Sake

Sake, also known as rice wine, is a traditional alcoholic beverage from Japan. Depending on personal taste, or the season, one can drink it either cold or warm.

Main ingredients are rice, water and yeast. For the production of Sake, special sorts of rice are being fermented. The starch, which is needed for the fermentation, is kept in the core of the rice grain. Therefore, the rice needs to be polished. The higher the grade of polishing, the stronger the aroma and preciousness of the Sake.

Classifikation of Sake:

Ginjoshu- In order to maintain the fruity and fine aroma,
40% of the rice are being polished. The remaining 60% are
being fermented on low temperature.
Brew alcohol is being added ( <10% )
Junmaishu- The ingredients are only rice and Koji-yeast.
40% of the rice are being polished. The remaining 60% are
being fermented. No alcohol added. One can notice the
peculiarity if the winemaker.
Honjozo- In order to hold on to the refreshing aroma, the
30% of the rice are being polished. The remaining 70%
are being fermented. Brew alcohol is being added ( <10% )