SAKE AND WINE

Sake is often referred to as rice wine. Since wine is described as the fermented juice of grapes in the Webster dictionary, sake may not be defined as a wine in a strict interpretation. But the term "wine" is widely used for fruit wine or honey wine (mead). Based on the popular use of the term and similarity of appearance, alcohol content and food pairing, sake may be called rice wine.

The major difference between wine and sake is the natural flavor profile and taste. While wine significantly reflects characteristics from grape varieties used, sake varies little with rice itself or the varieties used. The major different constituent is the tannin or polyphenol of grape skins. Tannin contributes a tart or astringent taste in wine, while the removal of tannin in bran during the milling process prevents sake from tasting tart.

An obvious taste difference between wine and sake is acidity. An acidic taste is more profound in in wine than in sake; however, a faint acidic taste is occasionally said to widen or deepen the overall taste spectrum of sake. Another obvious flavor difference is the fruity flavor present in wine. Sake flavor is formed during the entire fermentation process that is usually at a lower temperature than for wine. It is interesting to note that wine has some 200 flavor compounds, while sake boasts more than 400. Most of the 400 compounds are not a result of the ingredients used but are formed in the particular sake brewing processes implemented.

Some confusion may be due to terms used to evaluate or express wine and sake. If common or wine terms are used, aged sake can be expressed as having a pleasant "coffee-like" aroma due to an increased amount of low boiling point aldehydes or furan compounds and a decrease of acetate esters which commonly cause a "banana/fruit-like" aroma. Other flavor characteristics can be described by terms of common use in wine tasting such as "flowery", "rosy", "fruity", "citrus", "woody", "cider", "casket", etc. In our tasting of the snow-aged rice wine, it has a faintly chocolate aroma with cherry smoke.

These components eventually interact and balance each other to form a characteristic sake flavor and taste profile. Those who are more familiar with wine and western foods may not have much appreciation of sake at early encounters. They may feel all sakes taste similar or that there is no difference between inexpensive warm sake and premium Junmai or Junmai Ginjo sake. The use of a white wine glass is strongly recommended for drinking or tasting rather than a tiny cup so that the aroma and flavor will be easier to detect. You may come to recognize the unique and delicate flavors of various sakes despite the fact that these vary within a narrower flavor spectrum than wines.

Pairing or congeniality with food may be different or similar to wine as well. Pairing food with a variety of wines has been described elsewhere, but not much with sake. Sake, warm or cold, is naturally good with sushi, sashimi, tofu or Japanese foods or cooking that is generally more subtle than traditional Occidental cooking. Sake will be well appreciated with Japanese-Asian infusion foods or cooking. Furthermore, sake can be enjoyed by itself as an exotic, authentic Japanese alcoholic beverage and as a special kind of wine as well. In summary, sake can be well paired with seafood (raw or cooked), vegetables or tofu. Sake is a competent substitute for white wine. In addition, sake can be paired amazingly well with not only chicken or pork but also with beef. Sake is surprisingly delicious with pasta or tomato based dishes as well. Since sake is very friendly with a diversity of fine foods, sake is able to play the food-pairing role of both a white wine as well as red wine. Enjoy the sensation of East meeting well with the West.