What is Craft Sake? A thorough explanation of the next-generation alcoholic beverage attracting attention as a new genre of Japanese sake

In recent years, the term "craft sake" has become increasingly common, breathing new life into the Japanese sake industry.

Exceeding the boundaries of traditional refined sake (Japanese sake), it has garnered significant attention among sake lovers as a new sensation of alcoholic beverage brewed with free-thinking ideas.

This article provides a clear explanation of what craft sake is, its characteristics, how it differs from traditional Japanese sake, and why it is categorized as "other brewed alcoholic beverages."

If you are interested in this new genre of Japanese sake and next-generation alcoholic beverages, please read on to the end.

What is Craft Sake? A New Form of Japanese Sake

"Craft sake" is a term that is increasingly being used within the industry to refer to a new genre of alcoholic beverages that primarily use rice and rice koji as raw ingredients, but also incorporate secondary ingredients such as fruits, herbs, spices, and tea leaves during brewing.

Please note that the name "Craft Sake" is a registered trademark of Mottox Inc. Therefore, in this article, we use the term to explain the overall trend in the industry and not as a product name for our company's products.

Our company refers to alcoholic beverages in this category as "craft brewed sake" or "new genre Japanese sake."

Just as craft beer revolutionized the perception of traditional beer and gave rise to a diverse range of flavors, more sake breweries and brewpubs are now embracing free and creative approaches in the world of Japanese sake.

As a result, new types of alcoholic beverages are constantly being created that are more appealing to younger generations, women, and international consumers who may not have been familiar with traditional Japanese sake.

Why is it categorized as "other brewed alcoholic beverages"?

Under Japan's Liquor Tax Act, only alcoholic beverages made from rice, rice koji, and water using a specific method are recognized as "refined sake (Japanese sake)."

On the other hand, alcoholic beverages brewed with a base of rice and rice koji, but with added secondary ingredients such as fruits and herbs, fall outside the definition of refined sake and are therefore categorized as "other brewed alcoholic beverages."

This means that to produce this type of alcoholic beverage, which is gaining attention as a new genre of Japanese sake, a "license to manufacture other brewed alcoholic beverages" is required.

As a brewery that has acquired this license, our company continues to take on new challenges while leveraging traditional Japanese sake brewing techniques and knowledge.

Differences from traditional Japanese sake

Let's clarify the differences from traditional refined sake to understand the appeal of this new genre.

1. Freedom of ingredients

While traditional refined sake is limited to rice, rice koji, and water (with brewing alcohol as needed), other brewed alcoholic beverages can incorporate a wide variety of secondary ingredients such as fruits, herbs, tea leaves, spices, and honey.

The range of expression is infinite depending on the combination of ingredients.

2. Wide range of flavors

By utilizing secondary ingredients, flavors that could not be expressed in traditional Japanese sake, such as fruity aromas, refreshing acidity, and subtle bitterness, are created.

It pairs well not only with Japanese cuisine but also with Western dishes and desserts, and it is increasingly being enjoyed in wine glasses.

3. Flexible brewing design

The production process heavily reflects the creativity of the master brewer and brewers, including yeast selection, mash management, and adjustments to fermentation temperature and duration.

Another significant reason why this new type of alcoholic beverage is supported is that each brewery produces unique and distinctive alcoholic beverages based on its own philosophy.

4. No need for pressing

In the production process of Japanese sake, the "pressing" step is always essential.

The commonly seen "nigori sake" (cloudy sake) is produced by pressing the moromi (fermenting mash) through a coarse sake bag, allowing some of the mash to pass through, resulting in its cloudy appearance.

On the other hand, "doburoku," which is categorized as "other brewed alcoholic beverages" like nigori sake, skips the pressing step entirely, so the rice grains remain intact.

For this reason, it is sometimes described as "eating sake" rather than "drinking sake."

Three reasons why new genres of alcoholic beverages are gaining attention

Meeting the diversifying needs of drinkers

As lifestyles and preferences diversify, there is a growing demand for people who "want to enjoy an unusual alcoholic beverage" and "want to try a new type of alcoholic beverage that pairs well with food."

New genres of alcoholic beverages are precisely what respond to these voices of modern drinkers.

A new gateway to Japanese sake culture

Even those who had a preconception about Japanese sake can easily pick up brewed alcoholic beverages that offer fruity and herbal aromas.

As next-generation alcoholic beverages, they also serve as a gateway to broaden the appeal of Japanese sake culture.

Regionality and Storytelling

Each brewery creates alcoholic beverages that utilize local fruits and specialties, making them a tool to promote the charm of their regions.

Being able to savor the story behind each bottle is also a unique pleasure of this new genre.

Our Commitment – Fruit-Infused "Fukurotsuri" Brewed Sake

At our company, we leverage our license for manufacturing other brewed alcoholic beverages to produce fruit-infused sake using the fukurotsuri (bag-hanging) method.

"Fukurotsuri" is a traditional pressing method that involves filling cloth bags with moromi (fermenting mash) and collecting only the drops that drip naturally. It is a particularly labor-intensive and time-consuming process in sake brewing.

Since it is pressed only by gravity without pressure, it results in a clear and delicate flavor without any off-notes.

It is known as a luxurious method used for the highest quality Japanese sake, such as those submitted to appraisal competitions.

By combining this meticulously crafted fukurotsuri method with carefully selected domestic fruits, we create a new type of sake where the rich umami derived from rice harmonizes beautifully with the vibrant aroma and natural acidity of the fruits.

Enjoyed chilled in a wine glass, this next-generation sake pairs beautifully not only with Japanese cuisine but also with Western dishes, cheese, and fruit desserts.

Our brewed sake, which combines traditional techniques with innovative ideas, is perfect for a slightly luxurious drink at home or as a gift for someone special.

 

 

Summary: Enjoying New Genres of Alcoholic Beverages

The new genre of alcoholic beverages known as craft sake is a next-generation alcoholic beverage born from free-thinking ideas and solid techniques within the category of "other brewed alcoholic beverages."

Its new sensory flavors, combining rice and rice koji with a variety of secondary ingredients such as fruits and herbs, will offer new discoveries and enjoyment to both those unfamiliar with Japanese sake and existing Japanese sake fans.

Our company continues to produce unique brewed alcoholic beverages that combine the traditional fukurotsuri method with fruits. If you are interested in this new genre of Japanese sake or next-generation alcoholic beverages, please visit our product page and experience its unique charm.