Sake Vs Beer: Which Drink Contains Less Sugar?

Sake, or Japanese rice wine, is an alcoholic beverage made by fermenting rice. The process of making sake involves converting starch to sugar and then sugar to alcohol. The average sake has an alcohol content of 15-16%, which is higher than beer, which usually has an alcohol content of 3-9%.

The sugar content in sake is dependent on the type of sake and the way it is brewed. While some sources state that the average sake has about 4 grams of sugar per 100 grams, others state that it can be as high as 4.2 grams of sugar per 100 milliliters.

In comparison, beer typically has a low sugar content, with most beers containing little to no sugar. However, light beers tend to have slightly higher sugar content, with about 0.3 grams of sugar per 355 ml.

Therefore, it can be said that sake generally has a higher sugar content than beer.

Sake vs beer alcohol content

Sake and beer are very different when it comes to alcohol content. While beer typically has an alcohol content of 3-9% ABV, sake's alcohol content is much higher, ranging from 15-16% ABV on average.

Sake is often referred to as "rice wine", but this is a misnomer. Sake is brewed in a process more similar to beer, where starch is converted into sugars that ferment into alcohol. In contrast, wine is produced by fermenting the sugar that is naturally present in fruit, usually grapes.

The reason for sake's higher alcohol content compared to beer lies in its unique multiple parallel fermentation process. Sake is the only type of alcohol in the world created with this process, where the conversion of starch to sugar and the conversion of sugar to alcohol occur simultaneously in the same tank. This allows for a higher alcohol content as a great amount of sugar is required, and the simultaneous conversion prevents the sugar density from getting too high and killing the yeast.

It is important to note that the alcohol content of sake can vary. Undiluted sake, known as genshu, can have an alcohol content of up to 18-20% ABV. On the other hand, some breweries are producing low-alcohol or alcohol-free sake, with alcohol content as low as 5% or even 0.00% ABV.

When comparing sake and beer in terms of alcohol content, it is clear that sake has a significantly higher alcohol content. However, it is worth mentioning that the serving sizes for these drinks are typically different, with beer usually served in larger quantities than sake.

How sake is made

Sake is a fermented alcoholic beverage made from rice, koji, and water. It is sometimes referred to as ""rice wine", but this is a misnomer as it is more similar to beer than wine in terms of its production process.

Sake is made through a process called multiple parallel fermentation, which is unique to this drink. This process involves two steps:

• Saccharification: The koji, a type of culinary fungus, breaks down the starch in the rice into glucose (sugar).
• Fermentation: The yeast converts the glucose into alcohol.

These two steps occur simultaneously in the same tank, which is what makes sake production unique. In beer brewing, the grain starches are converted into sugar before fermentation begins, and wine does not require this step at all as grape juice already contains a lot of sugar.

The process of making sake is as follows:

• The rice is harvested and dried in the sun or with a dryer.
• The rice is polished in a specialised milling machine to remove the outer shell, which contains fibre, protein, vitamins, and minerals. The percentage of grain remaining after polishing determines the type of sake being made. A higher polishing ratio will result in a full-bodied, acidic sake, while a lower ratio creates a more delicate flavour and aroma.
• The rice is then washed to remove any impurities, such as remaining pieces of bran.
• The rice is soaked to rehydrate the kernels in preparation for steaming. The more polished the rice, the quicker it will absorb water.
• The rice is gently steamed until it is firm on the outside and soft on the inside, being careful to keep it from coming into direct contact with the hot water.
• The koji-making process: About one-fifth of the rice is removed and cooled separately to prepare for making koji. The rest, known as kakemai, will be the base for the fermentation mash. The koji-making process is critical to making sake as without it, the rice cannot ferment. The steamed rice is spread out on a table, sprinkled with koji spores, and mixed together. Over the next couple of days, the koji enzymes break down the starch into glucose.
• The yeast starter (shubo) is prepared by moving the koji rice into another tank along with yeast, steamed rice, and hot water.
• The shubo is added to a larger fermentation tank, along with more steamed rice, koji rice, yeast, and water.
• The moromi (fermentation mash) is sealed and left to rest for two to four weeks.
• The moromi is then pressed to separate the liquid sake from the solid rice.
• The sake is passed through specialised charcoal filters to remove any remaining solids and kill bacteria that could affect the taste and aroma.
• The sake undergoes a two-part pasteurization process, where it is heated to between 140-150 degrees Fahrenheit to end fermentation and kill bacteria.
• The sake is aged for approximately six months, though koshu or aged sake is a premium variety that is aged for about three to five years.
• The final step is bottling, and the sake is best when consumed fresh.

Sake is an intricate and delicate process that requires highly trained skills, experience, and knowledge. The flavour of sake is largely influenced by the brewer's skill, water quality, rice variety, milling rate, koji, yeast, and temperature during fermentation.

How to drink sake

Sake is a traditional Japanese alcoholic beverage made from fermented rice. It is sometimes referred to as 'sake wine', but it is not wine. The process of making sake is more similar to brewing beer, although it differs in that the conversion of starch to sugar and alcohol happens simultaneously.

• Pronunciation: The correct way to pronounce sake is 'sa-keh', not 'sa-kee'.
• Don't shoot it: Sake is a ceremonial drink in Japan and is meant to be sipped slowly, not knocked back like a shot. It is served in small cups called 'guinomi' or 'choko'.
• Sake Meter Value (SMV): The sugar-to-acid level of sake is indicated by the SMV. A low SMV (-2) indicates a sweet sake, while a higher SMV (+5) indicates a drier sake. You may need to experiment with different levels to find your preference.
• Types of sake: There are different types of sake, just like there are different types of wine. If you're new to sake, it's recommended to try 'Namazake', a fresh, unpasteurised sake with a fruity taste, or 'Junmai', a premium, usually smooth, sake. Avoid 'Koshu' sake, which has a strong, rough taste, and 'Futsu Shu', a low-grade variety.
• Temperature: Sake can be enjoyed hot, cold, or at room temperature. Cheaper sake is often served warm, while premium sake is usually served chilled. However, this is a matter of personal preference, and you can experiment with different serving temperatures to find what you like best.
• Food pairings: Traditionally, sake is enjoyed during the appetizer phase of a meal or with tapas-style dining called 'izakaya'. It pairs well with light sushi options like sashimi or nigiri. Light and dry sake goes well with sushi and other light foods, while light and sweet sake complements fish and lightly fried dishes. Rich and dry sake is perfect with hearty meat dishes, and rich and sweet sake is ideal for soy-based dishes.
• Serving customs: In Japanese culture, it is considered rude to pour sake for yourself. Instead, diners pour for one another, and it is polite to lift your cup slightly when someone is pouring for you. Once everyone has been served, it is customary to raise your cups for a toast, using the traditional Japanese word 'Kanpai', which means 'cheers'.

Different types of sake

Sake is a Japanese alcoholic beverage made by fermenting rice. The rice is polished to remove the bran and is then fermented with yeast. While the drink is often referred to as a rice wine, the process of making sake is more similar to brewing beer.

There are many different types of sake, each with a unique taste. Here are some of the main types:

• Junmai-shu - This is pure sake with no added alcohol. It uses rice that has been polished to at least 70% of its original size. It has a full body and a higher acidic level compared to other types of sake. It is often served hot.
• Ginjo-shu - This type of sake is made with rice, 40% of which is milled, while 60% retains its original size. It has a delicate and light flavour and a wonderful aroma. It is best served chilled.
• Daiginjo-shu - This is a type of Ginjo-shu, made with rice that has been milled to between 35% and 50% of its original size. It has a full body, a delicate taste, and a strong fragrance.
• Honjozo-shu - This type of sake is similar to Junmai-shu, as the rice is polished to at least 70% of its original size. However, a small amount of distilled alcohol is added, giving it a light and smooth body and a distinct aroma. It is best served warm.
• Namazake - This term refers to any type of sake that is unpasteurised. It needs to be refrigerated to maintain its flavour and aroma.
• Nigori-zake - This is an unfiltered, cloudy type of sake with a sweet taste. It often has some koji rice in the bottle and makes for a great dessert drink.
• Kijoshu - This is a dessert sake made with less water and more sake during the fermentation process.
• Genshu - Genshu is undiluted sake, with an alcohol content of around 18-19%. It is usually diluted with water before bottling but can also be enjoyed neat, making it suitable for heavier foods or as an after-dinner drink.
• Akai sake - This type of sake has a distinct reddish colour due to the use of a special type of red yeast Koji fungus.
• Taru sake - This type of sake is stored and aged in cedar barrels, giving it a woody and earthy texture and aroma.
• Sparkling sake - This is a sparkling version of sake, with a light and sweet flavour and a lower alcohol content than other types of sake.

Sake and health

Sake is a traditional Japanese alcoholic drink made from rice that has been fermented. It is typically clear, yellow-tinted, or slightly cloudy in appearance and can be served cold, hot, at room temperature, or sparkling. While it is often referred to as rice wine, its production is more similar to that of beer or light spirits.

Nutritional Information

Sake contains tiny amounts of protein, as well as certain minerals, like calcium, iron, magnesium, phosphorus, potassium, and selenium. Sake's calories are 134 per 100 grams, meaning that this beverage is mostly empty calories.

Health Benefits

Despite the lack of nutritional benefits, certain components of sake have been shown to have positive health effects. These benefits are typically due to either the ingredients used to make sake or the fermentation process itself. Here are some of the potential health benefits of consuming sake in moderation:

• Reduced stress and improved sleep: Alcohol reduces the body's physiological stress response, allowing you to relax and live in the moment. Sake, in particular, has less sugar and fewer impurities and byproducts of fermentation, which are thought to cause hangovers and disrupt sleep.
• Heart health: Moderate consumption of alcohol can be beneficial for heart health. Sake is considered a heart-healthy drink as it helps prevent cardiac disease and cerebrovascular disease by preventing blood clots and reducing cholesterol.
• Improved skin: Sake has been used as a skin toner for centuries in Japan. It contains moisturizing elements such as glycerol, glycerine, and amino acids, which are often found in cosmetics. Sake may also help prevent rough skin and sun spots, age spots, and freckles due to its ability to inhibit melanin production.
• Anti-inflammatory properties: A 2018 study showed that sake has peptides that can help reduce inflammation. This can be particularly beneficial for conditions like inflammatory bowel disease.
• Gut health: Like other fermented drinks, sake can be beneficial for gut health. It also lacks sulfites or tannins, which can be common triggers for headaches in some people.
• Reduced cancer risk: A 17-year cohort survey of 265,000 Japanese men found that daily sake drinkers had a lower risk of cancer compared to non-sake drinkers. The amino acids in sake are believed to atrophy and annihilate cancer cells.
• Prevent osteoporosis: Amino acids in sake, such as valine, leucine, and isoleucine, help recover and build skeletal muscle, preventing osteoporosis.
• Prevent high blood pressure: Sake contains peptides that inhibit the enzymes that cause high blood pressure when activated in excess.
• Prevent Alzheimer's disease: Sake contains peptides that help prevent Alzheimer's disease and vascular dementia by inhibiting PEP, the main culprit of these diseases.

Sugar Content

The sugar content in sake can vary depending on the specific bottle and the style of sake. The average sake contains about 4 grams of sugar per 100 grams of sake, which is equivalent to about one teaspoon of sugar. In comparison, a typical pour of beer (350ml) contains 11 grams of sugar. While sake generally contains more sugar than beer, the higher alcohol content of sake means you consume less sugar per glass compared to beer.

While sake may offer some potential health benefits when consumed in moderation, it is important to remember that excessive alcohol consumption can lead to negative health consequences. Therefore, it is crucial to enjoy sake in moderation as part of a healthy lifestyle.

Frequently asked questions