On food and cooking the science and lore of the kitchen ( PDFDrive ) 1425

Some Kinds of Sake Sake made to be savored is usually of the grade ginjo, or “special,” in which pure alcohol is the only allowed additive and at least 40% of the rice grain has been removed Junmaishu is sake made only with rice and water Some interesting specialty sakes include the following: Genmaishu Brewed with brown rice Undiluted, and so around 20% Genshu alcohol “Live” moto, the yeast preparation Kimoto soured slowly by bacteria and not instantly with pure acids “Live” sake because unpasteurized and so containing Namazake active enzymes, to be kept refrigerated and drunk soon Cloudy sakes that include lees, Orizake and yeast cells, and other fine Nigorizake particles from the mash “Droplets” sake, made by allowing Shizuku the liquid to drain by gravity from the mash rather than pressing Taruzake “Keg” sake, aged in cedar barrels Making sake One of the unusual features of sake fermentation is the repeated addition of cooked rice to the fermenting mash over the course of several weeks OPPOSITE: Sake Is Fragile Sake and its delicate flavors are vulnerable to alteration by exposure to both light and high temperatures It’s best drunk as young as possible The clear and blue bottles in which it’s usually packaged offer little protection, so sake should be kept in the cool and dark of the refrigerator, and once opened should be consumed quickly Distilled Spirits ... Making sake One of the unusual features of sake fermentation is the repeated addition of cooked rice to the fermenting mash over the course of several weeks OPPOSITE: Sake Is Fragile Sake and its.. .and yeast cells, and other fine Nigorizake particles from the mash “Droplets” sake, made by allowing Shizuku the liquid to drain by gravity from the mash rather than pressing... usually packaged offer little protection, so sake should be kept in the cool and dark of the refrigerator, and once opened should be consumed quickly Distilled Spirits