About the Sydney Sake Society

 We're passionate about Japanese food and drink

 

Sydneysiders are rightly known for their sophisticated palates and Sydney is renowned for its vibrant food scene - we can think of no better place to expand the appreciation and love of sake than in our home town.

 

Our aim is to offer the very best sake to our members and guests, whether it be commercially available locally or specially imported from Japan. As sake pairs well with a wide variety of foods our plan is to collaborate with local Japanese restaurants and other fine food establishments.

About Sake

First: it's pronounced "sa-keh", not "sa-ki".

Next: read on for a brief description of the creative brewing process

By Simon-sake (photo taken by User:Simon-sake - www.sake.nl) [GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY 2.5 (http://creativecommons.org/licenses/by/2.5)], via Wikimedia Commons

Sake Ingredients

Sake is fermented from rice, but the rice used is different from rice eaten at the table. Sake rice grains are larger, with a starchy white core that is key to the fermentation process. The rice is milled to expose this core, and the eventual sake quality depends on how much of this core is exposed.

Just as important is the water used in the brewing process, as well as the mold and yeast added to the potent brew. The combination of the minerals in the water, and the mold and yeast variety can produce unpredictable and wonderful results.

Brewing Sake

A time-consuming and multi-step process, brewing the sake is carefully controlled.

 

First, rice is polished, washed and then left to absorbed the water. Then it is steamed, to which the precious mold is added and incubated over time, before yeast and water is added to form koji. Additional batches of rice are added over time to form a mash called moromi. Once this has completely fermented, it is pressed and filtered to produce sake. This sake is allowed to mature before finally being bottled.

By The Epopt (Transfered from en.wikipedia.org) [Public domain], via Wikimedia Commons

Serving Sake

The "hot" vs "cold" debate. Some say that heat causes flavours to degrade, so high-quality sake tend to be served cold. However, it still comes down to preference, so you can enjoy most sake at a variety of temperatures, from hot (atsu-kan) to chilled (reishu).

 

Traditionally, sake is served in small cups (ochoko) from ceramic flasks (tokkuri). You may also see small wood boxes (masu) being used as well. But any way you choose to drink your sake is a perfectly acceptable way!


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