Sake is Japan national drinks. What is the basic ingredients?
A special type of rice, which differs from traditional table rice, is used in the production of premium sake (nihonshu). The grains are larger and have less protein in their milky centres. These kinds of grains of rice aid and abet the production of koji-rice from which sake is produced later.
Different rice varieties thrive in specific climatic conditions – the soil quality also affects the properties of the rice.
The rice varieties are divided into various categories according to quality: Yamadanishiki is considered the king of the rices, followed by Gohyakumangoku, Omachi and finally Miyamanishiki and Hattannishiki.
Features of the rice varieties:
|Yamadanishiki:||fruity, vibrant, sophisticated|
|Gohyakumangoku:||light, dry, very subtle|
|Dewa San San:||fragrant, complex, broad variety of flavours from fruity to earthy with a present acidity|
|Omachi:||full, mild, almost tart, excellent acidity|
|Miyamanishiki:||balanced and mellow bouquets, enhancing acidity, versatile taste|