Sake

Sake known as ‘wine’ in Japan version and include in Japan culture. Sake not only used for drink, but also used in cooking and Shinto ritual. For Japanese, they are who already 20 years old can drink sake.

According to definition from Japan’s government, sake is an alcoholic drink made from rice, koji, moto, and water fermentation and filtration.

Koji is concentrate enzyme of mildew (Aspergillus oryzae), and moto is yeast starter. One ton of rice can produce 3000 liters of sake with maximal 20% alcohol.

There are two groups of sake, there are with additional substance (adding alcohol) and without additional substance (purely rice). Sake without additional substance are Junmai sake, Junmai ginjo, and Junmai dai ginjo. Differences of them is in pure rice level. And sake with additional substance called cheap sake.

Why they add alcohol in produce sake? In World War II, they add alcohol to increase production volume and avoid decreasing of sake production because of decreasing of rice.

Simply, process of produce sake are : wash and mill the rice, soak and steam the rice, add koji, moto, and water, and then fermentation.