UNDERSTANDING SAKE AT ART SUSHI

The process

Sake is the traditional drink of Japan made by fermenting rice, water, yeast and Koji. It start with the rice harvest in Autumn, before being polished, washed and soaked in order to get ride of impuritities. One of the most exciting thing about this beverage, is the unique multiple parallel fermentation process which is a complex and very delicate operation to complete it. This special process begins when the starches are transformed into sugar and the sugar is converted into alcohol. It is this unique process which create the extraordinary and complex tastes & aromas. The best season to brew “Jizake” (small production) is in the winter, as the cold help to control the fermentation processes.

How to drink

Choosing the right vessel to enjoy sake is part of the experience. Traditionally the beautiful ceramic Ochoko cups are used to drink sake, sake is poured from a Tokkuri (flask) as part of the service etiquette in Japan. We entered a new level of enjoyment with the use of fine wine glasses; a more subtle appreciation of aromas and textures, especially for the more aromatic sakes.

Cold or Warm

The Pairing

Sake can be a beverage with a light to of rich texture, and aromas ranging from light herbal notes to suave tropical fruits and complex aromas, the ABV is closer to wine, which makes it very interesting to create unique food pairings, not only Japan’s food, which is the natural pairing, but also a lot of delicious occidental dishes are pairing very well with sake. It should be all about finding the perfect balance between the aromas, the textures and the flavours. Sake cleans the palate and also has an extraordinary aptitude as an Umami expander or a softener of strong flavours. Most importantly, it complements a wide arrays of food, naturally.

The media challenge: If you found this article interesting, please take a picture and post it on Instagram, mention us @artsushi_uk and come to share a complimentary glass of sake! Kanpai!

A key factor is the service temperature, which plays a more important role than with wine, as sake is versatile and the range of temperatures varies from 5C° to over 50C°, and the same sake served at various temperatures, can give you a totally different perception. Normally we would serve the more aromatic types cold or chambrée and the Futsuu, Junmai or Honjoso, can also be served warmer enhancing the umami and sweetness that might be unnoticeable when served colder.

By Mauro Guasti, Italian Sommelier at Art Sushi, and Jean-Louis Naveilhan, Head of Education at the SAKE SOMMELIER ASSOCIATION.