Sake. For most Westerners, this is a mysterious drink. rice wine? Spirits? Are they exactly the same? Must be drunk and heated? Myths abound.
What's the explanation?
Sake is made from rice. Fermented rice can begin to see the process of converting starch into sugar, but it has a higher content in beer than beer or spirits.
Some people think it can be traced back to China around 4000 BC. Its significance to Japan can be traced back to the Russo-Japanese War at the beginning of the last century.
The use of home-brewed wine is prohibited, because home-brewed wine means tax exemption, and the liquor tax at that time accounted for 30% of the president’s profits. Although sake only accounts for 2% of government profits, it can still be banned.
Sake is mainly rice, water and leavening agent. The result is usually the alcohol content is usually 13% and 16%. The rice used is different from ordinary rice popular in cooking. On the contrary, it can be smooth, low protein, and a wide range of large particle sizes; more than eighty types of wine are ideal.
Water can be very important. Different brewers will claim that their special drinking water is of high quality, comparable 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 provide sake, it reduces the carbohydrates in the rice to sugar, and then ferments it to provide alcohol and carbon dioxide. Since the ratio of linked amino acids is much better, there are few beverages globally that have more umami flavor than sake. It is really worth mentioning that the more polished the rice, the less umami taste.
High-quality wine must be eaten and refrigerated within a week immediately after opening, and the effect is much better for one or two days. Sake should usually be consumed within one year of production. In order to understand it carefully, it is recommended to avoid using small glasses that are often used. In principle, really smaller glasses will cause the host to continue to add ink to the guests' glasses, thus facilitating the reception. Do not let guests pour into their own personal cups.
The key element content in sake is 180. The ordinary bottle is 720 ml, which is four out of 180 cases. Large bottles are 1.8 liters and ten are 180 liters.
Let us look at the main varieties.
Pure wheat tree is actually a "pure" sake without any additional alcohol. Seimai Buai is at least 70%, which means that no more than 70% of the rice is retained to retain its basic size-therefore, 30% of the outer layer of the grain is eliminated, so a score of 60% will remove 40% of the rice. cereals. Basic rice
This kind of sake may be surprising to anyone who thinks that sake is actually tasteless or neutral consumption. It is full of fruity flavors-red berries, tropical flavors, mango, apricot/peach, melon, etc. They suddenly changed their taste and wandered deliberately. It feels delicate, comfortable, lively, bright and clean. Obvious umami and light sweetness. The joy of consumption.
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