Sake

Question 1

Definitely and HIstory

Answer 1

Fermented rice beverage
2500 year old history in Japan
Over 1400 breweries (Kura) in Japan

Question 2

Sake Ingredients

Answer 2

Rice
Koji-kin(mold)
Yeast
Water

Question 3

Rice

Answer 3

Many different types used for Sake
Each has own unique flavor
Sake rice has high starch content. Not the same as table rice.

Question 4

Rice before its used

Answer 4

Milling
Rinsing
Soaking
Steaming

what’s important is what’s leftover after the processing

Question 5

Koji - Kin

Answer 5

Mold native to Asian counties
converts starches in the rice into sugar
multiple parallel fermentation

Question 6

Sake Yeast

Answer 6

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 and flavors.

Question 7

Water in Sake

Answer 7

Water is discussed as being a primary component in the final flavor of the sake.

Kura are set up in areas due to the specific mineral properties of the water source.

Question 8

Brewers Alcohol in Sake

Answer 8

Sometimes added to create a silky texture