Saketo - The Rice Beer Of The Japanese

Video: Saketo - The Rice Beer Of The Japanese

Video: Saketo - The Rice Beer Of The Japanese
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Saketo - The Rice Beer Of The Japanese
Saketo - The Rice Beer Of The Japanese
Anonim

Saketo is what is often called "rice beer" because it is made from fermented rice. It reaches between 14 ° and 17 ° alcohol (ie much more than the alcohol contained in the European beers we are used to). The word "sake" in its broadest sense in Japanese refers to all alcoholic beverages.

In fact, until the mid-19th century, before Japan opened to the West, most Japanese used the name "sake" when referring to any alcoholic beverage. Later it became known as Ninonshu to distinguish it from wine, beer and whiskey.

The way of production of sake was probably invented by the Chinese in the 3rd century. There is evidence that rice grains were initially chewed by priestesses to be sugared by an existing enzyme in saliva and then to undergo the fermentation process.

The drink gradually became sacred and associated with the cult of gods and ancestors. Symbolically, sake represents the harmony between man and nature.

It's considered that the quality of the sake depends on three factors grouped under the terms waza - mizu - kome, ie the brewer's know-how, water quality, rice quality and degree of polishing. The more polished the rice is and only the core of the grain is preserved, the finer the sake will be.

Saketo - the rice beer of the Japanese
Saketo - the rice beer of the Japanese

This information is contained on the label, along with the degree of polishing called sejmaybuay in percent. A sake showing 40% sejmayuai means, for example, that the rice has lost 60% of its weight during the polishing process.

If you happen to stand in front bottle of sake, put on your glasses, as there are other important data that you need to read on the label.

It also contains the degree of oxidation, the nature of the enzyme, the variety of rice, whether the sake is sweet or dry, and last but not least, an indication of whether it should be consumed hot or cold. Every region in Japan has its own kind of sake with its characteristics.

The Tohoku region, for example, produces some of the most sought-after sachets. If you have the opportunity to drink sake, ask if there is from there. And cheers!

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