On Food and Cooking

and

Nigorizake

yeast   cells,  and other   fine

particles   from    the mash

Shizuku

“Droplets”  sake,   made    by  allowing

the liquid  to  drain   by  gravity from

the mash    rather  than    pressing

Taruzake “Keg”  sake,   aged    in  cedar   barrels

OPPOSITE: Making sake. One of the unusual
features of sake fermentation is the repeated
addition of cooked rice to the fermenting mash
over the course of several weeks.

Sake Is Fragile Sake and its delicate flavors
are vulnerable to alteration by exposure to
both light and high temperatures. It’s best
drunk as young as possible. The clear and blue
bottles in which it’s usually packaged offer
little protection, so sake should be kept in the
cool and dark of the refrigerator, and once
opened should be consumed quickly.

Distilled Spirits