Copy of `Sam Sake - Food and drink information`

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Sam Sake - Food and drink information
Category: Food and Drink > Sake
Date & country: 27/01/2011, UK
Words: 9


Amino Acids
Produced by the fermenting action of the yeast the amino acids give the sake its depth of flavour. They contribute to the level of umami in sake which can affect how dry or sweet a sake is perceived to be. Most sake fall between a range of 0.8 and 1.2. Those at the lower end of the scale are usually more elegant and delicate; those at the higher end are usually more full-bodied.

Brewers' Alcohol
Brewers` alcohol is a distilled alcohol (ethanol) which is added to some premium grades of sake to elevate and enhance the fragrance. There are strict limits to the amount which can be used. It is not used to increase the alcohol content of the sake

Futsū-shu
This is a standard sake which is not classed as a premium sake. There is no requirement on the amount to which the rice must be polished and the amount of brewers` alcohol added to this sake can exceed the 25% limit placed on the premium sake. The addition of organic acids is also permitted for this grade of sake.

Genshu
An undiluted sake. Sake is usually diluted to lower the alcohol percentage after it has been pressed. Sake can naturally be brewed to up to 24% alcohol content but is usually sold at around 15-16%. Genshu sake are typically higher in alcohol content.

Kōji
This term is used for the rice which has been propagated with the kōji-kin fungus to convert the starch in the rice into fermentable sugars which fuel the yeast fermentation.

Namachozō
A style of sake where it is stored and matured unpasteurised and only pasteurised just before bottling. It possesses some of the freshness of the Nama sake but is not as susceptible to the sake changing in character. It should still be stored refrigerated to prevent any undesirable changes in the character of the sake.

Nihonshudo
See SMV

Seimai buai
See rice polishing rate

Tokubetsu
`Tokubetsu” means `special” and this term is added to those sake which have either undergone special processes (which are not always stated) or when more of the rice grain has been polished away than is usually required for the grade.