What is...?
Tips to enjoy Jizaké, including food matching lists.
- What is the meaning of the"rice polishing ratio" and how does it affect saké?
- What are the various categories of saké?
- What is meant by the S.M.V?
- What is acidity, and how does it affect saké?
- What are amino acids, and how do the various levels affect saké?
- What does % of alcohol mean, and how does this affect the saké?
- What is a Toji?
- What is the average shelf life of saké?
What does % of alcohol mean, and how does it affect the saké?
Initially, the raw, undiluted saké (nama genshu) usually has an alcohol level of about 20-22%, but typically water is added to bring the level down to 15-16% for saké sold to consumers. Even still, saké has the highest average alcohol content of any brewed beverage in the world.
What is a toji?
The toji is the master saké brewer of the brewery who is going to manage the project of making saké. The people comprising a saké-making team in a shuzo (brewery) often come from all over Japan. Farmers themselves often participate in the saké brewing season after the rice is harvested in the early fall. (dekasegi -The practice of leaving one's home and traveling to a distant place for work.)
The toji, the top person in charge of the elaborate saké making process, has to carefully watch fermentation of the mash (Moromi). Even overnight watches are common because it is the fermentation process that brings taste and fragrance to the saké.
What is the average shelf life of saké?
Generally, saké should be consumed within about one year from the date the brewery releases it. An equally important factor is the method of storage. If the saké has been kept in the refrigerator (about 41°F) or in a dark and cool place, it is very realistic to expect that the saké could still be in good condition after 2 years or more (See How should one properly store saké.
However, once saké is opened, it ought to be consumed within in 2-3 weeks. Opened bottles should always be kept refrigerated.