|
|
There are many SAKE producing regions in Japan. But the Nada region is the most famous among them, brewing premium quality SAKE for many many years blessed with ideal natural settings and resources. Needless to say, people born to this region take pride in the "SAKE of Nada".
SAKE produced at Nada can be classified into roughly five-types, according to ingredients used or brewing process, which brings subtle differences in taste, flavor and aroma. Here is a brief introduction for you to broaden the way to enjoy Nada's SAKE.
| 1. futsu-shu ( normal SAKE ) |
This is the most common kind which does not qualify for special designation. Most of the items are produced with SAKE-rice and rice-koji and brewer's alcohol ( and sometimes other additives ) added in the process to obtain lighter flavor and balanced texture at most affordable prices. It is the most popular type found in every home kitchen.
| 2. junmai-shu ( pure rice SAKE ) |
To qualify for this ranking, the rice used for production must be polished to 70% or less. It is a "pure rice SAKE" because only two basic ingredients are used in the production. That are SAKE-rice and rice -koji which differentiates its taste from other types by being full-bodied, rich, stronger in flavor, and slightly acidic than other types.
A subdivision called tokubetsu (special) junmai-shu is a junmai-shu that uses SAKE-rice polished to 60% or less.
| 3. honjozo ( honshikomi or honzukuri ) |
This type of SAKE is also made with SAKE-rice polished to 70% or less, but is distinguished from junmai by adding small amount of brewer's alcohol. Flavor wise, it tends to be lighter than the pure rice type.
Tokubetsu (special) honjozo, like tokubetsu junmai, is a honjozo that uses SAKE-rice polished to 60 % or less.
| 4. ginjo-shu ( "gin" pronounced as in "gingham" ) |
Rice is polished to 60% or less. And if it is polished to 50 % , it will qualify for the label of dai-ginjo-shu (great ginjo). During the production process, brewer's alcohol is added. Those without alcohol addition is called junmai-ginjo-shu or junmai-dai-ginjo-shu.
Long hours of painstaking attention and hard-work is required for brewing these luxury SAKEs. Flavor wise, it is lighter, clearer and fruity compared to other types.
These types are not pasteurized.
|
|
