The purpose of the previous article was to briefly describe the classification by specific name of Japanese wines. This article focuses on how sake is brewed, heated, and matured.

A bottle of sake is heated in hot water at 62-68°C to sterilize and inactivate its enzymes.

Sake classification by process

Cloudy Sake, also known as Japanese wine, showcases the unique qualities of rice. It is filtered through a larger mesh bag during the brewing process, resulting in some remaining solid particles. This pressing step is crucial under the Wine Tax Law and defines it as true sake. The cloudy appearance of this beverage has gained popularity among consumers, even earning it the nickname "wine" at times.sake tasting hong kongis very good.

Cloudy sake that has been activated: Yeasts remain alive in the bottle and undergo a second fermentation process to create a naturally carbonated sparkling wine. This type of sake, also referred to as Sparkling Sake, falls under the secondary fermentation category. The process involves adding active yeast to the bottle and using a larger mesh cloth during pressing, allowing the yeast to enter and maintain carbon dioxide levels in the wine. It is typically slightly sweet, with a cloudy appearance and low alcohol content, making it a popular choice among women. It can also be enjoyed as an aperitif.

Basically, raw wine refers to the spirits in the wine, not heated by any of our heating system. The alias network is also known as "Bunsen wine." It is very special to drink this kind of wine when it is warm, as the taste is light. Unlike ordinary sake that is heated over a fire, this type of sake has a fresher flavor and aroma unique to China, and is more directly flavored and flavored. It is also known as shengsheng.

4. Raw material storage sake: It is not heated in the fireplace before storage, and only the sake that is heated in the bottle in the fireplace is considered raw material storage sake. Due to the fact that it is stored in a raw liquor state for a long period of time, it has the same fresh flavor as raw liquor. Raw material storage wine is suitable for cold drinking.

Raw bottled sake (cold unloading) refers to sake that is heated once in a fire and then stored, and shipped while it is still slightly warm. Cold discharge is a wine that is filled and kept until the fall and then shipped.

6. Ordinary wine heated twice

A raw sake is a sake that has not been diluted with water before bottling. An original sake has a higher alcohol content and tastes better with ice.

Water Wine: Wine that has been diluted with water.

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In the Japanese brewing industry, fresh sake is called new sake, and old sake, or long-term matured sake, is called old sake.

When making kiso sake, the usual ratio of rice to water is about 100:130. However, in China, a different method is used where sake is substituted for some of the water in a ratio of 100:70:60. This unique brewing technique creates a harmonious balance between sweetness and acidity, resulting in a mellower taste. As the sake ages in the cellar, its color will gradually turn to amber.

Tanking of wines from different pressing periods

In the grooves, only the first pulp is bottled, i.e. the first pressing wine. This type of wine is slightly cloudy, and its flavor is simple and rough, but refreshing.

Depending on the time of pressing, sake is classified into "original," "mid-pressing," and "responsible." The finished sake made from the sake pressed in the middle of the process is called "Chugoku."

In the final stage of the trench, the wine is pressed to create responsible wine, a type of alcohol that concentrates the essence of fermented grains.

Filtration degree classification of pressed wines

Virgin wine: Only in the groove will contain a small amount of wine and starch and other residues, won't precipitate, and will not filter residues; direct bottled wine is virgin wine. Others only bottle the wine with the dregs. This type of wine is also known as "trash wine" or "lean wine". It has a strong aroma and a strong flavor.

Wines that are shipped unfiltered after removing the dregs in order to better reflect their freshness are called unfiltered wines. Because of their richness, unfiltered wines, which reflect the aroma and flavor of freshly squeezed wines, have become popular in recent years.

In order to make Kakiru wine, the wine is first filtered by roughly squeezing it in a tank, then it is bottled. This is a cloudy wine with a little carbon dioxide gas residue, so it has a slight acidity, but a lovely aroma.

Methods of storing sake and dividing delivery times

It is common for Japanese students to store sake in large tanks now, but we used to store it in cedar wood casks in the past, so that it could breathe in the refreshing aroma of cedar wood while we stored it. Nowadays, there are already sakes that are stored in cedar barrels for a short period of time in the storage process to work, so that the sake has a light wood flavor, and sake bottled in this way is referred to as bottled sake.

Generally, cellar wine should be stored for at least three years. The longer the storage period, the darker the color and the higher the concentration of the wine.

A freshly pressed Sake is heated in a fire and cellared until the fall, when it is released in the early fall. At this time, the nature of the sake released from the cellar has stabilized, so it is not necessary to reheat it and it is bottled and shipped directly. Autumn sake is also known as this type of sake.