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Saké is a unique rice-based drink from Japan. The process involves the conversion of polished saké rice starches by a specific strain of mold, Aspergillus oryzae (koji mold), and fermentation with a traditional saké yeast. Styles and characteristics are vast and dynamic, ranging in acidic levels, fragrant or subtle aromas, delicate flavors to full bodied, and are served hot, warm, or cold, depending on its qualities. Saké has a high alcohol content of 17-19% which is often diluted before bottling. Undiluted saké is referred to as Genshu. The type of saké rice, the amount of rice milled, the water profile used for the process, and cultures selected all influence the texture and flavor of the finished product.