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.
Quality and 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 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 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 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.