[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-472248-105":59,"doc-detail-472248-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","a-comprehensive-guide-to-japanese-sake","A Comprehensive Guide to Japanese Sake","","A Comprehensive Guide to Japanese Sake explains sake as an alcoholic beverage brewed primarily from rice and water, emphasizing its mild profile and distinctive umami character. It compares sake’s chemical composition with beer and white wine, covering alcohol levels, extract, glucose, nitrogen, acidity, pH, and key organic acids. The guide also details the cultural background of “sake” and “Nihon-shu,” connects brewing origins to Asian grain and mold-based saccharification, and describes Japan’s historical ties to agriculture, Shinto rituals, festivals, and seasonal drinking customs.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/a-comprehensive-guide-to-japanese-sake/472248/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/a-comprehensive-guide-to-japanese-sake/472248.png","ImageObject",300,407,{"name":92,"@type":93},"วิน","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-12","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":29},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is sake, and what are its main characteristics?","Question",{"text":112,"@type":113},"Sake is brewed primarily from rice and water. It typically has 13%–17% alcohol, a mild taste, and little acidity, bitterness, or astringency, with a distinctive umami flavor.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does sake differ from beer and white wine in composition?",{"text":117,"@type":113},"The guide compares alcohol content and several chemical indicators, showing sake’s higher extract and notable glucose, nitrogen, and glutamic acid, while also highlighting lower titratable acidity and different organic acid profiles versus other drinks.",{"name":119,"@type":110,"acceptedAnswer":120},"Why is “sake” also called “Nihon-shu” or “sei-shu”?",{"text":121,"@type":113},"In Japan, “sake” can refer broadly to alcoholic beverages, while “Nihon-shu” and “sei-shu” specify the traditional Japanese drink. The characters relate to “sake” (酒) and meanings such as “clear” (清) in “sei-shu”.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},472248,1790989597,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":29,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145},2336475104736,"https://ap-avatar.wpscdn.com/avatar/22000c4c5e0e5b17e70?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786591360781797222","A Comprehensive Guide to  \nJapanese Sake  \nJapan Sake and Shochu Makers Association  \nA Comprehensive Guide to  \nJapanese Sake  \nCopyright © 2011 by Japan Sake and Shochu Makers Association and National Research Institute of Brewing  \nFirst edition: March 2011  \nAll rights reserved.  \nEdited and supervised by Japan Sake and Shochu Makers Association and National Research Institute of Brewing  \nPublished by  \nJapan Sake and Shochu Makers Association 1-1-21 Nishi-shinbashi, Minato-ku Tokyo 105-0003, Japan Phone: +81-3-3501-0108 Fax: +81-3-3501-6018  \nURL: [http://www.japansake.or.jp](http://www.japansake.or.jp)  \nPrinted in Japan  \n\n| CONTENTS |  |\n| --- | --- |\n\n\n| 1 | Introduction | 2 |\n| --- | --- | --- |\n| 2 | Outline of sake brewing | 4 |\n| 3 | Types of sake and their features | 11 |\n| 4 | Methods of tasting sake | 15 |\n| 5 | Serving sake | 23 |\n| 6 | Social responsibilities, health and safety | 28 |\n| 7 | Sake labeling | 29 |\n| 8 | Factors influencing types and varieties | 33 |\n| 9 | Kuramoto (breweries) and toji (brewmasters) | 45 |\n| 10 | History of sake | 47 |\n\n\n| Q & A | 50 |\n| --- | --- |\n| Suggested reading | 56 |\n| Organizations | 56 |\n| Appendix I | 57 |\n| Appendix II Regulations regarding sake | 63 |\n| Test of understanding | 68 |\n\n\n| 1 | Introduction |  |\n| --- | --- | --- |\n|  |  |  |\n\nIntroduction  \nLearning outcomes  \nt ,OPXMFEHF PG UIF DIBSBDUFSJTUJDT PG TBLF UBTUF BOE JOHSFEJFOUT  \nt ,OPXMFEHF PGUIF SFMBUJPOTIJQ CFUXFFO TBLF BOE +BQBOFTF DVMUVSF BOE TFBTPOT  \n1.1 Characteristics of sake  \nSake is an alcoholic beverage brewed primarily from rice and water. It resembles white wine in appearance, ranging from almost transparent to slightly yellow. The 13%–17% alcohol content of many sake varieties is slightly higher than that of wine, but sake also has a mild taste with little acidity, bitterness or astringency. In terms of chemical composition, sake extract (consisting mostly of residual sugars) contains a comparatively high percentage of glucose and significant levels of nitrogenous components and amino acids, but little organic acid.  \nTable 1.1 Composition of sake, beer and wine compared  \nSake Beer White wine  \n\n| Alcohol (%) |  | 13 –17 | 4 – 6 | 10 – 13 |\n| --- | --- | --- | --- | --- |\n| Extract (g/100ml) |  | 3 – 6 | 3 – 4 | 2 – 8 |\n| Glucose (g/100ml) |  | 0.5 – 4.2 | 0.03 – 0.1 | 0.1 – 3 |\n| Nitrogen (mg/l) |  | 700 – 1900 | 250 – 1000 | 100 – 900 |\n| Glutamic acid (mg/l) |  | 100 – 250 | 10 – 15 | 10 – 90 |\n| Titratable acidity (g/100ml) |  | 0.1 – 0.2 | 0.15 – 0.2 | 0.5 – 0.9 |\n| pH |  | 4.2 – 4.7 | 4.1 – 4.4 | 3.0 – 4.1 |\n| Succinic acid (mg/l) |  | 200 – 500 | 40 – 100 | 500 – 1500 |\n| Malic acid (mg/l) |  | 100 – 400 | 50 – 120 | 250 – 5000 |\n| Tartaric acid (mg/l) |  | 0 | 0 | 1500 – 4000 |\n| SO2 (total) (mg/l) |  | 0 | – 20 | – 250 |\n\nCareful tasting of sake reveals a pleasant taste that cannot be characterized as sweet, acid, bitter or astringent. This is umami. Umami is sometimes described as “savoriness.” Compared to wine and beer, sake is richer in amino acids and peptides that produce umami. The type of sake known as ginjo has a wonderfully fruity aroma.  \nSake, made from Japanese rice and clear water, is the crystallization of exquisite brewing technology designed to produce umami and fruity aroma from rice.  \nThe growing popularity of sushi and other Japanese cuisine overseas has helped to popularize sake in the rest of the world. The mild flavor of sake also goes well with French, Italian and Chinese cuisine, and it is gaining a following asa new alcoholic beverage that is distinct from wine and beer.  \n2 | A Comprehensive Guide to Japanese Sake  \n1.2 Cultural background  \nThe term “sake” is often used in Japan to denote alcoholic beverages in general, including wine, beer and whisky. Sake itself is also called “Nihon-shu” or “sei-shu.”The element “shu” in these words is written with the same Chinese character as“sake” (酒). This character has the readings “sake,” “zake” or “shu.” “Niho","cbCaijaMEJh76kzR","https://ap.wps.com/l/cbCaijaMEJh76kzR","pdf",1351653,75,"English","# Introduction\n## Learning outcomes\n## 1.1 Characteristics of sake\n## 1.2 Cultural background","[{\"question\":\"What is sake, and what are its main characteristics?\",\"answer\":\"Sake is brewed primarily from rice and water. It typically has 13%–17% alcohol, a mild taste, and little acidity, bitterness, or astringency, with a distinctive umami flavor.\"},{\"question\":\"How does sake differ from beer and white wine in composition?\",\"answer\":\"The guide compares alcohol content and several chemical indicators, showing sake’s higher extract and notable glucose, nitrogen, and glutamic acid, while also highlighting lower titratable acidity and different organic acid profiles versus other drinks.\"},{\"question\":\"Why is “sake” also called “Nihon-shu” or “sei-shu”?\",\"answer\":\"In Japan, “sake” can refer broadly to alcoholic beverages, while “Nihon-shu” and “sei-shu” specify the traditional Japanese drink. The characters relate to “sake” (酒) and meanings such as “clear” (清) in “sei-shu”.\"}]","A Comprehensive Guide to Japanese Sake | PDF",1790780453,116]