What is Sake?
Sugitama Sake is a fermented alcohol beverage made from rice, water, koji(enzyme), and yeast, classified in the same category with wine and beer. History of sake dates back to 300 A.D., after the practice of wet rice cultivation was introduced from China.
Sake is brewed with an unique fermentation process called "multiple parallel fermentation" where Saccharification and alcohol fermentation occur at the same time. This process gives sake complexity in flavor and a alcohol content up to 18% that is higher than any other fermented beverages in the world.
How to Make Sake
The process and method in producing Award Winning World Class Sake in every detail
Sake has various categories determined by the brewing process such as the ratio of rice polishing, methods and time of brewing, adding or withholding distilled alcohol (adding alcohol will make a Junmai or Honjozo sake).