... to my Brewing Sake page.

Making Sake

What is Sake: Sake is an alcoholic beverage consisting of rice, koji (an enzyme that assists the fermentation process), water and sometimes a few additives or fruit. Like wine, Sake has a higher alcohol content but it is a considered a beer since it is made with grains (rice) and not fruit. Sake is brewed, like beer, though the actual process differs from that of brewing an ale or beer.

Making Sake starts with using rice, now I have used short grain white rice (usually polished-pearled rice) if it is available. Wash and coarse crush the rice. If the recipe requires raisins, chop the raisins and place the raisins and crushed rice in a nylon-straining bag. Tie the top of the bag and place it in the primary fermentor and add koji (if the recipe requires).

• Pour hot water into the primary fermentor and stir in all other ingredients EXCEPT for yeast and yeast energizer. Cover primary and wait for 24 hours while the campden works its magic.

• After 24 hours, add either sake yeast or sherry yeast and add yeast energizer. Stir well and cover the primary fermentor.

• Stir daily for and press the nylon bag to aid in releasing the flavors of the rice and raisins.

• On the third day of fermentation add an additional 1/4 pound of sugar or honey (per gallon).

• On the 7th day of fermentation, remove the nylon-straining bag and squeeze as much fluid back into the fermentor as possible.

• On day 15 of fermentation add an additional 1/4 pound of sugar or honey (per gallon).

• When fermentation is complete, siphon sake off of sediment into a clean secondary fermentor and reattach air lock.

Note: You can continue to build up the alcohol content by adding additional doses of sugar until the fermentation process stops.

Types of Sake

There are typically five basic types of sake. Each requires different brewing methods and a different percentage of rice milling (seimaibuai). There are other special brewing techniques that are not as common, but present are the five main types. 

• Junmai-shu (pure rice wine; at least 30% of rice polished away; no addition of distilled alcohol)

• Honjozo-shu (at least 30% of rice polished away; a small amount of distilled alcohol is added)

• Ginjo-shu (at least 40% of rice polished away; with or without alcohol added; if bottle is labeled Ginjo, it means distilled alcohol was added; if labeled Junmai Ginjo, it means no alcohol added)

• Daiginjo-shu (at least 50% of rice polished away; again with or without added alcohol; if bottle is labeled Daiginjo, it means distilled alcohol was added; if labeled Junmai Daiginjo, it means no alcohol added)

• Namazake (special 5th designation for unpasteurized sake; incorporates all four above)

The first four categories above are known as Special Designation Sake. Each of these has a general flavor profile based on the brewing methods used. There is a whole lot of overlap between them. Very very often it is difficult to tell which type you are drinking, for some of these sake taste above their class (or just different) and while others don't live up to the billing (or are just different). So many factors come into play -- rice, water, skill of brewers, etc.

If you notice any problems, or have any suggestion on how I can further improve this site, please feel free to send me an e-mail [12 November 2006].