What is Nihonshu

1. What is Nihonshu?

Though usually referred to as "Sake (Japanese pronunciation: Seishu)", its official name is"Nihonshu" in Japan. According to Liquor Tax Act,  "Nihonshu" means a liquid that is produced in Japan and made by fermenting and filtering rice, koji, and water.

  • Important Components 

2. About the rice

Sake is often made from more specific rice (Japanese name: Sakamai or Shuzo-kotekimai),which is different from the rice we normally eat, (Japanese name: Ippanmai).

  1. Characteristics of Sakamai (sake-brewing rice). The grain is larger in size with "shimpaku", the visually white part in the middle of the grain.
  2. The density of shimpaku is lower, allowing an easier entry for the mold .   = enables the activation of bacteria
  3. It contains less protein which normally causes off-flavors.
  • Top 5 most popular Sakamai

No.1 Yamadanihishiki

The king of sakamai. Sizes of the grain and shimpaku in the core are both large, enabling finer rate of rice polishing.
The rice is soft in texture and suitable for producing high-quality koji (rice malt).
The amount of rice grown in Hyogo Prefecture tops the nation.

No.2 Gohyakumangoku

Grown mostly in Hokuriku area, especially Niigata Prefecture.
Suitable for producing koji, resulting in sake with a clean and light taste.

No.3 Miyamanishiki

Strong in cold climate. Grown mainly in Nagano Prefecture and in Tohoku area.
The texture of rice is hard and insoluble, resulting in a sake with an elegant flavor.

No.4 Omachi

The oldest sakamai grown in Okayama Prefecture.
Omachi rice is the hybrid of various rice plants with an in-depth flavor and a distictive aroma.

No.5 Dewa San San

This sakamai was developed in Yamagata Prefecture .
Soft in texture and absorbable, this rice gives a light, eclectic flavor.
Fermentation and activities of "molds and microbes" are the key essentials of producing alcoholic beverages.
The aroma and taste of Nihonshu depend on the type of microbes and their production methods.

3. About the molds and microbes

Fermentation and activities of "molds and microbes" are the key essentials of producing alcoholic beverages.
The aroma and taste of Nihonshu depend on the type of microbes and their production methods.

  • The main microbes used for brewing Nihonshu
Koji mold Convert rice starch into sugards
Yeast Convert sugar into alcohol 
Lactic acid bacteria Prevent bacterial growth of other microbes 

4. About the water

80% of Nihonshu is "water".  Water is the key element of determining the impression of sake.

5. Production Method

Nihonshu is a brewed alcoholic drink produced by fermenting rice and by going through various complicated processes.