World Sake Day
By Sharon Schweitzer
World Sake Day, or Nihonshu no Hi, started in 1978 when Japan Sake and Shochu Makers Association (J.S.S.) designated October 1st as a day of sake celebration. The day is also to salute the people involved in sake production — the rice farmers and brewery workers. The brewery workers are passionate and dedicated people, working long hours and meticulously ensuring that the sake they produce will satisfy consumers. Sake lovers gather together on Sake Day to enjoy the sake itself in honor of the brewers. It is also a day to deepen people’s love for sake and understanding of this beverage. World Sake Day marks the beginning of the annual rice harvest, when sake production in Japan begins.
There are two reasons behind October 1st being chosen as World Sake Day’s date. According to the J.S.S., until 1965, the brewery year was officially determined to start a new year on October 1st — now the brewery year begins on July 1st and comes to an end on the last day in June in the following year. Another reason lies in the kanji for sake, which is a combination of two parts.
The origin of the character “酒” is quite simple. It is derived from the shape of a jar used for storing sake. The pattern inside the jar represents the amount of sake contained. On the left side of the jar, there is the radical “氵,” (”Sanzui”) which represents water. The right side of the kanji “配” consists of the shape of a person, representing someone waiting for liquor. In other words, the kanji character represents the act of distributing liquor. It is used to convey the meaning of distributing things, not just liquor.
Sake production begins with the polishing of rice grains that directly affect the quality and flavor of the final Sake product. The art of rice polishing requires precision and monitoring. During production, Sake artisans monitor ingredients, temperature, humidity, and fermentation control. All of which require patience during the lengthy process. Each step during production also requires extensive knowledge of the process to produce the highest standard of Sake available.
Sake comes in a variety of types and classifications. Though all Sake recipes consist of water, rice, yeast, and mold, not all Sake recipes are the same. Like wine, Sake is classified according to ingredients and the process it takes to make it. The better the ingredients, the better the Sake.
Here are the main four:
- Junmai, or pure rice Sake, is made using only rice, water, yeast, and koji mold. There are no additions of alcohol or sugars added to this traditional Japanese drink. Junmai has a robust flavor and can be served in a variety of temperatures.
- Honjozo Sake contains alcohol, which is added during the brewing process. The addition of alcohol enhances the aroma of Honjozo Sake, delivering a balanced flavor.
- Ginjo is a premium Sake widely known for delicate flavors created during the production process. In comparison to standard Sake, Ginjo Sake receives premium status because of the tedious process of removing the exact amount of rice grain during the polishing phase.
- Daiginjo is super premium Sake is top shelf in the world of Sake. This type of Sake requires meticulous craftmanship and use of the best quality ingredients during production. The extensive rice polishing, precise fermentation, and careful selection of ingredients contribute to its elevated status.
Lastly, Kubota Manju is a prestigious Daiginjo Sake produced by the Asahi Shuzo Brewery in Niigata, Japan. It is renowned for its smooth, elegant, and complex flavor profile. Special editions and aged versions of Kubota Manju have been known to fetch high prices. In the past, limited-release bottles of Kubota Manju have been sold for several thousand dollars per bottle. Kampai!
Photo by https://www.sake.sg/world-sake-day/
Sharon Schweitzer JD, is a diversity and inclusion consultant, cross-cultural trainer, etiquette expert, and the founder of Access to Culture. In addition to her accreditation in intercultural management from the HOFSTEDE Centre, she is an attorney and mediator. Sharon served as a Chinese Ceremonial Dining Etiquette Specialist in the documentary series Confucius was a Foodie, on Nat Geo People. Her Amazon #1 Best Selling book in International Business, Access to Asia: Your Multicultural Business Guide, won a coveted Kirkus Star, and was named to Kirkus Reviews’ Best Books. She’s a winner of numerous awards, including the British Airways International Trade Award at the Greater Austin Business Awards.
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