Sake Flashcards
1
Q
Sake production
A
- Grinding and polishing the rice
- The milled rice, water, Koji and yeast mixed together
- Ferment in large tanks for 18-32 days
- Pressed through sack cloth
- Filter and pasteurized (except Namazake)
- Final blending
- Matured 9-12 months
2
Q
4 main types of Sake
A
Junmai-shu
Honjozo-shu
Ginjo-shu
Daiginjo-shu
