This document provides information about a sake seminar presented by Thomas Yung on March 7, 2015. It includes definitions of different types of sake based on ingredients and production methods. It also discusses pairing sake with food by balancing flavors, creating new tastes, bringing out food flavors, and cleansing the palate. Examples of specific sakes are given that range from light to rich and fruity to cereal-like.
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Navigation to Japanese sake (2015)
1. By
Macau Sommelier Association
Wine School - Macau Wine & Dine Festival 2015
葡萄酒學堂 澳門葡萄酒美食節 2015
Date: 7th March 2015
Time: 19:30 to 20:30
Speaker: Thomas Yung
Facebook.com/MacauSomm
Twitter: @MacauSomm
#MacauSomm
2. Liquor Tax Act Article 3
Sake refers to any of the following alcoholic
beverages with an alcohol content of less than
22%:
A) The filtered product of fermenting rice, koji
rice and water;
B) The filtered product of fermenting rice, koji
rice, water, sakekasu and other items
specified in regulations (the total weight of
such other items specified in regulations must
not exceed 50% of the total weight of rice,
including rice for making koji rice]);
C) The filtered product of adding sakekasu to
sake.
6. Designation Ingredients Seimai-buai Koji-mai Other features
Ginjo-shu
吟釀酒
rice, koji,
jozo-alcohol
米、米麴
有釀造酒精
Up to 60%
60%或下
15% and over
15% 或以上
ginjo-zukuri method, characteristic
flavor, high color clarity
低溫發酵及有吟香 光澤及清澄良好
Daiginjo-shu
大吟釀酒
rice, koji,
jozo-alcohol
米、米麴
有釀造酒精
Up to 50%
50%或下
15% and over
15% 或以上
ginjo-zukuri method, characteristic
flavor, high color clarity
低溫發酵及有吟香 光澤及清澄良好
Junmai ginjo-shu
純米吟釀酒
rice, koji
米、米麴
Up to 60%
60%或下
15% and over
15% 或以上
ginjo-zukuri method, characteristic
flavor, high color clarity
低溫發酵及有吟香 光澤及清澄良好
Junmai daiginjo-shu
純米大吟釀酒
rice, koji
米、米麴
Up to 50%
50%或下
15% and over
15% 或以上
ginjo-zukuri method, characteristic
flavor, high color clarity
低溫發酵及有吟香 光澤及清澄良好
Junmai-shu
純米酒
rice, koji
米、米麴 -
15% and over
15% 或以上
good flavor color clarity
香味及光澤良好
Tokubetsu junmai-shu
特別純米酒
rice, koji
米、米麴
Up to 60% &
special process
60%或下或
有特別釀造法
15% and over
15% 或以上
good flavor color clarity
香味及光澤良好
Honjozo
本釀造
rice, koji,
jozo-alcohol
米、米麴
有釀造酒精
Up to 70%
70%或下
15% and over
15% 或以上
good flavor color clarity
香味及光澤良好
Tokubetsu honjozo
特別本釀造
rice, koji,
jozo-alcohol
米、米麴
有釀造酒精
Up to 60% &
special process
60%或下或
有特別釀造法
15% and over
15% 或以上
good flavor color clarity
香味及光澤良好
7. • Namazake, Arabashiri
• Daiginjo, Ginjo
Fridge
• Normal Sake
• Junmai-shu, HonjozoRoom
temperature
8. Following are four important roles that sake can
play when matching with food.
1. Striking a balance Sake with similarities to the
food enhances both, such as rich sake for rich
food.
2. Producing new taste Sake consumed with food
can create new tastes.
3. Bringing out taste Sake can bring out hidden
flavors in the food.
4. Cleansing the palate Sake can wash away food
aftertastes and refresh the palate
The basic Sake serving is from light to rich, and
fruity to Cereal.
![Liquor Tax Act Article 3
Sake refers to any of the following alcoholic
beverages with an alcohol content of less than
22%:
A) The filtered product of fermenting rice, koji
rice and water;
B) The filtered product of fermenting rice, koji
rice, water, sakekasu and other items
specified in regulations (the total weight of
such other items specified in regulations must
not exceed 50% of the total weight of rice,
including rice for making koji rice]);
C) The filtered product of adding sakekasu to
sake.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)