Sommelier Talk: Episode 2 – Differences in Fermenting Sake/Wine
Let’s take a look at sake from a brewing point of view. There are three major differences in sake brewing compared to wine. First, is the role of the koji mold. It’s the all-mighty koji that drives the conversion of rice starches into fermentable sugar. In wine brewing, fermentable sugars already present in the grape are converted directly into […]
