There are many different types of sake, each having own unique flavor profile and characteristics. Some types of sake are:
- Junmai-shu: This is a type of sake made with only rice, water, yeast, and koji. It has no added alcohol or sugar, and tends to have a rich, full-bodied flavor.
- Honjozo-shu: This type of sake is in a similar to junmai-shu, but with a small amount of distilled alcohol added to it. This gives it a lighter, smoother flavor.
- Ginjo-shu: This is a premium type of sake made with highly polished rice, which gives it a more delicate, fruity flavor. It is fermented at lower temperatures than other types of sake, which helps to preserve its aroma and flavor.
- Daiginjo-shu: This is the highest-quality type of sake, made with the most highly polished rice. It has a very delicate, complex flavor and aroma, and is often served chilled.
- Nigori-shu: This is an unfiltered type of sake that has a cloudy appearance. It is sweeter and creamier than other types of sake, and is often served as a dessert sake.
The flavor and characteristics of each type can vary. How does the water source affect the flavor of the sake?