Rice, rice malt (yeast), water, and other ingredients permitted by law and regulation are used to make sake, which is fermented in different climates and regions. In order to make pure rice wine and junmai sake, rice starch is saccharified and fermented using the rice mold, and then filtered.

The ingredients are combined with brewing alcohol to produce wine, both this wine and regular wine.

Steamed rice is sprayed with sake brew (curdled mold sake brew).

It is believed that the fermentation technology of Japanese sake is derived from our Chinese development of yellow wine, the same as white wine in China, since Sake brews can both be used for saccharification and fermentation at the same time as enterprise complex fermentations in China.

According to Japanese liquor tax law, sake cannot have an alcohol content higher than 22 degrees, but it is usually between 14-18 degrees in practice. Japanese sake belongs to brewing wine and has a very low alcohol content. A pure fermented wine with the highest alcohol content is sake. Because of its high alcohol content, some people mistakenly add Japanese to white wine. It is actually distilled to get more alcohol.

Sake classification in Japan

There are mainly two types of sake: sweet and sour.

The first dimension is the classification based on refined rice.

In addition, brewing alcohol must not exceed 10% of the weight of the brewed rice. Otherwise, it will be classified as ordinary sake.

Gin Brewing Technique Grade is the first dimension of classification;

As one of the measures of rice wine quality, the percentage of finely milled rice relative to the weight of the rice before milling is one of the most important factors. A 60% rice milling step means that 40% of the original wine weight has been reduced before steaming as a result of the rice milling step. A smoother wine and a higher price are associated with the lowest percentage of raw rice milled (the more times the raw rice surface is milled).

There is a lot of starch in the center of rice, while there are also a lot of fats, vitamins and proteins in the surface. These surface substances affect the flavor of the finished sake, and these "flavors" can become "off-flavors" in high-grade sake. As a result of finer milling, rice has a purer starch content, resulting in more flavor, which has a delicate floral and fruity aroma.

In terms of classification, 60% of the rice is classified as wine, and 50% as grand wine.

A second dimension is the categorization of styles: Junmai and Honburi.

Junmai sake differs from honshu sake in that only sake brewed with rice and mizutaki can be called junmai sake.sake tasting hong kongis very good.

In order to harmonize the taste and consistency of brewed sake brewed with brewing alcohol (not pure rice wine), a higher level of alcohol is added after the brewing process is completed. During the Edo period, this type of sake was used to prevent the low alcohol content from destroying it easily by adding a higher amount of alcohol.

A rich aroma of rice is present in Junmai Sake, and it has a sweet taste;

"This sake is spicy and has a strong flavor, so there is no difference between the two, rather, it is a matter of preference.

Classification of aromas and flavors is another method of classification.

The Kaiseki style is Sake with a sweet fruity aroma and a delicate floral flavor. Daiginjo is one of the most popular styles of Japanese companies today.

Lightest of all Japanese wines, superbly drinkable. Most wines are made from this type as well as regular wines.

Mostly pure rice wine tours, mulled sake has a full flavor of rice and "freshness".

This type of sake has dried fruits and spices, and it is heavy and smooth on the palate.