The main difference is the inclusion of lees to give a cloudy liquid. The lees can contribute sweetness and umami to the palate of the sake. They can add rice and koji notes to the aroma of the sake. Sometimes nigori sake has lower alcohol than sake. With sake, all of this is happening, but again, it is somehow much more versatile than wine, there are better chances to succeed in a food pairing menu. FOOD AND SAKE INTERACTIONS Since junmai is a broad classification, nailing down a flavor profile can prove difficult. Junmai sake can range between high-end daiginjo and affordable sakes at the lower end of the rice-polishing spectrum. Nigori or nigorizake ( 濁り酒; にごり酒) is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%. [1] Description [ edit ]

Much like junmai, honjozo ( honjozo-shu) is sake that uses rice polished to at least 70% of its original size. The rice grains used to brew futsushu also tend to be lower-quality. Combined with its minimal milling rate, futsushu is both the cheapest and least drinkable of all the sake varieties. Gray, W. Blake; Writer, Chronicle Staff (2005-09-15). "A highly polished drink / Creamy and fragrant, daiginjos are the pinnacle of sake". SFGate . Retrieved 2019-02-08.I left the bottle in a cool place in the house without any sunlight. However, it is summertime in Los Angeles, so as you can imagine, I turn the AC on and off all the time. Therefore, I must admit that there were temperature fluctuations in the room which could have affected the sake. Eats, Serious. "Sake School: All About Nigori, the Cloudy Sake". drinks.seriouseats.com . Retrieved 2019-02-08. As daiginjo represents the best-of-the-best in the sake world, these brews command a premium price. If you're going to learn how to drink sake like the experts, daiginjo is a fantastic starting point. Ready to learn everything you ever needed to know about sake? Let this complete introduction to sake for beginners light the way! What is sake? It is hard to write about this nigori sake because everything you need to know about it is in the name. There are many flavored sake and many flavored nigori sake but Homare “Strawberry” is a personal favorite. If you are new to flavored nigori, this is a great beginner’s sake. It has a beautiful color, and as soon as you pour it, you will start to enjoy the aroma.

I really liked this sake. It has the style reminiscent of Italian Pinot Grigio and will be a great pairing sake with carpaccio and caprese salad. 2: Room temperature Photo by Alice Hama. Let’s start with a definition and explanation: Sake, dubbed Nihonshu in Japan, is a fermented alcoholic beverage made from rice, with an average alcohol content between 14% and 16%. It can be consumed both cold (normally, between 5 and 12 °C) and warm (normally no more than 55°C). Sake is produced from the starch found in rice grains, which is then transformed into fermentable sugar through a mold (Koji Kin). A process that closely resembles beer making, except that sake requires a transformation from cereal starch to glucose that is carried out through a unique process of multiple parallel fermentations. The result? A drink with the potential of extreme elegance, complexity and exceptional fragrance. Liquid silk. To drink as an aperitif or on its own, yet this marvelous drink also works exceedingly well with food. Main Ingredients: rice, water, Koji, yeast. Within this classification, there are nine common premium sake-brewing rice ( sakamai) varieties. They come from various locations around the country. Each capture subtle taste differences in the final brew. Water Somehow complicated to pair with any alcoholic drink, with a light alcohol and somehow sweeter sake can pair well as will help to decrease the burning sensation.

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To meet the requirements of a junmai ginjo ,the brewer must not add any alcohol after fermentation. Daiginjo( daiginjo-shu) andJunmai Daiginjo As you'd guess, the absolute best sake is made from special rice rather than run-of-the-mill table rice. Texturally this has a nice mouth coating quality that makes it great to enjoy along with spicy foods like hot and sour soup. This is a great beginners nigori that you can enjoy alongside a multicourse meal as it is not shy to show the different sides of its personality as your food changes. Homare “Strawberry” Adding distilled alcohol gives honjozo sake, in general, a smoother and lighter body. In general, honjozo is more complex, earthier, drier, and less acidic. It also tends to be more fragrant than pure rice sake.