On food and cooking the science and lore of the kitchen ( PDFDrive ) 1425

SomeKindsofSake
Sake made to be savored is usually of the
gradeginjo, or “special,” in which pure
alcoholistheonlyallowedadditiveandat
least 40% of the rice grain has been
removed.Junmaishu is sake made only
with rice and water. Some interesting
specialtysakesincludethefollowing:
Genmaishu Brewedwithbrownrice
Undiluted,andsoaround20%
Genshu
alcohol
“Live”moto,theyeastpreparation
Kimoto souredslowlybybacteriaandnot
instantlywithpureacids
“Live”sakebecause
unpasteurizedandsocontaining
Namazake
activeenzymes,tobekept
refrigeratedanddrunksoon
Cloudysakesthatincludelees,
Orizake


and
yeastcells,andotherfine
Nigorizake particlesfromthemash
“Droplets”sake,madebyallowing
Shizuku theliquidtodrainbygravityfrom
themashratherthanpressing
Taruzake “Keg”sake,agedincedarbarrels

Making sake. One of the unusual
features of sake fermentation is the repeated
additionofcookedricetothefermentingmash
overthecourseofseveralweeks.
OPPOSITE:

Sake Is Fragile Sake and its delicate flavors
are vulnerable to alteration by exposure to
both light and high temperatures. It’s best
drunkasyoungaspossible.Theclearandblue
bottles in which it’s usually packaged offer
littleprotection,sosakeshouldbekeptinthe
cool and dark of the refrigerator, and once
openedshouldbeconsumedquickly.
DistilledSpirits