![]() “Occidental is a great way to get the IPA folks who are looking for the next new beer thing to come and look at sake,” says Doughan. It’s a juicy, fruity, sake that’s a koji-driven call to the patio. Hence experiments like Occidental, a sake dry-hopped with Citra and Galaxy varieties-the “sexy, showy IPA hops”-to conjure the bright floral notes of the IPA without the bitterness. But he also recognizes the utility of making products that will attract new fans. It's a good idea to pair genshu with food for obvious reasons.Since joining forces with co-founder Brian Polen to launch Brooklyn Kura in 2018, head brewer Brandon Doughan, who once worked as a biochemist developing drugs for medical use, says his goal has been to master the art of traditional sake brewing. Genshu has a higher alcohol content than other categories, climbing as high as 18 to 20%. Genshu refers an undiluted sake that doesn't have water added to it.Koshu is stronger tasting, earthier, and more umami than other sake varieties. Koshu is the term given to Japanese sake that's been aged for more than one year up to about 5 years.Jizake is a craft sake produced by a smaller local brewery.They often have a sweeter taste than filtered sake and are great options for dessert! You may even find some koji rice floating around in it. Nigori-zake is a cloudy sake that's unfiltered.Namezake can be a junmai, ginjo, daiginjo or honjozo. Namazake refers to an unpasteurized sake.Of all the sake styles, it's least likely to feel "wasteful" when used as a cooking sake. If you need a sake for cooking, futsushu should be your target. The rice used is also not much different that regular table rice. They feature rice that's polished to just 70 to 90 percent. It's not a variety you'll likely want to go out of your way to find or to try.įutsushu is the catch-all for all the cheap sakes that don't qualify as junmai. Futsushu refers to run-of-the-mill sake, also known as table sake. To qualify as a junmai daiginjo, no extra brewer's alcohol can be added. They also often use premium rice varieties like Yamada Nishiki. It's the most difficult and involved of all the different styles of sake. (Dassai 23, one of our top picks for the best sake above, gets the rice down to an epic and painstaking 23% of the original grain!)īrewing a super-premium daiginjo sake takes the special hand of a master toji. These high-end premium sakes are brewed with rice that's polished to 50% or less of its original size. Matchless & unparalleled, daiginjo is what sake dreams are made of. The result is often a more fragrant premium sake. To be considered a junmai ginjo, the master sake brewer ( toji) must not add any extra alcohol to the brew. ![]() Ginjo-shu features fruitier, sweet taste and more floral flavors and aromas. It tends to be more complex and more aromatic. Like honjozo, ginjo is easy-to-drink and light-bodied. It also uses a special yeast and fermentation process. To qualify as a ginjo, a sake must be brewed with rice polished to 60% of its original size. The lower-end of the premium market is covered by the ginjo classification. It's a good candidate to serve as hot sake. Much like regular junmai style sake, honjozo is richer and more tolerant to warming. The added alcohol also reduces rice grain flavours and makes honjozo a less fragrant sake. Honjozo is generally lighter-bodied and smoother than junmai. Unlike junmai, however, honjozo adds a small amount of brewer's alcohol to the brew. Like junmai, honjozo sake uses rice that's polished to at least 70%. In general, however, junmai offers a full-body smoothness with savory rice-infused flavors and minor acidity. With the large variety of sakes that fit under the junmai label, it's impossible to put your finger on its flavor profile or versatility completely. is produced from rice polished to at least 70% of its original grain size.does not contain any added brewer's alcohol.The broad classification of junmai denotes a sake that: Here are some of the most popular sake types to start your search. Some of the best sakes polish more than 75% of the original grain! In general, higher-quality (and more expensive) sakes are brewed with a rice that's more highly polished. ![]() Unlike beer or wine, which are categorized by the type of ingredients used (grains or grapes), sake is mostly differentiated by two things: With over 2,500 years of history behind it, it's no surprise that buying the perfect Japanese sake is anything but easy.Īlthough sake is often called "Japanese rice wine," it's not quite on point. Check Prices & Availability How to choose the perfect sake for beginners: A quick buyer's guide
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