Sake Basics With A Focus on Nigori Sake
Вставка
- Опубліковано 21 чер 2022
- Sake is Japanese rice wine, made by fermenting rice that has been polished to remove the bran. The brewing process is more akin to that of beer, where starch is converted into sugars and then fermented into alcohol,
Sake labels can be difficult to decipher. There are different levels of polish. In general, the more you polish the rice, the sweeter the taste of the sake (and the more expensive the sake will be)
Daiginjō - polished down to at least 50% of the rice grain
Ginjō - polished down to at least 60% of the rice grain
Tokubetsu - polished down to at least 70% of the rice grain
You may also see the word "Junmai" on sake bottles. Junmai translates to "pure rice" so junmai sake is brewed using only rice, water, yeast - there are no other additives, such as sugar or alcohol. If the sake does not say Junmai, a little bit of “brewer’s alcohol” has been used to clean and lighten up the sake and used to bring out more aromatics
Nigorizake - The sake is passed through a loose mesh to separate it from the mash. It is not filtered so there is rice sediment in the bottle. Before serving, the bottle should be shaken to mix the sediment and turn the sake white or cloudy.
Recently tried it and i enjoyed it quite alot. thanks for the educational video.
Glass empty: glad you enjoyed my video and tried Nigori Sake. Please like, subscribe and keep watching. Cheers!
great clip
Phu: thank you. Please like, subscribe and keep watching. Cheers!
I really like unfiltered sake
Amature: yes, I agree. A bit off putting in terms of the look but once you get past that, it is great. Please like, subscribe and keep watching. Cheers!
Great video, a lot of good info and you kept my interest the entire time. Pretty niche topic but if it wasn’t I’d expect you’d blow up in no time.
Maybe you could reply or post a video with your top nigori brands you’ve tasted so far!
Paul thank you for viewing my video and your kind comment. I am not really a sake expert so I thought I would just do something to go through the basics. If you like this one, see my video on caviar. Please like, subscribe and keep watching. Cheers!
What's your favorite creamy nigori. Looking for one that's got almost a rice dessert taste with some sweetness.
derrick: not really a sake expert so this is the first creamy nigori I tasted. Thought it was really nice and sweeter than most sake. Cheers!
I just opened a bottle of Momokawa nigori pearl same as in the video but the color is not white as nigori , it is a bit dark like miso soup , it is more brown color , can I drink ? Is it safe ? The test is like sake , I don't feel creamy nigori . Thank you for your help .
enzoen: that is a bit weird. Was it stored incorrectly. Have you had it for a long time. Typically sake should be stored for more than 1 - 2 years. Not an expert but seems like it might have oxidized.....take taste...if it tastes fine, I guess it is fine? If it tastes acidic, it might be safer to throw it out. If you just bought it, I would for sure return to the retailer as that should not be color if it is fresh. Cheers!
Would you classify the Momokawa as a dry sake?
cristina: thank you for viewing my video. To me, it was quite sweet in style. Cheers!
@TrophyWineHunter As a first time sake drinker would you recommend this one?
@@cristinacarrion4723 Yes, I think it is creamy and on the sweeter side, if you can get past the cloudy color. Cheers!
i mean to be honest i don't think it's that hard to get over the colour?, if you drink or use milk everyday to make your coffee then you could definitely get over this! because the colour looks like straight up milk.
😀😀