety on hand.

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How one can begin educating wait staff about saké .

Although customers will get saké information from the saké menu, the wait staff needs to know how to recommend saké to customers. The restaurant does not always need to have a saké sommelier, but the customer expects to be able to get answers from the wait staff. Inquiries may include things such as how to select the best matching saké for a particular dinner.
The following points would be useful for the wait staff to know.

1. Regions
   Sometimes the customer wants to try saké just because of the region. Perhaps the customer comes from a particular locale or may have visited there once. Knowledge of the region can stimulate conversation between the customers and the wait staff.
2. The customer's favorite tastes
   The wait staff can ask two questions to help the customers decide what they want in a saké. First, they should ask what kind of taste they seek, whether 'light' or 'rich?' Secondly, they should inquire about serving temperature, whether a customer prefers 'chilled,' 'room temperature,' or 'warm.' At this point, the wait staff can ask customers about their favorite tastes, but also should be able to recommend the serving temperature for a specific type (See How and why saké should be enjoyed at different temperatures)
3. Food matching
   This is a crucial area in terms of information. Of course the wait staff knows the restaurant's menu for each course, especially their daily specials or recommendations. The matching saké 's change according to the course, so it is better to know which dish would be fitting for which saké before talking to the customer. If the wait staffs already know their favorite dishes and the matching sakþs, that knowledge would make it easier to recommend specific brands to their customers.

A knowledgeable wait staff is vital to a restaurant's success. Having an incentive system in place for sales of saké made by wait staff may also prove beneficial to overall success.

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