KOJI SAKE | DOMESTIC SAKE BREWED IN CALIFORNIA
Sake, a distinctive beverage, is called wine although it is made from rice. Sake is the most complex alcoholic beverage with the highest alcohol content of any naturally fermented beverage. Sake-making is the least understood brewing process in the world.
The quality of sake largely depends on the quality of the rice, and how much the rice is milled. The rice is polished before making koji. The process removes the outer portion (min. 30 – 35%) of rice grain and also removes some minerals, and fatty acids from the rice, which could ruin the delicate flavor of the sake. After polishing the rice is steeped in cold water for about 18 hours. Soaking softens the cell walls and it makes the steaming more effective in preparing the rice for the fermentation.
The primary ferment is called moromi. In a 3 – stage process, lasting five days, the rice, the koji, then the water are added to the starter, each doubling the size of the ferment. The second fermentation takes about 3 weeks at temperatures below 50 F. The young sake is pressed, separated from the unfermented solids, known as sake kasu, and filtered. The resulting clear sake is then pasteurized.
KOJI sake is produced from superior quality and highly milled California rice. The production begins by polishing the rice to a very high level, removing almost 50% of the grain. KOJI sake is fermented and aged for an extra long time at low temperatures. It is a premium domestic sake, what the Japanese call poetic or Ginjo.
KOJI sake is brewed under the supervision of Reiko Kushibiki, the first female sake master in the US. Koji is silk smooth and full-bodied. This authentic sake complements any Asian food.
KOJI should be served traditionally warm in a tokkuri with the meal. In the warm season, it can be enjoyed chilled or at room temperature too. Whether sake aficionados like it hot or cold, KOJI sake will satisfy the taste buds of even the most discriminating.
KOJI sake is available in 12/750ml, 6/1.5ltr, and 18ltr size.