Tag Archives: Quality

Sake Step 1: Prepare the Rice!

Sake is a very complex alcohol that is made using a unique blend of wine-making and beer-brewing techniques.


In the Sake-making process, the first step is to prepare the rice for fermentation.

To this end, rice is passed over a rough stone to slowly ware down the hulls. The longer rice is pollished like this the better quality the Sake will be.

Polishing the rice like this process can take up to 4 days, and the finest quality of grains for making sake end up 50% of their original size.

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Potatoes are from Peru

In 1809 the Polish publication The Perfect Distiller and Brewer declared that potatoes make for the worst quality of Vodka. Unlike the starches in Cereal Grains (barley, wheat, rye, etc…) the starches in Potatoes do not easily convert in to the sugars that yeast can digest.

By the way, Potatoes are native to Peru. They did not become a mainstay in Europe until the mid 1700s—just 60 years before the above scathing review of Potato Vodka was published.

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