Differences in Lactic Acid Production Methods: Sokujo-moto(速醸酛) vs. Others (Yamahai:山廃 & Kimoto:生酛)
Lactic acid plays a crucial role in sake brewing. It suppresses the growth of spoilage microbes and undesirable wild yeast, […]
Sake Yeast (Kobo: 酵母)
Predicting the taste of sake becomes much easier if you know the yeast being used. However, the reality is that […]
Three Sakamai: 酒米 (Sake Rice) to Remember
Sake rice, or “sakamai” (酒米), is the foundation of sake brewing, much like grapes are to wine. Understanding the different […]
Sake type and polishing ratio
The impact of rice polishing ratio on sake is significant. If the rice polishing ratio is over 60%, it can […]
DASSAI Junmai Daiginjo 45 （獺祭 純米大吟醸45） BY: 21
Price: 1,738 yen, Value: 5.0(/5), Rating: 19.5(/20) Area: Yamaguchi prefecture This is likely one of the most famous Junmai sakes […]
Morishima Omachi Junmai Daiginjo （森嶋 雄町 純米大吟醸） BY: 21(Dec)
Price: 1,815 yen Value: 4.5(/5) Rating: 18.5(/20) Area: Ibaraki prefecture The sake is clean and well-brewed, making it a good […]
What is Junmai(純米)?
Junmai (純米) translates to “Pure(純) Rice(米),” and it signifies sake made solely from rice and water, without the inclusion of […]
A Guide to Finding Your Favorite Sake: A Comparison with Wine
This guide is an expansion upon A Basic Guide to Finding Your Favorite Sake: A Comparison with Wine, incorporating four […]
A Guide to Finding Your Favorite Sake
This guide is an expansion of A Basic Guide to Finding Your Favorite Sake, adding four elements to it. This […]
A Basic Guide to Finding Your Favorite Sake: A Comparison with Wine
The main theme and approach of “A Basic Guide to Finding Your Favorite Sake” centers around the question of whether […]