Japanese Food, Sushi & Sake Los Angeles • The primary ingredients Southbay, Santa Monica, Beverly Hills & W. Los Angeles, Hollywood & Downtown, Pasadena & Valley, Orange, Other, rice, water, and rice koji. Sake is a fermented beverage brewed using a microorganism called koji and yeast. • It has an alcohol content of from about 13% to 16%. • Japanese rice can generally be divided into two types: table rice that is eaten, and sake rice that is used exclusively for sake brewing.

View Larger Map Types of Sake There are several different types of sake, and the following special denominations are specified by the Japanese government. Ginjoshu Ginjoshu Sake made using white rice which has been milled so that 60% or less of the grain remains. It also contains rice koji and water, and may contain all of these ingredients plus brewing alcohol. It is characterized by a fruity, somewhat floral bouquet and a clear, crisp flavor. If the rice is polished down to 50% or less, the sake is called Dai-ginjoshu Dai-ginjoshu Junmaishu Junmaishu Sake made only from white rice, rice koji, and water. It tends to have a mellow bouquet and a rich, smooth flavor. Honjozoshu Honjozoshu Sake made using white rice which has been milled so that 70% or less of the grain remains, along with rice koji, brewing alcohol, and water. It is known for its mild, unobtrusive bouquet, and a crisp flavor. All other types of sake fall under the category of Futsushu, which is consumed widely throughout Japan. This category offers various tastes, with each brand of sake featuring a unique flavor that is characteristic of the brewery. Sake varieties are also distinguished by brewing method. Namazake Namazake Sake that is not heated for pasteurization after the final mash is pressed. It is characterized by a light, fresh flavor. Genshu Genshu Sake with a higher alcohol content because it has been pressed but not diluted with added water. It has a deep, rich flavor and an alcohol content of from 17% to 20%. Koshu (Aged sake) Koshu Sake that has been aged for a couple of years, or for upwards of five years or longer. It has a bouquet like sherry, with a flavor profile that includes spices and nuts. Taruzake (Cask sake) Taruzake Sake that is aged in casks and thus takes on the fragrance of the wood from which the cask is made. Nigorizake Nigorizake Sake that is milky white, since the mash is only lightly filtered using a coarse-textured cloth. Sparkling sake Sparkling sake Carbonated sake, with a mouth feel reminiscent of champagne.