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Showing posts from January, 2015

Drink Menu: Nagano Nihonshu

Good drinks selection for Nihonshu.
1) Eichi ( Special sake made without added alcohol) by Shinano no uni supine
A little dry taste sake which you can enjoy the taste of "Ginjo."
2) Karakuchi Junmai ( Dry pure rice sake) 
Dry, thick and flavoursome.  A bit gamey.
3) Umakara Honjo 
High quality , tasteful and dry sake which you do not get tired of drinking.
4) Maboroshi no Blue by Suien
Thick and flavoursome  sake with rice notes, but also clear and clean.
5) Ginjo Nigori by Suien
Turbidity sake with sweet and clear taste.
6) Kura Genshu by Suien
Home brewer sake which is carefully aged with low temperature.  Thick taste, yet easy to drink.
Kurand original sake
7) Dosukoi ( sumo) sparkling sake.
8) Sake of waxy rice ( rare sake)
[end) 
All of these sake are definitely worth trying if you cannot decide where to start.

Sake Brewing Process

Sake is a brewed alcoholic beverage made from fermented rice but few people know how it is actually made.  Fermentation is a process where yeast converts sugar into alcohol.   Since rice does not contain any sugar, it cannot be fermented as is.  It has to first be converted into sugar with the help of enzymes found in a particular mold called koji-kin.   The resulting koji is then added to yeast known as kobo and left to ferment.    From this labor intensive process we get sake.


Step 1

Polishing hulled rice, the main ingredient.   As it passes through specialised polisher, the proteins and bran that can produce off flavours in sake are removed.

Step 2

Washing, steeping and steaming.   The polished rice is washed in water to remove the bran and is left to steep in water.   When the grain has absorbed 30% of its weight in water it is steamed.  One batch of steamed rice may be used to make koji, yeast starter, and to feed the moromi mash.


1. Koji 2. Shubo 3. Moromi

Making Koji

Spores of…