Useful to know! Japanese Sake Trivia
What does it taste like? How to select? Hints in the first step to enjoying sake
4 types of sake according to taste and aroma
Raw materials/natural materials and treasure-strove of wisdom that is the pride of Japan
The truth of the saying “Where there is excellent water, there is excellent sake”
Sake in its completed form is about 80% pure water. Since the content of minerals in water affects the growth of koji mold and yeast, the taste of sake differs depending on the water used. Water quality also affects taste so that excellent waters are essential for sake brewing.
“Sake rice” differs slightly from ordinary rice.
Sake rice is strictly for Japanese sake and it has a starch component called shinpaku in the center of the grain. The rice polishing rate is key to determining the quality of sake.
Richer aroma and refreshing taste
The individuality of sake is determined by moromi (undiluted sake). In the process of making moromi, pure distilled alcohol may be added. The addition of distilled alcohol brings out the aroma of sake and gives a refreshing taste.
Koji Mold and Yeast
Quality is determined by microorganisms
Koji mold is the source of koji (enzymes) that promotes conversion of starch in sake rice into sugar. Yeast breaks down glucose to produce alcohol and carbon dioxide. Both koji mold and yeast are members of the fungus families. They determine the flavor and taste of sake, and are the key elements to sake brewing.
Sake can be enjoyed at different temperatures. In addition, each temperature has its own “name.”