On Food and Cooking

Some    Kinds   of  Sake

Sake    made    to  be  savored is  usually of  the

grade   ginjo,   or  “special,”  in  which   pure

alcohol is  the only    allowed additive    and at

least    40%     of  the     rice    grain   has     been

removed.    Junmaishu    is  sake    made    only

with     rice    and     water.  Some    interesting

specialty   sakes   include the following:

Genmaishu Brewed with brown rice

Genshu Undiluted, and so around 20%
alcohol

Kimoto

“Live”  moto,   the yeast   preparation

soured  slowly  by  bacteria    and not

instantly   with    pure    acids

Namazake

“Live”  sake    because

unpasteurized   and so  containing

active  enzymes,    to  be  kept

refrigerated    and drunk   soon

Orizake Cloudy sakes that include lees,