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Sake Ingredients
- fermented alcohol using polished rice, koji, water, and yeast
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Higher Quality Sake
- made with rice that has been polished to half its size
- allows the koji to better work on the rice starch
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Daiginjo
- the highest quality sake
- at least 50% of grain polished away
- WDI: Konteki Pearls of Simplicity
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Ginjo
- Second highest quality sake
- at least 40% of grain is polished away
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Honjozo
- Distilled alcohol is added
- WDI: Ichishima (Tokubetsi Honjozu)
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Junmai
- no particular level of polishing required (percentage listed on bottle)
- No alcohol is added
- pure rice sake
- WDI: Suishin Melting Heart, Nanbury, all the unfiltered sakes
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Tokubetsu (Junmai or Honjozo)
- Special
- either made with proper sake rice, milled down to ginjo levels (no more than 60% of the original size of the grains remaining), or something "special"
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Futsu-Shu
- "normal" or "table" sake
- no minimum milling/polishing required
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Gensu
- undiluted, full strength sake (no water added)
- most sake are diluted to 14%-15%
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Nama Chozu
sake that is pasteurized only once before bottling (other sake is done once or twice)
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Nigori
- Unfiltered or "cloudy" sake
- only partially filtered, pressed to retain rice sediment
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