In-Store Tasting 4/15
Celebrate the End of Tax Season!

Buy 6 - Get the 7th Free

Libations is now open on Sunday
11:00am to 6:00pm

Libations has a new rewards program!

Coupons!

Sake

Every bottle of sake lists its quality designation on the label in English. Unfortunately these translations can be a bit mysterious unless you are familiar with them. Plus, sake's categories can be a bit confusing, but with a little bit of clarification sake purchases can be made with a level of certainty. Familiarizing yourself with this classification system will help you appreciate the different flavor profiles of sake too.
      There are three different processes that factor into the sake classification system. These processes can overlap, but understanding each one allows you to grasp the naming convention.
      The first thing that distinguishes each sake style is the amount of germ and bran milled away from the rice using a rice huller. This is called polishing. When rice is harvested it is milled to remove the chaff or hull, leaving behind brown rice. Further polishing removes the germ and bran. Polishing removes some of the proteins and fats that can impart off flavors in the sake. Proteins and fats can also inhibit fermentation. The more the rice is polished, the smoother the sake brewed from it will taste. Of course the more the rice is polished the smaller the grain becomes, which decreases production and increases the price.
      The second characteristic is whether or not brewer's alcohol has been added to the sake. Inexpensive sakes add a significant amount of alcohol to the final product to cover imperfections. Adding alcohol can make the sake smooth. Better quality sakes will sometimes add a small amount of additional alcohol.
      The third characteristic is whether or not the sake has been pasteurized. Sake can be pasteurized to enhance shelf life. Non-pasteurized sakes are also unfiltered and must be kept refrigerated and drank soon. There are five quality designations for sake. Some of these styles can overlap.

1. Junmai-shu means there was no alcohol added to the sake.
2. Honjozo-shu has at least 30% of the rice's outer layer polished away. Honjozo-shu has some distilled alcohol added to the sake.
3. Ginjo-shu has at least 40% of the rice's outer layer polished away. If the sake is labeled Junmai-Ginjo it does not contain extra alcohol. If it is labeled Ginjo it has some distilled alcohol added to it.
4. Daiginjo-shu has at least 50% of the rice's outer layer polished away. If the sake is labeled Junmai-Daiginjo it does not have added alcohol. If it is labeled Daiginjo, it has some distilled alcohol added to it.
5. Nama-zake, which means 'cloudy sake' has not been pasteurized. Unfiltered sake is called nigori, but may be pasteurized. Nama-zake should be stored cold. All four of the above types of sake can be nama-zake.

Sake is Japanese for 'rice wine' even though it is brewed like beer. Sake is created by steaming the rice and then adding yeast and koji to the cooked rice. Koji is a special mold that causes the rice to take on a sweet, nutty flavor. The yeast and koji are cultivated for optimum quality. While this combination is fermenting with large amounts of water, it is highly scrutinized by brewers for 18 to 32 days. After this time the sake can be filtered and then bottled. Each brewer, called a toji. is extremely particular as to what rice, yeast, koji, and quality of water they use.
      The stature of sake has been elevated since the days of the warm drink with an obvious alcoholic profile. Sakes of today do not need to be heated to hide imperfections. Better quality sake is appraised in the same manner as fine wine. Sake offers the opportunity to be paired with many foods and is a delightful libation solo. As sake's popularity grows quality selections are becoming more bountiful in the Colorado market.

Case Discounts