October 2005 |
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Product Reviews / Main Nibbles / Wine Saké GlossaryPage 4: Terms & Definitions S ~ Z
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Sakabayashi: A sign that lets customers know that the new saké is ready for sale. In some sakéries, the sugidama (see photo at left) is hung outside. Saké can be brewed only during winter as it needs to be fermented for a long time at a low temperature. In the old days, people bought saké directly from breweries—there were few stores that sold it directly. With today’s broad distribution, a sakabayashi has no practical meaning; but brewers hang one when the new saké is ready, in ceremonial celebration.
Sakamai: The strain of rice grown for saké. It has a much higher starch content than normal table rice. A method called San’ou, which means three-yellow, produces the strongest, hardiest rice. The rice is withered and “yellowed” three times: first as seedlings, then in the rice paddy by starving the rice, and finally, when it is reaped, it dries and yellows for the third time.
Saké (SAH-keh): A fermented and brewed alcoholic beverage made from rice, ranging from 4% alcohol to 21% alcohol. (Photo of saké bottles at right courtesy of Tenranzan Japanese Saké.)
Sakémaker: A person who makes saké, equivalent to a winemaker. The lead sakémaker is called the chief sakémaker. In Japan, the chief sakémaker is called a tohji. A sakémaker is equivalent to a winemaker.
Sakémaster: A saké educator who can knowledgeably educate people about saké. A sakémaster is equivalent to a wine sommelier.
Sakéry or Sakagura or Kura: The place where saké is produced, analogous to a brewery or a winery. In the U.S. it has been
called a brewery, winery and distillery. By Federal law, each saké producer in the United States is required to have a brewery license. Each state government agency that regulates saké treats it like a wine, which requires the producer to have a winery license. Ninety-four percent of all sakés that are made in Japan have distilled alcohol added to them (honjozo), so when they are imported into the United States, they are classified as a spirit. Thus, saké is a beer on the federal level, a wine on the state level and a spirit when imported from Japan with added distilled alcohol.
Photo: A sakéry. Photo by Sean Okihiro.
Saké Meter Value (SMV) or Nihonshu-Do: The measure of specific gravity, or density, of saké. A dry saké has a positive SMV, a sweet saké has a negative SMV. The larger the number, either positive or negative, the drier or sweeter the saké is.
Seishu: An older Japanese term for refined saké, separating it from the less refined saké that was made in China in earlier times. Japanese sakéries often refer to saké as “nihon-shu” which literally means “Japanese saké.”
Seimai Buai: “Degree of milling,” the percentage of rice milled away, which is part of what determines the category of saké. Sometimes the number appears on the label (e.g. 70 indicates 70%); but in most cases, this is not mandatory.
Shu: The suffix for saké.
Sugidama: A ball of woven green cedar boughs used to measure aging. When the ball turns brown, the saké is ready. The balls are also popularly used as decor in modern Japanese homes.
Taru: A traditional celebratory saké cask or barrel. As saké is used in many Shinto ceremonies, people donate large barrels of saké to shrines and temples. (Photo at right.)
Tokubetsu: Saké brewed in a special manner with high quality rice and extra care.
Tohji or Toji: A sakémaker. Equivalent to a winemaker or brewmaster. Saké-making is much more complex than winemaking; saké quality is 80% toji and 20% rice, while wine quality is 80% grapes and 20% winemaker-dependent. Skills and techniques are handed down from generation to generation.
Varietal: A particular strain of saké rice. Analogous to grape varietals. Some fine rice varietals are yamadanishiki, mutsuhomare, gohyaku-mangoku, myamanishiki, and yumeakari. As with wines, saké varietals can be blended. The same varietals used to make saké are not used for eating: they much less protein than eating rice.
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