Akashi Sake Brewery co.,ltd
Office
9-48,Funage-cho,
Akashi-city,Hyogo
673-0026, JAPAN
Phone +81-78-923-2727
Fax +81-78-923-3277
Sake is highly sensitive to the temperature and light conditions under which it is stored. Thus, it is best to keep sake in a dark place at a constant, cool temperature (less than 15ºC). Ideally, the use of fluorescent lighting in the storage location should be avoided. Sake bottles are generally not capped with corks, so proper maintenance of good sake does not require high humidity. In fact, high humidity can contribute to oxidizing of the bottle caps, and can even encourage mold to grow, thereby causing an unpleasant odor. Sake bottles do not need to be stored on their sides. Rather, it is recommended that sake be stored upright in a refrigerator.
Brewers name the sakes they create after much thought. A brand name expresses the care invested in the sake.
Learning the inspiration behind a brand name adds another level of enjoyment to the sake experience.
The degree of milling is the ratio of the weight of polished white rice to the weight of the brown rice before polishing. For example, if the degree of milling is 70%, then the surface layers of each grain are polished away until 30% of the initial weight has been ground away. Undesirable flavors can result from the proteins, lipids, and other substances present in the surface layers of rice, and therefore, milling is used to remove these unwanted components.
The nihonshu-do, or sake meter value, is a numerical rating of the relative dryness or sweetness of sake. The higher the sugar content of a sake, the sweeter the flavor and the closer to the negative number end of the sake meter value scale. Conversely, when alcohol content is higher, the flavor is generally drier and the sake meter value tends to be higher up toward the positive end of the sake meter value scale.
Sake ingredients comprise rice, koji, and distilled alcohol.
The alcohol content indicates the proportion of alcohol contained in the sake.
The month and year shown indicate when the sake was bottled and sealed.
The acidity indicates the amount of succinic, lactic, malic, and other acids contained in the sake. These organic acids are an important component in determining the crispness and weight of a sake’s flavor. It is the delicate balance between the acids and the sugars that gives each sake its own flavor profile.
The naturally occurring amino acids in sake contribute flavor elements such as a mild sweetness, a roundness, a slight tang, or a tongue-teasing bitterness.
