What is sake and how to drink it. What is Sake and how many degrees are in Japanese vodka? How to drink, what to eat and what to say

Sake is alcoholic drink Japanese, which has become widely known throughout the world. Like a lot of other foodstuffs in Japan, it is made from rice, which has always grown more than enough in Japan. It is obtained by fermenting refined rice, and you can notice notes of fruits, spices and spices in its taste. The drink itself is transparent, sometimes has a yellow or green tint. Sake is a low-alcohol drink, with a strength of 14 to 20 turns, depending on the variety.

Although called Japanese vodka, sake has more in common with beer in terms of production process, as it is produced by fermentation rather than distillation. In general, it is best considered not as vodka, but as a liquor, also due to its strength. Few products are used to produce true sake, mainly purified water, rice, and yeast.

In Japanese, the name "o-sake" is used to refer to all alcoholic beverages in general, but it is precisely this name that has stuck with this drink around the world. The taste of the drink is very soft and harmonious, professional tasters are able to distinguish up to 90 different shades of aroma in it.

Sake is very revered in its homeland, it is an integral part of both everyday life and special occasions. Not a single holiday can do without it, the Japanese even have a sign: if a sakura petal falls into a glass of sake, this is considered a harbinger of happiness and all kinds of blessings. Each new emperor of Japan during the inauguration brings a symbolic sacrifice to the higher powers: rice and sake, in gratitude for their high status and for the country to prosper.

The history of the drink

It has been made for over 2,000 years, and once upon a time, the recipe for sake was borrowed by the Japanese from the Chinese. The idea was taken as a basis for rice beer, which the Chinese brewed back in BC.

When sake first appeared, its price was quite high, it was quite rare, which is why it was drunk mainly by rich people, temple servants and persons of imperial blood. During the Middle Ages, sake gained wide popularity in Japan, and became considered the most affordable drink in Japan, which was drunk even by the poor.

In the chronicles of the 8th century BC, it was indicated that the Japanese worshiped the deity of rice wine, and according to legend, sake was just invented as a sacrifice in order to appease the gods, who were supposed to give a good harvest.

The Japanese even celebrate Sake Day on October 1st. This is a very ancient holiday, it was timed to coincide with the beginning of the new wine production season, because it is in early October that rice ripens.

Production process

Since that time, manufacturing technology has undergone significant changes, especially with regard to the rice fermentation process. Once upon a time, in order for rice to begin to ferment, they used the simplest method: people simply chewed it, then spat it into a container and left it to ferment in this way. At the moment, sake is made as follows: water is added to rice, a special kind mold fungi and yeast. For the production of the drink, special varieties of rice are now used, which contain a high concentration of starch and are large in size. There are even separate varieties of rice that are grown exclusively in order to then produce this alcoholic drink from them. Usually such varieties are grown in the hills between the mountains, as there is a large difference in temperature between day and night, which is considered very important for the proper ripening of rice. In total, there are about 30 varieties of rice from which sake is made, and among them the most common is Yamada Nishiki. Also, all types of sake are divided into filtered and unfiltered, live and pasteurized.

In the production process of this alcoholic beverage, special attention is paid to the selection of good purified water. First, it is thoroughly cleaned and then enriched with minerals and phosphorus to create an ideal environment for the rapid reproduction of yeast and fungi. At the same time, it is very important that the drink does not contain either iron or manganese so that it retains maximum purity.

The use of special molds is necessary because rice does not contain sugar, which is vital for the rapid development of yeast. Molds that are added to the water live in the water for some time and in the process transfer the sugar necessary for fermentation to the rice.

Now, to stimulate fermentation, a special type of yeast is used, which is considered ideal for this drink. There are about a thousand varieties of such yeast created specifically for sake, and all of them were obtained under artificial conditions by scientists who were engaged in the development of this amazing drink.

Stages of beverage production technology

Rice polishing

Rice grains are carefully polished so that brown rice does not spoil the quality of sake. They are cleaned from the shell and from the germ, this is done with the help of specially designed grinders in which the grains undergo friction for long hours. After that, the rice, which has lost a lot of moisture, must regain it, which takes several weeks.

Washing beans

Rice is washed with clean water using slight pressure, thereby removing all substances unnecessary for sake. In addition to cleaning, the grains are also further ground during the process: in this way, the highest quality of grinding is achieved. After that, the grains are soaked in clean water for about a day.

Steaming

After that, rice grains are steamed to soften them and also sterilize them.

This is followed by the fermentation of rice. Special moldy mushrooms are added to carefully steamed rice, which gradually break down starch and produce sugar, which is necessary for yeast. This requires a low temperature, about 30 degrees Celsius, and a very high level of humidity, ideally - 98%. This process takes two days, during which the rice grains are sometimes kneaded so that each grain is saturated with oxygen in sufficient quantities, and the temperature remains at the desired level, despite active fermentation.

Leaven

In order for the yeast to act most actively, they are diluted in a certain amount of water and left for several days.

Fermentation

The resulting yeast, along with water, is added to rice, and the magical process of turning rice into an alcoholic drink begins. For best quality fermentation, rice is put into the yeast a little, in small portions for several days. Then the fermentation process itself begins, which, depending on the type of alcohol required, lasts from 2 weeks to a month.

Filtration

At this stage, special filters are used, as a result of which the sake is cleared of solid parts. After the drink is insisted for a little more than a week, so that all solids settle, as well as starch that has not fermented. Then the drink is drained, leaving all the solids at the bottom, and again carefully filtered using activated charcoal.

Pasteurization

In order for all unnecessary enzymes to leave the drink, it is gradually heated to about 60 degrees.

Aging and bottling

In order for sake to acquire a full-fledged taste and aroma, it is placed in special enameled containers, where it will be stored for 6 months at a temperature of strict 20 degrees. During this aging, the rice smell comes out of the drink, it becomes soft and pleasant to the taste. The ready-made drink has a strength of about 20 turns, it is diluted with water to about 15 turns and bottled.

types of sake

Japan produces a colossal amount of sake, with about 2,000 different enterprises throughout the country that are engaged in the creation of this drink. Even in a small Japanese town, many varieties are produced, and the most popular in Japan is the clarified variety, which is most similar in taste to sherry.

Sake is divided into different kinds according to its taste, the presence of sweetness or spiciness, as well as the number of revolutions of alcohol. In particular, in Japan they produce such a strong drink that it burns the oral cavity. A young drink is usually lemon-colored, while aged takes on an amber color. As for the bright fruity taste and aroma, it is completely incomprehensible why sake acquires them, since neither spices nor fruits are used in its production.

Sake is divided into several types, which are used in completely different ways. Approximately 75% of the total drink produced is the so-called table wine. Before drinking sake, it is best to heat it up. Premium varieties account for approximately 25% of the sake that is imported to other countries. This is an elite wine, which is cooled to about 5 degrees before drinking. Both the first and the second types of sake are usually served with light snacks, cheese or seafood is best. Sake keeps for about a year, but it's important to keep it below 20 degrees Celsius.

Beneficial features

If you drink sake in moderation, it has an extremely positive effect on the body. Studies conducted by Japanese scientists led them to the conclusion that sake can significantly improve memory, normalize blood pressure, and also stimulates blood circulation. Including it is recommended to use it in order to improve the functioning of the heart, thereby ensuring the prevention of heart attacks or angina pectoris. Sake inhibits the formation of malignant tumors, so it serves as a good prevention of oncology. The Japanese sincerely believe that sake is able to prolong youth, especially since it is valued as a sacred drink.

Substances contained in sake have the ability to disinfect. In particular, compresses with this drink are used to resolve hemorrhages faster. It is believed that sake can also help in cases of chronic fatigue, which, among other things, leads to insomnia. To combat such problems, you need to take a bath, adding 200 ml of sake to it. It is especially useful to do this before going to bed, such a bath helps to relax, calm down and fall asleep.

Use in cosmetology

Sake has a very good effect on the condition of the skin, Japanese women even use it instead of lotion, wiping their skin with it. Thanks to this, the skin is cleansed, pores are narrowed, and the tonic saves from acne. If you regularly use sake, the skin tightens, becomes much softer, and its color improves.

Japanese women also use this drink for hair: to rinse them, they take 50 ml of sake, add 200 ml of water and 30 ml of vinegar, which makes hair softer, more manageable and healthy.

Application in cooking

Sake is also widely used for culinary purposes. In particular, it pairs so well with fish and seafood, so often the fish is dipped in diluted sake before cooking. It is used, among other things, in the process of preparing fugu, an exotic poisonous fish. It is also actively used for cooking chicken dishes, which are very common in Japan.

How to drink

How you drink sake is entirely up to you. In general, it is best to use a drink with a temperature of 15 to 30 degrees Celsius, stronger varieties are recommended to be heated before use, and not so strong ones, on the contrary, to be cooled.

Sake can be made at home, but it requires special ingredients and a fairly long preparation process, as well as very thorough filtration, to make a perfectly tasty drink.

Contraindications and harm

Be that as it may, sake is an alcoholic drink, and its regular use in large quantities has a bad effect on the condition of the liver, including the ability to provoke the development of cirrhosis. Due to the alcohol it contains, it should not be consumed by people under 18, pregnant or breastfeeding women. It should also be avoided by those who take medications, as the combination of alcohol with medications can have a bad effect on the body.

Sake - traditional alcohol Japan, which is sometimes incorrectly referred to as rice vodka or rice wine. This is not true - there are no analogues of sake.

The taste of the drink can have bitter shades with fruity notes, among which one can guess juicy grapes, bulk apples, ripe bananas. The best varieties have a taste of mushrooms and noble cheese.

The color can be transparent, greenish lemon or yellowish amber.

The consistency is thick (like a liqueur).

Fortress: 15-20%

100 grams of sake contains: proteins - 0.5 g; fats - 0 g; carbohydrates - 5 g. The energy value- 134 kcal.

Story:

It is believed that sake has been brewed for at least 2,000 years. This is clear from the chronicle of 720 BC, which tells of the worship of the deity of rice wine. At first it was made only for the Emperor. Covered with myths, sake was used for rituals. But they cooked it differently than now: rice was chewed for a long time and spit into vats, where it fermented. When, instead of saliva, a mold fungus - koji (17-18 centuries) began to be used for fermentation, "divine" alcohol began to be mass-produced, and it was finally sold, not only by representatives of the imperial retinue, but also by peasants. Some companies still produce sake to this day (already 300 years old!).

Production secrets:

The sake production process is long and labor intensive. The drink is based on special (large, heavy and starchy) rice and mineralized K, Mg, P, Ca, but devoid of Mn and Fe water (from local springs).

• Rice polishing within 2-3 days. The grain is ground by 30-60%, the remnants of bran and germ are removed.
• Rice preparation. It includes washing, soaking in water (up to a day) and steaming.
• Working with koji. Mold fungi are placed on a piece of prepared rice, placing it in a warm, humid room (with strict microclimate control) for about 2 days.
• Primary congestion "moto". Rice with and without Koji (part) is mixed, water and yeast are added, aged for half a month - a month. During this time, Koji converts the starch into sugar.
• The main congestion is "moromi". The remaining rice and water are added to the resulting mixture in 3 stages (4 days). The composition ferments 18-31 days. Sake of ordinary varieties ferments at 15-20 ° C, elite ones at 10 ° C (and not higher) - the more slowly the fermentation takes place, the richer the taste of alcohol will be.
• Sediment separation. The fermented sake is decanted and passed through a press, making the drink clear. But some varieties must be "smoky", for which the settled sediment returns to the liquid.
• Stonecrop. Young sake is passed through a filter containing activated carbon. But this is not always done, because the process deprives the drink of color, some aromas and flavor notes.
• Pasteurization and aging. It is carried out to kill bacteria and yeast residues. Sake is heated to 65°C, sealed and aged for six months to a year. This increases the percentage of alcohol in the drink, but it is again bred.

Types and varieties:

Sake is now produced not only in Japan, but also in China and the United States. From the Chinese known "Jingdao" or "Red Crane", from the American - "Yaegaki Ki-ippon Dry Sake", "Gekkeikan Sake", "Sho Chiku Bai". The Japanese consider the best sake produced in 5 regions of their country - Akita, Kyoto, Hyogo, Osaka and Hiroshima. Among the brands, they prefer two "cranes" - "Sawanotsuru" (marsh) and "Hakutsuru" (white).

Beverage classification. Let's say right away that the higher the percentage of grinding of rice grains, the higher the class of sake, and, accordingly, its taste, and its quality, and its price.

• "Jummai"- fully natural product. It contains only rice (polishing up to 70%), additions in the form of alcohol, sugar, etc. no. Any other sake that does not have additives in the name acquires the prefix "junmai" ("junmai ginjo", "junmai daiginjo")
• "Honjozo"- grinding of rice grains in it reaches 70%, but has a minimal additive in the form of alcohol. This softens the taste, making it slightly rough, but light.
• "Ginjo"- grinding of rice grains in it reaches 60%. It has an additive in the form of special yeast that allows the drink to ferment at low temperatures. The taste is light, notes of fruits and flowers are heard in the aroma.
• "Daiginjo"- grinding of rice grains (the highest quality) in it reaches 50%. It is considered the highest sake.
• "Tokutei meishoshu" is the general name for premium drinks. It makes up 25% of the volume of sake produced.
• Futsushu- This is the general name for drinks that are no different from table wine made from rice. It makes up 75% of the volume of sake produced. Has no gradations.

Action on the body:

Benefits (from small doses): normalizes the work of the heart and blood vessels, restores memory, improves brain function, improves immunity, prevents cancer, treats bruises and abrasions, prolongs youth.

Harm: If you are individually intolerant to sake, drink excessive amounts of sake, are pregnant, breastfeeding, or are a child.

How to drink sake properly:

1. Beverage temperature . Before drinking, elite sake is cooled to 5 ° C, mediocre sake is heated to 15-30 ° C, which improves its taste in both cases.
2. Tableware . For drinking, there are special small cups made of ceramics, glass, wood, plastic or metal without handles (piles - bowls), which are called "choco". The round vessel from which sake is poured has a narrow neck. It is called "tokkuri". It is placed for heating or cooling in a metal container ("tirori" or "tampo"). In the old days in Japan, sake was served in 180 ml wooden boxes (“masu”) filled with it, now more and more often in ceramic bowls.
3. drinking process . Each "choco" is drunk to the bottom and filled again for a new toast. At the end of any toast, the word “compay” is pronounced, meaning that the “choco” must be drained completely. They don't pour themselves.
4. Snack . Japanese dishes are considered ideal - sushi, rolls, seafood, etc. But you can serve sake with nuts, chips, sandwiches, slices of cheese or vegetables.

Sake at home

Having tried, you can get the hang of preparing a perfectly acceptable imitation of sake. The components of the recipe can be purchased at shops that specialize in Japanese cuisine or through online stores.

For the koji starter:

• koji-kin seeds - 1 tsp
• round rice - 800 gr.

For the primary traffic jam "moto":

• koji rice - 75 gr.
• steamed rice - 180 gr.
• yeast - 5 gr.
• water - 280 gr.

For the main moromi congestion:

• sourdough "moto" - 500 ml
• water - 4 l.
• koji rice - 700 gr.
• steamed rice - 15 cups

1. Preparation of sourdough (koji rice). To do this, wash the rice under running water until it becomes transparent, and recline it in a shallow colander. After an hour, when the water from the rice drains through a colander, it will need to be steamed and cooled. Sprinkle the koji-kin seeds over the prepared rice and cover with a slightly damp cloth. After 15 hours, the starter is ready. The smell of cheese emanating from rice will help determine this. We will need this rice at all stages of cooking.
2. Preparation of live sourdough "moto". To do this, steam steamed rice (180 g), cool it and mix it with water, kozhdi rice (75 g from previously cooked) and yeast. This composition is placed in glass jar and send it to the refrigerator for 10 days. The jar is shaken daily until the starter becomes like a cream soup.
3. Preparing a young drink. The whole cooking process can take about a month (or even more). But the highlights will take place in the first 4 days:

• Day 1: Steamed rice (375 gr.) Steamed, cooled and poured with water (450 ml). In the mixture we add all the starter "moto" and 150 gr. koji rice. Mix everything and leave for 15 hours at room temperature.
• Day 2: Stir the mixture.
• Day 3: we introduce steamed (steamed and chilled) rice into the composition - 750 gr., koji rice - 225 gr., water - 1.2 liters. After 10 hours, the mixture is stirred again, after which the mixing process is repeated every 2 or 3 hours.
• Day 4: We add the remaining ingredients to the composition: (steamed and chilled) rice, koji rice and water. We stir.
• Day 5 and 6: Mix the mixture well and leave to ferment for about 15 days.
• Day 20: Strain young sake and pour into sterile bottles. Such sake will not be stored for long - 30 days (in the refrigerator). It will be more traditional to pasteurize it (keep it at a temperature of 65 degrees) and then keep it for 6-12 months in an airtight package.

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Revealing the flavor of modern alcoholic products, you are guaranteed not to be able to pass by sake, popularly referred to as rice vodka.

This is a special segment of alcohol, which, with its gastronomic and aromatic characteristics, is able to win the hearts of the consumer already in the first minutes of tasting.

Moreover, these drinks fit perfectly into any atmosphere. They can be purchased for organizing large parties, as well as for spiritual pastime in the company of best friends.

Sake is one of the brightest examples of the exemplary craftsmanship of Japanese specialists. This is a traditional alcoholic drink that has been a kind of drink for several millennia. calling card country.

It hides magnificent taste and aroma outlines, capable of enveloping unsurpassed pleasant emotions from the first moments of tasting. There are two types of Japanese rice vodka on the market today, namely:

• Futsushu. The most popular table variety. 75% of the market is represented in this style.
• Tokutei meishoshu. Premium alcohol. It accounts for 25% of the market.

How many degrees in sake

Previously classic options sake had a strength of 18-20 degrees, but today on the market you can increasingly find products diluted with water with a degree measure of 10-15%.

Color

The visual flavor of rice vodka is based on yellow-amber and greenish products. It all depends on the ingredients and how they are processed.

Aroma

Aromatic indicators emerge with fresh trails of grapes, mushrooms, cheese, bananas, soy sauce.

Taste

Gastronomic indicators embody a symbiosis of bitter sherry nuances with pleasant fruity aspects.

Did you know? Often the product we are considering is called “rice wine”, but this statement is considered erroneous, since its manufacturing technology involves mold fermentation with the formation of rice malt mash.

Production technology

As practice shows, each sake producer today creates alcohol in his own way. original recipe. At the same time, the manufacturing principles have remained unchanged for several hundred years.

1. Initially, manufacturers grind rice.
2. Next, it is washed, soaked and then steamed.
3. As soon as the base reaches the required indicators, the specialists begin to prepare the koji dough. This stage lasts from 35 to 48 hours.
4. This is followed by the preparation of the primary “moto” mash, when rice, yeast and water are added to the resulting dough. In this state, the product is left for 2-4 weeks.
5. The next stage is the creation of the main moromi congestion. Rice and water are again added to the product, leaving everything to ferment for at least 4 days.
6. One of the last stages of production is pressing and filtering. They are carried out on the most modern equipment using carbon filters and automatic presses.
7. The finished product is sent for 6-12 months to special sealed vats, where it is pasteurized.

How to purchase an original product

If you are interested in Chinese rice vodka or the Japanese varieties of spirits we are considering, beware. The procedure for acquiring alcohol these days is closely associated with great risks.

The consumer systematically has to deal with a large number of fakes that can distort the taste and aroma impressions of the taster.

In particular, if you do not want to make a mistake with the choice of drink for today's tasting, we recommend that you pay attention to:

• Place of purchase.

A branded Japanese product today can only be presented in specialized stores or large networks supermarkets. You should not buy rice vodka in stalls and grocery stores where you cannot be provided with appropriate quality certificates for products.

• Excise stamp.

All foreign alcohol that goes through customs clearance is required to have an excise tax. This element of protection may be absent only on bottles offered for sale in duty free.

• Appearance.

The structure of branded rice vodka should not contain sediment, turbidity and other impurities. These are perfectly clean and transparent drinks that undergo long-term aging and filtration.

• Registration.

Each manufacturer of Japanese alcohol offers the consumer to taste his product from the original bottle. Therefore, before buying alcohol, we recommend that you visit the official website of a particular company to get acquainted with the original external design of branded packaging.

We also note that Japanese companies are responsible for the quality of design, excluding any factory defects both on the bottles themselves and on labels or caps.

Did you know? The most popular sake in the world is trademark Choya.

How to serve

The signature moonshine made from rice is best served according to classic tasting principles. Such drinks are bottled both in ordinary glasses and in traditional Japanese ochoko or sakazuki.

An important point in the tasting process is given to the serving temperature. It is best to drink rice vodka chilled to 5 degrees. In this form, it shows the perfect aromatic and gastronomic balance.

What products are combined with

Today, every consumer can either buy rice vodka in a store or discover the secret of what it is. Whatever method you choose, you should pay special attention to the gastronomic accompaniment.

Do not serve drinks to overly fatty or spicy dishes, as they can distort the taste of alcohol. Otherwise, there are no particular restrictions. Experienced tasters recommend enjoying sake with Japanese cuisine.

Did you know? Sake was first exported to other countries in the 17th century.

Other uses

As practice shows, it works great in combination with a large number of ingredients. In other words, you can create a solid variety of alcoholic mixes on sake, which can be the perfect addition to a bright party.

Examples of cocktails that will leave you with the most interesting and vivid impressions are Saketini drinks, Tamagozake, Bloody Mariko, Screwdriver and Sake Bomba.

What are the types of this drink

Considering the possibility of purchasing branded rice vodka, today you will get acquainted with an impressive list of offers from famous Japanese companies.

The most interesting representatives of the segment in the international arena include such products as:

• Choya. Alcohol of transparent color with soft dry aftertaste and delicate aroma.
• Kitcho Hozan. Light golden spirit with a round and powerful aftertaste. Aromatic indicators symbolize an elegant fruity balance.
• Hakushika Honjozo Namachozo. Light-colored rice vodka with attractive floral undertones on the palate. The bouquet is formed from various trains of cheese and yeast.
• Homare Aladdin Yuzu. It has the most delicate lemon color and demonstrates a recognizable citrus share in the aroma. The gastronomic foundation is built on light tangerine, lime and lemon plumes, decorated with spicy bitterness.

History reference

According to numerous finds by archaeologists and research by historians, the Japanese began to brew rice vodka more than 2,000 years ago. And for a long time this alcoholic product was created exclusively at the imperial courts, and only in the Middle Ages it began to be brewed in ordinary village communities.

Did you know? In Japan, sake is also called nihonshu.

Original accompaniment to your evening

Real Japanese vodka will be an ideal solution for the consumer who wants to create not just a relaxing, but the most pleasant atmosphere during the tasting.

These drinks show an excellent light nature, which allows them to be combined with a large number of snacks. Moreover, on the basis of a high-quality product, you can easily create an impressive variety of cocktails that will surely delight you with bright and unforgettable emotions at the time of tasting.

Visit your nearest specialty alcohol store today to find the perfect accompaniment for your upcoming tasting.

Sake is often referred to as Japanese vodka or wine, but this is not at all true, because. the process of preparing these alcoholic beverages is significantly different from the preparation of sake. In this article, you will learn what sake is made from, how it is made, how many degrees it contains, and how to drink it correctly.

Sake is a traditional Japanese alcoholic beverage made by fermenting wort and steamed rice malt.

The taste of sake can contain notes of grapes, apples and bananas, in some expensive varieties there may be the taste of ripe cheese, soy sauce or fresh mushrooms.

sake color different varieties varies and can be from transparent to greenish or yellowish amber.
The consistency of sake is thickish, it can be compared with liquor.

Only special varieties of rice are used to produce sake. The difference between these varieties is in the grains, which are larger and heavier, and also contain more starch compared to conventional varieties of rice. by the most the best varieties considered "Yamadanishiki" and "Omachi".

Special requirements are also placed on water. Water should not contain iron and manganese in its composition, but potassium, magnesium, phosphorus and calcium should be present in its composition.

There are 8 stages in the production of sake:

1. Grinding. Grinding takes an average of 2-3 days, and the grains are polished from 30% to 65%. This is necessary to remove the bran and germ from the grain of rice, as the proteins and fats in the bran and germ give sake an unnecessary aroma and flavor.
2. Rice preparation. After grinding, the rice is washed and left to soak for up to a day (soaking time depends on grinding). After soaking, the rice is steamed for better fermentation.
3. The use of koji mushrooms. This is one of the most important steps in the sake making process. Koji molds are added on top of the prepared rice and kept in a warm and humid room for about 2 days. The main condition is constant monitoring of temperature and humidity.
4. Primary congestion "moto". Steamed rice, yeast and water are added to the mixture obtained at stage 3, all this is aged for 2 to 4 weeks. During this time, the koji fungus converts the starch in the rice into sugar, and the yeast converts the resulting sugar into alcohol.
5. The main congestion is "moromi". After soaking in the primary moto mash, more parboiled rice and water are added over three passes over 4 days.
   Fermentation of the resulting mixture lasts from 18 to 32 days. Fermentation time depends on temperature. Ordinary varieties of sake ferment at temperatures from 15 to 20 degrees Celsius, expensive varieties - at temperatures from 10 C and below.
6. Pressing. After fermentation, the resulting sake is pressed to separate pure sake (seishu) and white sediment (sakekasu). According to Japanese law, sake can only be called a clear drink without sediment. Some varieties should have "smoky" appearance, for this, the settled sediment is again added to pure sake.
7. Filtration. Often, but not always, the resulting sake is purified with activated charcoal to remove foreign odors, but its special aroma, color and taste are lost due to filtration. Recently, manufacturers have been trying not to purify sake, but to get rid of unwanted odors and tastes, they have improved the rice fermentation technology.
8. Pasteurization and aging. Most new sake is pasteurized (heated to 80°C for 30 minutes) to kill bacteria and remaining yeast. After that, the sake is placed for a period of 6 to 12 months in airtight containers.

How many degrees in sake

Properly produced sake is between 18 and 20 degrees. But very often, before bottling, it is diluted with water, bringing the alcohol degree in sake to 15.

types of sake

Sake, like any other alcoholic drink, is classified into expensive and cheap varieties. Below we consider the main ones:

• Junmai is a 100% natural product. It contains only rice (polishing up to 70%), there are no other additives in the form of alcohol, sugar, etc. Any other sake that does not contain additives acquires the prefix "junmai" in the name ("junmai ginjo", "junmai daiginjo").
• "Honjozo" - grinding of rice grains in it reaches 70%, but has a minimal additive in the form of distilled alcohol. This softens the taste, making it light but slightly rough.
• "Ginjo" - grinding of rice grains up to 60%. It has an additive in the form of special yeast that allows the drink to ferment at low temperatures. The taste is light, the aroma has notes of fruits and flowers.
• "Daiginjo" - grinding of rice grains (of the highest quality) in it reaches 50%. It is considered the highest sake.
• "Tokutei meishoshu" is a common name for premium drinks. It makes up about 25% of the volume of sake produced.
• "Futsushu" - the general name of drinks, table rice wine. It makes up 75% of the volume of sake produced. Has no gradations.

How to drink sake

Before drinking, elite sake is cooled to about 5 C, lower quality sake is heated to 15-30C (sometimes up to 60C). There is a saying: “Good sake is drunk cold. Bad sake is warm.” So they say, because when sake is heated, all its rich aroma and taste dulls or completely disappears. Therefore, lower quality sake is recommended to be heated.

For sake, they use special small cups made of ceramic, glass, wood, plastic or metal without handles (piles - bowls), which are called "choco". The round vessel from which sake is poured has a narrow neck. It is called "tokkuri". It is placed for heating or cooling in a metal container ("tirori" or "tampo").

The technology of preparation is related to sake with beer, but sometimes it is called "rice wine" or "rice vodka". However, sake is not vodka, wine or beer at all, but a very special kind of alcohol. Sake is so unique that European names do not fit it, nor do the methods of preparation. Its incomparable taste is obtained through the use of special varieties of rice, and the finished drink is drunk both hot (up to 60 ° C) and cold (about 5 ° C). Sake is used in traditional Japanese cooking as a means of eliminating strong or unpleasant odors.
Sake making

At first, sake was prepared in an unhygienic way.- chewed rice and spit this mass into the fermentation tank. In addition to rice, they chewed acorns, millet and chestnuts. This mixture began to ferment, saliva acted as a catalyst for fermentation and the formation of sugar. This kind of sake was called kuchikami no sake (literally mouth-chewed sake) and was low in alcohol and consumed as a slurry. Such a "drink" lasted for several centuries, after which the Japanese brought out a special fungus kojikin, which turned rice starch into sugar. At the same time, after exposure to the fungus, rice became malt, and it only remained to add shubo yeast to start producing alcohol. After the discovery of a fungal culture, the process of chewing rice ceased to be a necessary element in the preparation of sake, and the noticeably increased “degree” of the drink only spurred the search for new ways to improve its quality. In the Heian era in the 8th-12th centuries, another stage appeared in the technology of making sake, with the help of which the strength of the drink increased even more, and the likelihood of souring decreased. The following centuries were not in vain - during this time, sake makers learned how to control the fermentation process and, in addition, began to use a kind of pasteurization - sour sake was poured into tanks and heated. But this way of preserving sake was not to the taste of the Japanese - the quality of the drink deteriorated significantly. And only after 500 years, the Frenchman Louis Pasteur will open "pasteurization", which will significantly change the cuisines of many peoples of the earth, including the Japanese.

In modern Japan, there are about 2000 sake producers, each of whom prepares his own drink or a whole series of varieties. If we divide sake into types, then the most popular now is purified sake seishu, reminiscent of sherry in taste. This drink is almost colorless and transparent. Old people prefer unrefined sake, nigorizake, with a bitter taste and a yellowish tint. Sake does not like light, which is why it is poured into opaque dishes or aluminum cans. Temperature drops are also harmful for him, after several such jumps, sake begins to deteriorate, and its taste loses its original freshness. Sake is rarely aged, or rather, a smaller part of the total goes to aging. The Japanese like to drink fresh sake as soon as it has been purified. But the aged drink is also valued for its specific taste and sweet spicy aroma. This is not to say that sake gets better with aging - again, wine standards do not apply here. For example, koshu sake is aged in cedar barrels for several decades, during which it darkens or turns yellow, and the aroma becomes spicy and sweet. For aging sake, medium quality sake is taken, as the thin bouquet of fresh elite sake will evaporate, and dense and strong aromas of cedar wood will come to the fore.

If we evaluate the "species" differences of modern sake, we can deduce several such main types, each of which has many variations or varieties. First, all sake is divided into 2 main types: futsu-shu - "regular sake" and tokutei meisoshu - "special sake". Futsu-shu, as the most common type of sake, is produced in larger volumes than special sake. This is an analogue of European ordinary wines. Another thing is tokutei meisoshu. All the skill of the master, all the knowledge accumulated over the centuries is invested in such sake. A distinctive feature of tokutei meisoshu is its high alcohol content and high quality, as well as many varieties. Honjozo-shu is sake in which a small amount of alcohol is added to release new flavors during fermentation. This type of sake originated in Japan in the 1960s, and the term itself serves to distinguish high-end sake with added alcohol during production from sake that simply has alcohol added for volume and strength. Junmai-shu translates to "pure rice wine" and is made with rice only. This distinctive feature of the variety is not a drop of alcohol and up to 30% pre-polished rice. Ginjo-shu should contain at least 50-60% polished rice, while daiginjo-shu should contain 50% or less polished rice. Sake differs in the methods of production. The most common sake, Kimoto, has been prepared according to a special recipe for 300 years in a row. Carefully calibrated processes allow us to achieve a stable taste and high quality of the drink. For its preparation, the sourdough is prepared by hand - it is “beaten off” to a paste-like state and left to ferment. Yamahai is prepared a little differently: the sourdough ferments on its own and ferments for a month. In this case, as stated, the aroma of the drink will be richer. Sokujo is a modern sake with an accelerated fermentation process of sourdough starter to which lactic acid is added, while it differs from the first two in a clearer and cleaner aroma. Namazake is unpasteurized sake prepared in any of the three ways described above. Genshu is the so-called "pure sake" with 18-20% alcohol. Nigorizake is unfiltered sake with little sediment in the bottle. Before drinking, it is customary to shake it and strain it through cheesecloth. Doburoku is homemade sake with a whitish sediment. Its main difference is the addition of steamed rice after the first fermentation, due to which the strength of the drink rises significantly.

Sake loves the dark, so the best place to store it is in a cool, ventilated room, isolated from sunlight. Ready and bottled sake can be stored for several months at room temperature, but an open bottle is best drunk immediately or within 2-3 hours. Of course, in the refrigerator, sake will “last” until the morning, but its taste will lose its freshness. That is why there is such a variety of glass and ceramic dishes for pouring a Japanese drink. Aged sake needs to be kept cooler. For them, stability of temperature and humidity is important. After years of such exposure, the color of the drink darkens and becomes saturated, and the taste acquires shades of sherry, which, in general, is understandable - although the drinks are completely different, in both cases, special fungal cultures are included in the preparation process.

How is sake served?

Sake is served on the table in small ceramic jugs (tokkuri) and poured into small cups (choko). Ancient books say that while pouring sake into a cup, this bottle made the sound "tokkuri, tokkuri ...", hence the name. However, it is now generally accepted that the name "tokkuri" is based on the Old Korean word "tokkuru", meaning a hard clay container. Outwardly, tokkuri are very reminiscent of a simple Russian glass, but they are larger and designed for 2-3 sips.

According to tradition, it is customary to pour sake before each toast, and it is important to remember that filling the choco yourself is considered bad form. Rest assured that your helpful Japanese neighbor will keep a close eye on how full your cup is, but he also expects the same from you. In ancient times, sake was drunk from special large bowls, which were passed around during the feast, the custom of the “circular bowl” exists in Japan today. In general, the modern culture of sake consumption is very closely intertwined with ancient customs. Speaking about the place of sake in the cultural heritage of Japan, I would like to emphasize that already at the end of the Muromachi era there were several schools of shudo that preached the spiritual unity of people through sake. These were peculiar rules that strictly regulated the behavior of people during the holidays, the ways of pouring and drinking sake, serving snacks.

How do the Japanese drink sake?

The Japanese are happy to drink their national drink warmed up, and slightly warm, and even icy, cooling it with ice cubes. Their choice depends on the time of year, and on the brand of sake, and simply on personal preferences.

Sake is heated in special porcelain jugs with a narrow neck. There are several degrees of heating:
Hinatakan (sunny) - 30oC;
itohadakan (human skin) - 35oC;
"nurukan" (slightly warm) - 40oC;
Jokan (warm) - 45oC;
"Atsukan" (hot) - 50oC;
"tobikirikan" (very hot) - 55oC.

Who loves sake?

The samurai were especially adherents of sake, who, in the heat of violent orgies, often went beyond, forgetting about the true goal of the path they embarked on. And as a result of this forgetfulness, the next day they had a rapid heartbeat, the urge to vomit, a headache, and other signs of a severe hangover. Especially for everyone who embarked on the path of bushi, a book was published called "The rules for drinking sake for samurai." It is unlikely that the author of this book guessed that the main reason for all these torments of the best representatives of the samurai class is acetaldehyde, a toxic decomposition product of alcohol, but his following recommendations for reducing the possible severity of a hangover seem relevant today.

It is necessary to drink, straightening your back and taking the correct posture;
to eliminate residual signs of intoxication, you need to relax, calm down, straighten your back and sing a long song;
before, during and after drinking sake, you need to eat sweets (shiruko, a sweet red bean soup with rice dumplings, is suitable here).

And what is interesting is that all these recommendations are confirmed by modern medicine. Correct posture and a long song increase the flow of oxygen into the body, which accelerates the oxidation of alcohol, and the intake of sweets restores blood sugar, which is reduced due to alcohol.

From the samurai came the curious fact that sake lovers in Japan are still quite often called "leftists". Political preferences have nothing to do with it. When the Dominican monk Tommaso Campanella, sitting in prison, was just laying the foundations of the future left movement in his immortal work “The City of the Sun”, the inhabitants of the City of the Rising Sun – Edo (Tokyo) – had long called the “leftist” samurai, great drinkers.

In that distant era, samurai, due to the specifics of their being, held a bowl of sake in their left hand, leaving the right hand free so that it could draw a sword at any moment. Further stabilization of political life in the country and the establishment of firm order by the shoguns of the great emperor Tokugawa Ieyasu gradually freed the right hand of the "left" from constant tension.