fruity

For those looking for fruity sake

Fruity sake is characterized by its sweet, fruity aroma and refined taste.

Its appetizing aroma is loved by many, from beginners to connoisseurs, but many people may wonder why sake, which is made from rice, koji, and water, has a fruity aroma.

From an explanation of this question, we will introduce a list of carefully selected fruity sake available at our store! Please check it out to the end.

Why Sake Becomes Fruity

As mentioned earlier, sake is primarily made from "rice," "rice koji," and "water." However, to produce fruity sake, the combination of the "yeast"'s function and a special brewing method called "ginjo-zukuri" is crucial.

・What is yeast?
"Yeast" plays a vital role in converting the sugar in rice into alcohol, and in this process, it also generates fruity aroma compounds. Depending on the type of yeast, various aromas such as melon, apple, pineapple, and banana are said to be produced.

・What is Ginjo-zukuri?
"Ginjo-zukuri" is a brewing method where highly polished rice with a polishing ratio of 60% or less is fermented for an extended period at low temperatures of around 10 degrees Celsius. Low-temperature fermentation limits the nutrients available for yeast to produce alcohol, thereby promoting the generation of aroma compounds. Furthermore, at low temperatures, aroma compounds are less likely to volatilize, remaining trapped in the mash, resulting in a highly aromatic and delicate flavor.

How to Choose Fruity Sake

There are many ways to choose fruity sake, but here are three easy-to-follow tips for beginners.

[Choose by label]
Many fruity sakes have brightly colored and華やかな labels.
It seems that manufacturers also put in effort to make their products stand out among many others.

[Choose by rice polishing ratio]
Many fruity sakes are ginjo-shu with a rice polishing ratio of 60% or less. Of course, there are many fruity sakes with a ratio of over 60%, but the lower the rice polishing ratio, the more likely the sake is to be fruity. The rice polishing ratio is listed on the back label of most products.

[Choose by yeast used]
This is a bit more specialized, but sake made with certain yeasts tends to be fruity.
Here are some yeasts commonly used in fruity sake:

"Kyokai #9 yeast", "Kyokai #1701 yeast", "Kyokai #1801 yeast", "CEL-24 yeast", etc...