Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
-
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 -
35A Guide to Sake Yeast: From Kyokai Strains to Flower and Regional Yeasts
Flip a sake bottle around, and you might spot a line on the back label reading "Kyokai No. 9" or "Shizuoka yeast." That single line is a shortcut to predicting the aroma in the glass. Yeast is what generates aroma and acidity during fermentation, and switching strains can shift the whole characte...
Production #Kunshu (fragrant) #Intermediate #yeast #aroma