https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sakeen-USTelligent Community 13https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sakeTue, 06 Jan 2026 22:50:33 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Stacy Ladenburgerhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsCurrent Revision posted to Expert Guides by Stacy Ladenburger on 1/6/2026 10:50:33 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview</div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/10Thu, 18 Dec 2025 21:57:34 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Sandra Banhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 10 posted to Expert Guides by Sandra Ban on 12/18/2025 9:57:34 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/9Thu, 18 Dec 2025 03:09:16 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Sandra Banhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 9 posted to Expert Guides by Sandra Ban on 12/18/2025 3:09:16 AM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/8Fri, 26 Jul 2024 14:37:16 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Jonathan Eichholzhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 8 posted to Expert Guides by Jonathan Eichholz on 7/26/2024 2:37:16 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/7Tue, 18 Jun 2024 15:24:46 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814GuildSomm Adminhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 7 posted to Expert Guides by GuildSomm Admin on 6/18/2024 3:24:46 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> <div style="font-size: 90%;">Tags: Preview</div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/6Wed, 26 Jul 2023 16:57:08 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Jonathan Eichholzhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 6 posted to Expert Guides by Jonathan Eichholz on 7/26/2023 4:57:08 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/5Mon, 08 May 2023 13:29:33 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Jonathan Eichholzhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 5 posted to Expert Guides by Jonathan Eichholz on 5/8/2023 1:29:33 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/4Mon, 08 May 2023 13:27:12 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Jonathan Eichholzhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 4 posted to Expert Guides by Jonathan Eichholz on 5/8/2023 1:27:12 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/3Tue, 23 Mar 2021 23:07:56 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Jennifer Angelosantehttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 3 posted to Expert Guides by Jennifer Angelosante on 3/23/2021 11:07:56 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from sugar to alcohol, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/2Fri, 12 Mar 2021 00:13:45 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814Stacy Ladenburgerhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 2 posted to Expert Guides by Stacy Ladenburger on 3/12/2021 12:13:45 AM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from starch to sugar, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div> https://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake/revision/1Thu, 02 Jul 2020 16:01:24 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:fa0c6eac-c2fe-4ebd-803c-249a4ab9e814GuildSomm Adminhttps://www.guildsomm.com/research/expert_guides/w/expert-guides/2437/sake#commentsRevision 1 posted to Expert Guides by GuildSomm Admin on 7/2/2020 4:01:24 PM<br /> <div class="paywall-restricted"><p><a name="top"></a></p> <div class="style_box"> Contents <ol> <li>The History of Sake</li> <li>Legal Definitions</li> <li>Rice Cultivation</li> <li>Sake Production</li> <li>The Ingredients of Sake</li> <li>Unregulated Styles</li> <li>Measurements</li> <li>The Price of Sake</li> <li>Sake Labels</li> <li>Storage &amp; Serving</li> <li>Sake in Restaurants</li> </ol> </div> <p style="text-align:justify;"><img class="image-bordered" alt=" " border="0" height="423" src="/resized-image/__size/0x800/__key/communityserver-wikis-components-files/00-00-00-01-48/3005.Japan-Map-2020-high-quality.jpg" width="780" /></p> <p class="p1" style="text-align:justify;">Sake is an ancient beverage, produced for over&nbsp;2,000 years in Japan. Despite this long history, the industry&#39;s lack of standardization often leads to conflicting definitions and confusion. Yet a&nbsp;focus on regionality, Jizake (microbreweries), and improved regulation are improving sake&#39;s worldwide reputation. Today, it is clear&nbsp;that there is a place for sake in a wide variety of beverage programs, well beyond Japanese restaurants.</p> <p class="p1" style="text-align:justify;">Although it has a similar alcohol by volume to wine, sake isn&rsquo;t made from grapes, and the process is not a single-step fermentation from starch to sugar, so it is technically incorrect to call it rice wine. Though brewed, sake isn&rsquo;t like a beer, either. Rice doesn&rsquo;t get malted the same way as barley, and sake often achieves a much higher potential alcohol by volume. Sake is entirely unique: in a single tank, starch converts to sugar and yeast consumes sugar to produce alcohol (and CO2) simultaneously in what is called multiple parallel fermentation.</p> <p class="p1" style="text-align:justify;">Sake production has been passed down over centuries of practical application, blurring the lines of tradition and innovation. Today, technological advances and modernization have changed the industry. With at least one sake brewery (kura or sakagura) in each of Japan&rsquo;s 47 prefectures, it is becoming harder for brewers to keep their secrets. While sake is often made with minimal intervention, breweries do have their techniques&mdash;and some are &ldquo;cleaner&rdquo; than others.</p> <p class="p1" style="text-align:justify;">The number of sake breweries in Japan is a fraction of what it once was. There were upwards of 30,000 sake producers during the Meiji era (1868-1912), and after World War II, over 4,000 remained. Now, there are only about 1,500 breweries with licenses, with just three-quarters of them</p></div><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.restricted', { contentId: 'fa0c6eac-c2fe-4ebd-803c-249a4ab9e814' }); }); }); </script><script type="text/javascript"> jQuery(function(){ jQuery.telligent.evolution.messaging.subscribe('paywall.ready', function (data) { jQuery.telligent.evolution.messaging.publish('paywall.displayPopup', { }); }); }); </script><div style="clear:both;"></div>