Sake Flavour Profiles Nihonshu-do The number found on a sake label preceded by a plus or minus refers to the ratio of , SMV calculates a sake’s specific gravity (relative density) at 15ºC based on a modified Heavy Baume scale. (A value of zero compares to the gravity of pure water at 4ºC.)The SMV measures how much sugar and …
Good Water, Good Sake Sake is produced with only 4 ingredients: rice, yeast, koji, and water. Water plays a crucial role at every stage of sake production, from washing and soaking the rice, to the final dilution to achieve the ideal flavour balance. Hard and Soft Water Compared to most water found in Europe, Japanese …
Semaibuai: Rice Polishing One of the key elements in determining the flavour profile of a sake is the amount to which the rice grain has been milled down. A grain of rice consists of 5 main layers. Seed Coat Nucellus Aleurone Layer Subaleurone Starchy Endosperm Outside of extremely rare cases that make use of unpolished …
Types of Sake Until recently, the vast majority of sake available outside of Japan has been low quality, sold in large quantities and intended to be drunk hot. Even in Japan, outside of select groups it was viewed as an “old man’s drink”, losing out to beer and wine among younger people. However, with the …