There are two basic types of sake: futsū-shu (普通酒, common sake) and tokutei meishō-shu (特定名称酒, special name). Futsū-shu is the equivalent of table wine and makes up the majority of sake produced. Tokutei meishō-shu refers to high-quality sake, which is characterized by the degree of polishing of rice and the additional percentage of beer alcohol or the absence of such additives. There are eight varieties of sake with special designation. [28] The process of brewing sake differs from the beer process, in which the conversion of starch to sugar and then sugar to alcohol takes place in two different steps. As with other rice wines, these transformations occur simultaneously when sake is brewed. The alcohol content differs between sake, wine and beer; While most beers contain 3-9% ABV, wine typically contains 9-16% ABV,[4] and undiluted sake contains 18-20% ABV (although this is often lowered to about 15% by diluting with water before bottling). Traditionally, sake was brewed only in winter. Although it can now be brewed year-round, there is still a seasonality associated with sake, especially artisanal. The most visible symbol is the Sugitama (杉玉), a ball of cedar leaves traditionally hung in front of a brewery when the new sake is brewed. The leaves start green but turn brown over time, reflecting the ripening of the sake.

These are now hung in front of many restaurants serving sake. New Year`s sake is called Shinshu 新酒 (“new sake”), and when it is initially released in late winter or early spring, many brewers hold a celebration known as kurabiraki 蔵開き (opening of the camp). Traditionally, sake was best transported in the cool spring to avoid spoilage in the summer heat, with secondary transport in the fall once the weather had cooled, known as hiyaoroshi 冷卸し (“cold wholesale distribution”) – this autumn sake matured during the summer. In Japan, where it is the national drink, sake is often served at a special ceremony, where it is gently heated in a small terracotta or porcelain bottle and drunk from a small porcelain cup called a sakazuki. As with wine, the recommended serving temperature of sake varies greatly depending on the type. Another traditional cup is the masu, a box made of hinoki or sugi that was originally used to measure rice. The Masu contains exactly one gō, 180.4 ml (6.35 imp fl oz; 6.10 US fl oz), so sake is served by filling the masu to the brim; This is done for cold or room temperature. In some Japanese restaurants, as a sign of generosity, the waiter may place a glass in the masu or place the masu on a saucer and pour it until the sake overflows and fills both containers. An American falsification of the phrase “For the Lord`s sake!” which, under the New England Puritans, found its way into neighboring states in this new form. The rice used to brew sake is called sakamai 酒米 (さかまい) (“sake rice”) or officially shuzō kōtekimai 酒造好適米 (しゅぞうこうてきまい) (“sake brewing suitable rice”). [16] There are at least 80 types of sake rice in Japan. Among these, yamadanishiki, gohyakumangoku, miyamanishiki and omachi rice are popular.

The grain is larger, stronger (if a grain is small or weak, it breaks during polishing) and contains less protein and fat than regular edible rice. Sake rice is only used to make sake because some of it is inedible for consumption. Once the fermentation process is complete, the fermented Moromi is pressed to remove the sake yeast, then pasteurized and filtered for color. [23] Sake is then stored in bottles under cold conditions (see “Maturation” below). [23] San-do (酸度) indicates the acid concentration determined by titration with caustic soda. This figure corresponds to the milliliters of reagent needed to neutralize acid in 10 ml (0.35 imp fl oz; 0.34 US fl oz) of sake. After the war, breweries slowly recovered and the quality of sake gradually increased. New players in the scene – beer, wine and spirits – became popular in Japan, and in the 1960s beer consumption overtook sake for the first time.