In the old location, we used to have a pretty good selection of sake. We decided to start playing with the category again here. We could go into the whole rant about how sake is made and the difference the water, type of rice, and brewing styles can make. But, heck, we figure folks just want to drink the stuff so we’re not going to get too technical.
As we did before, we re focusing on premium sakes. That’s not the stuff that comes in big drums that you serve warm in sushi bars. These distinctive, delicate sakes are product of the water and special rice grown in their various areas. They show best when served slightly chilled. They are also remarkably versatile with a variety of foods from fish dishes to grilled meats. The top quality designations represent a very small percentage of the total production.
For those trying sakes for the first time, there are a couple of terms to know. The highest quality sakes come from rice that is polished more. The polishing removes the lesser parts of the grain to focus more on the better core. That process is reflected as seimaibuai, or the percentage of the rice that is left after polishing. The lower the number, typically between 50-70%, the better quality the sake. That quality level is also reflected in the grade, with Junmai, Jumai Ginjo, and Junmai Daiginjo being the escalating levels of premium sake and where we are going to concentrate our selection.
There is also a new word for us, Tokubetsu, which nebulously refers to a ‘special brewing process’ that the various brewers might employ in a given batch, though there are no specifics to what that process might be. Around here, like everything else, we simply go by taste. Our preference is for bright, crisp, clean styles. We tasted a number of sakes to create this focused mix, with a few more that will trickle in as they arrive. ‘Supply chain issues’ are a fact of life in this category as well. Enjoy.