Sake

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Sake is a traditional Japanese alcoholic beverage that is obtained by fermenting rice. The process of making sake is very similar to that of beer, but the taste of the rice drink is closer to that of brandy. The alcohol percentage of sake varies from 14% to 20%. The taste of sake is sweet and rich, reminiscent of a flower and fruit. The traditional Japanese drink surprises with its rich palette of flavors.

History of sake

The production of sake began around 300 BC, when the rice field became a major part of Japanese agriculture. The distant roots of the rice drink take us to China more than 4,000 years ago, but it is in Japan that sake is gaining popularity.

The process of sake production has changed many times over the centuries. It is often called rice wine. Sake rice is rich in starch, which makes it ideal for making the drink.

After cleaning and polishing, it is soaked and heat-treated in water. In the past, people in the villages chewed rice and nuts, and put the chewed mixture in a common tub.

The enzymes found in human saliva play an important role in the fermentation process. Cloth bags were then used to extract the alcohol from the rice, which was kept in wooden barrels.

In the 14th century sake began to be mass-produced, and breweries were located all over the country, and taxes began to be imposed. Later, the sake production process is automated. Canvas bags were replaced by the press in the 19th century. Despite a number of improvements, many manufacturers still rely on classic methods.

During World War II, due to the lack of special sake rice, the drink's recipe included glucose and pure alcohol. This practice is preferred by some manufacturers even in the 21st century.

Production of sake

As mentioned, the method of production of sake is very close to the technology of beer production. Sake is prepared by fermenting rice. How good the resulting sake will be depends entirely on the water and rice used.

The water must be special - it contains magnesium, phosphorus and potassium, which contribute to the reproduction of a special type of fungus. It is inadmissible for sake water to contain iron or manganese, because this will have a strong effect on the taste of the drink and will color the sake, which is traditionally colorless, in an unusual color.

Nisinomiya no midzu water or Miyamizu from Nisinomiya is used to make sake. The rare qualities of this water were discovered as far back as 1840.

Of the 200 varieties that rice has, for sake only 28 special varieties can be used, which are grown on the slopes of mountains and hills, where there is a significant temperature difference between day and night temperatures. Sake rice is larger than ordinary rice and is not suitable for human consumption.

The first stage of making sake is grinding the rice. All unnecessary layers of the grain are removed, because this will result in better quality sake.

For cheaper species sake up to 30% polished rice is used, and for more expensive types of grain only half remains. In ancient times, rice was polished by hand or with foot mills. After peeling the rice, it is washed and soaked in water for a certain time. The rice is then steamed to destroy the starch structure. Water is added to the resulting concentrate. On the fifth day begins a period of fermentation, which lasts from 15 to 30 days.

The resulting beverage is allowed to stand for about 10 hours, then filtered through activated charcoal. The sachet is pasteurized and kept for 6 to 12 months in hermetically sealed containers. After a long stay, sake blends. This means mixing one type of sake with another that has different strengths to produce uniform flavors. The sake is then pasteurized again and then bottled. The sake cannot be stored for a long time because its shelf life is less than a year.

Serving sake

In the land of the rising sun sake it is served chilled, warmed or at room temperature, depending on the preferences of the person wishing to consume it. The season also affects the way sake is served. As in our country hot brandy is drunk in winter, so in Japan hot sake is served.

This does not apply to high-alcohol sake, which is not drunk hot, because its taste and aroma disappear. Low-quality or old sake can be served hot to distract from their shortcomings.

Sake is drunk in special small cups called ochoko. The drink is poured from ceramic bottles bearing the name tokkuri. In some cases, cups that look like saucers are used - sakazuki. They are mostly used for weddings or other ceremonies. Another traditional cup is masu.

First-class sake is served chilled in tall glasses. It is more complicated and time consuming, often using local types of rice, water, yeast and additives. More than 3,000 different types of sake can be found in Japan. Sake should be drunk slowly, without rushing or taking large sips.