Ch. 1 - What is Sake

Question 1

Define Sake

Answer 1

Sake is an alcoholic beverage, typically with 15-17% ABV, made from Polished (white) Rice, Koji Mould, yeast and water.

Question 2

How is Sake different from Spirits?

Answer 2

Spirits are Distilled, typically to an ABV around 40% or higher. Sake is NEVER distilled and typically has 15-17% ABV.
***However, some Sakes have small amounts of Jozo, or nuetral alcohol, added.

Question 3

How is Sake different from Wine?

Answer 3

1) Wine utilizes grapes, while Sake utilizes polished white rice.
2) Rice does not contribute color or tannin, and only contributes very little flavor and acid.
3) Rice does not contain fermentable sugars while grape juice does.

Question 4

How is Sake different from Beer?

Answer 4

1) Starch to sugar conversion is very different.
a) Beer / Malting: grains are allowed to germinate, producing enzymes that convert stored starch into fermentable sugars.
b) Sake / Koji: after polishing the rice, Koji Mould is encouraged to grow on the rice which converts the starch into fermentable sugars by releasing its own enzyme, which produces mouldy rice termed Koji.
2) Starch conversion in beer happens before fermination, while Koji is added during fermentation.
3) Sake can only use rice, never any other cereal grains.
4) No flavors can be added to Sake, unlike beer