Sake: drink conquers the Brazilian market and goes far beyond sushi

A quick presentation: how sake is produced

THE sake is a fermented rice drink originating from Shinto temples in Japan. The production process is considerably more complex than that of wine, mainly because rice does not contain sugar. While the grape, when crushed, already provides a sweet juice that can be fermented directly to produce alcohol, in the case of rice, the process is longer and more elaborate.

First, the rice needs to be polished to remove the outer layer, then it is washed and cooked. After this preparation, the rice is inoculated with the fungus Kojiresponsible for transforming rice starch into sugar. Only then will the sugar generated be fermented, resulting in a drink with an alcohol content between 13% and 16% in most cases.

Furthermore, Fabio explains that, as it is the alcoholic drink with the highest amount of umami (the “fifth taste”) — at least four times more than wine or beer — sake has a natural advantage when it comes to pairing. It works very well with dishes that other drinks tend to have difficulty matching, such as spicy dishes, soft yolks and raw fish, among others. Ota also highlights: “Sake comes from rice, which is a perfect accompaniment to practically all dishes. Therefore, naturally, it offers a potentially more balanced and mouth-pleasing pairing than other drinks.”

Is there a right way to consume sake?

The expert says that although sake is a very versatile drink, there are some recommendations to make the most of it. A detail that many people are unaware of is that the sake should be kept refrigerated . The ideal temperature varies between 4°C and 15°C, depending on the type of sake.

The drink does not become “inconsumable” if it is not stored correctly, the flavor and aroma can undergo significant changes, causing the alcohol to become more noticeable, while the delicate flavors and aromas are lost. This can make drinking less enjoyable and difficult to enjoy.

Therefore, if the sake has been transported and kept refrigerated properly since its production in Japan, its qualities will probably be intact. In this case, the ideal is serve it in a wine glass which helps to highlight the aromas and flavors in a more elegant way. Ordinary wine glasses, which we all have at home, are perfectly suitable for this.

In the case of sakes that were not kept under adequate refrigeration during transport, it may be more interesting to serve them in smaller ceramic or glass cups . These glasses help minimize exposure to aromas and prevent the alcohol from coming out too much. Just like wine, the shape of the glass has a big impact on the perception of sake, especially with regard to aroma and mouthfeel.

What are the challenges and opportunities for disseminating sake as a drink that can be present on the consumer’s table, just like wine?

In Japan, sake has always been an extraordinarily versatile drink, It can be served at different temperatures, ranging from extremely cold to very hot. That unique flexibility It is one of the characteristics that make it so special, as different types of the drink can reveal new nuances of flavor and aroma depending on the temperature at which they are tasted and makes the drink ideal for different situations and climates.

Another aspect that has gained increasing prominence in Brazil is the potential of sake in cocktails, that go far beyond the traditional caipirinha. Sake promises to become increasingly present on the menus of renowned bars in the country, with Innovative infusions, preparations and mixtures that further elevate your profile. This proves that sake should not just be enjoyed alone but it transforms into a multifaceted ingredient, capable of shining in different gastronomic combinations.

However, the main challenge for the sector in Brazil is precisely the dissemination and clarification of the true nature of sake. Many consumers still see it as just a drink linked to Japanese cuisine, without realizing its wide range of possibilities. As the Brazilian public discovers the versatility of sake, whether for more unusual pairings or creative drinks, it will certainly gain more and more space on Brazilian tables and glasses.

For me, another factor that we need to “demystify” is the mistaken perception of a large part of the public (although this is changing quickly) that sake is a strong and even distilled drink. Perhaps because many people have known sake as a component of caipirinha (since cachaça and vodka are distilled spirits) or also because, without refrigeration, sakes tend to bring out the alcohol in the drink. But it’s worth remembering: Sake is not a distillate, but a fermented drink, like wine or beer!