Speciality Sake - Outlier Styles!

The world of sake is enormous, we have already talked about Sake production, the various rice varieties used for sake brewing known as Sakamai and also about the Special designation sakes. In this article, we shall talk about some of the speciality sake which are exceptions to regular sake production and make the topic of sake even more appealing and intriguing. 

@Sake Barrels

Namazake (生酒) and Namachozo – Unpasteurized Sake

In sake making process the step of Pasteurization (Hi-ire) is one of the steps which helps in ensuring longer shelf life for the sake. Pasteurization (Hi-ire) happens twice in sake making, once after pressing (joso) when the sake (seishu) is ready and once before bottling (binzume). Nama in general is unpasteurized sake. Namachozo is stored without pasteurized after joso whereas it is pasteurized before bottling. Namazake is not pasteurized at all. Namazake can go bad easily thus needs to be refrigerated at all times. Namazake is usually fresher and livelier compared to pasteurized sake.

Locally available Nama:

- Asabiraki Namacho Saké, Honjozo Nama Sake

Taruzake (樽酒) – Cedar Wood-Aged Sake

Taruzake is sake that is stored or aged in cedar casks which are known as Taru. This cedar wood ageing process gives the sake pleasant woody aromas and makes it even more complex in taste.

Locally available Taruzake:

- Hakushika Taru Junmai

Nigorizake (濁り酒) – Cloudy Sake

In sake making process when pressing (joso) takes place, some sake is filtered through a very coarse mesh resulting in the rice solids known as sake kasu, to remain in the sake. Even though nigorizake is not as elegant as a ginjo or daiginjo it has a character of its own. In appearance nigorizake is cloudy and one can notice the fine rice particles which give it the appearance.

@Nigorizake

Locally available Nigorizake:

- Shotoku Junmai Nigori

Genshu (原酒) – Undiluted Sake

As we have previously discussed in the sake making process, due to multiple parallel fermentation sake can have naturally occurring alcohol of up to 20% abv. This alcohol content is generally adjusted to about 16% abv by adding pure water. This step is not followed for Genshu sake. Genshu is undiluted sake. Genshu sake tends to be fuller and more robust and can even be served on the rocks.

Locally available Genshu:

- Hakushika Tokubetsu Junmai Yamadanishiki Genshu

Koshu (古酒) – Aged Sake

Koshu is aged sake. Sake is not generally aged and basic sake won’t survive any ageing process, although premium sake if aged well can develop earthy and exquisite aromas and a subtle flavour profile. Koshu ideally refers to sake that has been aged for a minimum of three years. The term “Choki jukuseishu” refers to “long term matured sake.” 

Jizake (地酒) – Local Sake

Jizake refers to sake produced by small local breweries (Kura) usually with the local rice (sakamai) and with the regions local water source. It is due to the increase in distribution channels that small Kura also gets to showcase their quality sake.

Sparkling Sake

Sparkling sake is the latest trend in speciality sake. The reason for the increase in adaptation of this style is to have an all Japanese Champagne for the upcoming Tokyo Olympics 2021. Sparkling sake is made in various ways, the most convenient one is carbonation, although quite many producers produce sparkling sake in the traditional method. The more aromatic ginjo and dai ginjo sake are preferred as base sake for sparkling sake.

Locally available Sparkling Sake:

- Hakutsuru Awayuki Sparkling

Article by - Kevin Rodrigues, Certified Sommelier