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Saké making is a highly detailed and rigorous process, requiring expertise at every stage. Although this diagram does not do justice to the process, one an simplify saké making into the following major steps
The importance of region is often debated because brewing conditions can be controlled and rice can be transported. Nevertheless, most jizake producers use regional rice for some, if not all, of their saké. Certain regions also have a dominant style.
One of our mottos is to get outside the sushi box. Just as Americans are discovering a vast and delicious world of sake outside of those hot carafes, people are learning that Japanese food is more than just sushi and sashimi. Saké can be enjoyed with the entire range of Japanese food but can also [...]
All saké should be kept refrigerated. We ship and warehouse our saké in temperature-controlled environments, and encourage retailers and consumers to refrigerate our sake. When you buy saké, take it home and refrigerate it.
In tasting saké, we first look for structure. Some sakés are tight, compact, or lean, while others are more spacious and open. Saké also has a wonderful combination of flavors: one saké can have earthy, mushroomy notes offset by citrus flavors; another saké can have deep mellow fruit with a mildly spicy finish.
Now that sake has entered American culture and the wine world with such vigor, everyone wants to know, “what is the best glass for sake?” The good news, or bad news, if you want easy answers, is there is no perfect glassware for sake! The only hard-and-fast rule is to use glass for chilled and room temperature [...]
Links and Recommended Reading
OUR BREWERIES’ WEBSITES ARE:
Kasumi Tsuru: http://www.fukuchiya.co.jp
Shichi Hon Yari: http://www.7yari.co.jp
Yuki No Bosha: http://www.yukinobousha.jp
MAJOR SAKE TYPES
-shu means “sake” in Japanese and is used as a suffix for many types of saké.
Junmai literally means “pure rice,” and refers to a family of saké as well as a grade of saké within that family. Junmai or pure rice saké is made using water, rice, yeast and koji. There is no distilled alcohol in junmai saké.
The biggest hurdle to understanding saké is learning the types. If you understand this diagram, you will know the major categories. Our glossary provides you with the few remaining details you may need.
