About Sake: Sake is a clear alcohol drink which is basically made by fermenting steamed rice with koji mold and water. Sake has about 15% alcohol. It's said that good water and rice make good sake.
Sake Varieties: Sake are divided into two kinds: futsu-shu (general sake) and tokutei mesho-shu (special sake). Tokutei meisho-shu are categorized
by the degree of rice milling and the use of distilled alcohol like Honjozo-shu and Junmai-shu. Namazake is sake which has not been pasteurized. Any kind of sake can be namazake.
Honjozo-shu and Junmai-shu: Honjozo-shu : Distilled alcohol is added. The degree of rice milling is under 70%, which means 30% of a rice grain is removed.
Junmai-shu : No distilled alcohol is added.
Ginjo-shu: Ginjo-shu is sake which is fermented in low temperatures.
Ginjo-shu : The degree of rice milling is under 60%. Distilled alcohol is added.
Junmai-ginjo-shu : The degree of rice milling is under 60%. No distilled alcohol is added.
Dai-ginjo-shu : The degree of of rice milling is under 50%. Distilled alcohol is added.
Junmai-dai-ginjo-shu : The degree of of rice milling is under 50%.
No distilled alcohol is added.
Drinking Sake: In general, ginjo-shu and namazake are chilled for drinking, and regular sake, honjozo-shu, and shunmai-shu are warmed for drinking.
How to Drink Sake
How to Drink Sake
Storing Sake: Buy a sake with recent bottling date. Sake usually lasts up to a year if it's kept properly.
Sake is sensitive to the sunlight and the heat. It's best to store sake in the refrigerator or in a dark and cool place. Namazake must be stored in the refrigerator. Once a sake bottle is opened, keep it in the refrigerator.
Sake Uses: Sake is often used in Japanese cooking. Leftover sake is suitable for cooking. Sake can be used for cocktails or other drinks.
Samurai Rock
Sake Sunrise
Saketini
Tamagozake
