Sake Sets FAQs
What is koji?
Koji is the common name of the fungus Aspergillus oryzae. It is a type of mold which has been used by Chinese and Japanese people for the creation of sake since ancient times. It transforms starches into sugar for such alcoholic drinks as awamori, huangjiu, and hochu, as well as sake.
What is the difference between sake and awamori?
Saki is created through a multiple parallel fermentation rice technique while an awamori is a product of distillation.
How does the alcohol percentage of sake compare to beer and wine?
Freshly brewed sake may be as much as 20% alcohol. This is generally diluted to between 15% and 17% when bottled. Wine is generally between 8% and 14% alcohol, while beer is between 4% and 6%.
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