On hot summer days, the heat is unbearable, sake tasting hong kong and at the moment, what Taste Jun likes best is a jug of sake on ice, iced to perfection, then poured out and drunk gradually with a cup, a cup down, the manic heat dissipates, so painful. Today, the Taste of China has prepared 11 key questions about how to properly taste and enjoy sake, so that Huangshan teachers can explain them in detail, and you may like sake.
In China, there is not a large market for bitmain antminer s19 pro for sale the sale of sake, and customer education is inadequate. Most people, whether they are selling sake or drinking sake, lack the necessary expertise - leaving many people to "open" sake in the wrong way, and then to be completely disillusioned with it. This in turn makes the market for sake sales even smaller, creating a vicious circle.
In fact, this kind of soft and fragrant Ngau Tam Mei wine, diversity, transformation and satisfaction can be satisfying, but the prerequisite is that you have to drink it in the right way! This time, everyone to master the common water wine "trap", bypass them, and thereafter to buy, drink, and master the best is the case of sake.
No.1 water wine must be warm drink?
For a long time, this was a big misconception of many people about sake: that it was suitable for drinking warm in a small jug, in a small store with dim lighting effects, with a little sashimi sushi restaurant, with a small glass of sake to taste.
But this kind of awareness is outdated. Naturally, there is still some general sake that can be enjoyed hot, but since the rise of high-end "ginjo" sake, the world of sake has changed - mid-range and high-end sake are basically better served cold or at room temperature.
"Ginjyosu is famous for its delicate aroma, which must be savored like a poem, felt sentence by sentence, and then tasted several times.
"Ginjyosu is also known as Ginjyosu, Junmai Ginjyosu, Daiginjyosu, and Ginjyosu. There are four types of ginjo: "Junmai Daiginjo", "Junmai Daiginjo", and "Junmai Daiginjo". The latter two are new upgrades of the former two. They are designed in a similar style, and all have a refreshing and colorful bouquet and fresh fruit aroma. But the origin of this taste is not all the additions - in fact, the mastery of ginjyosu depends on producing fruit flavors with just rice, water and yeast (some continue to add a little brewing ethanol). However, these flavors are caused by long-term alcohol production at ultra-low temperatures, and the volatiles are so strong that they dissipate as soon as the temperature rises, so ginjyos are basically served cold.