About SAKE ･Types of Sake and the Characteristics of Each ･ A Buyer's Guide to Sake ･ How to Store Sake Properly ･ Ozeki Sake differences ･ Sake Meter ･ Process/Facilities OZEKI SAKE DIFFERENCES The Polishing Rate of Rice When rice is polished, the outer core of the rice is shaved off. The rice polishing rate various according to the type of sake being made. As the quality increases the amount of polishing increases. The chart below displays the polishing rate, the amount removed, and the time required. Type of Rice Used Sake brewing rice is different from ordinary table rice. The special rice used for sake making is bigger in the entire grain and has a soft, white core. There are 26 different kinds of sake brewing rice. The ideal characteristics of this rice include lack of needless minerals, ease of water absorption and ease of melting. Type of Yeast Used Yeast enhances flavor differences. Storage Period Before Bottling * The normal storage period for sake is from 2-6 months. The storage period ranges from 50゜- 70゜F (10゜-24.5゜C). But our finer sake remains in the tanks longer in order for flavor and arima to fully mature. About SAKE ･Types of Sake and the Characteristics of Each ･ A Buyer's Guide to Sake ･ How to Store Sake Properly ･ Ozeki Sake differences ･ Sake Meter ･ Process/Facilities OZEKI SAKE METER The sake meter determines the dryness of sweetness of the sake. Positive numbers represent dryness while negative numbers represent sweetness. The higher the number the drier the sake, the lower the number the sweeter the sake. Please refer our products page.

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