Sake (Sake) is an alcoholic drink of Japan. Made from rice, like making beer. But not beer, because no color. And no gas contained Not organized in groups because there are higher alcohol wines. And, not distilled spirits as well. I like wine because many so-called Japanese rice Wine. Sake is the national drink of Japan for centuries. Not known to have originated from, or when it is assumed that the Japanese embraced by fermentation with malt liquor from China several thousand years ago.
The breadfruit is a unique process unlike any other type of alcoholic beverage. Start by cleaning the rice with water and soak them for about 12 hours, then steamed rice. The steam will then be mixed with yeast. One which will produce enzymes that convert starch from white to brown. It takes up to 35 hours to make more enzymes called Koji (Koji) to achieve increased fermentation with yeast grows slowly. By eating sugar until maturity takes about 2-3 weeks and called moto yeast growth is fully developed. Then add water and rice down to a new start in about 3 weeks when fermentation is complete. Liquid is Sake is filtered out and leave to cool. Then stored in a tank Aged short period of time, thus leading to the final sterilization, pasteurization methods before bottling or barrel of sake to have a common quality. And exceptional quality