Sake. This is the national alcoholic beverage of the Japanese, produced by fermentation of rice. The taste of sake can include sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but you can change the colors towards amber, yellow, green, and lemon shades. The strength of the drink varies from about 14.5 to 20 degrees.

Making sake has more than two thousand years of history. The first recipe of sake was borrowed from the Chinese, who brewed rice beer in the 8th century BC. Originally they made this drink exclusively for the Imperial officials and Ministers of the temples. But with the beginning of the middle ages, they began to brew sake in the villages. The production technology was different from modern, especially at the stage of fermentation of rice. To start fermentation, they chewed the rice in their mouth and mixed it with saliva are spat it into vats.

To date that the drink has the proper quality and taste, manufacturers carefully select rice, water, fungi, and yeast.


Production od Sake

The production of sake uses a special sakany rice, which is larger and rich in starch compared to normal. It is good only for the production of the drink. Rice grew on the hills and between mountains, where there are large variations in day and night temperatures. There are more than 30 varieties of nakanogo rice that are certified by the government. The most popular variety is Yamada Nishiki.

Special attention in the production of sake they pay to the water. It is specially enriched with magnesium, potassium, and phosphorus to create the perfect environment for breeding yeast and molds. And some items Vice versa they clean (iron, manganese) is necessary to preserve the flavor and color characteristics of the drink.

Rice contains a large amount of starch and sugars. Therefore simple yeast fermentation is not possible. To solve this problem, there are fungi.

To start the process of fermentation sacademy uses special sakanya yeast. They are the result of years of work of breeders and the special state laboratory academia. There are more than thousands of varieties of yeast for Sake.


The technology of sake production includes several stages:

Grinding rice for sake

Before using rice must be cleaned from the shell and embryo, which are due to their constituent nutrients can negatively affect the drink’s quality. This process occurs in grinding machines where they clean the grain from unnecessary components by rubbing against each other. By the time this stage takes 6 to 48 hours. Immediately after polishing, you cannot use the rice. It must stay 3-4 weeks and gradually build up lost moisture.

Washing and soaking rice

To remove extraneous substances, they wash the rice with water at low pressure, thus achieving the additional effect of grinding. Then the beans are soaked for a day.

Steaming rice

It is important for the softening of the starch structure and sterilization of the beans from harmful germs.

Malting rice for sake

In parboiled rice inhabit molds that break down the complex structure of starch into fermentable sugar. The process takes place at a constant temperature of 30°C and relative humidity of 95-98% for 48 hours. To figure received enough oxygen and the temperature does not rise too high, they periodically mix it with their hands.

Yeast starter

For the yeast to quickly and efficiently begin the process of fermentation, they pre-dilute it in water and leave it for a few days.


The prepared yeast starter culture is added to the rice and starts turning rice into sake. Gradually lay the rice in small batches for 3-4 days. This provides opportunities for the yeast to “not overwork.” Total fermentation time is 15-35 days, depending on the varieties of sake on the way out.

Pressing of the mash

At this stage, there is a separation of solid particles of the mash from the drink itself. Produces use special filter presses of continuous action.

Sedimentation and filtration

To release the young from super browser starch, protein, and other solids, leave it for 10 days. Next, they filter it carefully, draining the sake through activated charcoal.


Remaining after production of sake, the enzymes are removed by heating the drink to 60°C.


Sake aged in glass-lined pot stills for 6 months – it helps to get rid of the rice malt’s characteristic smell and gives the drink a pleasant aroma and smooth taste. During this process, they keep it at a constant temperature of 20°C.

Bottling sake

Sake after aging has the strength of 20 vol. Therefore, before bottling, it is diluted with water to achieve strength in about 15.

There are several types of sake: focusu – table wine, 75% produced in the country of sake; dakotamarisa – premium sake, 25 % delivered to the market’s sake. Also, depending on the quality of the drink, people consume it in different ways.

Substandard grades before applying heated to about 60°C, and the elite – cooled to 5°C. As a snack with sake, you can use seafood, chips, cheese and other light snacks. It keeps good quality for no more than a year at a temperature of -5 to 20°C.


Benefits of sake

The drink contains amino acids of which 7 times more than red wine. These acids have a positive effect on the immune system, strengthen it, and prevent malignancies.

Sake in moderate amounts has a positive effect on the body. Studies of Japanese scientists have shown that those who drink sake stabilize pressure and improve memory. When consuming the drink – increases good blood cholesterol, stimulates blood circulation. Sake has a prophylactic effect on the heart, preventing angina and possible heart attack. The drink also has disinfectant and antiseptic properties. If you put a compress of sake on a scratch or bruise, subcutaneous bleeding will resolve much faster.

Sake acts positively on the skin. Using the drink as a lotion to wipe, you can quickly get rid of acne, cleanse the skin and tighten pores. After application, the skin becomes soft, toned, with a healthy color. For hair, you can use conditioner based on Sake (50 grams), vinegar (30 g), and water (200 g). Such a solution makes the hair shiny, silky, and manageable.

Those who have insomnia or chronic fatigue need before bedtime to take a bath with the addition of sake (200 ml). This will relax the muscles, calm the nervous system and warm the body.

While cooking sake is good for getting rid of unpleasant odors in the dish. The bar business uses Sake for making cocktails.

Sake contraindications

Contained in sake alcohol, prolonged and excessive consumption harms the liver cells and can lead to cirrhosis.

It is contraindicated to consume the drink for pregnant women, nursing mothers, people taking drugs who are not compatible with alcohol, and children under 18 years.

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