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Sake in Germany? No question in Düsseldorf.

With the largest Japanese quarter outside Japan, Immermannstraße, Düsseldorf is a hotspot for Japanese cuisine. At the Nagaya restaurant, purist Japanese culinary culture meets modern European creations of high cuisine. For Yoshizumi Nagaya, founder of Nagaya, sake is a must in Japanese cuisine.

This translation was created from the original text using AI (DeepL).
Sake is poured into guinomi

Sake is a traditional Japanese drink. Export figures are rising worldwide: around 1.5 million liters of sake are exported to Germany every year.

Sake is poured into guinomi

What is it all about?

  • What is sake?
  • What types of sake are there?
  • What role does sake play in nagaya?
Content:

Sake is far more than just a drink in Japan, it is firmly anchored in the culture. For centuries, since the Heian period (794-1185 AD) to be precise, it has accompanied festivals and ceremonies. Whether at weddings, New Year celebrations or relaxed evenings with friends - sake is always present in Japan. As a symbol of tradition, community and hospitality, it creates connections and shapes memories.

However, sake is no longer just a Japanese phenomenon. According to the Japan Sake and Shochu Makers Association (JSS) in 2023, the USA is the largest import market outside Japan, and demand is also rising steadily in the UK and Scandinavian countries, especially in urban gastronomy scenes. Germany, especially cities such as Düsseldorf, Berlin and Hamburg, plays a leading role in this: around 1.5 million liters of sake are exported to Germany every year, and the trend is rising.

What is sake?

Sake, also known as Japanese rice wine, is one of Japan's oldest and most important drinks. This mild, slightly alcoholic rice wine has many faces. It can be served cold to accentuate its fruity flavors, or warm to bring out its gentle warmth in the cooler months. Sake goes perfectly with sushi, tempura and other Japanese dishes, but it also unfolds its flavors as an ingredient in the kitchen. Sake is also used as a flavor carrier to intensify flavors and give them a special depth.

How is sake made?

Before the sake ends up in the glass or on the plate, it has a long journey behind it, starting with the polishing of the rice in rice polishing machines (seimai-ki). These machines use rotating grinding wheels to remove the outer layers of the rice grain until only the starchy core remains. The process is precise and is done layer by layer, with the amount of rice removed determining the subsequent taste and clarity of the sake. The finer the rice is polished, the purer and more refined the sake will be.
In the next step, this polished rice meets water, koji mushrooms and yeast, which together start the fermentation process. The koji mushroom is the process driver: it converts the starch in the rice into sugar, which lays the foundation for fermentation. The mixture ferments in large fermentation tanks so that the aromas of the sake can develop over a period of around two to three weeks. During fermentation, the flavors of the sake develop, which can range from light and fruity to full-bodied and spicy. This variety of flavors is reflected in the different types of sake.

What types of sake are there and how do they differ?

Sake comes in different varieties that differ in taste, clarity and production methods. The most common types of sake are

  1. Junmai: Sake made exclusively from rice, water, koji mushroom and yeast, with no additional alcoholic additives. The rice is typically polished to around 70%, resulting in a strong, umami-rich taste.
  2. Ginjo: This type of sake is made from rice with at least 40% of its outer layer polished. It has a fruity, floral taste with a light, refreshing sweetness and a clear texture.
  3. Daiginjo: A sake in which at least 50% of the rice is polished. Fermentation takes place slowly and at low temperatures in order to preserve the delicate aromas. In addition, special yeast is used and the sake is filtered several times, resulting in a clear, elegant taste with floral and fruity notes.
  4. Nigori: A cloudy sake that is not fully filtered so that it retains a milky, creamy texture. The rice is usually only polished to around 70%, resulting in a richer texture and sweeter taste. Nigori often has notes of rice and a slightly thicker consistency.

Each sake variety has its own nuances and flavors. This variety makes it possible to make the perfect choice depending on the dish and personal taste.

What role does sake play at Nagaya?

Sake plays a central role at Nagaya. The careful selection of sake varieties harmonizes with the dishes on offer. "For us, sake is more than just an accompaniment - it is an integral part of the dining experience," says Nagaya. The flavors of the different types of sake go perfectly with the dishes and round off the culinary experience. Nagaya's sake sommelier advises on the selection of the right sake for each menu.
In addition to different and rare sake varieties, there are also dishes at Nagaya in which sake is already integrated into the preparation. These dishes benefit from the fine aromas of sake and offer a further highlight for sake lovers. One example is dishes in which sake is used as a marinade for meat or fish to intensify the flavors and give them a special depth.

Why is Nagaya a must for sake lovers?

Nagaya is a true paradise for sake lovers. Here, sake is not only served, but celebrated - both as a drink and as a culinary experience. The careful selection of sake varieties, combined with authentic Japanese dishes, makes the restaurant a unique place to discover the diversity and culture of sake. If you want to develop a deep understanding of sake and enjoy it in Düsseldorf, Nagaya is the right place for you.

The Nagaya at Chefs in Town

This year, Nagaya is taking part in Chefs in Town, offering a special menu: Chefs in Town
Nagaya : nagaya.de

Yoshi by Nagaya: yoshibynagaya.wixsite.com

Nagaya on Instagram: @nagaya_dusseldorf

Yoshi by Nagaya on Instagram: @yoshi_by_nagaya
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