There are a lot of Sake brewery where you can visit in Kyushu.
to its fermentation processes.
Sake produced in Japan is divided mainly into four categories, depending on
the degree of rice milling.
They are, Honjouzou-shu (sake with at least 30% of rice polished away and a
little alcohol added), Junmai-shu (pure sake with no milling rate specified),
Ginjou-shu (quality sake with at least 40% rice polished away), Daiginjou-shu
(top-quality sake with at least 50% of rice polished away).
In general, the more polished the rice grain is, the higher the grade of sake become.
There are three important factors in sake brewing, quality rice, quality water,
and master brewer’s expertise.
make quality sake such as Ginjou-shu.
The second most important factor in sake brewing is quality of water, so sake
breweries have been traditionally built where underground water is available.
Since Japan is a mountainous and rainy country blessed with high quality water,
sake brewing has been developed in many part of Japan including Kyushu.
discriminating taste to control the complicated process of sake brewing.
Therefore, they try their best to prepare the best possible rice malt, which is crucial
for sake brewing.
Indeed, sake brewer’s techniques give distinctive flavors to different type of sake.
There is a tasting corner, Let’s sample sake.