Boise Coop Wine Shop

Sake: Wine from Rice

• September 8, 2011

Which wine goes best with Asian cuisine, everything from Szechuan to Sushi? Consider Sake, that fermented rice beverage that in many ways is closer to beer than wine. The different grades of Sushi are based on how highly polished the rice is. The more of the outer coating that is milled away, the more premium the Sake is considered to be. And while inexpensive Sake can be served warm (heating helps to dissipate the impurities), premium Sake should be sipped lightly chilled like a fine white wine.

Here’s are a few recommendations to get you started:

Ichinokura Taru Junmai, $20.00
Pure rice, cedar flavored sake, the rich, creamy  and refreshing aromas of Japanese cedar are harmonized with smooth flavors to enhance the taste. This is a well-balanced sake with a spicy taste and long finish. SMV: +2

Otokoyama Junmai, $22.50
Light and smouth, the quiet, grain-like aromas have a nice hint of fruit. Refreshingly light with vivid acidity, this very dry sake has an appealing sharpness, with a rich and full-bodied taste. SMV: +10

Harushika Junmai, $21.50
Offers aromas of preserved fruit and plum with an extremely dry palate, medium body and a perfect finish. Pairs very well with Japanese dishes. Barbecue chicken or pork are two good matches, as well. SMV: +12

SMV stands for Sake Meter Value or nihonshu-do. It is a measure of the specific gravity of a sake, or the ratio of the density of the sake in relation to the density of pure water. The more unfermented sugar in the sake the more dense it is. On the scale, 0 is considered neutral, negative numbers are sweeter, and the higher the positive number, the dryer the Sake.

but please don’t drink it that way!

In addition to the three sakes. we consider the Choya Umeshu, $13.49. Often called Plum Wine, ume are the same genus as their cousins, but a different species, and they have very different characteristics. Ume contains 4-5% acidity compared to 1-2% acidity in plums. As ume fruit ripens, citrus acid occupies a higher ratio than other organic acids. The fruit and skin of ume contains polyphenol and the fruit contains amino-acids. The flavors are intense, with bright fruit that starts out sweet, but is balanced by crisp acidity. The perfect choice for spicy dishes.