Sake??

• An alcoholic beverage!!!

What kind of alcohol?

• Wine ?

• Beer ?

• Spirit ?

How all alcohol is made?Fermentation

Yeast + Sugar Alcohol + CO2

What is wine made from?

?

Grapes!!

Fruit !!

• Wine is made from fruit.

• The sugar is naturally occurring in the fruit.

• Fructose- is the sugar in fruit.

Wine!!

Yeast + Fructose Wine + CO2

(fruit sugar)

Properties of Wine

Alcohol Percentage8-17%

x

Average @ 14%

Varying ColorUsually noncarbonated.

What is beer made from?

?

Grain!!!

MaltingA germinated grain is dried out.

The enzymes are still active converting

starch to sugar.

Beer!!!

Yeast Malt sugars Beer

Beer!!!

Properties of BeerAlcohol Percentage4-13% Average @ 5%Varying ColorsUsually carbonated

Spirits-the concentration of naturally occurring alcohol, like

wine and beer through distillation.

Properties

Over Over 20% alcoholAverage 40%

Clear without wood barrel aging.

Not carbonated!

Sake

Grain!!!

Rice

History of Sake

Sake has been around for about 1000 years.

Properties of Sake

Alcohol Percentage13-20%

Average @ 16%Colorless

Usually noncarbonated.

Conclusion

Sake has similar alcohol % to wine

Sake is not carbonate like wine

Sake is colorless like spirits

Sake’s alcohol is derived from grain like beer.

Sake is neither beer nor wine nor spirit.

Sake is sake!!!

7 Basics

If you know the 7 Basics of Sake

You will know more than

99% of the American Public.

1st the Four Ingredients of Sake

Rice Water

Koji Yeast

Rice is cultivated specifically for making sake.Over 100 different varieties of sake rice grown across Japan.

Hard vs. Soft

HardMasculine

SoftFeminine

Koji A mold a.k.a. aspergillus orzae

Grown on a third of the rice used in the production of sake.

Koji producesEnzymes that breakdowncomplex starchesinto simple sugars.

Koji

Starch to Sugar

Yeast Culture

Yeast Without modern yeasts, premium sakes

wouldn’t be as fun!!

Yeast + Sugar Sake

Final 3 of Basic 7

Milling %

Three Grades of Premium Sake

• Milling Percentages

30% or more milled away 70% remaining

40% or more milled away 60% remaining

50% or more milled away

30%Milling or More Junmai and Honjozo

• Rich, rustic, food friendly

40% Milling or MoreJunmai Ginjo and Ginjo

• Aromatic, floral, fruity, fun

50% or more milled awayJunmai Daiginjo and Daiginjo

• Elegant Light Smooth

Three Grades of Premium Sake

• Milling Percentages

30% or more 40% or more 50%or more

Junmai & Honjozo Junmai Ginjo & Ginjo Junmai Daiginjo & Daiginjo

60% remaining

70% remaining

Sake Kanji 101

純 (Jun)- Pure

米 (Mai)-Rice酒 (Shu or Sake) alcohol

純米酒 -Pure rice sake.All the alcohol is from the fermentation of rice

• 7 Basics• 1.Rice- core of starch at the center surrounded by other nutrients. • Cultivated specifically for making sake.• Over 100 different varieties across Japan.•  • 2.Water -(Hard water – Masculine Sake) • (Soft water –Feminine Sake)•  • 3. Koji- Mold used to convert starch to sugar.•  • 4. Yeast- Mold used to convert sugar to alcohol. • (Now all lab cultivated, isolated yeasts, for varying styles)•  • 5. 30% milling- Rich, rustic, food friendly • (Junmai-Honjozo)•  • 6. 40% milling- Aromatic, floral, fruity, fun. • (Junmai Ginjo, Ginjo)•  • 7. 50% milling- Elegant, light, smooth. • (Junmai Daiginjo, Daiginjo) “The great ginjo”

Brewing Process

Health Benefits of SAKE

1. Preventing Cancer

2. Prevention of Cirrhosis

3. Preventing Arteriosclerosis

4. Preventing of Angina pectoris or

Cardiac Infarction

5. Preventing aging and senility

6. Preventing of Osteoporosis

Sake