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CONTENTS

1 Koma

2 Event Calendar
3 Sake (Japanese Rice Wine)
4 Japanese Cooking
5 Cha- no- yu
6 expecting a baby
7 O-hanami
Back Number
2012
vol.69 vol.68 vol.67 vol.66
2011
vol.65 vol.64 vol.63 vol.62
2010
vol.61 vol.60 vol.59 vol.58
2009
 vol. 57 vol.56 vol.55 vol.54
2008
vol.53  vol.52  vol.51 vol.50

2007

vol.49 vol.48 vol.47 vol.46

2006

vol.45 vol.44 vol.43 vol.42

2005

vol.41

vol.40

vol.39 vol.38

2004

vol.37

vol.36

vol.35 vol.34

2003

vol.33 vol.32 vol.31 vol.30
2002
vol.29 vol.28 vol.27 vol.26

2001

vol.25

vol.24 vol.23 vol.21

2000

vol.21 vol.20 vol.19

vol.18

 

Sake (Japanese Rice Wine)

 
 

As 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 ways.

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 and Junmai-dai-ginjo- shu.

The 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.

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