|
| |
|
|
Japanese sake is made of rice that were cultivated in our country for long time. At first polish and steam the rice depending on their each charactor and quality. After that make koji (steamed rice which converts the sterch in the rice into sugar)with parts of that rice, adding water and yeast in 3 steps to ferment almost a month as a general method. Proceeding fermentation when all balance of tastes and various elements of them are set, devide sake and the other, sometimes filter or heat to sterilize them for the purpose of their quality.
The harvest season of sake rice is in autumn. Sake is brewed normaly in Winter when it is easy to contorol temperature, heating or cooling down, for fermentation . However new brew sake are all ready every Spring we keep to age them until Autumn. These sake we say AKIAGARI are ideal for the high quality.
A unique and special point of sake is that you can have them making chilled and warmed in both way. Sake making hot is called KANN, chilled is HIYA. You can enjoy them depending on the season and foods in several valiations. It is our original only in Japan where has each seasons clealy. Sake is all-round drink suitable for every foods all over. There are few sake cordinators comparing with somulier of wine, that because sake has very unique charactor. |
|
|
|
Types of Sake
|
 |
|
GINJO-SHU
Polished sake rice especialiy for high quality under 60% of its weight, ferment in law temperature for a long, comparing with normal sake. They have rich aroma and high quality. One of them called specially DAI-GINJO-SHU that are made strictly contorollded of rice polishment and keeped in a low temperature. They have aroma like fruits, with palatable light. Adding brewing alcohole is effective to the aroma which sake originary have. JUNMAI-SHU and JUNMAI-DAI-GINJO-SHU are a kind of them but its brewed not adding brewing alchole. (See the note after.) It is needed very delicate operation to brew GINJO-SHU, the chief called TOJI and workmen concetlate their work treating sake like for their child who they love, all day even in early morning till midnight.
JUNMAI-SHU
It is made only from rice not to add brewing alcohole. Comparing GINJO-SHU, JUNMAI-SHU often has little sour and full bodied taste. JUNMAI- SHU also have varieties called JUNMAI-GINJO-SHU and JUNMAI-DAI-GINJO-SHU that have diffrent unique flavour from original GINJO-SHU,DAI-GINJO-SHU as above. |
Brewing Process
 |
|
|
