Firstly, sake is not beer or vodka, and secondly, Europeans (and we too) drink it completely wrong

When I hear about Japan, I immediately imagine megacities, sakura, Mount Fuji, puffer fish and sake. And if everything seems to be clear with the first symbols of the Land of the Rising Sun, then the traditional Japanese drink remains a mystery for Europeans.

Firstly, we do not quite understand what it is, and we are trying to give the usual definition, “calling” rice beer or vodka. Meanwhile, sake is a drink in itself. And secondly, we misuse it.

What is sake

Sake is a traditional Japanese drink, previously only available to monks and the emperor.

If you really want to put a label on sake, then by the method of preparation it is closest to beer, and in consistency – to liquor or thick wine.

Although this is also very conditional, but do not call the drink, which until the middle of the XNUMXth century was used only by the imperial family and Shinto monks, rice vodka or moonshine!

Attention: if we drink incorrectly and cannot appreciate the taste of sake, then we are able to feel the fortress, and it does not exceed 20 °.

The drink is more than 2 thousand years old, it is prepared from rice grains of special varieties, rice sourdough and pure water containing little iron and magnesium. The fermentation process is supported by the fungus Aspergillus oryzae, which converts starch first into sugar and yeast, and then into high-quality alcohol. To put it very briefly, the drink is prepared like this:

1. Rice is polished in a special way (before it was simply chewed and spit out in a fermentation tank, fortunately, now there are machines for this).
2. Wash, soak and steam the grains.
3. Koji dough is being prepared.
4. They press.
5. Filter.

The whole process takes about 20 days, then the sake is brewed. The result is a drink with a strength of 18-20°, which can be diluted up to 15°. It combines four flavors:

• sweet;
• bitter;
• tart;
• sour.

Comment! Any additives are not allowed. Despite this, the drink can have different tastes and aromas.

The modern process of making sake is very different from the medieval one, but it does not provide for full automation.

What types of sake are there

I believe it is correct to classify sake into four types, based on color, aroma, and taste:

• sweetish with the smell of flowers or fruits;
• semi-dry, with a refreshing aroma;
• with a delicate minty aftertaste;
• spicy golden drink with nutty notes and the smell of sherry.

Sake is divided according to the degree of purification:

• nigoridzake – unfiltered;
• sei-shu – purified.

Exposure before sale:

• xin-xu – up to 12 months;
• ko-shu – more than a year;
• taruzake – aged in oak barrels.

The strength does not have to be 15°:

• gen-su – 18-20 °;
• tai-arukoru-syu – 8-10 °.

There are a lot of brands of traditional Japanese drink, only manufacturers today there are about 3000. Each province produces its own variety or brand of sake. It is believed that the best are made in Hyogo and Kyoto prefectures. And the drink is produced in China and the USA.

This is all, of course, interesting, but while I was writing, I managed to get confused. By and large, we still need to know the following:

• Futsushu – ordinary sake, it is produced a lot;
• Tokutei meishoshu is a premium drink, with a market share of about 25%.

How is sake traditionally drunk in his homeland

You can hear the statement that good sake is drunk cold, and bad sake is drunk warm, since heating beats off not too pleasant aroma and taste.

In fact, this is what the manufacturers of the drink say, which is usually consumed chilled. In Japan, they drink both, depending on the season, taste preferences and mood, the temperature can range from 5 to 60 ° C:

1. Cap. Warm sake. Served in special ceramic tokkuri bottles. The neck is heated so much that it is difficult to touch it.
2. Shua. Cold sake with a refreshing fruity aroma is usually consumed in the heat.

Japan generally loves ceremonies. For example, pouring yourself sake yourself is considered bad manners. It is drunk from special small wooden or porcelain cups, completely hugging the palm so that a piece remains open, which is applied to the lips. And they pour each other drinks.

Interesting! The traditional Japanese toast while drinking sake is “Compai!”, which means “to the bottom.” Doesn’t it remind you of anything?

How do Europeans drink sake?

According to the Japanese, the main mistake of the Europeans is that they warm up all types of sake. If you increase the temperature of the shua, then the fruity aroma will really disappear, and the expensive drink will turn into an ordinary one.

We also keep sake in a water bath, but you need to pour it into a ceramic bottle and heat the neck very much. There is no need to talk about special cups. It’s good if glasses are used for drinking, not glasses!

An error is considered:

• drink a lot;
• fast;
• pour yourself sake yourself;
• eat it with rice dishes.

I can recommend such brands of sake that can be found in Russian stores:

• Akashi Tai Daiginjo Genshu;
• Aizu Homare Daiginjo (Aizu Homare Daiginjo);
• Akashi Tai Honjozo Tokubetsu;
• Alladin Yuzu.

To be honest, the Japanese can also drink too much. We also often snack on chips or other snacks flavored with such seasonings that it is not only difficult to catch the taste of sake, but it is not always possible to determine whether it contains alcohol. This is completely wrong.

Excessive alcohol consumption is harmful to your health. Take care of yourself!

Sake is a weak alcoholic drink steeped in Japanese traditions. According to the Japanese themselves, its proper use contributes to the rapprochement of the participants in the feast and allows you to join the culture of the Land of the Rising Sun. How do you drink sake?