The Ingredients and Production Methods that Determine Sake's Flavor.
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"Where there is good water, there is good sake."
Sake consists of 80% water. The mineral content of the water influences the growth of the koji mold and yeast, so the flavor of the sake will change depending on the water used. Since water quality also affects the feeling in the mouth, good water is essential.
Sake rice is a little different from table rice
Sake rice is rice that is especially suitable for making sake. Each grain has a milky white shimpaku in its core. The degree of how much the surface of the rice is polished away has an important effect on the character of the sake.
Aromatic and clean-tasting
Moromi is the fermenting mash that becomes the undiluted sake and determines the character of the sake. Brewing alcohol is sometimes added to this moromi. It brings out aromas in the sake and sharpens the flavor.
Koji Mold and Yeast
Microorganisms control the quality of the sake
The koji mold, which is the basis for the koji, converts the rice's starches into sugar (glucose), The yeast, which ferments the glucose into alcohol and carbon dioxide. Both are cornerstones of sake that influence the flavor and aroma of the final product.
The finest quality aromas and flavors come from multiple parallel fermentation
Sake is in the same category of fermented liquor as wine and beer. Fermented beverages are alcoholic drinks made when yeast ferments alcohol from the agricultural crops used. That fermentation process differs for each type of drink, and a unique characteristic of sake is that it uses a sophisticated production