Every once in a very long while, we experience a revelation that
completely changes the way we look at a particular wine region or
beverage.
Saké, often called the "Drink
of the Gods" by the Japanese, is a beverage created from rice,
water, koji, and yeast, usually with an alcohol content of 15%-16%, just
slightly higher than that of an average wine. Saké is brewed like a
beer, but it is served and enjoyed like a fine wine. Premium saké is
usually served lightly chilled, while lower grades of saké are usually
served warm. The saké we are talking about here is more specifically
referred to as "ginjo-shu"--special, ultra-premium, pure rice
saké that is served slightly chilled-not the boiled, cheap stuff that
has (unfortunately) been served to Americans in small, ceramic carafes
for decades.
They are created
from premium saké rice, water, yeast & koji, without using
distilled alcohol or other additives, and using a painstaking and
laborious production process. These products will change the way people
think about saké.
We have incredible respect and
admiration for the results of these brewers' efforts. While every one of
these brewers has been making saké for over 80 years (and one for 850
years!), this type of pure, premium, chilled saké has only been
produced in Japan for the last 30 years. In terms of grade or quality,
this category represents approximately the top 6% of all saké produced
in Japan.
They are rare, and they are more
expensive than saké produced in the U.S. or by the Japanese
mega-breweries. |