Japanese Sake FAQ
- Published 2010.7.13
What is pure rice sake 純米酒(Jun-mai-shu)?
No extra ethanol addition. Made by only Water, rice, mold and yeast. You can enjoy natural rice flavor.
What is molded rice 麹米(Koji-mai)
Rice for raise mold. Called Koji that planted molds on steamed rice have propagated.
Why is it called Special Sake 特別(Tokubetu), and what difference do they have?
It polishes the rice to ratio of 60% or less compared to normal pure rice sake's 70%. But have not go through fermentation method called ginjo-tukuri. Or having other special method that differentiates from others.
What is Truely Brewed Sake 本醸造酒(Hon-jou-zou-shu)?
Polish Ratio of 70% or less and additive brewed ethanols are less than 10% amount of raw material rice. Additive ethanols are helpful to bring out the scent of sake, however, too much of it would destroy the flavor. Historically, after the WW2, there were not enough rice to produce pure rice sake(純米酒), so that adding ethanols to sake became popular. There are merit and demerit for adding ethanol. Merit is to draw more essense scent of sake, and demerit is too much of it destroys its flavor. To separate those bad sake and good sake, Truely Brewed Sake (本醸造酒) standard has made that would not destroys flavor while brings out more scent.
What is Ginjo(吟醸)?
Ferment well polished rice in low temperature with high sake lees ratio to bring out unique scent of ginjo-ka.
