b'S P I R I T SS A K E sakesimple guideA Japanese alcoholic drink made from fermented rice, water and koji (form of mould). Classifications are key to distinguishing different types of sake. Get to know the classifications, this will help you roughly predict the taste and aroma of a sake. It will also guide you on whether the sake should be served chilled or warmed.Here are 6 useful classifications to know:Junmai-shu Polishing Sake was served warm to mask harsh Pure Sake with no brewers alcoholRicegrainsarepolishedinorderflavours,imperfectionsandgrainy added. Full, rich, earthy with savourytoremovefatandproteins;totextures.However,developments notessuchassteamedriceandrevealthestarchycomponentatinbrewingtechnologiesledto mushroom. Best served warmed orthecore.Thepolishingprocesshigher quality sake being produced chilled. greatly influences the final taste ofwith delicate flavour profiles. These a sake. Generally, the more fat andprofileswouldbedestroyedif proteinsareremovedduringtheserved warm. As a general rule fruity Ginjo-shu polishingprocessthecleanerandsakeslikeginjoanddaiginjoare Fermentedatlowtemperaturesinfruitier the sake. In contrast, a lowservedchilledandearthy,savoury a labor-intensive process. Light andpolishing ratio will result in savory,sakeslikejunmaiandhonjozoare delicate,theflavourprofileisbestgrainy,rice-likeflavourswhicharemore versatile and can be warmed. enjoyed chilled. full-bodied. High polishing rates areHowever, this is heavily dependent classified as: on the individual and type of sake.Daiginjo-shu AtypeofGinjo-shu.RiceismilledGinjoto half of its original size for a cleanTo legally qualify as a Ginjo (premium)eleganttaste.Extremelyfragrantsake, the rice has to be polished toKojiwith a full complex body.at least 60% of its original size. Sakeisproducedinabrewing process which has more similarities to beer production than wine. One Honjozo-shu ofthefundamentaldifferences Madebyaddingbrewersalcohol.Daiginjo between sake and beer is this: sakeWhich creates a light smooth sake.For Daiginjo (super premium sake) rice does not contain the kinds of Can be served chilled or warm. the rice has to be polished to at least enzymesthatbarleydoes,soan 50% of its original size. additionalingredientisneededto helpconvertthericesstarchinto Nigorizake sugar.TheingredientusedisKoji. CoarselyfilteredsakewithsmallThisisthemagicalmouldwhich amountofricesolidsleftinthemakesthesakebrewingprocess liquid. Tends to be cloudy or whiteServing.possible.Whenkojiiscombined in colour and often sweet in flavour.Hot or Cold?* with the rice, enzymes are produced Serve chilled. which break up the starch in the rice Serve chilled and turn it into sugar.NamazakeUnpasteurised sake. All types of sake canbecategorizedasNamazakeserve warm The majority iftheyhavenotbeenpasteurised.of sake can Keep refrigerated also be served Whethertoservesakechilledorat room warm is really a question of personaltemperaturepreference.114 INN EXPRESS - DRINKS PORTFOLIO 2019|20 - SAKE'