Sake why Japan's traditional rice wine isn't just for drinking with sushi
A Guide to Sake Rice Different types of sake rice each behave a bit differently during the brewing process and result in different-tasting final product. The end result also depends heavily on the skill and intent of the brewmaster. Here are a few notable types of sake rice.
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Sake is made from rice. Some of our favourite sake is made using table rice (the kind people eat), but most of it is made from sake specific varieties. These sake rice types make the sake making process easier and/or the sake more delicious. Rice, being a solid starchy grain, needs a bit of help to begin to ferment into an alcoholic beverage.
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Sake, or spelled saké, is Japan's national beverage. It is a fermented rice-based alcoholic drink. Sake is usually offered after being warmed in stoneware or ceramic container during a special ceremony. Sake may be served hot, cold, or at room temperature.
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Sake Grades. Sake is usually graded into the following categories: Honjozo-shu (genuine brew sake). Honjozu-shu is made from 70% polished rice, koji, yeast, water, and distilled alcohol. It boasts a smooth flavor but lacks a strong aroma. It has a reasonable level of acidity and umami (savoriness) and brings out the taste of the food it is paired with, such as Hokkaido's Ishikari nabe (hotpot).
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An elegant, restrained top shelf sake with notes of melon, white flowers, chocolate and light salted caramel. In stock. AUD $98.95. Add to Cart. Nagaragawa Junmai 720ml. Hugely popular in Gifu prefecture. Classic easy drinking pure rice sake, aroma of rice cooking on the hearth, hints of spice. Best warm.
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Sake is wine that results from the fermentation of the starch in rice. The cleaner the rice is polished of its bran, the sweeter and fruity the resultant alcohol that you get. Non-premium sake (or in other words, the cheap stuff) is polished to only less than 40%. The middle grade, Hanjozo and Junmai, are polished to about 40%.
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Traditional sake only has four ingredients: rice, water, mold, and yeast. The process has many steps, but described simply, they are: The rice is polished to remove proteins and bran. The rice is washed and steamed. Koji mold is added. Yeast is added, and the mixture is left to ferment.
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Sake Rice Guide - 36 Major Types (2021) Last Updated 1/26/2021 Rice is one of the essential ingredients in sake. Many types exist just for brewing sake. These specialty rice strains, called sakamai (酒米), are often compared to grapes for wine. But is sake rice really that important? This page will answer the most important questions about sake rice.
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