Grant C. Klover Culture & Cuisine: International Flavors 2012. Sake. Overview. Rationale Objectives History Traditions Hot or Cold Ingredients. How to Make Tools Types /Taste Objective Review Bibliography. Rationale .
PowerPoint Slideshow about 'Sake' - sloan
An Image/Link below is provided (as is) to download presentation
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
This process strictly prohibits the use of any additives, and up to 60% of the rice is refined, compared with only 27% in normal Sake making. In other words, the desired taste and aroma of Junmai-Ginjo must be achieved solely by a delicate balancing of rice, water and malt in a natural fermentation process.
Some Ginjo and Daiginjo are also Junmai (i.e., a JunmaiGinjo is a Ginjo with no added alcohol). If a Ginjo or Daiginjo is not labeled Junmai, then the added alcohol is limited to the same small amounts as Honjozo.
Although each "type" has a general flavor profile, there is much overlap in taste elements. Very often one cannot tell which type one is drinking, and therefore these "types" should only be considered as generalized guidelines of quality.