Sake originated from Japan and has been around for 2,000 years, but it took a while for the beverage to reach the US shores.
The way that sake is processed is much more similar to the brewing process of beer. The rice starch is converted into sugars and that sugar is then converted to alcohol by yeast. This production process is different than how any other alcoholic beverage is made, making sake in a category of its own.
Sake grade levels are determined by the percentage the rice is milled before the start of the brewing process. There are six commonly accepted sake categories. But the most premium grades are those above futsuu-shu, these three classifications are unmai-shu, junmai ginjo-shu, junmai daiginjo-shu ( Organic Sake) . Daiginjo sakes are the best quality due to having the lowest rice milling rate.
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