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Secondly, sake is not always drunk hot. The serving temperature depends, first of all, on the sake variety: the best Japanese rice wines – premium, super-premium, author’s – lose all the richness of taste and aroma when heated, so it is better to drink them chilled.
There is also “third”. Sake is not the official name for this drink. In Japan, sake is called (Nihon – Japan, Xu – sake) or seisyu… The latter name is enshrined in Japanese law.
What you need to make sake
For production use only polished rice, because only the center of the rice grain contains the starch needed for fermentation. Grinding removes 25% to 70% of the top layers of the grain. After grinding, the rice is washed, soaked and steamed.
Besides rice, water, koji and shubo are used to make sake. Kodzi – these are grains of rice affected by the kojikin mold, aka. In a word subo is called a yeast starter, which in turn is made from rice, water, koji and yeast.
Both koji and shubo participate in unique technology double parallel fermentation… The fact is that rice contains starch, and natural sugar is absent. Therefore, classical fermentation (conversion of sugar into alcohol under the influence of yeast) is impossible. Here he comes to the rescue kodzi – a grain of rice affected by mold. In koji there is a special enzyme that separates sugar from starch, which is then processed by the yeast into alcohol. Both fermentations (rice starch + koji = sugar, sugar + shubo sourdough = alcohol) take place at the same time.
After double fermentation, unrefined sake is pressed, filtered, two pasteurized and aged. And only after that it is bottled.
Table sake
Summary sake classification built on the degree of polishing of rice. All sake varieties can be divided into two categories: “futsu-syu»(Ordinary, chair bag) and«tokutey-meisyo-syu“(All types of premium sake).
«Futsu-xu»(Ordinary, table sake) is prepared from rice, which, as a rule, loses about 10% of its original mass during grinding. There are no requirements for grinding rice for table sake, sake is produced according to a simplified scheme – from the simplest varieties of rice, with the addition of “fermenting” strong alcohol, sugar (glucose, etc.).
The classic serving of table sake can charm a person in love with the traditional culture of the Land of the Rising Sun. The drink is poured from a small ceramic jug into small cups, designed for only two or three sips. The serving temperature depends on the weather and the season. Table sake can be at a compact temperature (this method of serving is called) or warmed up to 35-40% (). It is heated in a specially designed ceramic vessel in a water bath. The main thing is not to boil, in this case the sake will finally lose its aroma.
«Tokutei-meisyo-syu“(Sake with the established name) combines eight varieties of high-quality sake, the production of which is regulated by Japanese law.
К basic premium (the remainder of the rice during grinding is 70%) refer to “honjojo-shu“(With the addition of” fermenting “strong alcohol no more than 10% of the weight of fermented grounds) and”дюммай-сю“(Without the addition of” fermenting “strong alcohol).
To the class Premium (the remainder of the rice during grinding is 60%) refer to “tokubetsu honjo-su“(Prepared in the same way as honjozo-shu, but with more careful grinding of the rice),”ginjo-syu“(Sake of slow fermentation at low temperatures, the addition of” fermenting “strong alcohol – no more than 10%),”tokubetsu dummai-syu“(Prepared in the same way as” jummai-shu “, but with more careful grinding of rice),”dummay ginjo-xu“(Prepared in the same way as” ginjo-shu “, but without the addition of” fermenting “strong alcohol).
To the class super premium (the remainder of the rice during grinding is 50%) refer to “daiginjo-syu“(That is,” great ginjo-shu “, prepared in the same way as” ginjo-shu “, but with a more thorough grinding of rice) and”dummai dainginjo-syu“(Differs from” daiginjo-shu “by the absence of additions of” fermenting “strong alcohol).
Non-table species sake (i.e. related to “тokutey-meisyo-syu“), Except, perhaps, sake of the” basic premium “category, in Japan it is customary to serve in glass (non-ceramic) teko cups. In Europe, the tradition of serving premium sake in wine glasses has become firmly established. Also, non-table sake never warmed upso as not to lose its unique taste and aroma. Serving temperature – 20-25% (room temperature, method, for any type) or 10-18% (chilled, method, for premium and super-premium varieties).
And more about sake varieties
Sake is also classified according to other criteria. Sake, produced by small companies and with a strong personality, is called “copyright“,” Boutique “(“dzidzake“). It can be filtered (purified, “sei-hu“) And unfiltered (unrefined,”nigoridzake“); pasteurized and unpasteurized (alive, “namadzake“). It also happens “nama-tyozo-syu“(Aged” alive “, not subjected to pasteurization before aging) and”nama-zumé-zaké“(Bottled” live “). “Xing-xu“Is a” young “sake that goes on sale within a year from the moment of its production,”syboritate“- this is a” young “sake, which goes on sale immediately after pressing,”ko-syu“-” old “sake, aged for over a year,”taruzake“(” Barrel “) – aged in wooden barrels. Sake can also be “gen-su“(Natural strength, undiluted – 18-20% vol.),”tai-arukoru-su“(Low strength – 8-10% vol.),”namachodzo“(Unpasteurized sake with sediment),”yamahai»(Produced in an ancient way using natural yeast, without adding a special yeast starter culture).
Sake and kitchen
Sake is universal: it goes well not only with sashimi, sushi, maki-zushi (the real name of “rolls”), but also with chips, cheese, nuts.
It should be understood that table sake and not very aromatic sake of a higher class (for example, “honjo-shu”) always only carefully accompany the kitchen.
At the same time, types of sake that are brighter in aroma (for example, “daiginjo-shu”, most of the “author’s” sake) enter into a kind of dialogue with the dish, sometimes subjugate the taste of the dish, so a sommelier’s advice may be needed here.
By the way
On the basis of sake in Japan do shochu – local “vodka”. It is driven not only from rice, but also from other cereals, as well as from sweet potatoes, but an important component of any type of shochu will always be koji – rice grains affected by mold. Shochu korui – this is the “first grade” shochu, which is obtained as a result of repeated distillation (the strength is not higher than 36%, most often 25%). Shochu Otsuru – “second grade” shochu, which is produced by a single distillation (strength – not higher than 45%).