promised on Vol. 68, the various types of Sake
are the topics now.
Honjozo-shu is brewed from more than 30%
polished rice and added by small amount of Jozo-alcohol
(fermented alcohol) in order to adjust the taste of Sake.
Junmai-shu is made simply from rice and
Koji (malted rice). It has a unique rich flavor and good
taste. It can be enjoyed in various
Ginjo-shu is brewed from more than 40%
polished rice and fermented at a low temperature for a relatively long period. Its distinctive features are its aroma and
delicate flavor. Sake brewed from especially more than 50% polished rice is called Dai-ginjo-shu.
In this category, Sake made simply from rice
and Koji (malted rice) is called Junmai-ginjo-shu
various types, which are from sweet to dry and from rich flavor to light, are
produced. Like wines, please select
Japanese Sake depending on foods and atmosphere then enjoy it.