Sake and Sochu

Japanese Sake & Sochu

Japanese Sake

The quality of sake depends upon many factors, such as the quality of water used and the skill of the sake master. Also, sake quality especially depends on the rice kernel. When more of the rice kernel is polished away, a higher quality of sake is produced.

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Sake 101

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Junmai Sake
OKUNOMATSU TOKUBETSU JUNMAI
KUROSAWA KIMOTO JUNMAI
YAEGAKI JUNMAI
YUZU JUNMAI ALADDIN HOMARE
YAEGAKI JUNMAIKUROBIN BLACK
HOMARE JUNMAI YUZU
HATSUMAGO KIMOTO JUNMAI
SHIRATAKI, JOZEN NOJUN JUNMAI
NARAMAN MUROKA BIN HIIRE
SAWANOTSURU TOKUBETSU JUMAI JITSURAKU
SAWANOTSURU DELUXE
HAKATA NO MORI
Daiginjo Sake
JUHACHIDAI DAIGINJO
YAEGAKI MU
KAGATOBIAI AI DAIGINJO
Ginjo Sake
KIZAKURA STARS
HANANOMAI JUNMAIGINJO
HANA KIZAKURA
NIGORI SAKE
YAEGAKI NIGORI
ICHIGO NIGORI STRAWBERRY
Shochu
AKAIRISHIMA
KURO KIRISHIMA
YACHIYODEN KAGOSHIMA BLACK
KURO GODAI
KURO GODAI
Sake 101

What is Sake

Sake is an alcoholic beverage made from rice, Koji mold and water. It is fermented for 9 to 12 months and is best to drink when it is fresh. Some sakes are meant to be served cold while others are served warm.

Sake 101

Quality & Classes of Sake

The quality of sake depends upon many factors, such as the quality of water used and the skill of the sake master. Also, sake quality especially depends on the rice kernel. When more of the rice kernel is polished away, a higher quality of sake is produced.

Daiginjo Sake

Daiginjo Sake is made from rice with 50%-65% of the kernel polished away. Daiginjo Sake is the finest of sake. It is processed with extra care that gives it a light and more frangrant taste.

Ginjo Sake

Ginjo Sake is made from rice with 40%-50% of the kernel polished away. It is a premium Sake with a crisp, Semi-sweet, balanced taste.

Junmai Sake

Junmai Sake is made from rice with 30%-40% of the kernel polished away. It is a regular grade of sake. Junmai Sake is a full-bodied, acidic, and pairs well with a variety of food.

Sake Meter Value

The flavors of sake are measured by a sake meter value (SMV). The SMV of a bottle of sake will include a rating from -15 (sweet) to 15 (dry). The higher positive numbers indicates drier sake and negative number indicates increasing sweetness. Also, acidity and other elements plays a huge factor on the impression of sweet or dry.

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