What is sake?

Sake, also known as Nihonshu, is a unique alcoholic drink made from fermented rice. Let's delve into the captivating world of sake and discover its production process.

SAKE PRODUCTION

Sake production begins with carefully polished rice grains, which are then washed and soaked to prepare them for brewing. The soaked rice is steamed to perfection, ensuring the ideal texture for fermentation. Koji, a special mold, is then added to convert the rice's starches into fermentable sugars.

Next, yeast is introduced to the mixture, initiating the fermentation process. Unlike most alcoholic beverages, sake undergoes simultaneous fermentation, where starch conversion and alcohol production occur simultaneously. This dual process contributes to sake's distinct flavor and aroma.

The fermented mixture, known as moromi, is carefully nurtured and monitored by skilled sake brewers. Temperature, moisture, and oxygen levels are meticulously controlled to maintain optimal conditions for fermentation. This intricate craftsmanship is crucial in achieving the desired taste and quality of the final product.

Once fermentation is complete, the moromi is pressed to separate the liquid sake from the remaining solids. The resulting liquid is filtered, and depending on the desired style, it may undergo additional processes like pasteurization, aging, or blending to enhance its character and flavor.

Sake can be categorized into various styles, each with its own characteristics. From light and delicate to rich and full-bodied, the diverse range of sake offers something for every palate. Furthermore, sake can be enjoyed at different temperatures—warm, chilled, or at room temperature—to bring out unique nuances and aromas.

Whether you're a curious enthusiast or a budding sake connoisseur, we invite you to embark on a captivating journey into the world of sake and appreciate this revered Japanese beverage.

Cheers to the beauty and craftsmanship of sake!