Why is sake so mysterious

Sake. For some Westerners, this is a mysterious drink. rice wine? Japanese spirits? Are they all the same? Do I have to drink and heat it? Myths abound.What is ...

Oct 06,2020 | Hannah

Sake. For some Westerners, this is a mysterious drink. rice wine? Japanese spirits? Are they all the same? Do I have to drink and heat it? Myths abound.

What is the reason?
Sake is made from rice. Although fermented rice has actually begun to see the process of converting starch into sugar, it is more representative in beer than beer or spirits.

The Japanese have lived for more than 2,000 years. Some people think it may be traced back to China around 4000 BC. Its relevance to Japan can be traced back to the Russo-Japanese War that began in the last century.

The use of home-brewed liquor is prohibited, because home-brewed liquor usually means tax exemption, and the current sake tax accounts for 30% of the president’s profits. Although sake only accounts for 2% of government profits, it is still banned.

The process is very simple and can have many variations, high quality range and brewers. Throughout Japan, you will find nearly 2,000 sake breweries, so you have little imagination to provide an amazing number of completely different sake.

Essentially, sake is rice, water and a leavening agent called koji wine. The result is that liquor ingredients often account for 13% and 16%. The rice used is different from the regular rice that is preferred in Japanese cuisine. On the contrary, it is a mild, low-protein, large-particle wide-range protein; suitable for more than 80 wines.

In addition, drinking water is very important. Different brewers will assert that their exclusive drinking water is of top quality, similar to the production of whiskey.

Strictly speaking, Koji is not yeast, but fermented rice/soybeans. It can also be used in MSG, honey, rice vinegar and soy sauce. To clarify, it reduces the carbohydrates in rice to sugars, which can then be fermented to produce wine and carbon dioxide. Hongji is usually vital because it contributes to umami, which is essential for high-quality wines. It is worth mentioning that the more polished the rice, the less umami taste.

Good wines should be consumed and refrigerated within a week after opening, although one or two days is much better. Sake is usually consumed within just one year of production. In order to understand it in detail, it is best to avoid using small glasses that are usually used. Conceptually, extremely modest glasses will entice the owner to continue to mix ink into the guests' glasses to facilitate reception. Companies are usually not allowed to pour their own cups.

The main element content in sake is one hundred and eighty. The typical bottle is 720 ml, which is exactly four times the size of 180 ml. The big bottle is eight liters, and one hundred and eighty liters is ten liters.

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Even in Japan, sake is usually used in roasting. In Japan, kampong wine means "fueling" to understand good wine, but it should not be described as a shooter, after which you can crush it to destroy it. Sake is gluten-free and contains no preservatives. It is a truly ideal beverage for a variety of foods, and its umami characteristics ensure that it is very suitable for similar meals. Consider seafood, meat, mushrooms, aged cheese, etc. It's fun to try.

Let's take a look at the types of these keys.

Junmaishu is actually a variety of "pure" sake without alcohol. Seimai Buai is at least 70%, which means that no more than 70% of the rice retains its original size-therefore, 30% of the outer layer of the grain is removed, so a 60% rating will take away 40% in the rice. cereals. Basic rice

For anyone who thinks that sake is actually a tasteless or neutral drink, this kind of sake will be amazing. It is really stuffed with fruity flavors-red berries, tropical flavors, mango, apricot/peach, melon, etc. They suddenly fell from taste and wandered deliberately. The texture is comfortable, delicate, vivid, bright and clean. Clear umami and light sweetness. The joy of consumption.

sake fermentation beer