What Is Yeast Actually Doing in Your Sake?
Sake yeast makes the alcohol and almost all of the aroma. Here is what strain numbers like No. 6, No. 7 and 1801 mean, and why yeast choice shapes the bottle.
-
-
Special Designation Sake: The 8 Official Types Explained
Special designation sake means eight legal tokutei meisho-shu styles set by Japan’s National Tax Agency, defined by method — not by rank. Here is the breakdown.
-
What Is Seimaibuai? The One Number on Every Sake Label
Seimaibuai is the rice polishing ratio on every sake bottle. Here’s what the number means, why lower means more polished, and why it isn’t a quality score.
-
Junmai, Ginjo, Daiginjo: What Sake Labels Actually Mean
Junmai, ginjo, daiginjo: the difference is just two things — how much the rice is polished, and whether alcohol is added. How to read any sake label.
