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Cocktail Collective
Oct 15 min read

World Sake Day

October 1st is a day of cultural celebration as it marks World Sake Day, a tribute to one of Japan's most revered and culturally significant beverages. Sake, a fermented rice wine with a history spanning over a millennium, holds a special place in Japan's culinary and cultural traditions. As sake continues to rise in popularity worldwide, this day offers an opportunity to not only appreciate the artistry, history, and complexity of this extraordinary beverage but also to connect with the rich cultural heritage it represents.

Vintage Sake Bottles


The Origins of Sake

The history of sake is deeply intertwined with Japan's cultural evolution. While the precise origins of sake are uncertain, evidence suggests that sake production began as early as the 3rd century, during the Yayoi period. Early forms of sake were primitive and unrefined, often produced by chewing rice and spitting it into a communal pot, where natural enzymes in saliva would break down the rice starch into fermentable sugars. This method was soon replaced by the more sophisticated brewing techniques we recognize today.


By the Nara period (710-794 AD), sake had become a central element in Japanese religious ceremonies, particularly within Shinto shrines, where it was offered to deities and consumed as part of purification rituals. This practice continues to this day, highlighting the deep cultural and spiritual significance of sake in Japan. The importance of sake grew during the Heian period (794-1185 AD) when it became an integral part of court life and celebrations. Over time, sake production expanded, becoming a staple of Japanese life, enjoyed not only during religious and ceremonial occasions but also in everyday settings.


What is Sake?

Sake, often called "rice wine," is brewed more akin to beer than traditional wine. The sake production begins with polishing the rice to remove the outer husk and expose the starchy core. The degree to which the rice is polished—known as the seemed bai—is a critical factor in determining the quality and flavor of the final product. The rice is then washed, steamed, and inoculated with a unique mold called koji (Aspergillus oryzae), which breaks down the starches into fermentable sugars.


Yeast is added to the mix to ferment the sugars into alcohol, and after a careful fermentation process, the liquid is pressed, pasteurized, and aged. The result is a delicate and complex beverage with an alcohol content typically between 15% and 20%, ranging in flavor from sweet and fruity to dry and earthy. Sake comes in many styles, each defined by rice polishing, brewing methods, and whether alcohol is added to enhance the flavors. Some of the most well-known categories include:

  • Junmai: Pure rice sake with no added alcohol.

  • Ginjo: Sake made with rice polished to at least 60%, often light and fragrant.

  • Daiginjo: A premium sake made from rice polished to at least 50%. It is known for its refined and complex flavors.

  • Nigori: Unfiltered sake with a cloudy appearance and a slightly sweeter taste.


World Sake Day: A Celebration of Craftsmanship

World Sake Day, known as 'Nihonshu no Hi' in Japan, is celebrated annually on October 1st. This day was established in 1978 by the Japan Sake Brewers Association to mark the official start of the sake brewing season. In Japan, October is traditionally the time when the rice harvest is complete, and breweries begin crafting new batches of sake. This day is an homage to the centuries-old craft of sake brewing, which remains a labor-intensive process requiring great skill and precision.


For centuries, sake has been essential to Japanese life, from religious ceremonies to casual gatherings. World Sake Day allows enthusiasts and novices to explore the diversity of sake and appreciate the craftsmanship and care that goes into every bottle. It's a day that connects the past with the present as more modern brewing techniques and innovations continue to evolve the tradition, and it's a chance to raise a glass in admiration of the dedication that goes into creating this exceptional beverage.


Sake's Global Rise

In recent decades, sake has transcended its cultural borders and gained popularity on the international stage. With the global boom in Japanese cuisine, particularly sushi, sake has found its place on menus worldwide. Sommeliers and bartenders are now embracing sake for its unique versatility and complexity, pairing it with a wide range of dishes beyond traditional Japanese fare.


As sake's global profile grows, so does interest in the beverage's subtleties—its terroir, the intricacies of different rice varieties, and the influence of water purity on the final product. This increased attention has led to the rise of sake connoisseurs and certified sake sommeliers, who educate drinkers on the drink's nuances and rich culture.


Why Sake is More Than Just a Beverage

Sake is more than a simple drink—it embodies the spirit of Japanese culture, history, and tradition. For centuries, it has been intertwined with Japan's religious practices, ceremonial events, and everyday life. It reflects the deep connection between the land and its people, with every sip offering a glimpse into the craftsmanship and care that goes into creating this exceptional beverage.


While tradition encourages us to enjoy the drink neat, sake does provide a new experience when combined in a cocktail. Here is one of our favorite craft cocktails: Yasuke (yah-su-Kee), a cocktail that pays homage to the first African samurai who served under the Japanese warlord Oda Nobunaga in the 16th century.


Yasuke


Ingredients:

  • 2 oz. Ginjo or Nigor sake

  • 3/4 oz. Green Chratreasue

  • 1 oz. dry vermouth

  • 1/2 oz. citrus juice

  • 1/2 oz. Averna Amaro

  • Garnish: sesame seed oil and lemon peel

  • Served in a rock glass over a large ice cube.


Preparation:

In a shaker, combine all ingredients (except sesame oil and lemon peel) with ice and shake vigorously for 8-10 seconds. Strain the concoction into the glass over fresh ice. Garnish with a lemon peel expression and 3-5 sesame oil drops.


On World Sake Day, we are invited to enjoy the rich flavors of sake and reflect on its heritage and artistry. Whether sipping a premium Daiginjo Junmai or mixing it into a cocktail, every bottle tells a story of dedication and cultural pride.


Myths About

Sake:

Myth: Sake is best served hot.

Fact: Only certain types of sake are heated. Premium sakes are served chilled or at room temperature to highlight their delicate flavors.


Myth: Sake is a type of wine.

Fact: Sake is brewed more like beer, which involves converting starches from rice into sugars and fermenting them into alcohol.


Myth: Sake spoils quickly after opening.

Fact: Sake can last several weeks if stored properly in the fridge, though it's best consumed fresh to enjoy its full flavor.


Myth: All sake tastes the same.

Fact: Sake comes in various styles, from sweet and fruity to dry and earthy.


Myth: Sake is too strong to pair with food.

Fact: Sake's relatively low alcohol content and diverse flavor profiles make it a fantastic pairing for many dishes.


As we raise our glasses to celebrate World Sake Day, let's cheer on the tradition, artistry, and cultural significance behind this extraordinary beverage! Whether you're a seasoned sake lover or a curious newcomer, today is the perfect opportunity to dive into the exciting world of sake and savor the centuries of craftsmanship in every sip.


Kanpai!


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