Sake

Question 1

Sake

Answer 1

Sake is fermented rice beverage. 2,500 year old history in Japan. Over 1,400 breweries (Kura) in Japan.

Question 2

Sake Ingredients

Answer 2

Rice - high starch content, variety of rice types
Koji-kin (mold)
Yeast
Water

Question 3

How is rice prepared for Sake?

Answer 3

Milling or polishing, Rinsing, Soaking, Steaming

Question 4

What is Koji-Kin?

Answer 4

Mold native to Asian countries. Converts starches in the rice to sugar for fermentation. Multiple parallel fermentations.

Question 5

What does the yeast do in Sake making?

Answer 5

Converts sugar into alcohol after the koji converts the starch to sugar. Ferments the sake and creates alcohol
15-22%. Diverse yeast strains provide unique
aromas & flavors.

Question 6

How does water impact Sake making?

Answer 6

Water is discussed as being a primary component in the final flavor of the sake - used to dilute alcohol. Kura (sake breweries) are set up in areas due to the specific mineral properties of the water source - spring, well, snow, ocean.

Question 7

What are the Sake premium grades?

Answer 7

Junmai - no additional brewer’s alcohol added
Namazake - unpasteurized, more funky
Nigori - unfiltered

Daiginjo, 50% - best quality
Ginjo, 60%
Honjozo, 70% - worst quality
** Minimum % of Rice Grain Remaining from Polishing