Sake is a Japanese alcoholic beverage made from fermented rice. It consists of four ingredients: rice, water, yeast, and a mold called koji. Primarily Sakami rice is used for making sake. Koji is the mold that is distributed over the rice that convert the starches into sugar. This process and the varying quality of water in Japan help determine flavor. Sake is extraordinarily labor intense, and the Japanese take much pride in its production. The different types of sake are categorized by their rice polish ratio (RPR) and the addition of brewer’s alcohol. If a sake has an RPR of 60 percent, then 40 percent of the rice’s outer layer was polished away. High-end sake is made with rice polished down 50 percent or more. With the bran, proteins, and fat removed the sake is lighter and more fragrant.
A New Way to Enjoy Sake
However, A new sake has made its debut from Arkansas. Located in Hot Springs, Arkansas, Origami Sake is nestled amidst the Ouachita Mountains and sourcing its famous mineral water. Using 100% Arkansas-grown rice varieties selected for quality and character. Over 48% of US rice comes from the state of Arkansas and grown with pride.
Matt Bell is the CEO of Origami Sake and Ben Bell is the Vice President.
Ben is a Japanese drinks specialist with over 20 years of experience in the business. He spent two years living in Japan and training at the international award-winning sake brewery Nanbu Bijin. Ben has received multiple wine and spirit certifications.
I truly respect this dedication of fully learning a culture and not just imitating it for profit.
While working as a wine specialist in Little Rock. He came upon a unique-looking sake. That experience left him intrigued and sparked a thought. Arkansas is the “rice state,” why not bring sake production here? The founders of Origami Sake are proud to brew a 100% Arkansas-made product.
The Sake
White Lotus JUNMAI NIGORI
Vibrant presence with a balanced sweetness, fresh coconut water, Meyer lemon, and fresh pineapple. With 70% rice polish and 12.5% ABV, this sake can be served chilled or warm. Very nice with my dinner of egg drop soup, sushi, and fried tofu.
THOUSAND CRANES JUNMAI
A taste of ripened honeydew, coconut water, bright organic pears, and plenty of citrus. With14.5% ABV, rice polish of 70%, and serve chilled.
I like sake with Asian foods and drank in ochoko-cups, this sake will be pleasurable with tempura vegetables, steamed frog legs, and crab wontons.
ANGELFISH Junmai Daiginjo
Honeysuckle is very nice in this sake and coconut dominates the flavor profile. It is light and has a wild floral finish with 15.5% ABV, 40% rice polish, serve chilled. This is a wonderful sake for Pad Tai, red curry shrimp, oysters, Cantonese chicken, pork fried rice, and sushi.
Zero
Zero is non-alcoholic sake made with traditional methods. The same ingredients minus the alcohol-producing yeast, I enjoyed the coconut and heavy grapefruit citrus, with a hint of rice flavors. Non-Alcoholic Sake (0.3% ABA) 70% rice polish and can be enjoyed chilled or warm. Serve the sake at an event when some guests don’t or can’t consume alcohol. Delicious with coconut buns, vegetable stir fry, General Tso’s chicken, seared scallops, and hoisin glazed ribs.
All these delicious Sake’s are Kosher Certified, gluten-free, sulfite-free, and vegan.
About the Brewmaster
Justin Potts is a Certified Sakasho (Master of Sake,) Japan Sake Service institute. Nihonshu Gakukoshi (Japan Sake Service Institute Sake Instructor,) Japan Sake Service Institute Certified Kikizakesh.
Rice is grown in Arkansas?
I need to keep learning and developing!
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