WINES

Subcategories

Making Japanese sake is a process full of tradition. Sake is obtained from fermenting rice thanks to the action of the koji mushroom, so important in Japanese cuisine. Different varieties of rice can be used, but the specific one for making sake in Japan is called sakamai.

The person in charge of supervising the production, which here would be the winemaker, is called toji and there is one in each winery, who, in turn, are called shuzo.

Sake is made with a sourdough made from rice that is steamed and fermented with water and yeast.

This mass is left to mature for between six months and a year and is filtered before being marketed.