請選擇 進入手機版 | 繼續訪問電腦版
 找回密碼
 立即註冊
查看: 1453|回復: 0

Sake 清酒

[複製鏈接]

1萬

主題

2萬

帖子

7萬

積分

論壇元老

Rank: 8Rank: 8

積分
72387
發表於 2014-8-13 15:05:19 | 顯示全部樓層 |閱讀模式
Sake
                                                 
Background:
Sake is the indigenous and traditional alcoholic beverage of Japan.  Over 2000 years of culture and tradition encapsulated in a delicate sip.  Sake's roots are traceable to ancient times long before the Samurai.  It was first brewed thousands of years ago as a sacred offering to the gods.  Today, Sake still serves a celebratory function, however, it is no longer confined to special occassions.  In recent time, Sake has become very much apart of daily Japanese life.  In both joy and sorrow, the Japanese lift their glasses, "kampai."

00.jpg
(Internet)

Summary:
Sake is made from rice and water, abundant ingredients found in Japan.  Only the finest sake-brewing rice is combined with the natrually clear stream waters from haunting misty highland valleys.  Sake boasts a soft yet mild stimulating taste.  The alcoholic content is typically around 16% with regional and style deviations in both directions.  It is low in calories and can be enjoyed either warm or cold, depending on the time, season, and occassion.

Sake Grade Classifications:
The terms Junmai Dai-Ginjyo, Junmai Ginjyo, and Junmai are used to classify sake by the milling rate implemented to produce the respective sake.
Junmai Dai-Ginjyo:
Typically denotes highly refined sake where at least 50% of the original rice grain is milled. Junmai Dai-Ginjyo www.isletforum.com is the highest grade of sake.
Junmai Ginjyo:
Denotes that no more than 60% of the original rice grain is used.
Tokubetsu Junmai:
Literally translates to "Special Junmai" and technically qualifies as Junmai Ginjyo.  Denotes the implementation of some distinct method or ingredient in the production process.
Junmai:
Junmai-shu means "Pure Sake," made only from rice, water and koji.  Only the alcohol resulting from fermentation is present.  In contrast, Honjozo indicates the addition of pure distilled alcohol to the rice, water and koji.   


10.jpg
(Internet)

Sake Production:
Sake represents 2,000 years of Japanese Tradition and Culture.

Moromi (Unrefined Sake) Preparation - A Vital Process.
Sake is made from water and rice.  Because 80% of sake is water, water quality is of the utmost importance in sake brewing.
The sake brewing process starts with polishing rice.  There exist dozens of different rice breeds that are used for sake brewing.  Bear in mind, that sake brewing rice is very  different from the rice you order at your local Japanese restaurant.  Rice grains are milled to remove the outer layers that contain impurities that can adversely effect flavor and aroma.
The milled rice is washed to rinse off rice bran, steeped to the core, and then steamed, usually for around 40 minutes.  At this stage, the rice is called jomai, otherwise known as steamed rice.
From the jomai, koji (malted rice) is made via the additon of an enzyme catalyst.  First, the enzyme catalyst is sprinkled over the jomai and then allowed sit for around 48 hours.
After koji is made, it is mixed and stored in a clean tank filled with water, jomai, and purely propagated yeast.  After about two weeks, the yeast multiplies to 200 to 300 million per gram.  This results in moto, or the basic mash.

Making Momori - A Unique Process.

Additional water, jomai, and koji are added to the moto.  The mixture is left intact so that on the following day the yeast will multiply. On the third day, exponential amounts of water, jomai, and koji are added.
It takes approximately four days to make moromi.  Employing this method of moromi production enables the brewers to curb the propagation of unwanted bacteria while the yeast multiplies.  This three-step process is known as Sandan-Jikomi or "three step process."
In the tank, the enzyme that has been produced in the koji-making process, liquefies the jomai and converts the starch into glucose.  The yeast thereupon converts the glucose into alcohol.  This process, wherein saccharification and alcohol fermentation takes place simultaneously is better-known as "multiple parallel fermentation."  The process of balancing saccharification and alcohol fermentation is essential for obtaining successful results.
The moromi is matured at low temperature for 25 to 40 days, depending on the grade of sake sought.
The result of the 3-Step preparation, multiple parallel fermentation, and extended moromi fermentation at low temperature, is sake that contains 20 percent alcohol.

Pressing and Storage process - Requiring the Utmost Care and Skill.
The matured moromi is pressed and separated into "seishu" (purified sake) and "sakekasu" (sake lees).
The Purified sake is filtered to remove minute traces of residual lees.
The final step,  is pasteurization at approximately 65 degrees Celsius to stabilize quality.  Once pasteurized, it is stored in a tank. The pasteurization procedure is called "hiire", and was allegedly used first in Japan over 300 years ago.  Louis Pasteur, the famed French chemist and biologist discovered a similar method later.
Sake produced during the spring is stored until fall.  While stored, the sake matures,  smoothens, and develops its flavor.

Source: wineofjapan.com
                                    
                                
                           

回復

使用道具 舉報

您需要登錄後才可以回帖 登錄 | 立即註冊

本版積分規則

快速回復 返回頂部 返回列表