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Waza (Technique)
Sake-making is an intricate, labour-intensive process. Toji, the ‘master-brewers’ who head each brewery, require a vast amount of experience and knowledge, working their way gradually up through the ranks responsible for different parts of the sake-making process before reaching this position of responsibility. Under the Toji’s direction, breweries create various styles of sake, with the use of different methods of production. These include the degree to which the rice is polished down, the temperature and speed of fermentation, and the use of any one of a number of yeasts, each giving distinctly different aromas and flavours.

MIZU (water)
Sake contains over 80% water which has a big impact on the final style. Hard water enables a more vigorous fermentation resulting in dry, crisp styles. Soft water allows for a slower fermentation giving softer, fuller flavoured sake. Some water is unsuitable for sake making as it contains minerals which result in unpleasant flavours. As with beer-brewing in the U.K, famous sake-brewing areas, such as Nada, grew up around good water sources.
KOME (Rice)
Just as grape varieties impact on the style of a wine, so does the rice variety to sake, albeit to a lesser degree. Most sake is made from basic table rice. Premium sake is made from any of the 60+ varieties of sake rice available, many of these having been specifically bred and developed to be suitable for sake brewing. In general, the more the grain has been polished down (removing the outer layers which give off flavours), the finer the sake. Different varieties grow best in different areas and so, historically, have had an impact on regional style.
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What is SUGIDAMA? It is a spherical bundle of “sugi” or Japanese cedar branches, which is hung ourstide sake breweries. When new sake is ready, a fresh sugidama is hung symbolising that the sake is well made and calling for the blessing of the gods. The sugidama has become a symbol for sake itself. One of photos at the top right of this page is the one! |