The method or number of days of temperature control differ between ginjo sake (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less) and other sake, and takes a total of about three to four weeks. 温度管理の仕方や日数は吟醸系と非吟醸系とは異なるが、おおむね所要3~4週間。 |