fruity

As mentioned above, the main ingredients for sake are rice, rice malt, and water, but to make fruity sake, the combination of yeast and a special sake brewing method called ginjo sake is important.

What is yeast? Yeast plays an important role in converting the sugar in rice into alcohol, and in the process it also produces fruity aromas. Depending on the type of yeast, it is said that a variety of aromas can be produced, such as melon, apple, pineapple, and banana.

"Ginjo brewing " is a manufacturing method in which well-polished rice (polished to 60% or less) is fermented for a long period of time at a low temperature of around 10 degrees. Low-temperature fermentation limits the nutrients that yeast uses to produce alcohol, promoting the production of aromatic compounds. In addition, aromatic compounds are less likely to evaporate at low temperatures, so they are trapped in the mash, resulting in a fragrant and delicate flavor.

There are various ways to choose fruity sake, but here we will introduce three methods that even beginners can put into practice right away.

・Choose from the label <br/>Fruity sake tends to have flashy, showy labels.
It seems that manufacturers are also making efforts to help users grasp the features of their products at a glance among the many available options.

・Select from the rice polishing ratio <br/>Most fruity sakes are ginjo sakes with a rice polishing ratio of 60% or less. Of course, there are many fruity sakes with a rice polishing ratio of 60% or more, but the lower the rice polishing ratio, the more fruity the sake tends to be. The rice polishing ratio is listed on the back label of most products.

- Choose from the yeast used <br/>This is a bit of a geeky approach, but depending on the yeast used, the sake tends to have a fruity flavor.
Below is a list of yeasts that are commonly used in fruity sake.

"Association No. 9 Yeast", "Association No. 1701 Yeast", "Association No. 1801 Yeast", "CEL-24 Yeast", etc...