- is a Japanese rice wine made by fermenting rice that has been polished to remove the bran.
- sake is produced by a brewing process more like that of beer, where the starch is converted into sugars before being converted to alcohol.
- Sake is comprised of approx. 80% water. Thus, water quality greatly affects sake quality.
- The rice used for brewing sake is called saka mai (sake rice), or officially shuzō kōtekimai (sake- brewing suitable rice).
- The grain is larger, stronger, and contains less protein and lipid than the ordinary rice eaten by the Japanese.
- The rice has a starch component called shinpaku in the center of the grains. Since sake made from rice containing only starch has a more commonly desired taste, the rice is polished to remove the bran.
- If a grain is small or weak, it will break in the process of polishing.
Sake rice is used only for making sake, because it is unpalatable for eating.
What is rice polishing ratio?
Aromatic Sake (薫酒)
- Kun-shu has typically includes fruity flavor and aroma which is mainly consisting of sweet taste and acidity like some fruits such as apples, bananas.
- Ginjo-shu, Daiginjo-shu, Junmai Ginjo-shu and Junmai Daiginjo-shu are mainly included in this category.
Refreshing Sake (爽酒)
- So-shu has lightest aroma and flavor and is fit for various dishes well.
Rich Sake (醇酒)
- Jun-shu has rich and complicated flavor including umami(*), sweetness, acidity, bitter taste and so on.
- Junmai-shu and Tokubetu Junmai-shu are mainly included in this category.
Aged Sake (熟酒)
- Juku-shu has very deep and rich aged aroma and flavor including umami, deep sweetness like dried fruit, creamy texture etc.
Storage and Consumption Tips
- We recommend our Sake is best enjoyed cool or chilled. We do not recommend warming our sake, as this tends to mask or destroy various flavor characteristics of the beverage.
- If you don’ plan on drinking your sake soon after it arrives, please keep it refrigerated or in a cool, dark room. Prolonged exposure to heat or direct light will spoil your sake.
- It is generally best to consume your sake soon after you purchase it. Although sake is sometimes aged, often with wonderful results, the sake we sell is best consumed within a few months after purchase.
- Once you open your bottle of sake, we suggest you enjoy the complete bottle within two or three hours, and if you have friends over that’s not too hard.
- If you simply can’t finish it all, please store in your refrigerator and drink the remainder within the next two days. Premium sake, once opened, begins to oxidize, and this noticeably impacts the taste.
- Sake, Sake lees and koji have a variety of substances that inhibit, performance of melanin, the main culprit of sun sports, age spots and freckles.
Prevent Rough Skin
- Sake has been used as a skin toner for countries in Japan. Sake contains plenty of saccharides & amino acids which are used as cosmetic materials.
- Sake contains antioxidants called Ferulic acids – a powerful UV light, absorber, preventing skin ageing.
Moisturizing Your Skin
- Sake has far more moisturizing elements that other alcohol beverages. Sake Bath has better moisturizing and heart-retention effects that normal bath.
- Calories in Sake are relatively low. Sake and Sake lees contain substances that inhibit absorption of starch and promote that of protein.