Month: December 2024
Why Is It Cloudy? – All About Nigori Sake
Nigori sake, also known as “cloudy sake,” is often what people think of when they hear the word sake. Nigori sake is characterized by its milky appearance, full-bodied mouthfeel, and sweet flavor profile. You might hear people call nigori “unfiltered,” but that’s technically not correct, since all sake is pressed and filtered before bottling. The production process for nigori sake… Read moreRead moreWhy Is It Cloudy? – All About Nigori Sake
Koshu Sake Bar
The Science of Starter-Making: Bodaimoto, Kimoto, Yamahai, and Sokujo
Moto-zukuri, or starter-making, is an essential step in the sake brewing process. The starter (moto/shubo) cultivates lactic acid, sterilizing the yeast and protecting it from dangerous microbes. Methods of starter-making have evolved over time as the science behind the process became understood. Bodaimoto The first documented method of lactic acid cultivation is the bodaimoto method, named in honor of the… Read moreRead moreThe Science of Starter-Making: Bodaimoto, Kimoto, Yamahai, and Sokujo
Koshu Sake Bar
Hiire vs. Nama: A Question of Pasteurization
Pasteurized Sake Most sake is pasteurized twice before it reaches the consumer. This process is called hiire, which literally translates to “heat treatment”. After brewing, sake is pressed and filtered to remove sediment, then pasteurized once to stop fermentation. It then goes through a finishing process, which can vary depending on the brewery, but may include carbon filtration, aging, and… Read moreRead moreHiire vs. Nama: A Question of Pasteurization
Koshu Sake Bar
Seimaibuai: The Rice Polishing Ratio
All sake rice is polished before the brewing process starts. After being harvested, dry grains go through a process called seimai. Outer layers of bran, proteins, and lipids are removed. This exposes the shinpaku, the center of the grain, where the starch is concentrated. Removing the grain’s outer layers enhances the sake’s flavor and facilitates the growth of the koji… Read moreRead moreSeimaibuai: The Rice Polishing Ratio
Koshu Sake Bar
Junmai vs. Honjozo: Notes On Pure Rice Sake
For our first blog post, we’re keeping things simple. There are two umbrella categories for all types of sake: Junmai and Honjozo. The word “Junmai” (純米) directly translates to “pure rice” in English. It refers to sake that is brewed using only four ingredients: rice, water, yeast, and koji, with no added alcohol or sugars. (Koji is the name for… Read moreRead moreJunmai vs. Honjozo: Notes On Pure Rice Sake