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To: GeronL
Sake is no longer made that way - commercially that is. The Koji enzyme (scientific name is Aspergillus Oryzae.) is used to break down the starches into usable sugars to convert to alcohol. There are many different blends and flavors of sake to meet a diverse market. So, if this makes you feel any better, next time tell the bartender "Sake to me, please".
27 posted on 12/03/2012 7:29:45 PM PST by BipolarBob (Riding my stick horse yelling "Woop woop whopm Gangnam Style" & grinning like an idiot.)
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To: BipolarBob
Sake is no longer made that way

obviously

commercially that is

say what? lol

28 posted on 12/03/2012 7:38:40 PM PST by GeronL (http://asspos.blogspot.com)
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