Specialty Styles
The Brewing Process
Brewing quality sake requires a balance of science and artistry. The choices made during each phase of the brewing process impart unique flavors onto the final product. Pre-Fermentation Compared to table rice (the rice we eat), specialized sake rice varieties grow taller stalks and produce larger, heavier grains. Breweries select which rice to use based on the particular qualities they… Read moreRead moreThe Brewing Process
Koshu Sake Bar
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