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Saké Varieties

NIGORI - Nigorizaké is made from moromi that is filtered through rough cloth right before fermentation is complete. In nigori, the sweetness of the rice is easily tasted. Some nigoris are of the sparkling variety because when nigori is done pre-fermenting, the carbonation remains.

GENSHU - Genshu is raw, undiluted saké It is moromi that is heated, filtered, and has no added water. It is then bottled immediately. Genshu has an alcohol content of 20-22%. Most of the saké to hit the consumer market is not genshu. The saké has water added reducing the actual content to 15-16%.

NAMA - Namazaké has water added but is not pasteurized (heated) as is most of the saké that makes its way to market. This is why Namazaké tastes so fresh. It is!!

NAMA GENSHU - This saké has no water added, and it is not pasteurized. It is fresh, undiluted saké

NAMA CHOZO - The distinguishing characteristic in its development is that nama chozo saké does not go through both of the heating processes (pasteurizations) used to produce regular saké. The first heating process, which occurs right before the storage process, is omitted.

NAMAZUME - This saké is the polar opposite of the Nama chozo, because it goes through the first heating prior to the storage process but does not undergo a second heating prior to bottling.

SHIN-SHU - This is the first saké of the year, once fermenting and bottling are complete. HIYAOROSHI - This is a season-limited saké. It is basically Shin-shu that is stored and not presented until autumn. Autumn is often considered prime saké season.

KIMOTO - Normally saké brewers introduce a lactic acid into the fermentation process for cultivating yeast. This is a new custom since the early 1900's. Kimoto is an original saké and lactic acid is not added to it. Kimoto is allowed to naturally develop lactic acid on its own. This process takes longer than the newer way, and the taste of Kimoto becomes strong as a result.

YAMAHAI - Yamahai is made in the same way as Kimoto, except that in brewing Yamahai the steaming rice is NOT pulverized with a stick to facilitate dissolving. Yamahai has Koji added to dissolve the rice. Similar to Kimoto, Yamahai has the peculiar taste and Umami (flavor) of natural rice.

KOSHU - This is an aged saké. There is no regulation concerning the exact time which must elapse before it will be known as 'Koshu' officially. But it is well known that if the saké has been aged more than 3 years, it qualifies to be called 'Koshu'.

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