SAKÈ

Question 1

How do you produce saké?

Answer 1

Saké is a mixture of milled rice, water, koji and yeast. It is brewed, but more like wine than beer in methods.

Koji is made (fermenting agent)

Rice is washed and milled

Yeast mould (apergillus oryzae) added to grow on rice four days

Koji is added and fermentation takes places
two-four weeks

Alcohol can be added post-fermentation

mature for 9-12 months

It is brewed, but saké is more like wine than beer.

Question 2

What are the terms you find on saké labels?

Answer 2

kura = Japanese brewery

seunaubuai = milled rice

koji = substance mixed with yeast allowing
fermentation

seigiku = fermentation

apergillus oryzae = yeast used

shikomi = fermentation

futsuushi = non-premium saké

tokutei meishoshu = special designation saké

Question 3

What four styles of premium saké exist?

Answer 3

lowest quality
Junmai - shu - pure rice saké made from water, rice and koji

more quality
Honozo - shu - 70% milled down, brewers alcohol added

still more quality
Ginjo - shu - 60% milled down, longer fermentation, more complex aromas

highest quality saké
Daiginjo - shu - 50% milled down, highest quality

THE MORE RICE REMOVED; THE HIGHER THE QUALITY