Epi.11-Note: Unusual Sake — A Drink That Embraces Instability

In the story, a sake made using wine barrels appeared.
This is an actual brewing method that exists in reality.

So this time, I’d like to talk about unconventional types of sake.

There are many kinds of unconventional sake.
Of course, other alcoholic drinks also have their own unconventional varieties.

What makes sake different is that, even with the same ingredients and the same basic process, it can still become an entirely different drink.
For example, changing how much the rice is polished, or altering the fermentation time.

Incidentally, even if all the steps are carried out in the same way, the result does not necessarily taste the same.
Seen positively, this makes it “interesting.”
Seen negatively, it means “lacking stability.”

Unconventional drinks, not just sake, tend to be difficult to accept.
People may buy them out of curiosity, but many do not continue buying them.
Some of you may have experienced this yourselves.

These unconventional types are rarely found at ordinary izakaya (Japanese pubs).
To purchase them, you usually need to look online or attend events.

So now, let me introduce some examples of unconventional sake.
It’s not possible to cover everything, so these are representative ones.

1. Nigori Sake (Cloudy Sake)
As the name suggests, this sake is cloudy white.
In the final step, the filtering process is done more loosely, leaving some rice behind.

2. Nama Sake (Unpasteurized Sake)
Fresh, with a strong aroma.
Because it is not heat-pasteurized, it must be kept refrigerated.

3. Sparkling Sake
Just as the name implies, it is carbonated.
The fermentation is sealed midway so the carbonation does not escape.

4. Genshu (Undiluted Sake)
Stronger in alcohol and richer in flavor.
It is not diluted with water.

5. Kijoshu (Sake Brewed with Sake Instead of Water)
Very sweet, almost like a dessert.
It is brewed using sake instead of water.

6. Aged Sake
Dark in color, with aromas reminiscent of nuts or Shaoxing wine.
It is aged for a long period of time.

7. Barrel-Aged Sake
Has aromas similar to wine.
Finished sake is placed into wine barrels.

That’s the general idea.

Items 1, 2, and 4 can sometimes be found even at ordinary izakaya, so if you visit Japan, I encourage you to try them.

I’ve tried everything except kijoshu and barrel-aged sake, but sparkling sake is easy to drink and recommended for beginners.
It does appear occasionally, so there are relatively more chances to encounter it.

Kijoshu feels almost insane to me, so I’d like to try it someday when the opportunity arises.

I encourage you to take a look at unconventional alcoholic drinks from your own country as well.
You might find something that unexpectedly suits your taste.

See you next time.