What is Sake Made From?

At Sono, we believe that to truly appreciate Japanese cuisine, you need to understand the soul of its ingredients. Just as our chefs meticulously select the finest sashimi-grade fish, the world of Japanese sake demands a similar reverence for precision and heritage. Often misunderstood by the Western palate, this ancient elixir is a testament to the harmony between nature and craftsmanship.

To embark on this journey of flavour, one must first ask the foundational question: What is sake made from?

What is Sake?

Before we delve into the chemistry of the brewing process, we must define the essence of the drink itself. What is sake? Known in Japan as nihonshu, sake is a traditional Japanese alcoholic beverage brewed from four simple yet profound ingredients: rice, water, yeast, and koji mould.

While many refer to it as rice wine, this is technically a misnomer. In the world of alcoholic beverages, wine is produced by the simple fermentation of sugars found naturally in fruit. Sake, conversely, is a brewed beverage, created through a method more akin to beer. However, the brewing technique used to produce sake is far more complex than either wine or beer, involving a unique dance of enzymes and microorganisms that has been perfected by sake breweries over centuries.

The Heart of the Craft: What is Sake Made From?

The purity of the final product relies entirely on the quality of the sake ingredients. At Sono, we source premium sake from renowned sake brewers who respect the “Four Pillars”:

1. Sake Rice (Sakamai)

The main ingredient of sake is rice, but not the kind you find on your dinner table. Sake rice is specifically cultivated for making sake. Unlike table rice, which is meant for eating, sakamai grains are larger, stronger, and contain a concentrated starchy core (shinpaku) with lower levels of protein and fats in the outer layers.

2. High-Quality Water

Since sake is approximately 80% water, the mineral content of the local source is vital. Sake breweries are often located near mountain springs or pure wells. Soft water generally leads to a feminine, elegant flavour, while harder water produces a robust, dry sake.

3. Koji Mould (Aspergillus oryzae)

4. Yeast

The yeast is responsible for the alcoholic fermentation, turning those sugars into alcohol and carbon dioxide, while contributing delicate flavour notes ranging from crisp apple to floral melon.

The Alchemy of the Brewing Process

The brewing process of sake is an art form known as multiple parallel fermentation. This is a sophisticated method, refined over centuries, where the conversion of starch to sugar and sugar to alcohol happens simultaneously in the same vat.

It begins with rice polishing (seimai). The polishing process involves a specialised mill that removes the outer layers of the rice grains. This is measured by the polishing ratio or milling rate. A lower polishing ratio means more of the grain has been milled away, leaving only the purest starch. For a top-quality sake, such as a Daiginjo, at least 50% of the grain is removed.

Once the milled rice is ready, it is washed, soaked, and steamed. The soaked rice must reach the perfect moisture level before the sake brewers introduce the koji mould. Over a few weeks, the mixture, known as fermented moromi, is carefully monitored at low temperatures to ensure a clean, refined finish.

Is Sake a Wine or Liquor?

One of the most common questions our guests at Sono ask is: Is sake a wine or liquor? Sake is neither. It is not a liquor because it is not distilled; it is not a wine because it is not made from fermented fruit. It exists in its own category of “brewed rice beverage.” The brewing society of Japan maintains strict standards to ensure that Japanese sake retains its identity, distinct from any other spirit in the world.

What is the Alcohol Content of Sake?

When considering the experience of a meal, one must ask: What is the alcohol content of sake? Most Japanese sake has an alcohol by volume (ABV) of 15% to 17%. This makes it slightly stronger than most grape wines (typically 12–14%) but significantly weaker than spirits like vodka or gin (40%). Because it is so smooth, it is easy to forget its potency.

Do you get drunk on sake?

Like any fine alcoholic beverage, sake should be enjoyed in moderation and with respect. Because it is free of sulphates and lower in acidity than wine, many find that the experience of drinking sake is “cleaner,” but the alcohol content is high enough that it can certainly lead to intoxication if not sipped slowly alongside a meal.

Is Sake the Healthiest Alcohol?

In the world of wellness, many wonder: Is sake the healthiest alcohol?

While no alcoholic beverage is a “health food,” sake offers several benefits. It is gluten-free, sulphate-free, and significantly lower in histamines than wine, which often reduces the likelihood of “wine headaches.” Furthermore, the fermentation process produces a wealth of amino acids, up to seven times more than beer, which are thought to benefit skin health and digestion. In Japanese culture, it has been celebrated for centuries as a “medicine for the soul.”

Sake Tastes and Serving Traditions

The profile of sake is defined by its amino acids, which provide the “umami” that pairs so beautifully with Japanese cuisine. Whether it is a chilled sake that highlights floral aromatics or an unfiltered sake (Nigori) that offers a creamy texture, the temperature at which you serve it is paramount.

What kind of sake is served warm?

Traditionally, hot sake (Atsukan) was used to mask the rougher edges of lower-grade sake or during rice shortages when quality was inconsistent. However, today, many premium sakes are intentionally served hot or warm to open up earthy, savoury notes. Generally, Junmai styles, which have a higher milling rate and richer body, are the best candidates for warming. At Sono, we serve these in a small porcelain cup (ochoko) to maintain the perfect temperature throughout your meal.

The Spirit of Omotenashi

From the rice paddy to the small porcelain cup called an ochoko, the journey of sake is one of dedication. It has been used in religious ceremonies to toast the gods and is shared among Japanese people to celebrate the four seasons.

When you join us at Sono, we invite you to experience this unparalleled heritage. Whether you are a novice or a connoisseur, our team is here to guide you through our curated selection of sake produced by the finest artisans in Japan. Let us pour you a glass of tradition, serve meticulously brewed sake at its finest, and celebrate the art of Japanese hospitality together.

Irasshaimase. We look forward to serving you.