Only water. Distilled alcohol can be added before filtration.

1. Adding glucose or other permitted sugars to increase sweetness. 2.Adding permitted organic acids to increase acidity. 3. Adding permitted amino acids to increase umami.

Daiginjo, ginjo, honjozo and futsu-shu. (all non-junmai sake)

For junmai, none can be added. For premium non junmai sakes, 10 percent can be added. For futsu-shu, 50 percent can be added (including any other flavour improving additives).

The forth addition is a technique used to control the final balance of a sake. This is particularly useful for correcting the dilution and improving the balance of aruten sakes but can be used for junmai too. The forth addition is mainly water, sugars and small amounts of dextrins derived from steamed rice.

1. Yabuta-shibori (asakuki) ; This is the modern industry standard filtration method using an accordion-like machine called an assakuki, though the machines are most commonly referred to by the name of the major brand (yabuta). It can filter the sake by the air pressure. Large yabuta is for large volumes sakes and little or not pressure is ideal for quality sakes. It is good at minimising oxidation compared with the other traditional methods. 2. Funa-shibori ; This is the traditional way but is now limited to some premium sakes because the yabuta is more appropriate for almost all sake. It takes about two days, which is much longer than yabuta filtration. Also it is heavily labour intensive because the brewer has to be cautious of the hygiene of each bag. But the low pressures means the resulting sake is generally fine in texture. It is suitable for ginjo styles. 3. Fukuro-zuri (bag hanging) ; This is a traditional method that uses no external pressure, instead relying solely on gravity. Sake is normally collected in 18 litre galss bottles called to-bin. This is very slow method and can only be used on a small scale, but the slow extraction allows the most precise separatin of filtration fractions. Compared with using a fune, this process is even gentler and leads to even finer textures. Its used is limited to super-premium Daiginjo and jumai daiginjo. The contents of the bags can be filter again using funa-shibori or yabuta-shibori after end of fukuro-zuri, in order to ensure none of the liquid is wasted. 4. Jika-gumi

Though it is not a term defined by legislationl, some seasonal sake bottled immediately after filtration without any furhter processing is labeled as jika-gumi and sold as fresh seasonal sake. Jika-gumi tends to be a hazy colour with extreme freshness and effervescence.

The free-run liquid that emerges from a filter before pressure is applied is called arabashiri.It tends to be livelier, with more dissolved carbon dioxide, and the first parts can be a little cloudy and rough textured. It is usually for unmatured, unpasteurised, season product.

The middle fraction produces the highest quality sake. With funa-shibori sake, this middle fraction can be labelled as naka-dori or naka-gumi. There is no legal definition of this. With fukuro-zuri sake, the middle middle few 18 litre to-bins may be selected and bottled separately, and to-bin gakoi is the term for this.

The final fraction is called seme. It is coarser in texture than the middle fraction and tends to have less aromatic freshness because of the liquid’s longer exposure to air and the increased contact time between the solids and the liquid. At this stage, if funa-shibori is being used, pressure is increased.

1. Sedimentation (ori-biki) 2. Protein fining 3. Activated charcoal and earth filtration

The rice variety which includes 80% or more amylopectin is sticky, less than 80% is non-sticky rice variety.

Conducting the statch to sugar conversion and alcoholic fermentation at same time.

Proteins, lipids(脂質), vitamins, and minerals.

Large Grains, Low protein content, well defined, shinpaku, good water absorbency, broken down easily by enzymes during brewing

1. soil preparation 2. plant seedlings 3. transplant seedlings 4. draining and re-flooding the paddy 5. appearance of the ears 6. ripening 7. harvesting 8. drying and removing the husks

1. gluey substances 2. high in clay particles 3. rich in nutrients 4. free of volcanic ash

1. moisture level is typically 15% or less 2. percentage of broken rice 3. percentage of cracked rice 4. percentage of dead rice 5. percentage of under-ripe rice

30-35%

1. polishing ratio 2. rice variety 3. hard rice due to a hot summer 4. water temperature 5. starting moisture 6. target moisture

8-15℃

about 40%

1. High level of moisture 2. least cracking

highler levels of citric acid

1. quick 2. precise 3. less risk of spoilage 4. consistency 5. cleaner flaours with less umami

1. Builds strong yeast populations 2. extra flavour and richness 3. higher acidity 4. can be combined with oxidative aromas such as nuts and caramel Disadvantage is increased risk of spoilage while acid is being produced to create the protective environment.

Typically over 95%. A

Premium sake 10% Futsu-shu 50%

1. to increase volume for futsu-shu production 2. to enhance ginjo aromas 3. to make sake lighter and drier

1. Yabuta-shibori 2. Funa-shibori 3. Shizuku-dori

1.Arabashiri (1st fraction) 2.Naka-dori (2nd fraction) 3.Seme(3rd fraction)

1. Sedimentation ;by gravity. filtration does not remove everything. small rice particles and yeast can remain. 2. Proteing fining ;fining agent binds to proteins and forms large lumps. proteins can form a haze post bottling. 3. Charcol fining and earth filtration ; most sake goes through. remove unwanted color and aromas. 4. Final filtration ; filters with pore size in microns.

1. Koji enzymes contnue to make sugars 2. Sake have unfermentd sugar 3. Low acid 4. SO2 not permitted

60-65℃ for 30 minutes

1. Double pasteurisation. heat before storage in bulk and before bottling or after bottling. 2. Nama-chozo. one time heat before bottling or after bottling. 3. Nama-zume. One time heat before storage in bulk. 4. Once pasteurised. One time heat after bottling.

1. Nanbu (Iwate) 2. Echigo (Niigata) 3. Tanba (Hyogo)

1 koku = 180L

1. Oxidation 2. Hine 3. Nama hine 4. Light damage 5. Microbial spoilage

Amylase convert starch to sugar Proteases convert protein to amino acids and peptides. It is most active in 34-37℃. High level of amylase make the sake sweeter, fuller style if fermentation is cold. And, it make the sake rich and higher in alcohol. If it is too much low, the yeast can strrugle to alive. High level of proteases make the sake more umami because more amino acids and peptides produced. If it is low, the yeast access to nitrogen is restricted.

6,7,11 are suitable for relibale fermenters, and 6,7 tend to be higher acidity. 9, 10 are suitable for the early ginjo fermentation. 14, 1801 are suitable low acid modern fermentation.

It can be controlled by using cooling pipes and daki. Put the ice on the outside.

Isoamyl ester

Ethyl Caproate

8-12℃ and 30-35 days. As for the non-ginjo styles, 12-18℃and 21-28 days are ideal.