Sake trivia series
"I like Japanese sake, but I don't know much about it..."
“I want to know more about sake! ”
For those people, we have prepared this sake trivia series! !
Sake is profound, and the more you know about it, the more interesting it becomes and the more you like it.♪
We'll introduce you to a variety of trivia, from unexpected facts to trivia that you'll want to brag about, so please use it as a reference for your future sake life!
This time's trivia is[Sake level]About! !
When choosing sake"Dry"Ya"Sweet"Have you ever heard the word?
One of the indicators to judge this is "sake level".
In this article, we will explain in detail the basic understanding of sake degree, how to measure it, and how to enjoy it.
Basic understanding of sake degree
Definition and meaning of sake degree
If you look at the label of Japanese sake, you will see something like this"Sake degree"It may be written as.
Sake degree is a numerical value of the amount of sugar contained in sake.
The original purpose of sake degree was to be used by brewers to determine the degree of fermentation of sake during the sake brewing process.
However, nowadays, it is generally used as a standard for drinkers to know whether Japanese sake is sweet or dry.
The value of sake degree is expressed as plus or minus.The more negative it is, the sweeter it is, the more positive it is, the drier it is.It is said that
Calculation method and criteria
The standard for measuring sake level is the specific gravity relative to water.
Measure the specific gravity of sake at 15°C using 4°C water as the standard, where specific gravity = 1.
If sake contains a lot of sugar, its specific gravity will be greater than 1.
In other words, from waterBecause it's heavyMinus (-) = sweetSo, if it is light,Plus (+) = DryI judge that.
Sake level can be calculated using the formula below.
Sake level = (1/specific gravity -1) x 1443
In addition to this, the Baume degree, which is also a unit of measurement for specific gravity, is sometimes used.
Sake degree = (-10) × Baume degree
This is the calculation formula.
If the sake degree is less than -30, it is customary to use the Baume degree instead of the sake degree, but in order to make it easier to compare with other products, it is often displayed in the sake degree.
Sweet and dry sake are classified as follows based on the sake level.
| classification | Japanese sake level |
|---|---|
| super sweet | −10.0～ |
| big sweet | −6.0～−9.9 |
| Sweet | −3.5～−5.9 |
| Slightly sweet | −1.5～−3.4 |
| Normal | −1.4～+1.4 |
| Slightly dry | +1.5～+3.4 |
| Dry | +3.5～+5.9 |
| Very dry | +6.0～+9.9 |
| Super dry | +10.0～ |
Recently, the average sake level has been around 0 to +5.0, but the sake brewed by Takeda Sake Brewery in Niigata Prefecture."Katafune Hanajikan"There is also sake that specializes in sweetness, such as -50, and each brewery has its own unique sake level.
*If you want to know more about Takeda Sake Brewery and “Katafune”, please check out this article!
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Differences and relationships with other indicators
We have explained that sake degree is a numerical value that expresses the sweetness and dryness of sake, but this is only a guideline to express the taste of sake.
Factors other than sake content, alcohol content and"Acidity"、"Amino acid content"The sweetness, spiciness, and taste of sake will change depending on the ingredients.
The acids contained in sake include succinic acid, citric acid, malic acid, and lactic acid, which are generated from raw materials, and the presence of these acids gives the sake a sharp taste.
Even if the sake content is the same, if the acidity is high, there will be no sweetness left in the aftertaste, resulting in a smooth and crisp taste.
On the other hand, if the acidity is low, the rich sweetness will continue and the taste will be deep.
Amino acid content indicates the amount of amino acids contained in sake, which gives it flavor and body.
A high amino acid content results in a rich, mellow, and rich flavor.
On the other hand, if the amino acid content is low, the sake will have a light and refreshing taste.
Since the taste perception differs from person to person, it is difficult to judge whether it is sweet or dry based on sake content alone, so it is better to use it as a guide for the taste when choosing!
History and background of Sakedo
The quality of sake from 500 years ago until the Edo period, when the manufacturing method for sake was similar to the current method, was predicted to be around -50, and it is thought that the alcohol content was low and it was a rich, sweet sake that was quite sweet.
However, with the development of brewing technology at the end of the Edo period, dry sake with a positive sake content was born for the first time.
After that, the trends in sake content continued to change with the times.
For example, the average sake level from the Meiji period to the beginning of the Taisho period was around +6.0 to +11.
After that, it became sweeter in the early Showa period, but from around the time of the Pacific War there was a strong tendency for it to become drier.
However, during the period of high economic growth after the war, sweeter sakes became more popular, and the average sake content from around 1960 to 1960 was between -4.0 and -5.0.
From 1975 onwards, tanrei dry sake became popular due to the local sake boom, and the average sake level turned to dry again.
Role and influence of sake level
Effect on taste
If the sake content is positive, it will be dry, and if it is negative, it will be sweet, which directly affects the taste.
Specifically, dry is characterized by a refreshing taste, while sweet is characterized by a mellow and full-bodied taste.
Importance in consumer choice
Sake degree is an important indicator for consumers when choosing sake that suits their tastes.
Especially for beginners, this will be a useful tool for determining taste trends.
Interactions between sake level and other factors
Type of yeast and fermentation temperature
The sake level also changes depending on the type of yeast and fermentation temperature.
Fermenting at high temperatures tends to reduce the sugar content and increase the sake content.
Rice varieties and milling ratio
The variety of rice used and the rice polishing ratio also affect the sake level.
The lower the rice polishing ratio, the more sugar content tends to remain, and the sake content tends to be lower.
Differences in brewing methods
Sake level also varies depending on different brewing methods.
The taste trends can be very different, especially between traditional and modern methods.
How to measure sake level
When measuring sake level, this is generally the way to go."Japanese sake meter"A floating scale called ``fuhyo'' is used.
Fill a measuring cylinder with sake at 15℃ and float the sake meter in it.
At this time, sakeLighter than water (=lower sugar content)IfThe floating scale sinks;Heavier than water (=contains more sugar)The case will come to mind.
The sake level can be measured by holding the sake level meter firmly still and reading the scale at the boundary between the sake and the air.
By the way, sake level meters are divided into the following two types depending on the measurable range.
・“National Tax Agency type” -30 to +25
・“Sweet type” -40 to +15
A guide to enjoying sake
The best way to understand and enjoy the sake level is to taste it directly.♪
Therefore, we would like to introduce the sake with high and low alcohol content recommended by Hands-On SAKE!
Pairing of snacks that go well with sakeWe will also introduce them to you, so please take a look at them as well.♪
3 selections of sake with high sake content♪
Aoki Sake Brewery [Komesou Yamahai Shikomi Junmai Sake Yamada Nishiki Wakasui]
| Rice used | Yamada Nishiki (produced in Hyogo Prefecture)/Wakamizu (Aichi Prefecture) |
|---|---|
| Rice polishing ratio | 70%/65% |
| Alcohol level | 17 degrees |
| Japanese sake level | +5 |
A standard sake from Aoki Sake Brewery in Aisai City, Aichi Prefecture.
Using Yamada Nishiki from Hyogo Prefecture and Wakamizu from Aichi Prefecture,Yeast additive-free/Yamahai preparationThe result is a sturdy pure rice sake brewed with
The sake is a +5 dry type, with a sharp acidity that makes it perfect as a drink to accompany meals that you will never get tired of.♪
Kikuzakari Sake Brewery [Kikuzakari Yamahai Junmai Sake, Hyakusho Odori]
| Rice used | Rikuu 132 |
|---|---|
| yeast | Giovanni's research |
| Rice polishing ratio | 80% |
| Alcohol level | 18 degrees |
| Japanese sake level | +11 |
| Amino acid content | 2.3 |
| acidity | 2.2 |
[Taxi driver]Kikumori Sake Brewery in Iwate Prefecture is famous for its brand of sake.
This is the local performing arts of Towa-cho, Hanamaki City, Iwate Prefecture.Farmer’s Dance”TheThis is a book with a motif!
The rice we use is Rikuu 132, a variety that the children's story writer Kenji Miyazawa recommended to farmers suffering from cold damage when he was an agricultural instructor.
The yeast used is Iwate Prefecture's original ``Giovanni no Tada'', and the koji mold is Iwate Prefecture's original ``Reimei Hiraizumi''.All Iwate local sakeIt is.
The balance between the flavor of the rice and the crispness is perfect, so you'll want to savor it while chewing, and you'll keep drinking it.♪
We recommend serving it cold to bring out its true flavor! !
Nisei Koshu Brewery [Nisei Koji Kimoto Junmai Kitashizuku]
| Rice used | north drop |
|---|---|
| yeast | Association No. 601 |
| Rice polishing ratio | 60% |
| Alcohol level | 15 degrees |
| Japanese sake level | +3 |
A second generation sake brewery with a brewery in Kutchan-cho, Abuta-gun, Hokkaido.
Mizuguchi, the brewer's chief brewer,"Kimoto-zukuri fan"So, this one came true! The brewer releases it with confidence!
This sake, brewed slowly over time using Kita Shizuku rice from Hokkaido, has a perfect balance of rich flavor and acidity.
The sake level is +3, but it gives the impression that it is drier than the description, so it is recommended for those who like sharp sake!
3 selections of Japanese sake with low alcohol content♪
Takeda Sake Brewery Store [Special Honjozo Katafune]
| Rice used | Koshi Kagura/Koshiibuki |
|---|---|
| Rice polishing ratio | 60% |
| Alcohol level | 16 degrees |
| Japanese sake level | −3 |
| acidity | 1.3 |
Takeda Sake Brewery is a sake brewery located in Joetsu City, Niigata Prefecture that has continued to focus on sweet sake for 150 years.
Among the representative brands of Katafune, Katafune Special Honjozo has the highest production and shipment volume."This is Katafune"It is a drink that has become so synonymous that it is said to be.
It has a sake rating of -3, so when you put it in your mouth, the soft sweetness swells, but it goes down the throat with a nice crispness, giving you a well-balanced taste that you won't get tired of drinking.
This sweet sake is loved both locally and around the world, having won the highest award at the International Wine Challenge (IWC) three times!
Enoki Sake Brewery [Refreshing Kijoshu Hana Colombe ~White koji mixed preparation~]
| raw materials | Rice (domestic), rice koji (domestic rice), sake (junmai sake, domestic rice) |
|---|---|
| yeast | Kumamoto yeast |
| Rice polishing ratio | Koji rice: 70% / Kake rice: 65% |
| Alcohol level | 15.5 degrees |
| Japanese sake level | −47 |
| acidity | 3.2 |
A sake recommended for wine lovers from Enoki Sake Brewery, which has a brewery in Kure City, Hiroshima Prefecture!
How about a rich and sweet Kijoshu made with sake instead of water?
Enoki Sake Brewery, known for its representative brand "Hanahato", was established in 1974.A sake brewery with a track record of brewing Kijoshu for the first time in Japan.There is also.
This Kijosake brewed by Enoki Sake Brewery isRefreshing acidity and gentle sweetness of citric acid produced by white koji moldFeatures!
I want to pair it with meat dishes and desserts.A sweet and sour drink！
Recommended to drink chilled, like a sweet white wine.♪
Hana means "flower" and "colombe" means "peace dove" in French.
Tokyo Port Brewing [JUNMAIGINJO GENSHU Palla-Casey]
| Rice used | Special Yamada Nishiki from Hyogo Prefecture |
|---|---|
| yeast | K-901 |
| Koji | Bioc Co., Ltd. (Kojiya Sanzaemon) Koryu Ginjo + Special Bacteria B |
| Rice polishing ratio | 60% |
| Alcohol level | 14.8 degrees |
| Japanese sake level | −13 |
| Amino acid content | 1.8 |
Wakamatsuya is a sake brewery that was once located in Edo and survived the turmoil of the end of the Edo period and the Meiji period.
``Tokyo Port Jozo'' is a brewery that has inherited that history and lineage and has successfully revived it into the modern era.
The new type of sake brought out by Tokyo Port Brewing isUses live lactic acid bacteriadid[JUNMAIGINJO GENSHU Palla-Casey]
“Kimoto x Sokujo” manufacturing methodThis Japanese sake produced from the Japanese sake has a high acidity similar to that of white wine and a slight sweetness.
This is a satisfying drink that retains the deep richness and flavor derived from rice.
Enjoy the pleasant sourness with Western-style ingredients such as meat and cheese.♪
We also recommend warming it to bring out the aroma and sweetness even more.
Pairing suggestions
Pairing with sake with high alcohol content
Sake with a high alcohol content has a refreshing taste and goes well with raw fish dishes such as sashimi and sushi.
■White fish carpaccio■
■Celery with tuna mayonnaise■
Pairing with sake with low alcohol content
Sake with a low alcohol content has a mellow and sweet taste, and is recommended to be enjoyed with cheese, desserts, and sweet and salty dishes.
■Fruit chocolate■
■Chicken teriyaki■
*There is also an article summarizing other pairing information, so please click here.♪
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FAQ about sake degree
- Does the higher the sake content, the higher the alcohol content?
- When alcohol ferments, yeast breaks down sugar and turns it into alcohol.
Because sugar is heavier than water and alcohol is lighter than water,At the end of fermentationSo, if the alcohol content is low, the sake content will be negative, and if the alcohol content is high, the sake content will be positive.
However, the relationship between alcohol content and sake content varies depending on the product, as the alcohol content is usually adjusted after the sake is squeezed. - How do you say nihonshudo in English?
- Expressed as SMV (Sake Meter Value).
- What is the highest sake level?
- [Yamaboshi Junmai Dekurai Dry Nama Genshu] from Yamagata Prefecture's sake brewery "Rokukasen" has a sake level of +28 and is the driest in Japan.
- Please tell me why the taste is different even though the sake is the same.
- Even with the same amount of sake, the taste will differ depending on other factors (acidity, amino acid content, etc.).
Also, the sake content varies depending on the sake brewery's standards, so I think it's best to use it as a guideline only.
Summary
Sake degree is an important indicator for understanding the sweetness and spiciness of sake.
By understanding this, you will be able to find the sake that suits you better.
If you know what you like, you will be able to choose sake, drinking time, pairing, etc., and your sake life will be more enjoyable than ever.♪
I would be happy if you could use this knowledge as a reference in the future!
If you want to drink sake at home, study abroad at an online sake brewery
・I want to go on a sake brewery tour, but I don't have time...
・I want to increase my knowledge of various types of sake!
・I want a friend who loves sake!
If so, please join our online sake brewery study abroad program.♪
Each time we hold an event with a different sake brewery and a different theme related to sake, you can have valuable experiences such as the opportunity to interact directly with the brewer and have serious discussions with international students.
Would you like to have a drink time that is a little different than usual in search of new discoveries and encounters?
If you are interested, please join us below!
We look forward to your participation.♪
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
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With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
