The sake industry is old and traditional. There are good traditions that haven't changed for the last 1000 years like the simple, fine ingredients and the craftsmanship that go into the brewing sake. But due to old restrictions on alcohol distribution from the Prohibition era the U.S. as well as brand voice drowned out by multiple layers in the supply chain, this beautiful piece of art doesn’t reach most consumers in the U.S. and still remains a"mystery drink". Tippsy wants to become the evangelist to promote the beauty and artistry of Japanese sake.
At Tippsy, our mission is to make sake simple and fun. By designing the platform for you to easily find your favorite brand and streamlining logistics so you can drink the freshest sake shipped from the West Coast where most sake arrives from Japan, we want you to re-evaluate your experience with sake and re-discover the flavors that you thought you knew.The art of sake is promoted everywhere in the world by growing number of chefs and sommeliers while the number of breweries in Japan has declined to half from the time of peak domestic consumption. Our goal is to build a large community of sake enthusiasts like us that appreciates the versatility of sake that can match wide variety of food available today in US, and reimagine the culture where sake is a drink option for any dining occasions just like wine.
Sake (also spelled saké) is a Japanese alcoholic beverage made from rice that has been polished and fermented with a special ingredient called koji. The correct pronunciation is “sah-keh” (not sah-kee). Known as Japan’s national beverage, there are over 10,000 variations of sake produced all over the country. The average ABV (alcohol by volume) is between 14–16%. Sake is a very versatile drink with great pairing abilities for all types of cuisine. Here we look at the brief history of sake, how sake is made, and the unique regionality of Japan that influences the variety of sake we enjoy today.
Japanese sake is made from sakamai, rice that is suitable for brewing sake. A grain of rice consists of the exterior layer (bran) and the interior (starch). The proteins and fat from the outer layer and the sugars from the starchy center both play a role in the brewing process and flavors of the sake. Brewers determine the level of rice-polishing and gently mill away these elements using large vertical rice polishing machines to achieve the desired taste profile of the final product. Rice polishing ratio (seimaibuai) is the percentage of rice that remains after the external layers have been polished away. Here, we discuss the purpose of rice polishing, how it’s done, and the categorization of sake.
There are so many different kinds of sake to choose from, each with unique flavor profiles that highlight the distinct regions of Japan. The categorization of sake can be a little overwhelming so we’ve simplified it into three main types—junmai, ginjo and daiginjo—and some subcategories that represent sake with other unique characteristics (flavored, nigori, sparkling, nama and more). Nothing is as important as enjoying the sake itself, but knowing more about how ingredients, rice polishing and brewing techniques contribute to sake classification can enhance your dining experience.
Most people are introduced to sake through hot sake and sake bombs! The beauty of sake, however, is that it is an amazingly versatile drink. In Japan, it is said that sake tastes different at every 5 degrees Celsius and each interval has a unique name! Many sake can be enjoyed at different temperatures—chilled, room temperature, warm and hot. What’s the best way to warm up your sake? (Hint: The microwave should be your very last resort!) Learn about the proper way of setting up a hot bath, kettle or ice bath, and enjoy your sake the way the brewers intended!
Sake has a reputation for being a ceremonial drink. While this is partly true, sake culture is evolving with the sophisticated, modern tastes of global consumer culture. These days, it’s not surprising to find enthusiasts and connoisseurs alike drinking sake from a wine glass. In fact, the type of vessel can influence one’s experience and perception of sake aromas and flavors. In this lesson, we’ll introduce you to ochoko, masu and different styles of drinking sake, as well as some fun etiquette for pouring and serving sake!
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Chances are, you’ve had hot sake or sake bomb before, or you’ve tried a flight of sake at a restaurant and you’re curious to find that experience again. Here at Tippsy, our mission is to provide access to a good selection as well as information to make sake easy and fun. There’s so much to know about the world of sake, but for those seeking an introduction and just a little more knowledge to enhance the dining experience, we’ve put together a Sake Guide to give you a better understanding and appreciation for this centuries-old work of craftsmanship.
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