Japanese Sake お酒
Japanese “sake” 【日本酒/にほんしゅ/Nihon-shu】is a traditional alcoholic drink in Japan.
It is divided to some categories, depending on degree or rice milling.
How it’s going.
Today I’ll introduce you Japanese “sake”.
“Sake” is an alcoholic beverage brewed from rice, koji mold and yeast.
Alcoholic content is about 15% and its quality varies according to its fermentation processes.
It will served hot or cold, and it tastes good in either case.
“Sake” will divided mainly into four categories.
Depending on the degree or rice milling.
This is sake with at least 30% of rice polished away and a little alcohol added.
Pure sake with no milling rate specified.
Quality sake with at least 40% of rice polished away and a little alcohol added.
Top-quality sake with at least 50% of rice polished away.
In general, the more polished the rice grain is, the higher the grade of sake becomes.
The important things to make “sake” are good rice, good water and good master brewer’s expertise.
It’s the same as grapes for wine.
Since Japan is a mountainous and rainy country, so it can gain high quality water.
In this reason, “sake” has been developed in many parts of Japan.
Also, master brewers techniques are important to make “sake”
It takes a lot of experience and a discriminating taste to control the complicated process of “sake” brewing.
In this reason, “sake” brewers techniques, give distinctive flavors to different types of “sake”.
So, please enjoy the depth of “sake”!!