Pure rice style sake is called Junmai. This term refers to sake that is made solely from rice, water, koji, and yeast, without the addition of brewer's alcohol. The use of only these four ingredients in the brewing process is what qualifies Junmai sake as “pure”.
In the world of sake brewing, there are different classifications based on the rice polishing ratio. The rice used in Junmai sake is typically polished to at least 70% of its original size. The polishing process removes the outer layers of the rice grains, leaving behind the starchy core, which is used to ferment and produce alcohol. By polishing the rice, the brewers aim to remove impurities and reveal the purest flavors of the rice.
Junmai sake has a distinct flavor profile that sets it apart from other styles. It tends to have a rich, full-bodied character with a more pronounced rice flavor. The absence of brewer's alcohol allows the natural flavors of the rice to shine through, resulting in a sake that is often described as earthy, robust, and complex.
The term “Junmai” holds a special place in the hearts of sake enthusiasts. It represents a commitment to tradition and purity in the brewing process. As a sommelier and brewer, I have had the pleasure of tasting and experiencing various Junmai sakes. Each bottle tells a unique story, reflecting the craftsmanship of the brewers and the distinct characteristics of the rice used.
When enjoying Junmai sake, it is important to consider the temperature at which it is served. Some Junmai sakes are best served chilled to accentuate their crispness and fruity notes, while others may benefit from being gently warmed to bring out their depth and umami flavors. It is always interesting to experiment with different serving temperatures to discover how they can enhance the overall drinking experience.
Junmai is the term used to describe pure rice style sake. It is made from rice, water, koji, and yeast, without any brewer's alcohol added. Junmai sake is known for its rich, full-bodied flavor and is often polished to at least 70% of its original size. As a sommelier and brewer, I appreciate the artistry and dedication that goes into creating Junmai sake, and I encourage everyone to explore the diverse range of flavors and styles that this pure rice sake has to offer.