Ozeki Nigori Sake 375 ml

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Ozeki Nigori Sake 375 ml

Ozeki Nigori Sake 375 ml

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Let’s start with a definition and explanation: Sake, dubbed Nihonshu in Japan, is a fermented alcoholic beverage made from rice, with an average alcohol content between 14% and 16%. It can be consumed both cold (normally, between 5 and 12 °C) and warm (normally no more than 55°C). Sake is produced from the starch found in rice grains, which is then transformed into fermentable sugar through a mold (Koji Kin). A process that closely resembles beer making, except that sake requires a transformation from cereal starch to glucose that is carried out through a unique process of multiple parallel fermentations. The result? A drink with the potential of extreme elegance, complexity and exceptional fragrance. Liquid silk. To drink as an aperitif or on its own, yet this marvelous drink also works exceedingly well with food. Main Ingredients: rice, water, Koji, yeast.

The rice used in the production of futsushu is often closer to table rice varieties than the special sake rice in premium grade sake. The result is a sake variety that's not quite as smooth a drink—or as pleasant an experience when you decide to drag yourself out of bed the next day! How to Drink Sake Now that you have grasped the fact that there are six major categories of sake, prepare for the idea that sake can be made in different fashions to produce more variations of sake. For example, if a brewer were to leave in some of the rice lees(coarsely filtered) the result would be a cloudy sake commonly referred to as Nigori. Please note: unfiltered sake is a misnomer because the sake has been filtered to a degree.

Other Sake Types

Dassai is a well-known brand and sake you are likely to see in bars and restaurants. (learn more with Why is the Brand “Dassai” So Famous?) Known for their range of junmai daiginjo sake with floral, fruity noses it is unusual to find a junmai daiginjo nigori. If you are usually a junmai daiginjo drinker then Dassai “45” Nigori is a great nigori sake for you to try. Another common mistake among sake beginners is referring to it as Japanese rice wine. Although the alcohol content of sake is close to wine's, sake is more like beer in its brewing process. (More on that in a bit.) Futsushu sakes are those that don't quite cut it as a junmai. They're brewed with rice that's only polished somewhere between 70 and 90 percent. Once the mash is full, it's left alone for a few weeks to ferment. All the while, the sake brewmaster overlooks the process to ensure proper conditions are maintained. Pressing ( joso) & filtration

Pairs well with umami laden and spicy foods. Will seem dryer with sweet foods and sweeter with salty or spicy foods. Hakutsuru “Sayuri”

Some styles are dictated by how much the rice used to make it is milled. Others have to do with whether the sake is filtered, has added alcohol, carbonation, etc. Still, others like kimoto sake have to do with the way the yeast starter is prepared. Try a range of bottles, and when you find a sake you like, go deeper into that style.

As you'll see in the different types of sake below, the highest quality brews are made with more "polished" rice grains. The date you frequently see on a label means the date of bottling and it has nothing to do with expiration date. In general, sake does not have any specific expiration date. The label of a sake bottle showing the bottling date. (In this case, the sake was bottled on Oct. 19, 2021). It is not an expiration date. Does sake go bad after opening and how long does it last?Futsushu (or table sake) Has a large range of taste possibilities, as remember that they can add other ingredients to the main ones for quality sake. Nigori or nigorizake ( 濁り酒; にごり酒) is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. [1] Description [ edit ] Within this classification, there are nine common premium sake-brewing rice ( sakamai) varieties. They come from various locations around the country. Each capture subtle taste differences in the final brew. Water Still, 'sake' will get you what you want both here, and in the bars of Tokyo. The drink is crafted from four ingredients – rice, water, yeast, and the fungus koji-kin (more on which later) – and although it falls in a similar ABV range to wine, it's brewed more like beer.

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