Japanese enjoy Sake with seasonal
nature, like cherry blossoms in spring, chrysanthemum and full moon in autumn
and snow in winter. We enjoy Sake depending on the season, like cool Sake in hot summer and warm Sake in winter.
Sake is a kind of brewage same as beer and
wine. The raw materials are rice, Kome-koji
(steamed rice inoculated with Koji mold) and brewed alcohol that is added below
10% of rice as the case maybe.
protein and fat remain on the surface of the rice, the taste of Sake may get
worse. So the rice scraped off the
surface is used as the raw material.
various types of Sake are produced
depending on how far surface of the rice are scraped off as the raw material
and adding volume of brewed alcohol. This will be explained deeply in the next
in coming autumn and winter, we can expect delicious foods. Please enjoy Sake with various drinking ways by all