Stacole Fine Wines - Sake 2016 Portfolio

Sake Styles

While classification can be useful in determining the quality of a sake (particularly within a brewery’s lineup), it does not provide too much information about the overall profile of the sake.e only things indicated by classification are milling percentage and whether or not alcohol was added. While both are extremely important, there are many other factors which influence what kind of a product is in the bottle.e variety of rice, type of yeast, water and region can all provide clues as to how the sake will taste. Unfortunately, many of these details are often not included on the bottle.ere is, however, one detail that is almost always written on the label, and it is usually even in the name of the sake: style. Much like with beer, where one is concerned primarily with whether it is a stout, pilsner, lager,etc., the style of a sake is determined by changes to the standard production process.erefore, a sake with no style indicated (i.e. a “regular” Junmai), employs all the usual production methods. If, however, that same sake was aged for 5 years instead of being released right away, it would become a Junmai Koshu, with Koshu being the style of the sake that indicates an abnormally long aging period. Styles can apply to any of the different classifications, and provide a wealth of information about the likely profile and ideal pairing of the sake. It should also be noted, however, that as opposed to classification, style has no legal implications or requirements. It is merely an attempt by the brewer to provide an indication to consumers about what the sake might taste like, and how it was made.

Stacole Fine Wines Sake Portfolio 11