Sake and Sulfites: Why the Label Almost Never Says “Contains Sulfites”
Sake sulfites explained: Japanese law caps residual SO2 in sake at under 30 ppm, versus 350 ppm for fruit wine — and brewers rarely add any. Here is the science.
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What Is Koji? The Mould That Makes Sake Possible
Koji is the tame mould that turns rice starch into sugar so yeast can make sake. Here is what koji actually does, how it is grown, and why brewers rank it first.
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How Sake Reaches 20% Alcohol Without Distilling
Sake alcohol content reaches 18-20% naturally, the highest of any brewed drink. Here is how parallel fermentation gets there without a still.
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The Science of Polishing: Why Grinding Away Rice Makes Better Sake
Why is sake rice polished? Milling away the grain’s outer layers removes the proteins and fats that cause rough flavours, leaving the pure starch heart. Here is the science.
