On Food and Cooking

filtered, diluted with water to 15–16%
alcohol, and held for some weeks to allow the
flavor to mellow. It’s also pasteurized (at
140–150ºF/60–65ºC) after filtering and again
before bottling to denature any remaining
enzymes, one of which otherwise slowly
generates a particularly unpleasant volatile
(sweaty isovaleraldehyde).

Making  Sake

Varieties of Sake There is a broad range of
different grades and kinds of sake. Both the
cheapest and the standard grades are made by
adding substantial amounts of pure alcohol to