Guide for visiting breweries to enjoy sake

Guide for visiting breweries to enjoy sake

The Guide to Enjoying Sake Tours in Suwa City has compiled information to help visitors experience the full appeal of local breweries.
It includes preliminary knowledge for enjoying sake, and advice on manners and etiquette when visiting.
This information is not only useful when visiting the five breweries in Suwa City, but also leads to a better understanding of sake culture.

Tips for enjoying sake

It is important to understand the types and characteristics of sake for the preliminary knowledge to enjoy sake. Junmai-shu, Ginjo-shu, daiginjo-shu and so on, there are different tastes depending on the varieties of rice used and the brewing method.
In addition, the impression of the flavor changes depending on the temperature, so it is one of the pleasures to choose whether to drink it cold or make it into hot sake.
By being aware of pairing with meals, you will be able to have a richer sake experience.

The Basics of Japanese Sake

Sake is a traditional Japanese alcoholic drink made from rice, malted rice, and water. The brewing process creates a variety of flavors and tastes.
The appeal of sake lies in its manufacturing process. Also known as seishu, this beverage, which uses rice as its main ingredient, is made through multiple steps: milling, washing, soaking, steaming, koji making, moromi making, squeezing, and maturing.
Through careful adjustment in each process, various kinds of sake are produced, and you can enjoy the unique aroma and taste of each.

What is seishu?

Seishu is a traditional Japanese alcoholic beverage made from rice-koji (malted rice) and water-sometimes with the addition of distilled alcohol.
Depending on the rice-polishing ratio (how much rice is polished), there are various kinds, and depending on the manufacturing method and the selection of raw materials, various tastes are created.
It is stipulated by law that only sake that is produced in Japan and has specific qualities and characteristics is called "nihonshu."

Definition and difference between seishu and sake

The difference between "sake" and "seishu" lies mainly in the place of production and the raw materials used. "Seishu" refers to sake with an alcohol content of less than 22% that is fermented based on rice, malted rice and water.
Sake, on the other hand, is limited to those made in Japan using Japanese rice.
Sake made overseas or using rice produced overseas is not called "nihonshu" but is sometimes labeled as "seishu" or "sake."

Types and characteristics of seishu

"Seishu" is classified into sake with specified name and futsu-shu (general sake). For sake with specified name, the rice-polishing ratio and the presence or absence of added distilled alcohol are stipulated. Sake that does not fall under sake with specified name is classified as futsu-shu.
They are broadly classified into junmai-shu, ginjo-shu, and daiginjo-shu. You can enjoy different aromas and tastes depending on the rice-polishing ratio and yeasts used.

Junmai-shu is made only from rice and malted rice, so you can enjoy the original taste of rice.

Ginjo-shu and daiginjo-shu are made from highly polished rice and fermented at a low temperature to produce a fruity aroma.
The rice-polishing ratio of Ginjo-shu is higher than that of daiginjo-shu, and the aroma is mild.
Daiginjo-shu is further polished and is characterized by its fragrant and delicate taste. Depending on these types, the way to enjoy sake will expand infinitely.

● Junmai-shu: Junmai-shu, special jummaishu, jummai ginjo-shu, jummai daiginjo-shu
● Ginjo-shu type: Ginjo-shu, daiginjo-shu
● honjozo-shu type: honjozo-shu, special honjozo-shu
● Rice-polishing ratio 50% or less: daiginjo-shu, jummai daiginjo-shu
● Rice-polishing ratio of 60% or less: special jummaishu (*), jummai ginjo-shu, ginjoshu, special honjozo-shu (*)
● Rice-polishing ratio below 70%: honjozo-shu
● No regulation on rice-polishing ratio: Junmaishu

Sake with specified name must contain at least 15% rice for koji. In categories other than junmai-shu, the addition of distilled alcohol is allowed, in amounts no more than 10% of the weight of the white rice. For special jummaishu and special honjozo-shu, a rice-polishing ratio of no more than 60% or the use of special production methods is defined.

The taste of sake changes depending on the temperature.

The taste of nihonshu changes greatly depending on the temperature. Cold nihonshu emphasizes the refreshing and fruity aroma, and when it is made into hot sake, the mellow taste comes to the fore.
In particular, just by raising the temperature a little, the hidden flavors and aromas are brought out, so you can enjoy different expressions even with the same sake. By knowing the changes in taste due to temperature, you can deeply enjoy the variety of sake.

Please enjoy the depth of Japanese sake by trying the taste and aroma that changes depending on the temperature you drink.
(First of all, I recommend you to try the recommended temperature and way of drinking for each brand of sake.)

◎ Mizore sake
Mizore sake is made by freezing sake and turning it into sherbet. The cloudy white sake melts in your mouth as if it were melted snow, and the aroma of sake fills your mouth.

◎ Yukibie

The coldest type of reishu, Yukibie, is, as the name suggests, "Sake that's cold like snow." It's recommended for those who don't like the aroma of sake, since it weakens the aroma.

◎ Hanabie
As the saying goes, "Sake at a temperature that makes even flowers cold," it is a cold sake that has been chilled in the refrigerator. It is characterized by its fine flavor.

◎ Cool and cold
Ryobie is "sake that gives you a cool sensation." Think of it as being taken out of the refrigerator and left for about 10 minutes. It has just the right amount of cold without causing irritation to your throat, and the aroma is gorgeous.

◎ Cold
Sake that is left at room temperature is called "hiya" (cold sake). This is a highly recommended way of drinking sake for those who want to taste the natural ingredients of sake elegantly, as you can feel the balance of the taste and the aroma of sake itself.

◎ Hyuga hot sake
It is a warm and moderate temperature Hyugakan that is neither cold nor hot. The original aroma and outline of the sake is clearly shown, so it is a temperature that is unbearable for sake lovers.

◎ Warm sake
When you touch it, it becomes slightly warm to the touch. You can enjoy the mild flavor of rice and koji.

◎ Lukewarm sake
Although it is called lukewarm sake, it is the temperature at which you feel a little hot when you put it in your mouth. It is said to be the temperature at which the aroma stands out the most, and it is a special way to drink especially for newly made sake.

◎ Special sake
The temperature at which steam begins to rise. The mild and gentle taste disappears, and you can enjoy the sharp and firm texture at the temperature for adults.

◎ Hot sake
I think you hear it most often. There are many people who think that warmed sake in general is Atsukan, but hot sake at around 50 degrees Celsius is called Atsukan. If you make dry sake into Atsukan, you can feel a sharp and refined taste.

◎ Hot sake
It is called Tobikiri Kan because of its extremely high temperature. It is a satisfying way of drinking for those who like strong aroma and stimulus.

How to enjoy hot sake and cold sake

How to enjoy hot sake and Reishu changes depending on the season, dishes and personal preferences. hot sake brings out the flavor of Nihonshu and often goes well with cold seasons and rich dishes.
Cold sake, on the other hand, offers a refreshing, fruity aroma, perfect for hot seasons and light dishes. By enjoying sake at the right temperature, you can bring out the full potential of the sake.

How to enjoy "hot sake" for the first time

If you are a hot sake beginner, I recommend that you start with low temperatures. You should start with lukewarm sake around 40 degrees and gradually find the temperature you like.
Hot sake enhances the flavor and warms the body on cold winter days. It also brings out new aromas and flavors, so you can discover new ways to enjoy hot sake.

Pairing with a meal

Pairing sake with a meal is an art that enhances the taste of food. Depending on the type and characteristics of sake, there are combinations that go well with not only Japanese food but also Western and Chinese food.
For example, light junmai-shu goes well with dishes with simple seasoning, and rich daiginjo-shu goes well with creamy dishes and dishes with strong flavor. You can find a pairing where you can enjoy the charm of sake itself while taking advantage of the flavor of ingredients.

Tips for Choosing Sake

The point of choosing sake is different from beginners to advanced. Beginners should read the label and the description of the brewery and try from the sake with fruity taste and light taste.
Advanced students can focus on the rice-polishing ratio, yeast, and brewing method to pursue a complex and delicate taste that suits their preferences.
Also, taking into consideration the season and pairing with meals is an important point in enjoying sake selection.

Japanese sake recommended for beginners

For Japanese sakes recommended for beginners, I recommend you to start with Ginjo-shu or jummai ginjo-shu which are fruity and easy to drink.
These sake are characterized by their refreshing aroma and smooth texture. While enjoying the unique taste of sake, emphasis is placed on the ease of drinking.
Also, the light taste of sake makes it easy to pair with various dishes and is a good entry point into the world of sake.

Recommended way to select sake for those who are experienced

When choosing sake for advanced drinkers, it is important to understand the depth and complexity of sake quality first.
Among sake, sake with a low rice-polishing ratio and with special techniques and effort in brewing, such as Junmai Daiginjo and special jummaishu, is particularly attractive for its delicate taste and complex aroma.
When choosing these liquors, experts consider how each process of sake brewing affects the taste, including the type of raw rice, choice of yeast, brewing method, and aging period.
Another way to enjoy sake is to understand the characteristics of each region and brewery, and delve into the uniqueness and background of each sake.
By learning the brewing philosophy that a particular brewery has cultivated over the years, and how the local climate and water quality are reflected in the flavor of sake, you will be able to taste the sake even more.

Furthermore, one of the pleasures is the pursuit of limited-edition sake and rare-value liquors, which are available only at special times or are brewed only under specific conditions, allowing you to enjoy their unique taste and aroma.

When it comes to sake, it's not just about choosing good sake. You can find new value by understanding and empathizing with the story that sake has, the passion of the brewer, and the message that you want to convey through sake.
By getting to know Japanese sake deeply and pursuing its depth, you will be able to enjoy a richer life of Japanese sake.

Manners and etiquette when visiting breweries

Manners and etiquette when visiting a brewery are important for visitors to feel comfortable and build a good relationship with the brewery. Below is a summary of the points that all visitors, including sake beginners and inbound tourists, should follow.

(1) Reservations prior to the visit
Many breweries require advance reservations. Once you have set a date and time for your visit, make reservations by phone or through the brewery's website.

(2) Dress and behavior
It is desirable to visit with clean clothes. Also, try to be considerate of your surroundings, such as not talking loudly or running in the brewery.

(3) Photography
Be sure to get permission or follow the instructions before taking pictures, which are allowed and not allowed in some places.

(4) Etiquette for tasting
The sake tasting is to taste the sake of the brewery and deepen your understanding. Let's focus on quality rather than quantity and be careful not to drink too much.

(5) Don't be afraid to ask questions
Visiting a brewery is an opportunity to learn. Kurabito are happy to answer questions about sake and sake brewing. Ask questions actively and deepen your knowledge.

(6) Bringing back garbage
Let's take home the garbage that came out at the place you visit. Especially, cups and other things used at tasting events are required to be properly thrown away in the designated place.

(7) Bringing in food and snacks
In many cases, food and snacks are not allowed to be brought in, so if you are not sure, check in advance and follow the instructions of the brewery.

(8) In the case of a group visit
Consider the impact on other visitors when you visit in large groups, and make sure that everyone in the group has good manners.


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