SAKE TASTING
Since ancient times, Japanese Sake has traditionally been created with only water and rice-malt as ingredients. The allure comes from the plentiful scents and deep flavors. Japanese Sake’s process of “converting Koji mold from starch to sugar” and “fermenting yeast from glucose to alcohol” at the same time within a fermentation tank is known world-wide to be quite unusual for a sake-brewing process.
On December, 2013, Japanese Sake as a focus of Japanese Foods, is safeguarded by UNESCO (United Nations Educational, Scientific and Cultural Organization) as an intangible cultural heritage, an organization that strives to preserve traditional culture worldwide.
SAKE TYPE
本醸造酒
HONJOZO-SHU
sake made from quality rice with addition of limited volume of brewers alcohol
純米酒
JUMMAI-SHU
sake made only from rice and rice koji(without addition of brewers alcohol)
吟醸酒
GINJO-SHU
sake made from highly polished rice using special technique
大吟醸酒
DAIGINJO-SHU
super premium ginjo made from highly-polished rice
※quoted from National Reseach Institute of Brewin
SUGIDAMA
What is a Sugitama? Sugitama is a ball molded from Japanese cedar leaves. It is also called “Saka-bayashi” ( or Sake-shop Sugitama). When a Sugitama is hung up in front of Japanese Sake’s breweries, it signifies when a new brew of Sake has been created. It can also mean they have started brewing. Even though a Sugitama can appear fresh when it has just been hung up, before long it will wither away and turn brownish. This color change can also be seen as an indication of the state of fermentation. Although Sugitama was used more for expressing appreciation to the Gods in the past, a Sugitama today could be looked at as a brewery’s doorplate.