Wednesday, March 30, 2011

Sake

I mentioned I would revisit the world of sake.




Sake is an interesting beverage, brewed to perfection using Rice, Yeast, Koji Spores, Citric Acid and of course Water!


Although the brewing process of sake is compared to that of brewing beer, there are a few differences that need note.


While brewing beer, one must convert the starches to sugars, then allow the yeast to sit on the sugars to create alcohol. 


In making sake however, this is all done at once. The Koji spores are what convert the starches to sugars, while the yeast converts the sugars to alcohol.


If you ever walk through a store and see the sake bottles that all have different titles at the bottom, these are the quality labels.


For example; something that says Ginjo in it's title is claiming better quality. DaiGinjo would be the next step up.


The word Honjozu means that alcohol was actually added to increase content.


Junmai is the term used for good quality rice, therefore Junmai Daiginjo sake, would be a high quality rice milled to a smaller grain making for better sake. The less rice grain that is left after milling the higher quality the sake.


I could go on for hours, so there is an intro to sake. Try some out if you are ever interested.
The best way to drink the lower quality sake is to heat it up, while higher quality is to keep it chilled or room temp.


While you are at it, might as well purchase a drinking gourd and carry it around everywhere you go! I bet people would love that!


Tanuki (Racoon Dog)

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