Sake is one of the alcoholic drinks with natural fermentation. Recently, some of the product uses industrial fermentation to reduce production cost. It sounds natural fermented Sake is better than Industrial fermented Sake. Actually, the difference is Yeast is cultures in laboratory or not. Natural fermented Sake sometimes changes totally different every year and every barrel. But Sake with industrial yeast is more stable than another.

Fermentation is process of yeast to exchange sugar and water into alcohol and carbon dioxide. During the process of natural fermentation is it never exceeds 20 percent of alcohol. This related with conversion rate of yeast and materials in dgree Brix.

A normal red wine has 14 degree (28 proofs) and normal Sake has also 15 degree. There is reason why Sake was called as “Rice wine”. The process of Sake making is Whisky making plus wine making process divided into two.

Anyway, there are two types of Sake. The first one calls Junamaishu. Junmaishu is kind of Sake made only rice and did not add anything. And the other one calls Jozoshu which is adjusted alcoholic density and taste by adding ethyl alcohol. Jumai type should finish as soon as possible after opening the bottle just like wine within 1 or 2 days. However Jozoshu is able to keep little longer time.

And Sake has classification (top to bottom) of Junmai-Daiginjo, Honjzo-Daiginjo, Junmai-Ginjo, Honjozo-Ginjo, Tokubetsu-Junmai, Tokubetsu-Honjozo, Junmai, and then Honjozo. There are other Sakes but those do not have enough quality. Please, do not boil or warm, higher lass than Ginjo Honjozo Sake. To warm Sake is to taste cheap Sake with aromatic flavorful. A person who makes Hot Sake with Daiginjo class is a person does not like Sake.

There are several preparations and each preparation and temperature has name. But that will be the next time.

Kyoto Japan