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Alcoholic drinks from Japan
Taruzake is finished sake kept for a while in a cask of Japanese cedar (sugi), which gives it a woody cedar aroma and a faint yellow tint. Under Japan's labelling standard the name may be used only for sake stored in a wooden cask that has taken on its scent. In a 2006 study, cedar compounds in the sake rose most in the first week of a 14-day storage.
| Honjozo sake (15.5 % alcohol in the study)18 L | [orihara2006] |
| Japanese cedar cask, of red heartwood (akami) or of wood from the sapwood-heartwood border (kōtsuki)18 L cask (one to) | [orihara2006] |
| Starter | sake starter (shubo); taruzake itself is a storage style |
Total time across the recorded steps: 2.2 days – 14 days
What changes: Hot water fills the new cedar cask, then cold water soaks it overnight
Output: clean, swollen cask.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Taruzake is finished sake kept for a while in a cask of Japanese cedar (sugi), which gives it a woody cedar aroma and a faint yellow tint. Under Japan's labelling standard the name may be used only for sake stored in a wooden cask that has taken on its scent. In a 2006 study, cedar compounds in the sake rose most in the first week of a 14-day storage. Made in 4 steps over 2.2 days – 14 days. The longest step, store until the cedar scent comes through, takes 2–14 days (Orihara Y 2006) and runs at 15 °C (Orihara Y 2006). Koji mould (Aspergillus oryzae) and sake yeast, which make the sake before it reaches the cask does most of the fermenting.
| Main step | 2–14 daysReported[orihara2006] | Store until the cedar scent comes through |
|---|---|---|
| Temperature | 15 °CReported[orihara2006] | Store until the cedar scent comes through |
Taruzake is ordinary finished sake given a short rest in a Japanese cedar cask. The wood adds sesquiterpenes and a little colour but leaves the sugars and most fruity esters alone, unlike oak ageing of whisky, where sugars also rise.
The sake that goes into the cask is finished sake, which the NRIB guide says most sake has been pasteurised at 60–65 °C before storing. The guide also says sake discolours, and gains unwanted aroma and bitterness, if it is kept warm or in light for a long time. In the 2006 study the new casks were scalded and soaked before use.
Every number is labelled with how it is known. How this atlas is made
Until the early 20th century, sake was normally shipped in casks and the retailer decanted it into earthenware for sale. Today nearly all sake is bottled, but some pubs and soba restaurants still serve cask sake, and casks are opened at ceremonies (NRIB guide).
