Today Sake comes with both rice-pure flavor and rice-fruit-flower flavor. With an alcohol content of around 15%, it's actually very similar to wine. Particles, either floating or on the bottom of the bottle. The flavors found in sake can vary widely. Containing no artificial additives, enhancers or sulfites, Gekkeikan sake is completely natural. Warmed sake, or kan, is a common choice in the cooler months. Upon pouring, you may also detect a faint savory smell. Strength of fragrance increases; smell of alcohol becomes strong and sweetness disappears; feeling of stimulation is heightened. Of course, koji leads to other aspects of the sake, and if not created properly can lead to faults as well. Sake is typically clear, and the yellow hue indicates that the oxidation process did quite some damage to the alcohol. An astringent feeling complements its savoury flavour. When heated, the fullness of body becomes more pronounced. As such, sake is imbibed on such occasions as toasting the New Year, celebrating a local festival or solemnizing a wedding vow. Some sakes are brewed specifically to be served chilled, such as many of the premium sakes. Fragrance is very light and a dry taste becomes prominent. It is also a great way to add unique flavor to your favorite dishes. Junmai-shu(rice only; no adding of distilled alcohol) 2. Cool and easy to drink. 20°C (68°F) Room Temperature: Natural sense of flavor and taste inherent in sake can be enjoyed; total effect is mild. However, non-alcoholic sake that tastes like real sake is much rarer, and Gekkeikan is going all out for their new release with a version that’s said to taste like premium daiginjo. Many people describe the smell of Sake as nutty, fruity, flowery and caramel-like. Today, sake is most often enjoyed according to personal preference in casual atmospheres and is perfectly suitable for serving in a wine glass. Sake is most popular with Japanese cuisine but today is a popular complement to other Asian cuisine as well as vegetarian, fish, poultry and cross-over “fusion” dishes. There are four basic types of sake, and each requires a different brewing method. All rights Reserved. Daiginjo is a high-end grade of sake that requires at least 50 percent of the outer rice layers to be polished away. Source(s): https://owly.im/a94H1. Fragrance is faint. Sake is a versatile beverage enjoyed at a range of serving temperatures. Recommended Serving Temperature by Sake Variety, Serving Temperatures and the Relation to Sake. Those who have never tried it might think it tastes like rice since this is what the drink is made of. Although it is commonly referred as Japanese rice wine, it is made through a brewing process similar to beer, where the rice starch is converted to sugars which ferment into alcohol by yeast. This is a result of the koji , a special mold used in sake production to convert the rich starches into sugar for fermentation. 6) What are the ingredients of Gekkeikan Sake and where are they from? No, sake is not hard liquor. (A2A) Much of this Answer is taken from my previous Answer: answer to How does Gekkeikan sake compare to the sake an ordinary Japanese person would consume at home? But ask for “sake” in Japan and you may be met with a questioning look. There are mild varieties, that taste similar to a white wine from grapes, and others that taste more like a grain alcohol. When you ask this question in Japan and then in the rest of the world, you’ll get two different answers. Japanese use sake for cooking, just like how you would use wine for cooking. There are some milky styles of sake (nigori sake), that have more rice solids in it. There, Sake is the word referring to all forms of alcohol. Most sake however tastes like a glass that is half water and half vodka. Most people like sake because it has a mild and sweet flavor. Other sakes are brewed to be more versatile and tend to have a slightly heartier flavor that is enjoyable both chilled and warmed. Gekkeikan Sake is made from natural ingredients. A traditional sake has a very subtle and mellow tone to it. The Japanese often serve sake at a temperature to match the time of year or the style of food it will accompany. No. Sake is imbibed on such occasions as toasting the New Year, celebrating a local festival or solemnizing a wedding vow. Taste feels comparatively sweet. Overall impression is very refreshingly cool. Warmed or slightly heated sake is called kan. Serving Temperatures and the Relation to Sake. However you must be aware that asking for Sake within Japan will be met with some confusion. In general, it is recommended to serve kan sake at 40-50°C (104-122°F). Yvonne did a Sake Tasting in Japan last time we went to Japan. But unlike wine and distilled liquors, freshness is the key to good taste. Tricks of the bar trade include serving older or lower quality sake hot, in order to mask taste. I would like you to enjoy as much as possible the same sake quality. The sake drink taste varies, of course, hanging upon its alcohol content, acidity, and other factors. 1 decade ago. Sake's characteristic delicate taste and fragrance makes it an ideal choice for healthy and light foods. With production taking place in our California brewery year round, Gekkeikan is able to consistently deliver fresh, high quality sake. Naturally, there are other special brewing techniques that are less common, but the four basic sake types are: 1. Chilled sake is called hiya. Also, the more koji that goes into the batch, the richer and fuller the sake will be, expressed in terms of umami, that sixth taste, the concept of which is becoming much more familiar to the world at large. ... Gekkeikan is a pioneer brand of sake, which was founded in 1637 by Jiemon Ōkura. On the nose, sake often features a fruity and sometimes slightly perfume-like floral aroma. But this does not mean that you can categorize it has a wine because […] Fragrance increases with increase in temperature. If sake is an acquired taste, then the world is divided into two kinds of people: those who have acquired the taste and those yet to acquire it.. Once bitten by the bug, you’ll never look back as a world of unalloyed drinking pleasure opens up before you. Higher-end junmai daiginjo and junmai ginjo sakes can have crisp and delicate flavors of fruit and flowers. For more than 1,000 years, a sweet, thick beverage known as amazake has been produced in Japan. Traditional Japanese culture makes frequent use of sake as a way to observe a seasonal holiday or mark a special event. What Does Sake Taste Like? 104-122°F ) SAH-keh, not saki, is made from rice, water and koji mould in... 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