Going Japanese its Sake time!!!!!!!!!!!

Hi all!!!!!!!!!!

Today we are going a little of course into the world of Sake!!!.

The Sake world in Japan is Huge! trying to understand it takes a long time and can be a little intimidating at times. So i though a basic run through of what it is made of and how to try it and a few examples to try.

Sake is made from  rice but this particular rise is not what you might find on the dinning table, the rice has to be polished to remove the undesirable elements which just leaves behind the starch factor. because of the polishing it stops the process of malting thus an enzyme is added to help with the process turning the starch molecules into fermentable sugars.The enzymes are provided by a mold called Koji-kin this is cultivated with the steamed rice, this is like the malting process used in the making of Beer. ( hope you still with me , i know it can be complicated thats what makes it fun!!!).Koji production is the heart of the Sake process, we must realize that this soft and complex process takes years to master( not surprised the Japanese skills of cooking and beverage making is a masters degree before anyone undertakes it).

After the process of adding yeast , Pressing, Filtering and Pasteurization, we finally come to the finished article!!!!

I will now give a few terms which will allow you to understand what you are drinking or what to look out for is looking for something special...
http://www.sake-world.com/html/glossary.html

http://www.esake.com/Brewers/brewers.html

these are great sites to help because this discussion could go on and on.

Futsushu: “Standard” grade sake.
Tokubetsu: “Special” grade sake.
Ginjo: “Premium” grade sake; at least 40% of the rice grain milled away.
Daiginjo: “Ultra-premium” grade sake; at least 50% of the rice grain milled away.

Honjozo: Sake with added brewer's alcohol; creates lighter-bodied and more fragrant sakes.
Junmai: “Pure Rice Sake” (no alcohol added); creates fuller-bodied and more acidic sakes.
Karakuchi: Dry sake.
Onikoroshi: “Demon Slayer”; refers to very dry sake.
Nama-chozo: Sake that is not pasteurized until bottling; creates zestier sakes.
Nigori: Unfiltered sake with more rice particles; creates a cloudy sake with a distinctive sweet taste.

Finally Sake can be as little as Yen 2500 to 12,000.

あなたと幸せな飲料に感謝
(thank you and happy drinking)