May 16 2008
Saké
I enjoy Saké with my sashimi. But don’t really know about it, other than it’s a rice wine, fermented. The ingredients are few to make Saké, rice, water, yeast. The degree of polished rice (milled) determines the grade:
Junmai, pure rice wine 纯米酒, (without added alcohol), 30% milled away
Ginjo, with added alcohol 吟酿酒, 40% milled away
Daijinjo, with added alcohol 大吟酿酒, 50% milled away
Junmai Daijinjo, without added alcohol, 50% milled away
Nigori, cloudy saké
I shall remember those differences next time. Will I? Not sure, 