As we prepare for sake night, our very own James tells you everything you need to know.
Sake is a traditional Japanese alcoholic beverage made by fermenting polished rice. Often referred to as “rice wine,” it’s actually closer to beer in its brewing process.
How is sake made?
Sake is brewed using four key ingredients: rice, water, yeast, and koji. The rice is polished to remove the husk, then fermented in a precise, multi-stage process to create its signature smooth and slightly sweet flavor.
Types of sake:
Junmai – Pure rice sake with no added alcohol where the rice is polished to no less than
60% of its original weight, creating a full-bodied and often earthy flavour.
Junmai Ginjo – Light and often slightly fruity, made with rice polished between 50% and
60% creating a cleaner purer taste.
Junmai Daiginjo – The highest quality sake, with rice polished to less than half its original size, even more refined and fragrant.
Nigori – Cloudy due to its pressing process, leaving lees (rice solids) suspended in the sake, this is often flavored.
Sparkling sake – Simply just carbonated sake.
Fruit sake – Umeshu and Yuzushu, ume meaning plum in Japanese, umeshu is more
comparable to a plum wine than a sake, it’s often fortified, and traditionally served with
dessert. Yuzu is a Japanese citrus, comparable to a lime with a hint of sherbet, the process varies depending on the brewery, creating a massive variety of yuzushu.
Hot or Cold – How is it served?
- Sake can be served warm, room temperature or chilled, depending on the type and occasion
- Premium types like Ginjo and Daiginjo are best chilled.
- Nigori is often sold in supermarkets, similar to how bottled beer is in the west, and is most commonly enjoyed cold
- Heartier varieties like Junmai can be gently warmed for a cozy experience, almost like a boozy cuppa. This is also often done with umeshu creating a sweet plum “tea”.
Ceramic Cups – Why?
Sake is traditionally served in small ceramic cups called ochoko or sakazuki. The material
retains heat or chill, and was more widely available than glass when sake originated, around 2500 years ago. This tradition has continued to this day.
What we’re serving on the night
Horai Brewers Perfection – A complex Futushu (table sake), A perfect entry to the world of sake, this fresh fruity drink is made using Hidahomare, the signature rice variety from the Gifu prefecture.
Hideyoshi Honjozo Namachozo – Honjozo is a grading of sake made with a lower polish of rice, this one being 65%, and has alcohol added in the brewing process which often leads to a stronger sake. Namachozo means the sake is only pasteurised once, leading to a vibrant and exciting sake, with a heavy rice flavour.
MK-Z – This is a Junmai Ginjo, the second most premium classification of sake. Junmai translates to “pure rice” meaning that no alcohol is added in the brewing process. Its unusually made with white koji more typically found in shochu, and using the only rice variety that is a blend of both Japanese and Italian strains, boasting an almost wine like flavour.
Mandoba Nigori – Nigori is a style of sake where the rice pulp is left in the bottle, creating a unique, refreshing drink. Made in Niigata, this cloudy Junmai is inspired by the blue skies of summer, yet is wonderful to drink all year round.
Lucky 7 Junmai Daiginjo – Made by the 7 th generation of the watanebe shuzoten family brewery, using K-7 yeast, this Junmai daiginjo is a celebration of what premium sake should be – rich, full bodied and delicious.
Miwaku no Yuzu – Think limoncello, but better. This yuzu sake is sharp, sweet and sherberty, incredible over ice, or my preferred way, is with prosecco as a spritz.
Shiratama Brandy Umeshu – Umeshu is actually a fortified plum wine, made with “ume” Japanese plums. This example is blended with brandy to cater more to the western pallet, a good balance of mellowness from the brandy without compromising on the traditional umeshu flavour.
This will all be served with a selection of charcuterie and cheese to pair.
Tickets are just £35!!! Email, DM or call us to reserve your place. There are only a limited numbers of places available so be quick!!