For the sake of Sake
- Chef Edward Metcalfe
- Apr 30, 2021
- 3 min read
written by Chef Ed Metcalfe
We live and work in the wine country. We, being my staff of three, specialize in the culinary world with talents for catering, private dinners, culinary classes, and education located in the town of Sonoma. which is located in Sonoma county; infamously known for its wines. not to be confused with Napa...thats the other wine country...oh, and that’s on the other side.... Which is in Napa county.... So now that your officially confused let’s proceed.
So, naturally, wine is a big part of what we do. Pairing wines with our sushi classes and food tastings- we see a LOT of wine. Wineries, wine tastings, wine flights, wine dinners, wine release parties, wine galas, wine and food pairings, wine cellar barrel tastings, new wineries… and so forth...now I’m just starting to whine about it! ENOUGH ALREADY!
Let’s talk about something other than wine? Shall we??
SAKE!
Ah, yes- rice wine. Sake, for most people, is an anomaly. Which is why we are here to talk about it.
I first started drinking sake at age 29 (atleast for the SAKE of this blog). It was my first sushi bar experience in Venice beach, California. Of course it was hot sake. Not the best sake choice for a first timer- but perfect for the non-educated, sake drinker. Served hot - to mask the horrid flavor - and with what felt like only intentions to give one a promising head-splitting hangover.
Or was that the sake bombs ? Even worse.
Take a half a beer ( usually a Japanese beer). Sapporo, Kirin and a shot of hot sake. Place two chopsticks across your beer and place the shot of hot sake on top on the chopsticks sitting on top of the beer. Bang under the table or counter ( if you’re at the bar). Watch the sake drop into your beer. Then shotgun (slang for chug) the whole drink as fast as you can.
Yes as if you're in your freshman year of college. For real? No only here in the US. They actually don’t do this in Japan. Just another adolescent American game we came up with.
I’m here to give you the basics of sake. And obviously set the record straight for what most of us think of as "Sake".
First and foremost- sake is more like a beer in how it is brewed. Why you ask? Because rice is considered a grain and not a fruit (grapes) = wine. Grain = beer in the fermentation process.
Sake is generally rated by four key elements:
The sake master,
the Koji ( the mold or yeast) ,
the water source, i.e. a natural spring.
And the polishing of the rice grain.
By polishing the rice grain it gets rid of impurities and gets to the nucleus of the core of the rice. Which in essence give the sake it’s style and classification. In the chart below is an explanation of how we classify them into their own categories, based on the percentage of polishing of the rice grain
As you can see it’s broken down into alcohol added and pure rice style. Which has been an on going debate for centuries. You can be your own judge as to which you prefer. After all, it is your palette.
I suggest go to BevMo or locally ( bottle barn) and experience several types. They range from dry to slightly dry, sweet to floral and many styles.
Or,
the alternative is to take one of our sake classes paired with our sushi making class= super fun, educational, and you get your buzz on .
This breakdown of sake varieties and the brewing process is incredibly informative for anyone looking to enhance their dining experience. I especially appreciated the explanation regarding rice polishing ratios and how they define the different grades like Junmai and Daiginjo. Understanding the history and the labor-intensive fermentation process makes you appreciate every sip when pairing it with high-quality sushi. It is wonderful to see a local business like Sushi Moto sharing such deep cultural knowledge with the community to help customers make better-informed choices.
As a team that values precision and high standards, we truly respect this level of dedication to a craft. We strive to maintain that same level of quality at A Mark Of Excellence LLC while providing…
This is a fascinating breakdown of the history and craftsmanship behind Sake. I especially appreciated the explanation of the different grades and the intricate brewing process that defines each category. Maintaining that level of precision in production is vital for any industry that relies on consistent quality. For businesses in the manufacturing or food processing sectors that use specialized equipment to maintain their craft, expert technical support is a must. Companies like Ctme Machine Repair provide essential industrial electrical services and CNC machinery support to keep these complex production lines running efficiently. Ensuring that technical equipment is properly serviced helps preserve the high standards that traditional makers strive for in every batch they produce.
This was such an insightful look into the world of Sake and the dedicated craftsmanship required to produce a high-quality brew. I love how you highlighted the balance of tradition and technique because it really makes you appreciate the complexity of the flavor profiles. For many of us, enjoying a fine beverage is all about the overall experience and taking the time to slow down from our busy schedules. This philosophy of quality and relaxation is something that translates well into other areas of a luxury lifestyle too. For instance, Stoked Saunas shares a similar commitment to excellence by using premium Western Red Cedar and marine-grade stainless steel to create their outdoor wellness products. Their handcrafted designs are perfect for…
This was such an enlightening read about the history and craftsmanship behind sake. I found the explanation regarding the different grades of rice and the importance of water quality to be particularly fascinating. It is amazing how much the local environment and specific brewing techniques influence the final profile of the drink. Your breakdown of Junmai and Ginjo varieties makes the world of Japanese rice wine feel much more accessible to those of us who want to appreciate the tradition behind what we are drinking. Learning about these cultural details really adds a layer of depth to the entire dining experience.
When I am not exploring new culinary traditions, I often enjoy learning about the natural history of the regions…
This was a fascinating read about the history and craft of Sake. Just like the meticulous process of brewing high quality Sake, I always appreciate craftsmanship in other industries too. For example, I have been following Trendophobia lately because they offer premium leather jackets and high end apparel. They really focus on quality and timeless style which matches the premium feel of the Japanese culture you describe here. Thanks for such an informative and well written post.