In Japan, people who comment on dryness, including me, are disliked, but it seems to be the opposite when it comes to sake.
Generally, an index called “Nihonshu-do” or “sake degree” is used. When it comes to sake, the higher the sake degree, the drier it is.
And many sake drinkers think that sake degree is an indicator of taste. It’s not completely wrong, but it’s not exactly correct. In fact, this sake degree is the specific gravity based on water. In essence, if there is a lot of sugar, which has a heavier molecular weight than water, or organic matter, which is the source of umami, the sake will be sweet, and if there is a lot of alcohol, which is lighter than water, the sake will be dry.
It is impossible to judge the taste of sake with such physical indicators. So let’s not get too caught up in the “sake degree”.
Going back to the topic, why did the dry sake boom happen?
I thought about whether someone started it or it just happened naturally.
I guess it’s the latter. I will describe some of the reasons.
(the end of the “san-zo-shu” era)
A shift towards quality over quantity
During Japan’s period of rapid economic growth (1955-1973), sake and beer were the alcoholic beverages of the general public. However, beer was still more expensive than sake, and the demand for sake was high.
During that time, demand exceeded supply, and “sun-zo-shu” was created to increase supply. Three bottles of sake were made from one bottle of sake. by adding water, ethanol, sweeteners, acidulants, etc. It was a cheap, inferior product. Apparently, san-zo-shu had a high sugar content. And it was easy to get drunk. When I was a child, I touched the bottles of sake my grandfather and father were drinking, and it was very sticky.
As a result, sweet sake became bad sake, and is now hated.
Changes in labor With the advent of the computer and Internet
Changes in labor With the advent of the computer and Internet, physical labor decreased relatively. This resulted in a reduction in unnecessary physical work in the manufacturing and construction industries.
In addition, standing work in the retail and service industries, external sales and other tasks have decreased, and many tasks can now be done at a desk. In the past, people would have found high-sugar sake to be delicious, as tired bodies craved it, but I suspect that the need for sweet sake has decreased with the advent of the IT era. The increase in obesity is also a reason for people to shy away from sweet sake.
Foreigners’ preferences for sake.
Foreigners’ preferences for sake.
Moreover, many foreign sake fans these days prefer dry sake. A sake brewery in Asahikawa city Hokkaido was unable to export sake to overseas markets due to the effects of COVID-19, so they made it available for domestic distribution at a special price.
I bought a dozen of the sake, hoping to help the brewery, and tried it, but I remember it being quite dry.
It is also true that dry sake is more popular with foreign tourists traveling to Japan as inbound tourists. It seems that the dry sake boom is not just in Japan, but worldwide.
Recent Sweet sake is grate!
However, I also love sweet sake. Sweet sake is by no means a bad drink.
On a hot summer day, when I’m exhausted after work, I feel like I’ve ascended to heaven when I take a sip of delicious and sweet sake chilled to “ha-na-bi-e”, 50 degrees Fahrenheit.
Just like the perfect combination of port wine and blue cheese, sweet sake goes great with Camembert cheese that is well past its expiration date. It’s also good to have goat’s milk cheese as a snack.
It can also be used as a substitute for dessert wine, so I recommend that everyone try sweet sake at least once.
I have a favorite sweet sake in my stock, so I’ll introduce it to you soon.
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