Rice - central raw material for sake production
To a bottle Sake Junmai category, you need about 1.8 kg of rice - for a Junmai Daiginjō sake, it is already 3 to 3.5 kg of rice as a starting point, since less of the original rice remains here due to the higher degree of polishing.
No wonder that the rice used is of special importance. Here we explain everything about rice as a raw material for sake production.
Important raw material for sake: (Japanese) water
For the Production of high quality premium sake the quality of the water used is of crucial importance. Japan as a volcano-rich country offers countless special regional water qualities that produce special sake with sometimes exceptional softness. Here you can learn all about the raw material water in Japan and how it influences Japanese sake.
Sake styles by regions of Japan
Sake is produced all over Japan, from Hokkaidō in the north to Okinawa in the south. The taste varies greatly depending on the region where it is made. This is because sake brewing is influenced by the water and climate of the region where the brewery is located.
Yeast & Kōji, invisible components of sake production.
So that a first class Sake brewed, it requires not only the right water and a special rice, but also yeast and a very specific noble mold. The Kōji fungus (lat. Aspergillus oryzea) ensures that the starch can be broken down. Various, often specially bred yeasts are then what give the sake a large part of its special flavor and shape the style of the sake.
The individual steps of sake production
Typical Japanese is the Sake production an elaborate craft in which each section requires a great deal of experience and skill. The right rice and the optimal water for sake are assumed, as well as of course Yeast & Kōji. Everything comes together through elaborate manual labor. Here is an insight into the individual steps of sake production.
Which types of rice are suitable for sake production?
Although you can see Japanese Sake can basically brew from all types of rice, there are, of course, special rice varieties that are best suited for fine sake - and beyond that, some special rice varieties that differ from their edible rice counterparts in structure and characteristics. Here we give an insight into the special rice varieties for the Sake making.
New Year's Eve 2019
AUSBLICK AUF DIE SILVESTER-KARTE 2019 IM SUSHIYA SANSARO Natürlich gibt es auch am Ende des Jahres 2019 zwei exklusive Silvester-Menüs bei uns im Restaurant sansaro, mit Spezialitäten, die sonst nie auf den Tisch kommen. EIN ERSTER AUSBLICK – MEHR DETAILS WERDEN HIER LAUFEND ERGÄNZT Zwei Menüs zur Wahl – und eine große Vielfalt: beide Menüs […]
Japanese restaurant Daitokai in Munich closed for a long time
We love japanese cuisine, not only in our own restaurant sansaro, but of course we also deal with many other Japanese restaurants in and around Munich. The Japanese restaurant Daitokai in Munich unfortunately no longer exists since the early 2000s - even if it sometimes seems otherwise on the Internet. It does not have a direct successor.
Suntory Haku Vodka Launch Germany - with catering by SUSHIYA in Munich
We were recently allowed to develop a great catering with a special challenge for the German launch of Haku Vodka, here we report about it and about the new vodka from Suntory.
SUSHIYA - the company that has successfully run the Japanese restaurant sansaro in Munich's Amalienpassage since 2007, has also been doing catering for many years.
But we can not do every catering: we are specialized exclusively in high quality catering around sushi and Japanese cuisine in a quality that will delight even Japanese customers.
New Year's Eve 2018
AUSBLICK AUF DIE SILVESTER-SPECIALS 2018 IM SUSHIYA SANSARO Silvester ist für unser Küchenteam immer eine Gelegenheit für höchste Qualität. Während wir an jedem normalen Abend sozusagen auf alle möglichen Kundenwünsche von Kappa-Maki bis Yakiniku vorbereitet sein müssen, kann unser Küchenteam sich an Silvester auf ganz besondere Menüs und ganz besonderes Material konzentrieren. Kein Wunder, dass sich unsere Stammgäste schon […]
