Sake is a rice wine crafted in Japan that creates sweet and acidic wines. The overall quality of the sake wine itself comes from the type of rice used. High quality sakes require rice varieties that are typically high in starch content.
The brewing process for sake is a complicated procedure which requires skill to balance the sweetness and acidity of the wine. Rice varieties that dissolve without difficulty in the water and soaks up water are typically sought after by brewers. The best sake comes from the smaller brewers who use special water that comes from underground aquifer or mountain streams. Soft or hard water and water that is rich or poor in minerals can have a direct impact on the taste.
Koji mold is used to break down the starch during the brewing process. The mold breaks the molecules into sugar that is used as food for the cells in the yeast. The yeast that is used during the sake brewing process with dramatically impact the fragrance and flavor of the sake. The rice is washed, and then rinsed, and soaked before it goes through the steaming process. Water is added to the fermenting moromi in the tanks with rice, water, and koji added.
Water is also added at the end to bring down the level of the alcohol level. Sake rice is classified into five groups with only three being used for premium sake. The highest class of rice is then divided into two classes. The brewing process for sake wines is a complex procedure that includes transferring and converting the starch in the rice to sugar.
From there, the process converts the sugar into alcohol. Sake brewers love rice varieties that contain an abundance of starch, which makes it easy for them to craft the wine. This makes it perfect for creating koji mold. Some rice varieties, including Yamada Nishiki, crafts sake wines that are characterized as refined and complex increasing its depth of flavor during the aging process. Rice varieties may not be easy to cultivate, although the variety may be perfect for sake brewing.
