seson

Seson refers to a type of traditional Japanese rice wine, often translated as "sake" in English. It is brewed from fermented rice, water, and a mold called koji. The brewing process involves multiple stages of fermentation and saccharification, where starch from the rice is converted into sugars, which are then fermented into alcohol by yeast. Seson has a wide range of flavors and aromas, depending on the rice used, the brewing techniques, and the yeast strains employed. It can be enjoyed chilled, at room temperature, or warmed, with the preferred serving temperature often influencing its taste profile. Seson is deeply embedded in Japanese culture and is frequently consumed during celebrations, religious ceremonies, and everyday meals. Its production is a highly respected craft with many regional variations and styles, each with its own unique characteristics and history. The quality of seson is often judged by its clarity, aroma, flavor balance, and finish.