flyinglentris
Disabled and Retired Veteran
Sake is a luxury beverage food accompaniment for Japanese cuisine. It is regarded as a rice wine as it is made by fermenting rice and possibly, additional ingredients. Sake is known in Japanese as nihonshu,, - alcohol made from rice.
What most people who are not Japanese don't realize is that there are up to five types or grades of sake.
The types or grades of sake are defined by the 'polish' of the rice used, alcohol content and flavors.
The five types of sake are Jumai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake.
There is one basic sake formulation, jumai, and the others are special or non-jumai.
Sake quality is determined by polishing, the degree to which rice kernels are milled, to reveal the starchy cores before exposing them to the koji mold spores which will form the fermentable rice sugars. The degree to which the brew master exposes the rice cores to the mold also effects quality and flavor.
Jumai sake is brewed from only rice, water, yeast and koji with no minimal polishing level.. It is the basic sake, - Jumai-shu.
Daiginjo sake is the super premium grade sake with the smoothest flavor and about a 50% polish level, - diaginjo-shu.
Ginjo sake is similar to daiginjo, but with a 40% polish, - ginjo-shu.
Honjozo sake has a polish of about 70% with a small amount of distilled alcohol added, - honjozo-shu.
Sake is pasteurized. Namazake is unpasteurized sake, created late in the sake brewing season.
The specialty sake types, Daiginjo-shu, Ginjo-shu and Honjozo-shu are said to have floral and fruity flavor.
Kumpai!
What most people who are not Japanese don't realize is that there are up to five types or grades of sake.
The types or grades of sake are defined by the 'polish' of the rice used, alcohol content and flavors.
The five types of sake are Jumai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake.
There is one basic sake formulation, jumai, and the others are special or non-jumai.
Sake quality is determined by polishing, the degree to which rice kernels are milled, to reveal the starchy cores before exposing them to the koji mold spores which will form the fermentable rice sugars. The degree to which the brew master exposes the rice cores to the mold also effects quality and flavor.
Jumai sake is brewed from only rice, water, yeast and koji with no minimal polishing level.. It is the basic sake, - Jumai-shu.
Daiginjo sake is the super premium grade sake with the smoothest flavor and about a 50% polish level, - diaginjo-shu.
Ginjo sake is similar to daiginjo, but with a 40% polish, - ginjo-shu.
Honjozo sake has a polish of about 70% with a small amount of distilled alcohol added, - honjozo-shu.
Sake is pasteurized. Namazake is unpasteurized sake, created late in the sake brewing season.
The specialty sake types, Daiginjo-shu, Ginjo-shu and Honjozo-shu are said to have floral and fruity flavor.
Kumpai!
