Sake

Question 1

Sake production

Answer 1

1. Grinding and polishing the rice
2. The milled rice, water, Koji and yeast mixed together
3. Ferment in large tanks for 18-32 days
4. Pressed through sack cloth
5. Filter and pasteurized (except Namazake)
6. Final blending
7. Matured 9-12 months

Question 2

4 main types of Sake

Answer 2

Junmai-shu
Honjozo-shu
Ginjo-shu
Daiginjo-shu