Kukicha (Bancha Twig ) Tea and Calcium?

[togei]

Hello Chip,
I am just sending the last bit off. I will post it there the next time.
Dave

[skilfautdire]

Water, rice and koji would not make sake, yeast is needed. Also, I can't see why adding refined alcohol to the brewing process would lead to hangovers.

I stand corrected: yeast is needed. Although there is possibly a way to have the "yeast happen", it is not found in commercial offerings.

In the process I have learned that Japanese regulations does not make mandatory the listing of all ingredients on sake bottles. Harutsuku for instance does not list yeast and additional alcohol while others do list them.

Additional alcohol is used to push out the flavour of the rice.

I have found that for the same amount of sake and wine, at about the same percentage of alcohol (sake even higher), sake doe snot toll the body as much as wine does. I presume the difference is in the origins of the alcohol, one from rice, the other from grapes. And the brewing process. Now, if brewers add too much 'foreign' alcohol to sake that might ruin this benefit. I also found this difference between other alcohols (including beer) and sake. Sake is light on the body. I tend to think that the rice component of it makes it so.