It is happy hour at the local Japanese sushi restaurant and you and your friends want to go sake bombing. There is more to this delicious pastime than you might think. Here is a brief lesson on how sake is made that will help make you the most popular person at the sake bar.
- Three Simple Ingredients
Sake, which originated in Japan, is made using a precise and technical brewing process that includes three ingredients: water, rice, and yeast. These are the traditional ingredients, but sake flavors can vary depending on differences within these ingredients. For example, different varieties of rice and different elements found in the water give sake its varying flavors. Strong water, or tsuyoi mizu, and weak water, or yowai mizu, affects how long the brewing process will take.
- The Brewing Process
There are roughly 1,800 Japanese sake mills. Sake is unlike beer, wine, or any other spirit in that it is made from fermented rice. In these Japanese mills, the rice is washed, steam-cooked, mixed with yeast, and then left to ferment. Over several days, water is added to the fermenting rice until it is ready to be pressed.
- Aging The Sake
Next, the mixture goes in a bag where a machine squeezes the sake out. The sake is filtered and pasteurized before it is left to age for about six months. Before the sake can be shipped to Japanese restaurants and served for sushi happy hour, it is mixed with pure water to bring the alcohol content level down. Generally, sake has an alcohol content level that is between 15 percent and 17 percent.
At Kabuki Restaurants, we take your taste buds on an adventure with our quality sake and sushi bar. Come during happy hour and sit at the sushi bar or in the restaurant. Visit one of our locations today for the full sushi and sake experience!