🎌Japanese Sake
Sake is a Japanese rice wine that is made during a brewing process by fermenting rice, during which the starches are converted into sugar, and then alcohol. The alcohol content of sake generally ranges from 14% to 16%, with the exception of the "genshu" variety of sake which has a higher alcohol content of 18% to 20%.
Types Of Sake🍶
- Honjozo-shu (本醸造酒)
- Junmai-shu (純米酒)
- Tokubetsu Junmai-shu (特別純米酒)
- Tokubetsu Honjoso-shu (特别本酿造酒)
- Ginjo-shu (吟醸酒)
- Junmai Ginjo-shu (純米吟醸酒)
- Daiginjo-shu (大吟醸酒)
- Junmai Daiginjo-shu (純米大吟醸酒)
There are eight legally defined grades of premium sake. An important factor in deciding the grade of sake is the milling ratio of the rice, known as seimaibuai (精米歩合). This is a number you will see on every bottle of premium sake, indicating the remaining portion of the rice kernel after it is milled during production.