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Enjoy chilled Japanese Sake
19.06.30
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Have you tried Japanese Sake?
Japanese Sake is a fermented alcohol beverage about 15% alcohol made from rice, water and Koji mold.
Koji mold is a very important ingredient to make Sake which converts the starch from rice into glucose. It is used not only for Sake, but also for miso, soy sauce and mirin (sweet sake) which are essential for Japanese food.

It is not known when Japanese people began brewing Sake, however it is believed that Sake was already being made in the 3rd century.

In Japan, there are a lot of different kinds of Sake.
Let me explain the types of Sake from two perspectives.
First, I would like to talk about “Junmai” and “Non-Junmai”.
“Junmai” is made only from rice, Koji mold and water.
“Non-Junmai” is made with a little added alcohol to enhance the aroma.

Generally, “Jumai” is a premium Sake, but it is up to your taste.
If you like a light flavor, “Non-Junmai” might be better.
Or if you prefer a sweet flavor, “Junmai” might be the answer.

Second, I would like to tell about the rice polishing ratio.
Although the outer layers of the rice grains contain a lot of nutrition such as fats and lipids, it is not good for the taste of Sake, so the grains are polished before use.
“Ginjo” and “Daiginjo” are premium Sake made with only the best part of the rice.
“Ginjo” has more than 40%, and “Daiginjo” has at least 50% of the outer layer removed by milling.

In Kyoto people have been making Sake for a long time because of the abundant groundwater.
To make good Sake, good water is an essential ingredient.
Especially in the Fushimi area which is located in the southern area of Kyoto city, there are some famous Sake breweries and museums.
You can learn about the tools and procedures of Sake production with good English explanations and also have a tasting of them.
How about comparing different Sake to find your favorite one?

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