sake, or as it is called - Japanese vodka, along with the samurai, Fujiyama, kimonos and cherry blossoms is a permanent symbol of Japan for many centuries.The fact is that the country has long been artificially isolated from the rest of the world and has developed its own way without being outlandish influence until the 19th century.So the Japanese alcohol.Sake is still being done in other countries, it is the prerogative of only Japanese manufacturers!
So sake - how many degrees there and what kind of drinks can be attributed?For any group of sake is difficult to carry.Some call the drink rice vodka, as he prepares rice.But compulsory distillation is not carried out.Wine Sake (how many degrees, we will tell: from fifteen to twenty) is also called is not true, because the technology of the beverage comprises mold fermentation.According to European, for example, the standards of the drink can be attributed more to the beer from rice, only elevated fortress, is achieved by using special
Sake in ancient times - a privilege of the emperor and his closest persons.Then it was called the drink of the gods.In her it remained unchanged, according to the testimony of Japanese archaeologists, for two millennia.So there is something to be proud!Sake also used for various rituals.In the mythology of Japan, there is even a so-called Rice Warrior (comparable with the European Bacchus).For the sake of universal use has become available only in the 18th century.Since then, the simple peasants began to use magic drink of the gods.There are enterprises producing sake.Some of them still exist, supporting almost three hundred years tradition of production.
process is quite time-consuming, it send, and save recipes for many centuries.For the preparation, a special rice sakamai that contains a lot of starch.Also important is also the composition of the water used for beverage.
Figure polished, aged, washed, soaked, steamed.Then - the malting stage of parboiled rice (decomposition it molds).Malt is to leaven, is used as the main component for the mash.Further - components are mixed and pure water is added.The next phase - maturation of mash (usually up to thirty days).This mash is necessary from time to time to cool up to five degrees.This explains the fact that sake was produced before the winter months.Braga then separated into solid and liquid fractions (in ancient times this was done by extrusion using load - special bags with a drink placed under pressure, fluid is squeezed into a vat).They say that with this method of production of this kind of alcohol becomes more notes and taste.The solid fraction is also not lost!It is used for the production of shochu - another type of alcohol by Japanese.And to pickle vegetables.
So get young sake.How many degrees in it?About fifteen.It settles in a special container for about two weeks.The solid suspension should be precipitated and the upper portion is drained into another tank.The liquid is then filtered further (some manufacturers prefer to omit this process, preferring to keep the natural taste) - and, in principle, the drink is ready for use.But true connoisseurs prefer to drink aged sake.To conduct this process of pasteurization (via steam coils, when the liquid is heated to 65 degrees), sealed and incubated for six to twelve months.
Japanese sake.How many degrees in a drink?
In the process of aging may increase strength of the drink.Get matured sake.How many degrees in it?Up to twenty, rarely - up to twenty five.Too low a fortress - at least from the Russian vodka or Irish whiskey is incomparable!But this fortress is usually diluted to 16 degrees.Value vodka sake (how many degrees): 40 to 16. So in this regard, called Sake rice vodka is doubtful.
class drink depends on the degree of grinding rice.The fact that the grains contained in the shell material, and oil, give the beverage an unpleasant taste.The greater the percent of polished rice used for the preparation, the more the drink is appreciated.Here are some of them:
- «Dzyummay" - pure rice without additives (distilled alcohol, starch, sugar).
- «Gindzё" - 60% of the milled rice.In preparation using special yeast fermentation process takes place at low temperatures.The product has a floral and fruity aromas, delicate taste.
- «Daygindzё" - used in the preparation of high-quality rice varieties.It is considered the supreme sake.
- «Hondzёdzё" - grinding rice not less than 70%.In some varieties of a small quantity of distilled spirits.It has a rough taste, but a slight aftertaste.
How to use
drink sake from special small cups.It is said that the drink of good quality need to drink chilled to 5 degrees.Poor sake, say Japanese drink warm (warming up to 60 degrees).Then all the unpleasant taste qualities disappear.