What Do Japanese Sakes Make From? Check Out The Materials And The Process Of Making It

Japanese sake illustration (Photo: Pixabay/quintonwu)

What does Japan's YOGYAKARTA'sake' make? Japanese sake is a traditional drink typical of Sakura Country made from Japanese rice fementation.

In Japan, sake is a favorite drink and can be easily found in bars to high-end restaurants.

The alcohol content in Japanese Sake is generally around 15-16 percent in one bottle. This drink should not be consumed by minors and people with certain diseases, because it can endanger health if consumed excessively.

Sake has a sweeter and more acidic taste than beer. Amino acid contained in sake makes this drink have a unique taste, even some types of sake have a fruit-like flavor.

Japanese sake is divided into five types according to the basic ingredients for its manufacture to additional alcohol. These types of sake, namely:

It has been mentioned above that sake is an alcoholic drink fermented. The main ingredients of making sake are sake, water, coji rice (cussed rice that has been carefully processed with cojikin mushrooms), and yeast.

According to the Japan Sake page, in Japan, there are about 900 varieties of rice and more than 100 of them are sake rice.

Some types of sake rice commonly used for the manufacture of alcoholic beverages are Yamadanishiki, Omachi, and Gohyakumangoku.

When compared to the commonly consumed rice, the sake rice has a larger grain size, is low in protein, and has a porous core.

Pored rice contains more bags so that it is easier to process into coji.

The enzymes contained in the Koji mushrooms or Asgolfus orizae can split the rice starch into sugar, which eventually turns into alcohol.

Quoted from Kikusui Sake, here is the process of making Japanese Sakes that you need to know:

That's what information about Japanese Sake is made of. Hopefully this article can add insight to the loyal readers of VOI.ID.