According to ‘Harimonokuni Fudoki’, the Japanese started making Sake using ‘Koji’ since 8th century. In comparison to other beverage categories, Japanese Sake is unique in fermentation by using three big classes of micro-organism – fungus, yeasts and bacteria. Others like wine, beer, whisky, vodka, gin, etc, all rely on yeasts merely. In Sake production, those ‘Koji’ acts as a catalyst, boasting the ferment reaction and the lactic acid bacteria can protect the yeasts from dying.
Another unrivaled prestige of Sake is the invention of the "parallel complex fermentation", that is, "saccharification" and "alcoholic fermentation" took place at the same time in the mash, so that the degree of alcohol was allowed to exceed 20%, without any distillation. As sake is not distilled, greatest degree of retention of congeners is achieved, which gives rise to the great complexity and delicacy of Sake, without scarifying the alcoholic palate.
Sake has a tendency to revive in recent years. A panel of professional sake sommeliers gathered in the hall to judge nearly twenty Sake, giving their tips in how Japanese Sake should be appreciated.
The Info of the Judges of 94rd Wine.Luxe Challenge
The Wine List of 94rd Wine.Luxe Challenge