In Sake making, yeasts convert glucose sugar to alcohol. When yeasts have consumed only a little sugar and Sake is pressed, sweet Sake will be made. When yeasts have consumed lots of sugar and Sake is pressed, dry Sake will be made After all, Sake will be diluted after pressing. Alcohol is made as yeasts consume sugar. To reach this high alcohol content, a great amount of sugar is required.
However, too high sugar density will kill yeasts, ceasing fermentation in Sake. Multiple parallel fermentation is where starch in rice is converted to sugar while sugar is converted to alcohol simultaneously. This process keeps sugar density at a balanced level, achieving the high alcohol content.
Its characteristic is strong, rich flavor. Of course, drinkers are free to dilute genshu to a lower alcohol percentage themselves. Think of it more like a blank slate that you can fine tune to your ideal taste by tossing in some ice cubes or a spritz of sparkling water. Enjoyment is the name of the game, so find the tastes and strength that best suit your own preferences.
This is the highest limit of sake in terms of alcohol volume, because, by law. Once a brewery crosses that threshold, they must label their drink as a liqueur. But, would a sake by any other name taste as sweet?
In this case, absolutely not! You can expect this drink to take sake to its dry extremes. Behold, the Samurai! You can expect a very dry profile but one that still maintains those sweet and sour notes that make sake what it is.
The Future of Sake. Reviews: See What Customers Say. See States We Ship To. Sign Up for Promotions. Your cart is empty. Sake only goes with sushi. Sake owes a lot of its current popularity to its attachment to sushi. Nine out of ten people who have tried sake did so for the first time at a sushi restaurant. This is not a bad thing as there are a number of sushi establishments, but it is also a double-edged sword as people tend to equate drinking sake solely with sushi!
Sake can be paired with most types of cuisine. Anything off the grill, from the sea, from the air, pulled from the ground, or cooked in a fryer is a perfect match. When you speak about taking a shot of sake it is the equivalent of taking a shot of Merlot. By all means take shots of whiskey, tequila, vodka, and the like, however, sake should be exempt.
Just like there are dozens of different wines such as Riesling or Cabernet, sake also comes in a variety of flavors, SMV levels, and finishes. It has a strong, rough taste. Cheaper sake is often warmed to disguise its low grade, and premium sake is served chilled. If you find a sake with an SMV you enjoy, you might prefer it at different serving temperatures.
Unlike wines and beers, sake is a versatile beverage, and you can have a lot of fun experimenting with the different ways to drink it. Different sakes can bring out the flavors in the appetizers and make the meal even more enjoyable and memorable. When someone is pouring your sake, it is polite to lift your cup toward them slightly. The same goes if you want a refill. Sake comes in so many different flavors, finishes, and serving temperatures. With a rich history hundreds of years in the making, sake is one of the most unique and versatile alcoholic beverages in the world.
With so many different sake drinks to choose from, anyone can find one to enjoy. You know how to drink sake like a pro now. So, come to one of our award-winning restaurants and try a bottle alongside a selection of some of the finest sushi in the world.
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