b'S P I R I T S S P I R I T SS A K E sake productionsake S A K Esimple Three crucial elements are involved in brewing sake:Climate, Ingredients and production methods. guide However , the process remains somewhat mysterious, especially to Western cultures.Since rice does not contain any sugar, it cannot be fermented As is. It has to first be converted into sugar with the hel p of enzymes found in a particular moUld called koji . A Japanese alcoholic drink made from fermented rice, water and koji (form of mould).It s from this extremely elaborate and complex process that we get sake.Classifications are key to distinguishing different types of sake. Get to know the classifications, this will help you roughly predict the taste and aroma of a sake. It will also guide you on whether the sake should be served chilled or warmed.Here are 6 useful classifications to know:Junmai-shu Polishing Sake was served warm to mask harshMILLING KOJI MAKING FERMENTATIONPure Sake with no brewers alcoholRicegrainsarepolishedinorderflavours,imperfectionsandgrainyThericeismilleddowntotheKoji mould, in the form of a driedWhenmorefreshlysteamedrice added. Full, rich, earthy with savourytoremovefatandproteins;totextures.However,developmentsdesired size. This process is hugelypowder,issprinkledonfreshlyandkojiisaddedtothemoromi, notessuchassteamedriceandrevealthestarchycomponentatinbrewingtechnologiesledtoinfluentialtothefinalflavourandsteamed rice. It is then taken to athekojikeepsconvertingthe mushroom. Best served warmed orthecore.Thepolishingprocesshigher quality sake being producedtexture of the sake. roomwhereahightemperaturestarchinthesteamedriceinto chilled. greatly influences the final taste ofwith delicate flavour profiles. Theseandhumidityaremaintained.Thesugar while the yeast feeds off the a sake. Generally, the more fat andprofileswouldbedestroyedifprocess takes from about 35 to 45sugar and turns it into alcohol. This proteinsareremovedduringtheserved warm. As a general rule fruityhours to complete during which thesystemiscalledMultipleParallel Ginjo-shu polishingprocessthecleanerandsakeslikeginjoanddaiginjoareREST PERIOD riceisconstantlychecked.WhenFermentation and is very unique to Fermentedatlowtemperaturesinfruitier the sake. In contrast, a lowservedchilledandearthy,savouryThericeisgiventimetoabsorbareadyithasthearomaofsweetsakeproduction. Thefermentation a labor-intensive process. Light andpolishing ratio will result in savory,sakeslikejunmaiandhonjozoarelittle moisture from the air. This is sochestnuts. can take anywhere from 4 weeks to delicate,theflavourprofileisbestgrainy,rice-likeflavourswhicharemore versatile and can be warmed.it doesnt crack when washed with8 weeks to complete depending on enjoyed chilled. full-bodied. High polishing rates areHowever, this is heavily dependentthe flavour and style. classified as: on the individual and type of sake. water. SHUBODaiginjo-shu(Starter mash)AtypeofGinjo-shu.RiceismilledGinjoto half of its original size for a cleanTo legally qualify as a Ginjo (premium) WASHING ThisismadebyaddingtheKoji,PRESSINGeleganttaste.Extremelyfragrantsake, the rice has to be polished toKoji water and yeast together along with with a full complex body.at least 60% of its original size. SakeisproducedinabrewingThe rice is washed to remove residualsome lactic acid, which inhibits theOccursafterfermentationhas process which has more similaritiesmilledpowder.Thisunwantedgrowth of unwanted bacteria. Freshfinishedinordertoseparatethe to beer production than wine. Oneresidue is sold off to confectioners,steamed rice is added and the yeastliquidfromthesolids. Thisfreshly Honjozo-shu ofthefundamentaldifferencescrackermakersandtofarmersas Madebyaddingbrewersalcohol.between sake and beer is this: sake animal feed. is cultivated over 10 to 15 days. Thispressedsakecouldbeconsumed Which creates a light smooth sake.Daiginjo rice does not contain the kinds ofcompletes the starter mash at whichasNamazakebutusuallyitis Can be served chilled or warm. For Daiginjo (super premium sake) enzymesthatbarleydoes,soanstagetheconcentrationofyeastpasteurised and stored in the tank the rice has to be polished to at least additionalingredientisneededtocells is approximately 100 million into mature for several months orore. 50% of its original size. THE SOAK a teaspoon. For those sake with added brewers helpconvertthericesstarchinto Nigorizake sugar.TheingredientusedisKoji.alcohol such as honjozo and ginjo, CoarselyfilteredsakewithsmallThisisthemagicalmouldwhichTo hydrate the rice it is soaked. Thisthe alcohol is carefully blended right amountofricesolidsleftinthemakesthesakebrewingprocesscantakeaslittleasaminuteforMOROMI before pressing.liquid. Tends to be cloudy or whiteServing.possible.Whenkojiiscombinedhighly polished rice but lightly milled(Main mash)in colour and often sweet in flavour.Hot or Cold?* with the rice, enzymes are producedis left overnight. The water content Serve chilled. which break up the starch in the riceof the grain needs to be just right forWhen the Shubo is complete moreBOTTLINGand turn it into sugar. the next step.steamedrice,waterandkojiare Namazake Serve chilled added once a day for 3 days, roughlyAfter being matured in the tank for Unpasteurised sake. All types of sakedoublingthevolumeeachtime.severalmonthsthesakeisready canbecategorizedasNamazakeThe majoritySTEAMING These gradual additions enable theto be drunk, it is typically watered iftheyhavenotbeenpasteurised.serve warm of sake canyeasttotoleratetheincreasesindown to achieve the desired alcohol Keep refrigerated also be servedThe rice is then steam-cooked. Thisalcohollevels.Thisentireprocesspercentage,thenpasteurisedonce Whethertoservesakechilledorat roomis a very carefully controlled processishowthestarchinthericeisagain before being bottled. The tank warm is really a question of personaltemperature as the amount of water absorbed byconverted to sugar. used for sake production is typically preference. the rice has a huge effect on the tastestainless steel or enamel coated.and texture of the final product.INN EXPRESS - DRINKS PORTFOLIO 2019|20 - SAKE INN EXPRESS - DRINKS PORTFOLIO 2019|20 - SAKE 115'