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