Sake is very sensitive. Even a few hours of sunlight would rapidly deteriorate the quality of Sake, changing its color. This would also lead Sake give odors.
This deterioration of Sake quality occurs when organic compounds like vitamins in Sake are affected by the ultraviolet rays. On top of that, Sake aromas deteriorate when Sake is […]
What do yeasts (Kobo) do to Sake?
To summarize the sake brewing process very briefly, starch in rice grains is converted to glucose by Koji while the glucose is converted to alcohol and carbon hydrate by yeasts (simultaneous fermentation). Thus, yeasts, or Kobo (酵母) in Japanese, are required to be active throughout the Moromi fermentation process. […]
Rice used for Sake is different from those we normally eat.
One of the three main ingredients of Japanese sake is rice. However, rice used for sake is different from the one we normally eat. Sake breweries use what is called “Sake Rice (Sakamai / 酒米)”.
How is Sake rice different from the ‘normal rice’?
In the brewing […]
Rice
Rice grains are polished to get rid of protein and fat that attribute to off-flavors of sake, leaving the inner center that is close to pure starch. Basically, the more rice is polished, the cleaner and lighter-bodied the sake tends to become. Rice polishing ratio (Seimai-buai / 精米歩合) measures the degree of rice polishing. For […]
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