Fifty Best Sake
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It is believed that Sake brewing began in the 3rd century B.C., when a method of rice planting was introduced to Japan. The Japanese Liquor Law defines Sake as, "made from rice, rice koji and water using fermentation and filtration processes". Premium sake is split into a number of different categories based on ingredients, which brewing process is used, and other characteristics. However, simply because a sake falls into a certain category doesn't mean that it will necessarily taste like other sakes in that category. The most important factor is the skill of the brewer, which is unique to the brand and brewery.

 

Rice Polishing
It is ideal to use only the inner core of the rice grains, which allows for the creation of a purer sake. Polishing down the grain increases the amount of raw rice needed for production, and requires extra time and energy. Because of this, a low polishing ratio (how much of the rice is left after grinding off the outside part) often indicates a quality sake.

 

The differentiation between the sakes made with rice and koji is the amount of milling the rice has undergone before brewing. They include three groups: Junmai (polished to at least 70% of the original size of the grains), Junmai-Ginjo (polished to at least 60%), and Junmai-Daiginjo (polished to at least 50%).

 

Sakes present a whole range of flavors and fragrances, but the predominant flavor profile of super premium sake can be expressed in terms of sweetness and dryness. Junmai-Sake, Junmai-Ginjo, and Junmai-Daiginjo are often drier, while harmonizing the natural sweetness of the fermented sugars and acids.

 

Kampai.

 

 

  Type: Junmai  

Kaga Setsubai
“Plum Tree in the snow of Kaga area”
Dry

Sharp and harmonious.

Kaga Setsubai

 

  Type: Junmai  

Kagiya
“Kagiya family”
Dry

This pure sake is created by a natural production process using crystal clear water from the highest mountain in the Shikoku region and one of a kind Matsuyama Mitsui rice. Well-defined with a clean taste and rich aroma.

Kagiya

 

  Type: Junmai  

Sawanoi
Daikarakuchi
“Well in the Stream”
Super-Dry

Fresh and dry, well-balanced, with a hint of sweet flavor.

Sawanoi

 

  Type: Junmai  

Shintaro
“Imperial loyalist in the last days of the Shogunate”
Extra Dry

Named after the historical Japanese leader Shintaro Nakaoka. Light and mild, fresh acidity. Very well-balanced, sweet and sour flavor.

Shintaro

 

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