Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
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07How Sake Is Made, Step by Step
Sake is brewed from just three things: rice, rice koji, and water. The path from milling to bottling runs in a single line, but it branches at several points along the way, and those branches are what give one sake a different flavor from the next. We'll start with a table of the whole process, t...
Production #Intermediate #production #koji #shubo -
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 -
26Kimoto, Yamahai, and Sokujo: A Deep Dive into Sake Starter Methods
If the back label reads "kimoto" or "yamahai," you may be holding a bottle that shines when warmed. That distinction traces back to how the sake starter is built. The starter, or shubo, is where yeast is cultivated, and lactic acid keeps unwanted microbes at bay. How that lactic acid gets there i...
Production #Junshu (rich) #Intermediate #shubo #production