filtered, diluted with water to 15–16% alcohol, and held for some weeks to allow the flavor to mellow It’s also pasteurized (at 140–150ºF/60–65ºC) after filtering and again before bottling to denature any remaining enzymes, one of which otherwise slowly generates a particularly unpleasant volatile (sweaty isovaleraldehyde) Making Sake Varieties of Sake There is a broad range of different grades and kinds of sake Both the cheapest and the standard grades are made by adding substantial amounts of pure alcohol to the mash just before pressing This became standard industrial practice during the war years because it greatly increases the yield from a given quantity of rice Sugar and various organic acids can also be added to these grades At the other end of the scale, there are premium versions made with nothing but rice, water, and microbes, painstakingly cultured in the traditional way The box below gives examples of some kinds worth seeking out Though much sake is drunk warm as Chinese rice alcohols are, connoisseurs prefer to chill finer examples In general, sake is less tart and more delicately flavored than wine Savory amino acids are an important element Its aroma varies a great deal depending on how it was made, and features the biochemical artistry of the yeasts Fruity esters and flowery complex alcohols are usually prominent ... be added to these grades At the other end of the scale, there are premium versions made with nothing but rice, water, and microbes, painstakingly cultured in the traditional way The box below gives examples of some kinds.. .the mash just before pressing This became standard industrial practice during the war years because it greatly increases the yield from a given quantity of rice Sugar and various... Savory amino acids are an important element Its aroma varies a great deal depending on how it was made, and features the biochemical artistry of the yeasts Fruity esters and flowery complex alcohols are usually prominent