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STARTER MASH
SAKE on the left is JUNMAI: 純米 type.
It's made from rice: 米 & KOJI 米麹: only.
JUNMA:I 純米...? Sounds familiar!!
SAKE on the right is HONJOU: 本醸 type
(also called ARU-TEN),
which blends grain alcohol
into the brewing process.
Check the ingredients on the labels!
As we go up the table,
"SEIMAI-BUAI: 精米歩合 is greater!!"
Great!!
TOKUBETSU-JUNMAI: 特別純米 and
TOKUBETSU-HONJOUZOU: 特別本醸造 are,
as the names suggest, "great JUNMAI: 純米"
and "great HONJOUZOU: 本醸造!!"
(according to the brewery)
Great!!
For eating,
the polishing ratio is 90% at most...
DAI-GINJOU: 大吟醸 is at least 50%!!
And... That's it. Over. Now, drinking time!!
Heh
No No No
No No No
Labels have more
information.
I want to know more!
What?
That's all
for now.
But
but
...If you
say so...
Appendix to
part 1
Question: What's
"ordinary SAKE?"
FUTSU-SHU: 普通酒
I wonder.
Answer: SAKE that has "SEISHU: 清酒" or
"NIHON-SHU: 日本酒" on the label,
excluding special-designation SAKE.
I'll try to
find it...
Ingredients other than rice: 米 & KOJI: 米麹 can
be added up to half the amount of all ingredients.
This SAKE accounts for more than 70%
of the market.
It doesn't meet the conditions
for special designation SAKE,
and is usually lower
in price and quality.
I think I've seen
it in supermarkets
or somewhere...
Some of
these products
taste good!!
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