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A. SAKE TYPE
B. SAKE MAKING PROCESS
C. SAKE INGREDIENTS
D. TASTING & PAIRING
E. STORING SAKE
F. SHOCHU
G. MIRIN
H. INGREDIENTS & HEALTH
 

A. SAKE TYPE


B. SAKE MAKING PROCESS


C. SAKE INGREDIENTS

c-1. What is Koji (mold)?

c-2. What kind of mold? Is it the same mold normally known here?

c-3. How do you get supply of Koji?

c-4. What is yeast?

c-5. Is sake yeast different from yeast used for wine and bread?

c-6. What is the difference between Japanese rice and American rice in sake making?

c-7. Is the rice used in sake making the same as the rice used to make sushi?

c-8. Does good quality sake depend on the quality of the rice used in the sake-making process?

c-9. What is rice polishing?

c-10. How is the polishing done?

c-11. Do you polish the rice here at the Takara Sake factory?

c-12. Is the sake using more highly polished rice considered more premium?

c-13. What is Seimaido?

c-14. What happens to the leftover rice protein after the polishing?

c-15. Is the water used in sake-making important in terms of its quality?

c-16. Where does the water used in Takara sake come from?

c-17. Do you process the water before using it?

c-18. Do you use any Sulfites in the production of Takara sake?


D. TASTING SAKE & PAIRING WITH FOODS


E. STORING SAKE


F. SHOCHU


G. MIRIN


H. INGREDIENTS & HEALTH


   
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