Sake production and grades plus other notable Asian spirits, distinct from the whiskey and spirits deck.
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- What is sake?
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A beverage made by fermenting rice with koji mold and yeast- What is koji?
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A mold (Aspergillus oryzae) used in sake fermentation to convert starches into fermentable sugars- What is seimaibuai?
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The percentage of the rice grain that remains after polishing- What is moromi?
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The fermenting mash of rice, koji, and yeast during sake brewing- What is the ideal temperature range for sake fermentation?
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8 to 15 degrees Celsius (46 to 59 degrees Fahrenheit)- What is the purpose of polishing rice in sake production?
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To remove impurities and fats that would negatively affect flavor and shelf life- What type of rice is traditionally used for sake?
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Short-grain white rice- What is the typical alcohol content of sake?
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15 to 20 percent ABV- What is multiple parallel fermentation in sake?
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The simultaneous conversion of starches by koji and yeast fermentation occurring together- What does nama mean in sake terminology?
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Unpasteurized- What is junmai sake?
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Sake made from rice, koji, water, and yeast only, with no added alcohol- What is honjozo sake?
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Sake made with a small amount of added distilled alcohol beyond natural fermentation- What is ginjo sake?
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Premium sake made from rice polished to at least 60 percent of the original grain remaining- What is daiginjo sake?
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Premium sake made from rice polished to at least 50 percent of the original grain remaining- What is nigori sake?
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Unfiltered or coarsely filtered sake with a cloudy appearance
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