That’s right! Sake is the only type of wine that has undergone the brewing process. It also differs from wine because it is not made from fermented fruit. Instead, Sake is produced from fermented rice. Furthermore, unlike wine, Sake is not aged and is supposed to be consumed soon after purchase. However, Sake’s flavour can be preserved up to a year if it is kept in a cool, dark place.
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SAKE: Rice wine that’s brewed to perfection
SAKE: Rice wine that’s brewed to perfection
The brewing process of Sake is not exactly the same as that of brewing beer either. Beer brewing requires two separate steps: first, the conversion of starch to sugar; second, the conversion of sugar to alcohol. In Sake, however, these two steps occur concurrently. Hence, Sake-making is said to undergo multiple parallel fermentation.
This integrated process makes Sake richer in flavour and higher in alcohol content. And it is helpful to know that the alcohol content differs between Sake, wine, and beer. Wine is 9-16% alcohol, beer is 3-9%, and pure Sake is 18-20%. Beer has lower alcohol content than Sake because the bacteria is killed and rendered inactive even before the conversion of starch to sugar is completed. On the other hand, in Sake the bacteria is allowed to convert all of the sugar into alcohol. By the way, you don’t need to worry. The alcohol content of Sake may be high after the brewing process, but it is usually adjusted and lowered to 15% before it is bottled and delivered.
But it’s not just the brewing process of Sake that makes it a world-class liquor. Picking the right type of sake rice, choosing the correct concentration of certain chemical substances in water, and using of pure yeast strain are what makes the difference.
The reason why Sake’s taste is exceptional and robust is because it has undergone a special production process like no other alcoholic drink has. Ponder over how special a drink Sake is; then, take a sip and enjoy!!!
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