The Kimoto and Yamahai methods are traditional sake production methods used to prepare a starter mash.
At UENO GOURMET, we are proud to exclusively present premium sake. Therefore, we generally recommend that you enjoy our sake chilled. However there are certain occasions to enjoy some of our bottlings warm. Here we will explore some of the guidelines for warming sake together.
For high quality sake, rice is polished prior to processing with the goal of eliminating the bran and protein which encase the starch held at the center of the rice grain. The smaller the rice polishing ratio (expressed as a percentage of the original rice weight), the finer and more aromatic the sake.
Good water makes good rice. Good rice makes good sake. Information about the Ingredients of Premium Sake.
Sake is brewed, and its production is therefore reminiscent of that of beer. Its alcohol content, however, is about 15% which, in addition to its various flavour profiles, makes it most closely comparable to wine. In spite of these comparisons to both wine and beer, Sake production is unique in that it entails the simultaneous conversion of starch to sugar and the alcoholic fermentation of said sugar (beer, on the other hand, is brewed from pre-saccharized malt).
Recommendations for enjoying high-quality Sake: Aroma and flavor, harmony between food and sake, serving temperature...
The six classes of premium sake feature typical flavours and characteristics...