Sake consists of Japan’s original recipe of rice, koji (rice that is cultivated with mold), water, and fermentation. The legal definition is clearly stated under Article 3 Number 7 of Japan’s Liquor Tax Act.
On the other hand, whiskey is defined differently depending on the country. Isn’t it surprising that each country has its own ingredients, brewing method, and maturing process?
The basic process of making whiskey is saccharification, fermentation, distillation (at least two times), and storage in wooden casks for years. Aging whiskey in wooden casks gives them their distinctively rich taste and smell. The method is a little complicated, but its quality makes it convincing, right?
Let’s look at the types of whiskey.
Types of whiskey
Whiskey is largely divided into two types:
Primarily, only barley is used to make malt whiskey. The bold aroma and flavor is not like any other. Single malt whiskies are made from a single distillery, hence their name.
Grains like corn are used to make grain whiskey. It’s perfect when you want something light and refreshing.
There is also a type which combines malt and grain whiskies called blended whiskey. Now you know where the name came from!
While Japan is famous for sake, whiskey is also very well-known. Are you aware of the five countries with the most whisky production? Scotland, Ireland, the U.S.A., and Canada might not be surprising, but the fifth one is Japan! Japan prides in producing whiskey that is enjoyed all over the world.
Sake only uses simple ingredients like rice, koji, and water while whisky requires grains, which is the biggest difference between them. This makes the color and taste of each drink unique.
So hey, why not choose the beverage that goes best with tonight’s dinner?