Sake ingredient
Sake Ingredient
Rice
Sake is made from a special type of rice, distinct from the rice typically consumed as food. This sake rice, also known as Sakamai, is larger in size and ideal for brewing because it absorbs more water, has a starch-rich center (called Shinpaku), contains less protein and fat compared to regular table rice, and possesses a tougher exterior that is suitable for polishing.
Each drop of DS sake represents a gathering that spans thousands of miles. It is made from high-quality rice harvested once a year from the Ussuri River in Northeast China, which meets the gentle mountain spring water from the deep, pristine valleys of the Jiuwanda Mountains in Guangxi province. The natural, delicate rice aroma melts into the fresh, sweet water, creating a subtle floral and fruity fragrance that captures the heart from the very first taste.
Water
Sake is made up of about 80% water, and like any other beverage, the quality of the water is crucial to producing a high-quality product. This is particularly important for sake, as water is used extensively throughout the brewing process—during the washing, soaking, and steaming of the rice, as well as in fermentation and final dilution.
The water used in the brewing of DS sake comes from deep underground sources in the Jiuwanda Mountains of Guangxi. This natural, crystal-clear water is pure and sweet, creating a smooth, rounded texture in the sake. Its balanced taste makes it easy for both newcomers and seasoned connoisseurs alike to enjoy a glass of this fine brew without any hesitation.
Koji
Rice, being rich in starch, requires a process to transform its starch into sugars that can be fermented into alcohol. Unlike the brewing of beer, where grains are malted, the sake-making process involves cultivating a special starch-digesting mould on a portion of the polished rice. This mold is grown by sprinkling its spores over steamed rice and then carefully regulating the temperature to ensure the mold develops properly. The rice that results from this process is known as koji.
The creation of koji is a meticulous and highly skilled process, taking place over two days. This stage of brewing is considered one of the most crucial and fascinating parts of sake production, as it requires great attention to detail and precision. It is an intensive craft that demands the expertise of the brewers involved.