SAKE TASTING

CONTENT

• What is Saké?
• Saké 101
• Special Designation Sakés
• Glasswares
• Tastings

DEFINING SAKÉ

• Saké vs Nihonshu vs Seishu
• Rice, Water, Koji, Yeast, Distilled Alcohol
• Must be filtered (BSJ)

SAKE PRODUCTION

• Rice Preparation
• Koji-rice making
• Fermentation Starter
• Fermentation
• Filtration
• Bottling

SAKÉ 101

• Seimai-buai （精米步合）：rice polishing rate
• Junmai （纯米）："pure rice", non-additive
• Honjozo （本醸造）:
• Futsushu （普通酒）：table saké

SAKÉ 101

• Ginjo （吟醸）：start of premium categories,
• Daiginjo （大吟醸）：upper premium,

SAKÉ 101

• Shin-shu (新酒) ："fresh" saké
• Nama-zake （生酒）：unpasturized sake
• Nigori （濁り酒）：cloudy sake
• Jizake （地酒）：local/régional sake
• Genshu （原酒）： "cask strength"

GLASSWARES

• Sake Set （酒器）
• Tokkuri （徳利 ）：Sake Flask
• Sakazuki （盃 ）：Flat Saucer-like Cup
• O-choko （猪口）: Small Cylindrical Cup
• Masu （樽 ）：Cedar Box
• Sake Stemware
• Shot glass

SPECIAL DESIGNATION SAKE

• Tokutei Meishō-shu
• 特定名称酒
• Referred more as grade/classification
• This is not style (nama,genshu,sparkling)

Arigato！