AISSMS CHMCT - Sah-Keh Kanpai

In Japan Sake is brewed with locally grown sake rice, local mountain stream water and yeast, aiming for a true local sake.

WHEN SAKE IS GOOD?

The secret behind the taste of sake lies, in quality of water, quality sake rice and, above all, the diligence and devotion of sake brewers. Sake brewing is simply impossible without a great investment in time and effort, and in japan sake is delicious because it is made with the utmost care by people who love sake from the bottoms of their hearts.

Types:

1.  Junmai-shu translated as pure rice sake. 
2. Honjozo-shu is sake to which a very small amount of distilled ethyl alcohol
3. Ginjo-shu This is sake made with rice that has been polished (milled) 
4. Daiginjo-shu is ginjo-shu made with rice polished even more
5. Namazake is sake that has not been pasteurized

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