Talk about sake
A rice polishing ratio is not the only requirement for brewing ginjo-shu (ginjo-zukuri). Then what is the ginjo-zukuri method?As you can find the classification of “specially designated sake” or ”Premium Sake” at the explanatory tables. It is the rice polishing rate of lower than 60% , And Necessary to use over 15% koji rice...
How complicated! Summarized classification of names depending on process after pressingThere are various names for sake depending on the process after pressing and Oribiki (precipitation). The most confusing difference when describing the condition of sake may be that of “Hi-ire (pasteu...