SAKE 101

What is Sake?
Sake is a fermented beverage made from rice that has been produced in Japan for over 2000 years

Sake Making ñ The short course
Sake is a brewed fermented beverage consisting of:
Rice
Water
Koji (rice starch converted to sugar)
Yeast

Brown rice is polished to remove fats and proteins. Higher quality sake uses rice that is polished at least 25%. Many remove up to 50% or more.

Polished rice is then: washed, soaked, steamed and cooled.

Koji: 20% of steamed rice is inoculated with Koji spores, which convert the rice starch to fermentable sugars.

Fermentation: Rice, Koji, Water and Yeast are combined and fermented for about 20 days until the mixture reaches 20% alcohol.

The fresh sake is then filtered, pasteurized and aged for six months to ìmatureî.

After aging, the sake is blended, filtered and bottled

Drinking Sake: Some like it Hot. The best is served Cold.
Sake does not improve with age. It is best consumed within one year of release.

The best sake is consumed chilled or at room temperature.. Heating masks harshness in the sake and should be used for only ìordinaryî types.

Hot sake is traditionally served in ceramic cups.

Cold sake is served in a clear glass vessel.

Four to six ounces is a traditional serving

Types of Sake
Junmai: Pure Sake- Rice, Koji, Water and Yeast. Rice polished at least 25%
Honjozo: Pure Sake + addition of brewerís alcohol. Rice is polished at least 25%
Ginjo: Either Junmai or Honjozo. Rice polished at least 40%
Dai-Ginjo: Either Junmai or Honjozo. Rice polished at least 50%
Nigori Sake: Rice is polished at least 25% and is unfiltered (rice particles remain in the bottle)

Made in California
Ozeki Sake
Junmai

Serve Hot or Cold
Ozeki Ginjo
Junmai- Ginjo Serve cold
Ozeki Fancy Dry
Junmai Serve cold
Ozeki Premier
Junmai- Ginjo Serve cold
Ozeki Nigori
Nigori (Unfiltered)

Made in Japan
Ozeki One Cup
Junmai
Serve cold
Ozeki Karatamba
Honjozo
Serve cold
Ozeki Yamadanishiki
Junmai

Serve cold
Ozeki Osakaya Chobei
Daiginjo