Sake is a Japanese alcoholic beverage made from fermented rice. It consists of four ingredients: rice, water, yeast, and a mold called koji. The rice used for brewing sake is called sakamai, which is a special rice prepared through rice polishing. The quality of water used in making sake differs within each region of Japan and its minerality influences the speed of fermentation. Yeast is another ingredient that contributes to the aroma components of sake, and some strains of yeast are unique to the individual brewery or to the regions, and some are developed by the prefecture.
Sake is brewed using highly polished sake mai rice, water, a mold called Aspergillus oryzae, and yeast. The main production methods established by ShÅryaku-ji are the use of all polished rice, three-stage fermentation, brewing of starter mash using acidic water produced by lactic acid fermentation, and pasteurization.
Sake is a general term for any alcoholic beverage in Japan, and what is commonly referred to as "sake" in the West is called "nihonshu" in Japan. Sake can be enjoyed at different temperatures, and the flavor and aroma of sake can vary depending on the temperature at which it is served.
