The origins of Japanese sake
Japanese sake, or "Nihonshu", is a rice alcohol obtained through fermentation, whose origins are said to date back more than 2,000 years. At the time, it was used as a ritual beverage to connect humans to the spirit world. Fermentation was achieved by chewing rice and then spitting it into jars where it was left to ferment.
It was only from the 11th century onwards that methods similar to those used today were adopted for its production. Initially reserved for the imperial court and religious ceremonies, sake gradually became more widespread, becoming an iconic beverage of Japan.
Japanese sake: the three essential ingredients
Rice: specially grown for sake production, it is distinguished by its larger grains compared to those of table rice and its low protein content. Around one hundred varieties dedicated to this purpose are recorded in Japan.
The rice used for sake: although it has a relatively subtle impact on the aroma and flavour of the majority of sakes, it plays a crucial role. The variety of rice and the cultivation methods are essential factors to which brewers pay close attention in order to guarantee the quality and identity of the sake.
Water: the finest brewers always set up near deep water sources, renowned for their purity. A low iron content is essential in order to preserve the fragrance and clarity of the sake.
The kōji and yeasts: kōji is a mould similar to that found on certain cheeses. Once sprinkled onto the rice, it releases enzymes that break down the starch into fermentable sugars. These sugars are then converted into alcohol through the combined action of yeasts and lactic acids. There exists a great variety of kōji and yeasts, each influencing the unique flavours the sake will develop.
What does sake taste like?
"Futsushu" is considered a table sake, or basic sake. The brewer may add distilled alcohol and other additives to adjust or modify the aroma, making it difficult to establish a precise flavour profile.
Outside this category, one enters the realm of tasting sakes, more refined beverages crafted with care and thoughtfulness. These sakes represent only 10% of Japan's national production.
Among them, the "Honjozo" is generally fresher and lighter than the "Junmai".
Two main flavour families can be distinguished:
- The "Junmai" (meaning "pure rice") offers cereal and lactic notes.
- The "Ginjo" (meaning "deep fermentation") is characterised by fruity and floral aromas.
Nishikidôri offers premium sakes for purchase online and in Paris.
How should sake be served?
Before the invention of refined polishing machines, sake was consumed warm, which allowed different aromas to be revealed. The Junmai and Honjozo categories lend themselves particularly well to this traditional method. For this style of tasting, a porcelain service is ideal, as it retains heat perfectly. The Japanese have even developed specific terms to describe the variations in sake temperature, in increments of 5 degrees, up to 50 °C.
On the other hand, sakes benefiting from finer polishing, such as Ginjo and Daiginjo, develop fruity and delicate aromas, best appreciated cold, at a temperature comparable to that of a white wine. Sparkling sakes, for their part, are enjoyed even cooler, like a sparkling wine. These categories can be served in wine glasses, although sake-specific glasses are also available on the market.
Ideally, between 70 and 90 mL of sake is served per glass, and approximately 50 mL in a small porcelain cup (choko). Sake keeps very well in the refrigerator, at around 5 °C, but, as with wine, it is recommended to consume it quickly after opening.
It is important to note that sake contains no preservatives, such as sulphites, thanks to its pasteurisation process.
Sake pairs harmoniously with a full meal, from aperitif to dessert. Free from tannins, low in acidity and poor in iron, it accompanies raw and delicate dishes particularly well.
Japanese sakes at Nishikidôri:
The selection we offer at Nishikidôri highlights exceptional sakes from artisan producers who respect tradition. Each bottle reflects a unique terroir, a precise expertise and a passion for excellence. At Nishikidôri, you will discover sakes suited to all palates: robust and full-bodied junmai , and elegant and floral daiginjo. Discover sparkling sakes, produced naturally through fermentation. Perfect as an aperitif, they are sure to impress your guests! Let yourself be tempted by rare and vintage koshu sakes. Koshu refers to sakes that have aged for at least three years, whether in tank or in bottle. These rare and vintage sakes reveal, over time, rich aromas and deeply complex flavours.
