FOOD
AND
SAKE
JFOODO
The Japan Food Product
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(JFOODO),

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Privacy Policy of JFOODO Website

The Japan Food Product Overseas Promotion Center, or JFOODO, is committed to respecting personal information and protecting the privacy of all individuals who use the official website of JFOODO (“JFOODO Website”).

The section below outlines how JFOODO collects and handles personal information you provide via the JFOODO Website. Please note that by accessing and using the JFOODO Website, it shall be construed that you have agreed to the terms of this Privacy Policy.

  1. In general, JFOODO will not collect personal information, by which a customer is identifiable, such as names or addresses, when you visit the JFOODO Website. Some services offered through the JFOODO Website, however, require you to register personal information to receive or use such services. In such cases, prior to asking you to submit your personal information, JFOODO will clearly specify the purposes of use of such information and will use the collected data only within the scope of such purposes. JFOODO will not use your personal information without your consent for other purposes.
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  8. Some pages in the JFOODO Website may have another privacy policy prepared particularly for such pages and ask you to agree with the terms and conditions of such separate privacy policy prepared particularly for the pages. In the event of a conflict between the terms and conditions of this Privacy Policy and those for such pages, the terms and conditions particularly prepared for such pages supersedes this Privacy Policy.
  9. When Privacy Policy is revised or updated, JFOODO will post such revised or updated Privacy Policy, including the effective date of the revision or update, on the JFOODO website. It shall be construed that you accept and agree with the revised or updated Privacy Policy when you access and use the JFOODO Website for the first time after the publication of such changes.
First published: March 12, 2018

FOOD, SAKE, HARMONY

FOOD,SAKE,HARMONY

HARMONIES

Discover brands and restaurants

THE RESTAURANTS

Where you can enjoy and Sake in

EVENTS INFORMATION

OCT. 1ST, 2018 INFORMATIONS The NEW YORK site launched.
SEE MORE

ABOUT SAKE

10 things you need to know about Sake
ABOUT SAKE - 01
Special rice dedicated to Sake
Sake is not made from the same kind of rice as used in Japan’s staple diet. Instead, special sakamai (brewer’s rice) is used, and this is what forms the basis of the umami (taste) of the Sake. With larger grains than those served at the dinner table, this rice is characterised by having low levels of protein and fats, which can ruin the flavour or aroma of Sake. There are over a hundred varieties of sakamai, a few notable ones of which are Yamada Nishiki and Gohyaku Mangoku.
ABOUT SAKE - 02
The secret to umami is fermentation
Umami is the most important element of Sake flavour. Amino acids are the basis of this umami, and Sake contains many times more amino acids than beer or wine. The sakamai does not originally contain these acids, but rather produces them in great quantities in the complex and unique fermentation process used to brew Sake. The volume of amino acids influences the strength of the Sake’s flavour. This in turn enhances the flavours of food with which it is shared, helping to make meals even more delicious.
ABOUT SAKE - 03
Polishing also adds to flavour
Often on Sake labels you will see numbers like 50% or 60%. This is not the alcohol content, but rather the ‘polishing ratio’, or the degree to which the rice is polished prior to brewing. For example, a ratio of 60% means that 40% of the rice has been polished away. Polishing involves removing the external husk, which would otherwise make the Sake more bitter - it’s all about enabling the bacteria to reach deep within the grain to release more umami and create a better koji (rice malt). Furthermore, just as Daiginjo uses a rice polishing ratio of under 50% and Ginjo under 60%, the same brand may have different names or flavours of Sake in accordance with the rice polishing ratio. A reduction of a mere 10% more than doubles the required polishing time, but more polishing means a lighter and cleaner favour.
ABOUT SAKE - 04
Exquisite Sake comes from exquisite water
Blessed with bountiful nature, Japan is a country full of fresh, bubbling springs of gentle, tasty water. This is another reason for its delicious Sake. In actual fact, Sake is 80% water, and much is used not only during fermentation and to adjust the alcohol content but also when washing and soaking the raw ingredients. As the saying goes, “A place with fine water produces fine Sake”, testament to the importance of tasty water is in Sake brewing.
ABOUT SAKE - 05
Sake is created through a unique form of fermentation
Sugar is needed to create alcohol. Grapes, for example, the raw ingredient of wine, contain natural sugars and so can be fermented into alcohol using a single fermentation process involving adding yeast. However, rice contains no sugar so cannot be fermented on its own. To make Sake, a process called ‘multiple parallel fermentation’ is used, which is unique to the world. At first, yeast is added to convert the starch in the rice into sugar in a ‘sugarizing’ process. This results in a koji (malt). In parallel to this, yeast is added to the sugar to turn it into alcohol by fermentation. This is what creates the rich umami.
ABOUT SAKE - 06
Sake is not as strong as you think!
When the Sake is complete it has an alcohol content of approximately 20%, and at this point water is added to adjust this figure. This is a vital step in ensuring the ultimate flavour, and the final percentage is decided by the brewer according to purpose. Generally, Sake has an alcohol content of around 15 to 16%, only a few percent higher than the 12 to 14% of wine, making it good for partnering up with a wide range of flavourful dishes, such as seafood, meats and cheeses.
ABOUT SAKE - 07
Part of Sake’s appeal is its flexible serving temperature
Is there any other alcoholic drink in the world that can be enjoyed under such wide-ranging temperatures as Sake? It’s just a great chilled ice-cold, at room temperature, warm, or even hot. In fact, the exact same Sake can take on a new flavour through a mere one-degree change in temperature. Which style will you try next?
ABOUT SAKE - 08
Elegant names for deliciously chilled Sake
There are many brands of Sake that are delicious when chilled. Cooling it brings out the umami, making it drier and even more refreshing. And in Japan, they even have special names according to exactly how chilled it is. The temperature of a refrigerator, 5°C, is called yuki-hie (literally, ‘snow-chilled’). At 10°C, it becomes hana-hie (‘cherry-blossom chilled’), and at 15°C, like a fresh spring morning, it is called suzu-hie (‘pleasantly chilled’).
ABOUT SAKE - 09
Enjoy freshly brewed Sake
Brewing of Sake starts around October, and by late November shipping of Shinshu (literally, ‘new Sake’) begins. As it is still young it has an incredibly fresh feel. Sake therefore tastes the best just as the real winter starts to kick-in. What better way to banish the outside chill!
The complex flavours of Sake can be classified into four basic types, +1
Sake basically comes in four types - one a deeply fragrant and slightly citrus-tasting ‘aromatic’, another being ‘smooth and refreshing’ with a clean aroma, then there’s a ‘rich’ type with a strong, full umami, and lastly an ‘aged’ type characterised by its dry, grassy, nutty fragrance and lingering umami. But the ‘sparkling’, a dazzlingly refreshing carbonated addition to the above types shouldn’t be overlooked either. In more recent years a naturally sparkling type has also been developed and which is growing in popularity. Utilising secondary fermentation that takes place within the bottle itself, the Sake’s umami can be more directly savoured. Selecting the Sake that best suits your meal will further heighten the delicious synergy between food and drink.

BRANDS

Sake brands available in
Tedorigawa Kinka
Tedorigawa Kinka
Daiginjo
16-17%
clean taste, sweetness, fruitiness
Yoshida Sake Brewery Co.,Ltd.
http://tedorigawa.com/en/
Akashi-Tai Junmai Daiginjo Genshu
Akashi-Tai Junmai Daiginjo Genshu
Junmai Daiginjo
16%
full-bodied, elegant and aromatic aromas, a hint of minerality
Akashi Sake Brewery Co. Ltd
http://www.akashi-tai.com
Kagatsuru Junmai Ginjo
Kagatsuru Junmai Ginjo
Junmai Ginjo
15%
Fruity, Smooth, Fragrat, Little Sweet
Yachiya Brewing Co.,Ltd.
Yuki No Bosha Junmai Ginjo
Yuki No Bosha Junmai Ginjo
Junmai Ginjo
16%
Fruity, Clear, Dry
Saiya Shuzoten
http://www.yukinobousha.jp/english/index.htm
JUNMAI GINJYO NOBUNAGA NAMA GENSHU
JUNMAI GINJYO NOBUNAGA NAMA GENSHU
Junmai Ginjo
17-18%
Elegant, Fruity, Natural & Rich Flavor
Nihon-Izumi Brewery Co., Ltd.
Shichida Junmai Ginjo
Shichida Junmai Ginjo
Junmai Ginjo
16%
sweet aroma, refreshing acidity and a sweet, long finish with full of “Umami”
TENZAN SAKE BREWERY CO.,LTD
http://www.tenzan.co.jp/en
Soryu Junmaidaiginjo
Soryu Junmaidaiginjo
Junmai Daiginjo
15%
Fruity, Apricot and honey, Clear
Chiyonokame Shuzo Co., Ltd.
Daiginjo Suirakuten
Daiginjo Suirakuten
Daiginjo
15.5%
fresh, light smooth, mild
Akita Shuzo CO.,LTD
Garyubai Junmai Ginjyo Muroka
Garyubai Junmai Ginjyo Muroka
Junmai Ginjo
16-17%
Fracrant, Fruity, Clear
SANWA SHUZOU CO,. Ltd.
Horin Junmai Daiginjo
Horin Junmai Daiginjo
Junmai Daiginjo
16%
Delicately fruity, well-balanced, smooth, clean finish
Gekkeikan Sake Co., Ltd.
http://www.gekkeikan-sake.com/
BUNGOFUJI GENSYU
BUNGOFUJI GENSYU
Honjozo
19%
Fragrant, Fruity, Full body
ASO BREWERY CO.,Ltd
Shirayuki Edo Genroku (1703)
Shirayuki Edo Genroku (1703)
Junmai
18%
Sweet, devilishly delicious, buckets of umami
Konishi Brewing Co., Ltd.
http://www.konishi.co.jp/html/fujiyama/english/
Sanzen Tokubestu Junmai Omachi
Sanzen Tokubestu Junmai Omachi
Tokubetsu Junmai
15.5%
Rich, Umami, Omachi
Kikuchi Shuzo
http://kikuchishuzo.co.jp/en
JUNMAI RAI
JUNMAI RAI
Junmai
15.8%
full, clean, sweet, umami, perfectly balancing acidity
OZEKI
https://www.ozeki.co.jp/english/
Sohomare Tokubetsu Kimoto "Heart and Soul"
Sohomare Tokubetsu Kimoto "Heart and Soul"
Tokubetsu Junmai
15%
Acidity and Umami in perfect harmony
Sohomare Sake Brewery
http://sohomare.co.jp/en_fr.php
SHIRAKAWAGO JUNMAIGINJO SASANIGORI
SHIRAKAWAGO JUNMAIGINJO SASANIGORI
Junmai Ginjo
15.3%
cloudy, rich, mellow
MIWA SHUZO CO., LTD.
http://www.miwashuzo.co.jp/english/
FUKUKOMA Inagoe
FUKUKOMA Inagoe
Junmai Daiginjo
17%
full body, creamy, yogurt, grapefruit
Kubota Brewery
https://www.heathwick.us/sake
JunmaiGinjo  KisoSansen NijinoShirabe
JunmaiGinjo KisoSansen NijinoShirabe
Junmai Ginjo
15%
Kind of sweet, Fruity
Naito Brewery Co.,LTD.
Junmai-shu Urakasumi
Junmai-shu Urakasumi
Junmai
15-15.9%
crispy, nutty, savoury, smooth, clean
Urakasumi Sake Brewery SAURA CO., LTD.
http://www.urakasumi.com/en/
IMA for Pairing with OYSTERS
IMA for Pairing with OYSTERS
Junmai
12%
clean, sweet and sour, dry after taste
Imayo Tsukasa Sake Brewery Co. Ltd.
http://imayotsukasa.co.jp/en/
KATANA JUNMAI GINJO
KATANA JUNMAI GINJO
Junmai Ginjo
16%
Sharp and dry taste.
HANANOMAI BREWING CO.,LTD.
http://www.hananomai.co.jp/
DENSHIN YUKI ~SNOW~ JUNMAI GINJO
DENSHIN YUKI ~SNOW~ JUNMAI GINJO
Junmai Ginjo
15-16%
calm fragrance, pure and crisp taste
IPPONGI KUBOHONTEN Co., Ltd.
Uzume Tennyonomai Junmaiginjo
Uzume Tennyonomai Junmaiginjo
Junmai Ginjo
15%
Fruity, sweet, light, smooth
ITO Shuzou Co.,Ltd.
https://sake-uzume.jimdo.com
NINKI-ICHI Natural Sparkling Junmai Ginjo
NINKI-ICHI Natural Sparkling Junmai Ginjo
Junmai Ginjo
7%
Natural, Sweet, Fruity
Yujin Yusa
http://www.ninki.co.jp/index-e.html
FOOD AND SAKE