Enjoy daiginjos, nigori and sake-tails all under one roof
What is sake?
Sake (SAH-keh), more commonly known as Nihon-shu (日本酒), is a Japanese beverage made by fermenting rice that has been polished to remove the bran.
How is sake made?
Sake is produced by a brewing process akin to that of beer, where starch is converted into sugars which ferment into alcohol.
BROWN RICE --> RICE POLISHING --> RICE WASHING & STEEPING --> RICE STEAMING
<KOJI MAKING> +mold spores
<MOTO - FERMENTATION STARTER> +yeast & H2O
<MOROMI - THE MAIN MASH>
PRESSING --> FILTRATION --> PASTEURIZATION --> STORAGE --> BOTTLING
What are the different classes of sake and what distinguishes them?
Through the process of rice milling, the impurities of the rice grain are stripped away to reach the center of the grain.
It is the percentage of rice grain left after polishing that determines the quality of the sake.
JUNMAI DAIGINJO - 50%* or less
JUNMAI GINJO - 60%* or less
TOKUBETSU JUNMAI - 60%* or less w/ special brewing methods
JUNMAI - 70%* or less
*senmaibuai: percentage of rice grain left after polishing
The higher the quality the more refined, fragrant and complex the sake is.
What is "Nihonshu-do" - the sake meter?
The sake meter measures the specific gravity of the sake, i.e., the density of the sake compared to the density of the water.
The numbers usually range from -3 to +12 and indicate the sweetness or dryness of the sake. This number is an indicator of the taste profile, not indicate the quality of the sake.
-5 [SWEET] <----> 0 [NEUTRAL] <----> +5 [DRY]