TAKEAWAY-Alcoholic Drinks

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ALCOHOLIC DRINKS SAKE (Nihonshu): A Japanese traditional alcoholic drink made from rice, water, yeast and koji. Often referred to SAKE - 300ml bottle as "Nihonshu" in Japanese to differentiate it from "sake" which in Japanese can also refer to any alcoholic drink. Kizakura Nigori Sake 14 Sake has an average 14-16% alcohol by volume (ABV) and can be enjoyed chilled, at room tempureture or warmed. Kinokuniya Bunzaemon Junmai Namachozo 15 Kasumitsuru Yamahai Tokubetsu Junmai 25 Here are key sake terms you may want to know! Kizakura Hanakizakura Junmai Ginjo 16 Junmai: Literally means "pure rice". Made from only rice, water, yeast and koji (mould). Ranman Tokusen Ginjo 20 Kimoto: The traditional yeast starter method. No lactic acid or yeast added but forms naturally in the brew. The process Asabiraki Namburyu Daiginjyo 23 involves a time and labour intensive hand-mushing technique called "yama-oroshi". <Currently Kimoto Method sake not available> SAKE - 720ml bottle Yamahai: Derived from the Kimoto method. No lactic acid or yeast added but forms naturally in the brew. No yama-oroshi Suijin Junmai Okarakuchi 42 technique involved. Suishin Kome no Kiwami Junmai 46 The flavour of traditonal method sake tends to be richer, deeper and more pronounced. Yuki no Bosha Junmai Ginjo 66 Ginjo: Premium sake, at least 40% or more of the grain has been polished away (60-51% of rice remaining). UMESHU Daiginjo: Super premium sake, at least 50% or more of the grain has been polished away (less than 50% of rice remaining). Ginjo and Daiginjo are typically highly aromatic, smooth and clean. Choya Umeshu Classic <650ml w/plum> 48 Choya Umeshu Honey <650ml w/plum> 56 Nama: Unpasteurized sake. Most sake has been pasteurized twice. <Currently nama sake not available> Yuzu Umeshu <720ml> 42 Namachozo: Sake that has been pasteurized only once before bottling. Gold Umeshu <720ml> 40 Kokuto Umeshu (Brown sugar umeshu) <720ml> 50 Nigori: Unfiltered cloudy sake. Sweet, smooth and creamy in texture. Ippin Mito Umeshu (Sake-based) <720ml> 48 BEER Sapporo Premium <330ml> 5 UMESHU: Japanese traditional liqueur made from Ao Ume (green plum), sugar and clear spirit like shochu or sake - sweet, mild Asahi Black <330ml> 5 and a little bit sour taste. Japan's most popular fruit liqueur. Kinshachi Red Miso Lager <330ml> 11 Koshihikari Rice Lager <500ml> 11 Umeshu can be enjoyed at different temperatures- chilled or with ice, O’Brien Pale Ale <330ml> Gluten-Free Beer 6 room temperature or even hot in the winter. <330ml> Gluten-Free Beer SHIMBASHI O’Brien Brown Ale 6 Fitzroy.

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Local Sake Japanese Sake Premium Sake Sake Tasting
JAPANESE SAKE PREMIUM SAKE From our home town Saitama Prefecture, Japan House Sake 170ml served. Hot or cold 9 神亀（Shinkame）Junmai Bold and Rich umami of rice さゆり（Sayuri）Nigori Hinodeya is the only place in San Francisco you can enjoy Shinkame. Unfiltered and Cloudy with subtle rice sweetness, Recommended: Room temperature or Lukewarm imported from Japan. 120ml by the glass 12 300ml by the bottle 14 720ml by the bottle 65 澪（Mio） Sparkling Sake Sparkling sweet sake with a refreshing and fruity aroma, 文楽（Bunraku）Junmai Daiginjo imported from Japan. Faintly sweet and Smooth finish 300ml by the bottle 15 Recommended: Cold temparature 魔斬（Makiri）Junmai Ginjo 120ml by the glass 14 Dry and Sharp finish, imported from Japan. 720ml by the bottle 78 300ml by the bottle 16 長良川（Nagaragawa）Sparkling Nigori SAKE TASTING FLIGHT Unfiltered and Sparkling cloudy. Mellow and Full-bodied, imported from Japan. きき酒 Kiki- Sake 10 300ml by the bottle 17 Experience 3 kinds of Hinodeya’s premium sake - セコイア生 Sequoia Nama LOCAL SAKE - 神亀 Shinkame st 文楽 Sequoia 1 sake brewery in San Francisco - Bunraku Nigori : unfiltered 120ml by the glass 10 375ml by the bottle 29 Nama : draft 120ml by the glass 10 375ml by the bottle 29 JAPANESE BEER JAPANESE SPIRIT iichiko 40 proof distilled from 100% Barley Asahi Imported from Japan -On tap 7 30ml shot 3 -Pitcher 25 60ml by the glass 5 Sapporo 200ml by the bottle 15 -Bottle- 6 750ml by the bottle 40 Kyoto White Yuzu iichiko blend UME / YUZU -Bottle- 6 30ml shot 3 Sansho Japanese herb ale 60ml by the glass 5 -Bottle- 9 375ml by the bottle 19 NON- ALCOHOL WINE .
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MAKING really good SAKE AT HOME Using the more efficient Sokujo-moto method, with well polished sake brewery rice and fresh brewery koji a day by day plan Fred Eckhardt, (c) 1976, 1982, 1993, 1997, 2004, 2007, 2008 all rights reserved may not be reproduced for sale (other than reproduction/distribution costs) TWO GALLON BASIC RECIPE v6.2 (w/ brewing calendar) TABLE OF CONTENTS Two gallon day by day recipe (about) ........................... Equipment needed ................................................. Cleanliness and sterilization of equipment ..................... About rice, koji rice, water, and other elements ................. BOX: Table one -- Ingredients for better sake recipe ............. Preparation of rice ............................................ BOX: Table two -- Chart of Materiels additions ................... Sake - stages of ferment ......................................... About fermentation and aging temperatures ........................ Shubo or Yeast mash (about) .................................. 1st Day (shubo day -1 procedure) ........................... 2nd Day (Shubo day 1 procedure) .............................. 3rd to 4th day (Shubo) ....................................... 5th-8th day end shubo ....................................... Start Main Ferment buildup ...................................... 8th-9th day buildup, First addition - Hatsuzoe .............. 10th day Odori dancing ferment ............................... 11th day Middle addition - Nakazoe ........................ 12th day Final addition
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THE CHEMISTRY OF SAKE BREWING PDF, EPUB, EBOOK R W Atkinson | 110 pages | 09 Nov 2017 | Createspace Independent Publishing Platform | 9781979622608 | English | none The Chemistry Of Sake Brewing PDF Book You would be wise to have the alcohol content measured by a professional lab if you plan to make sparkling sake. I have not made sake before. It should also be noted here that different polishing ratios require different steeping and steaming times. The ratio of rice to koji can vary widely. You state to add the following amount of water:. If you've seen the terms ginjo or daiginjo on a menu, they are indicators of the percentage of rice milled. It has a bunch of calculators, including some calculations you reference on this site. Water rinse is usually not necessary, as this low concentration will likely dissipate soon and not leave any flavor in the finished sake, but there is no guarantee; the Iodofor is better. Accept Reject Read More. Thanks for the link to mnrice. Careful temperature control is essential to making good sake. More than anything else, sake is a result of a brewing process that uses rice and lots of water. Rice Milling Note the white opaque starch packet in the center of many of the grains. In particular, A. Once you know the technique, where to find the ingredients and have a few pieces of inexpensive equipment, making a batch of sake can be rewarding. This will provide a game plan for each sake batch you brew. First time brewing. Most commercial sake is between 1.
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An introduction to sake An accompaniment to the WSET® Level 1 Award in Sake An introduction to sake An accompaniment to the WSET® Level 1 Award in Sake A world of knowledge Wine & Spirit Education Trust 39–45 Bermondsey Street, London, SE1 3XF [email protected] © Wine & Spirit Education Trust 2016, 2017 Issue 1, 2016 Issue 2, 2017 (update with minor amendments) Issue 2.0.1, 2018 (update with minor amendment) All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any information storage or retrieval system, without the prior permission in writing from the publishers. PHOTOGRAPHIC CREDITS 2 (Luke Santilli); 4 (top), 5, 12 (bottom) 13 (top and bottom), 14, 26 (Antony Moss MW 酒サムライ); 4 (bottom) (Pauline O’Connor); 6, 8, 10, 11 (all), 16, 18 (all), 19 (all), 22 (all) (Rob Lawson); 12 (Akita Shurui Seizoh); 17 (Chizuko Niikawa-Helton 酒サムライ); 28 (Nishihama/Shutterstock.com) LABELS 6 (left) (Isojiman); 6 (middle) (Shichida); 6 (right) (Taka) COVER PICTURE Nishihama/Shutterstock.com DIAGRAMS AND ILLUSTRATIONS Diagrams and illustrations produced by CalowCraddock Ltd Designed by Paul Barrett Editing by Cambridge Editorial Ltd Production services by Wayment Print & Publishing Solutions Ltd Acknowledgements Special thanks are due to Antony Moss MW 酒サムライ (Sake Samurai), Harriet Furze, Nicholas King, Pauline O’Connor, Karen Douglas, Honami Matsumoto Contents Introduction 1 1 What is Sake? 2 2 How is Sake Made? 4 3 Categories and Grades of Sake 6 4 An Introduction to Tasting Sake 8 5 Preparing Steamed White Rice 10 6 Making Kōji 12 7 Fermentation 14 Tasting Notes 15 8 Premium Sake Revisited 16 9 Japanese Labelling Terms 17 10 Speciality Styles of Sake 18 Tasting Notes 20 11 Storage and Service of Sake 22 12 Sake and Food 28 Introduction Welcome to the WSET Level 1 Award in Sake, a one-day sake course designed for those studying sake for the ﬁrst time.
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