History of Sake Sake has been around for about 1000 years.
Properties of Sake Alcohol Percentage 13-20% Average @ 16% Colorless Usually noncarbonated.
Conclusion Sake has similar alcohol % to wine Sake is not carbonate like wine Sake is colorless like spirits Sake’s alcohol is derived from grain like beer. Sake is neither beer nor wine nor spirit. Sake is sake!!!
7 Basics If you know the 7 Basics of Sake You will know more than 99% of the American Public.
1 st the Four Ingredients of Sake Rice Water Koji Yeast
Rice is cultivated specifically for making sake. Over 100 different varieties of sake rice grown across Japan.
Sake Kanji 101 純 (Jun)- Pure 米 (Mai)-Rice 酒 (Shu or Sake) alcohol 純米酒 -Pure rice sake. All the alcohol is from the fermentation of rice
7 Basics 1.Rice- core of starch at the center surrounded by other nutrients. Cultivated specifically for making sake. Over 100 different varieties across Japan. 2.Water -(Hard water – Masculine Sake) (Soft water –Feminine Sake) 3. Koji- Mold used to convert starch to sugar. 4. Yeast- Mold used to convert sugar to alcohol. (Now all lab cultivated, isolated yeasts, for varying styles) 5. 30% milling- Rich, rustic, food friendly (Junmai-Honjozo) 6. 40% milling- Aromatic, floral, fruity, fun. (Junmai Ginjo, Ginjo) 7. 50% milling- Elegant, light, smooth. (Junmai Daiginjo, Daiginjo) “The great ginjo”
Health Benefits of SAKE 1.Preventing Cancer 2.Prevention of Cirrhosis 3.Preventing Arteriosclerosis 4.Preventing of Angina pectoris or Cardiac Infarction 5.Preventing aging and senility 6.Preventing of Osteoporosis