Sake discovers a fresh audience among the sophisticated wine drinkers.

Sake, a symbol of Japanese culture, is made from rice, water, and koji mold. Though my first taste in Japan left little impression, a dinner in Mumbai reignited my interest with unpasteurized namazake. A highlight was aged sake from Kamoizumi brewery. Encounters with sake increased, suggesting a growing interest beyond Japanese restaurants, particularly among the affluent and well-traveled.

Kadakia, intending to launch multiple sake varieties this year, acknowledges challenges in India's market, citing awareness and consumption avenues. Despite this, he notes a growing interest among evolved wine enthusiasts in sake, marking a promising start.

Sake, a quintessential Japanese cultural symbol, is produced from rice, water, and koji mold. Its diverse flavors range from fruity to savory, with variations like junmai and daiginjo, determined by rice milling.

Although sake consumption declines in Japan, exports surged, especially to China and the US. In India, despite a 900% increase in the past decade, growth remains modest. However, with the recent GI tag, accessibility is expected to improve.

Sonal Holland, India's only Master of Wine, notes the similarities between sake and wine and sees a growing interest among wine lovers. While she doesn't expect sake to reach wine's mainstream status, she anticipates its distinct popularity and demand to rise in the coming years.
 

Understanding Sake Types:

1. Futsuu-shu: Known as table sake, widely produced in Japan, and affordable. It often contains distilled alcohol, with no rice milling requirement.

2. Honjozo: Uses rice milled to about 70% of its original size and includes 10% distilled alcohol to enhance flavor.

3. Junmai: Made from rice with a minimum polishing ratio of 70%, without any added distilled alcohol. Known for its pure umami and rice sweetness.

4. Ginjo: Crafted from rice polished to at least 60% of its original size, with approximately 10% alcohol added.

5. Junmai Ginjo: Rice milled down to 60% without additional alcohol, offering a delicate flavor profile.

6. Daiginjo: Sake made from rice milled to 50% or higher, representing top-shelf quality. Daiginjos are typically light, complex, and aromatic.

7. Junmai Daiginjo: Similar to Daiginjo but without added alcohol, providing a delicate and complex taste experience.