Type of Sake

Previously,I reported on the different types of sake according to season.This time, l will explain what sake is made of.

Basically, all sake is made from rice, koji, and water.

First of all, Junmai Daiginjo is what you often hear about.

This is made by shaving off more than 50% of the outer surface of the rice.The more the rice is shaved, the more rich the taste will be, because the outer part of the rice contains more proteins and other substances that can cause a bad taste.Therefore, in Junmai Daiginjo, almost all of the sake has the finest flavor.The flavor is

The downside is that they tend to be expensive, and in my opinion, they all tend to taste alike.Well, it is delicious and does not disappoint,

Next is Junmai Ginjo.Junmai-Daiginjo and Junmai-Ginjo are made in almost the same way, with the only difference being the degree to which the rice is polished (milling ratio).

The difference between junmai ginjo and junmai is just that, and the rest is a matter of taste.In general, junmai sake tends to be characterized by the rice and water, and the taste is different.For this reason, junmai sake is probably the most interesting genre to drink.Junmai Ginjo sake has a slightly more refined taste.Personally, I can say that most of the sake I drink is junmai ginjo.

So what is the most commonly heard of honjozo?It is made by adding brewing alcohol to rice malt water.The purpose of this process is to refresh the flavor and make adjustments.Historically, it seems to have been used to compensate for the lack of alcohol in the postwar period when supplies were scarce.

Sake with added alcohol and highly polished rice is called ginjo-shu.

There is also a regular type, but this is almost at the level of cooking sake, and I don’t recommend it because I think it gives you a headache if you drink too much of it.Of course, there are people who like it, and I don’t deny that.

That’s all for this time.Thank you very much.