Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
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15How Rice, Yeast, Water, and Starter Shape Sake: A Lesson for the Intermediate Drinker
Two bottles can both read "junmai daiginjo" (a top-grade pure-rice sake milled to at least 50 percent) and still taste worlds apart. One is lush and aromatic; the other is as clean and light as water. That gap has nothing to do with the grade on the label. It comes from what the sake is made of a...
Production #Intermediate #rice #yeast #water #shubo -
28Milling, Koji, and the Three-Stage Mash: Inside the Core Steps of Sake Brewing
What decides the flavor of a bottle before it ever reaches a glass? Much of the answer lies in three steps: rice milling, koji-making, and the three-stage mash. In The Full Sake Production Process, we traced the journey from raw rice to bottled sake as a single continuous flow. Here, we pull out ...
Production #Intermediate #koji #rice #production -
34The Sake Rice Field Guide: From Yamada Nishiki to Regional Varieties, Sorted by Character
The name printed on the back label can already tell you roughly what a sake will taste like. Yamada Nishiki tends toward the rich and rounded; Gohyakumangoku, toward the light and clean. Each rice variety has its own personality.
Production #Intermediate #rice #production