Sake production

[Bill Poster]

What type of wood (barrel) do producers use? And has any Saki producer brewed Saki using a barrel which previously held a different spirit or wine?

Edited January 27, 2008 by Bill Poster (log)

[JasonTrue]

Are you talking about sake (sah-kay)?

There are quite a lot of variations in sake production. I like some versions which have been aged in cedar barrels, as it imparts a nice aroma. (I'm not sure if it's sugi/cedar or hinoki/false cypress)

But most sake is not aged at all, so I don't think they ever see any wood.

Shochu is sometimes aged in wood barrels.

http://en.wikipedia.org/wiki/Sake

Edited January 29, 2008 by JasonTrue (log)

[PierreGinza]

Are you talking about sake (sah-kay)?

There are quite a lot of variations in sake production. I like some versions which have been aged in cedar barrels, as it imparts a nice aroma. (I'm not sure if it's sugi/cedar or hinoki/false cypress)

But most sake is not aged at all, so I don't think they ever see any wood.

Shochu is sometimes aged in wood barrels.

http://en.wikipedia.org/wiki/Sake

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The use of sugi (cypress) is more prevalent than cedar. Sugi is NOT related to cedar.

Sake is typically "aged" 6 months or so before release. "Koshu" is intentionally aged sake, sometimes for several years. They may be aged in barrels or stainless steel tanks. Koshu represents a tiny tiny portion of sake consumed.