What exactly is sake? How to ferment?

What exactly is sake? How to ferment?

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

Sake is made from rice. Although fermented rice can see the process of converting starch into sugar, it is more popular in beer than in beer or spirits.

The Japanese have lived for more than 2,000 years. Some people think it can be traced back to China about 4000 BC. Its value to Japan can be traced back to the Russo-Japanese War at the beginning of the last century.

The use of home-brewed liquor is prohibited, because home-brewed liquor means tax exemption, and the sake tax at the time accounted for 30% of the president’s income. Although sake only accounts for 2% of government revenue, it can still be banned.

The process may be basic, with multiple versions, excellent stages and brewers. Throughout Japan, you can find about 2,000 sake breweries, so there is little creativity to provide surprisingly unique sake.

Basically, sake is rice, drinking water and a kind of leavening agent called koji. The result is that liquor raw materials are often between 13% and 16%. The rice used is different from your traditional rice popular in Japanese cuisine. On the contrary, it is indeed a mild, low-protein, large-grain range; more than eighty wines are suitable.

Water is usually very important. Different brewers will assert that their special drinking water is of high quality, very similar to whiskey.

Strictly speaking, koji is not yeast, but fermented rice/soybeans. It can even be used in MSG, honey, rice vinegar and soy sauce. To produce sake, it reduces the carbohydrates in rice to sugar, and then fermentes it to produce alcohol and carbon dioxide. Hongji is also important because it contributes to umami, which is essential for high-quality wines. Due to the greatly increased proportion of similar amino acids, several beverages on the earth are much more delicious than sake. It is worth mentioning that the more polished the rice, the less umami taste.

The vital element selection in sake is 180. The ordinary bottle is 720 ml, which happens to be 480 times. The big bottle is eight liters, one hundred and eighty liters.

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Even in Japan, sake is usually useful when roasting. In Japan, kampong usually means "cheering" to taste good wine, but it should not be regarded as a shooter and then crushed to death. Sake is gluten-free and contains no preservatives. It is indeed an ideal drink for many foods-its umami characteristics make it very suitable for comparable meals. Consider seafood, meat, mushrooms, aged cheese, etc. It can be exciting to try.

Let's look at the main styles.

Pure wheat tree is indeed a form of "pure" sake, no alcohol is added. Seimai Buai is at least 70%, which means that no more than 70% of your rice retains its first size-therefore, 30% is taken out of the outer layer of the grain, so a score of 60% will eliminate 40% with rice. cereals. Plain rice

For anyone who thinks that sake is actually tasteless or neutral consumption, this kind of sake can be shocking. It is actually full of fruity flavors-red berries, tropical flavors, mango, apricot/peach, melon, etc. They suddenly fell from taste and hovered on the target. The texture is comfortable, delicate, lively, shiny and transparent. Clear umami and slight sweetness. The joy of ingestion.

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