Ki-ippon Pure rice sake made from only rice, koji rice and water and made at a single brewery. Kijo-shu Sake that is made by replacing half or part of the water used in brewing with sake. It is extremely heavy and sweet and is usually served as an aperitif. A white porcelain cup for tasting sake. To judge sake by tasting.
Judgment is based on color, aroma and taste.
After tasting, the sake is spat out. Koji rice, steamed rice and water are put into shallow wooden tubs where brewers grind the mixture with wooden paddles. Natural lactic acid bacteria grow, and these produce lactic acid. The strong acidity prevents the growth of unwanted bacteria. This results in the growth of plenty of good-quality yeast.