"When your plane lands in Japan, one of the first things a foodie must do is visit the historic Fushimi district for a taste of sake. Depending on the bottle you buy and the exact distilling technique, you'll experience a diverse range of flavors, from sweet to earthy or even sharp tasting. Of course, before you crack open all the bottles you buy, you probably want to know which sake lasts the longest."
"Now, junmai sakes - as in just "junmai," and not "junmai ginjo" or "junmai daiginjo" - are known for their higher acidity. This provides a sharper flavor to your drink, while also allowing it to stay fresher for longer. The acidic environment makes the sake inhospitable to most kinds of harmful bacteria; with the alcohol, you can leave it open in the fridge for up to a month (and possibly beyond)."
Visitors to Japan often sample sake in historic Fushimi, where bottles display diverse flavors from sweet to earthy or sharp. Sake divides into regular futsushu and premium junmai-shu. Regular sake commonly includes added distilled alcohol, sugar, and acid to adjust flavor. Junmai contains no added alcohol and uses only rice, water, yeast, and koji. Junmai sakes exhibit higher acidity, producing a sharper flavor and creating an environment inhospitable to many harmful bacteria. Combined with alcohol, that acidity helps junmai stay fresher longer; an opened bottle can be kept in the refrigerator for up to a month. Rice polishing removes the grain's outer layer to access fermentable starch.
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