On food and cooking the science and lore of the kitchen ( PDFDrive ) 1424

filtered,dilutedwithwaterto15–16%
alcohol,andheldforsomeweekstoallowthe
flavortomellow.It’salsopasteurized(at
140–150ºF/60–65ºC)afterfilteringandagain
beforebottlingtodenatureanyremaining
enzymes,oneofwhichotherwiseslowly
generatesaparticularlyunpleasantvolatile
(sweatyisovaleraldehyde).
MakingSake

Varieties of Sake There is a broad range of
different grades and kinds of sake. Both the
cheapestandthestandardgradesaremadeby
addingsubstantialamountsofpurealcoholto


the mash just before pressing. This became
standard industrial practice during the war
years because it greatly increases the yield
from a given quantity of rice. Sugar and
various organic acids can also be added to
these grades. At the other end of the scale,
there are premium versions made with
nothing but rice, water, and microbes,
painstakingly cultured in the traditional way.
Theboxbelowgivesexamplesofsomekinds
worthseekingout.
Thoughmuchsakeisdrunkwarmas
Chinesericealcoholsare,connoisseursprefer
tochillfinerexamples.Ingeneral,sakeisless
tartandmoredelicatelyflavoredthanwine.

Savoryaminoacidsareanimportantelement.
Itsaromavariesagreatdealdependingon
howitwasmade,andfeaturesthe
biochemicalartistryoftheyeasts.Fruity
estersandflowerycomplexalcoholsare
usuallyprominent.