II. Classification of Sake
(1) Classification according to Different Methods
(1) Pure Rice Brewing Sake Pure rice brewing sake is a pure rice wine, which is made from rice, rice curd, and water only, with no added alcohol. Most of these products are for export.
(2) Ordinary Brewing Sake Ordinary brewing sake is a low-grade popular sake, which is made by adding 120L of 100% alcohol to the mash of 1 ton of raw rice in the original liquor.
(3) Increased Brewing Sake Increased brewing sake is a kind of thick and sweet sake. It is made by adding food alcohol, sugar, acids, amino acids, salts, and other raw materials during blending.
(4) Honjo Sake Honjo Sake is a mid-range sake with a lower amount of food alcohol than ordinary sake.
(5) Ginjyosu In order to make ginjyosu, it is necessary to use less than 60% refined rice. Japanese sake brewing is very concerned about the whiteness of the brown rice, and the whiteness is measured in terms of the ratio of refined rice; the higher the whiteness, the lower the ratio of refined rice. Refined white rice absorbs water quickly and is easy to steam and paste, which is conducive to improving the quality of sake. Ginjyosu is known as the "King of Sake".
(2) Classification by flavor
(1) Sweet sake Sweet sake is a type of sake that contains more sugar and less acidity.
(2) Spicy Sake Spicy sakes are sakes with less sugar and higher acidity.
(3) Strong alcoholic beverages Strong alcoholic beverages are those that contain a lot of leachate and sugar and have a strong flavor.
(4) Tamari Sake Tamari Sake is a refreshing sake that contains less leachate and sugar.
(5) Highly Acidic Sake Highly acidic sake is characterized by high acidity and a strong acidic taste.
(6) Hara Sake Hara Sake is sake that is made without dilution with water.
(7) Marketed Sake Marketed sake is sake that is bottled and sold after the original sake is diluted with water.
(3) Classification by Storage Period
(1) New Sake New sake is sake that has not been summerized after pressing and filtering.
(2) Old Sake Old sake is sake that has been stored for one summer.
(3) Old Sake Old Sake is sake that has been stored for two summers.
(4) Secret Sake A secret sake is a sake that has been stored for five years or more.
(4) Classification according to the levels stipulated in the Liquor Tax Law
(1) Premium Sake Sake of excellent quality, with an alcohol content of 16% or more, and a concentration of 30% or more of the original leachate.
(2) First-grade Sake Sake of high quality, with an alcohol content of 16% or more, and a concentration of 29% or more of the original leachate.
(3) Second-grade sake: Average quality, with an alcohol content of 15 percent or more, and a concentration of 26.5 percent or more of the original leachate.
Japanese law requires that special grade and first grade sake must be submitted to the relevant government authorities for certification before they can be classified. Because of the high tax on sake in Japan, which is four times that of the second grade, some brewers used to sell second-grade products, so they were popular with connoisseurs. However, since 1992, this traditional classification has been abolished and replaced by a classification based on the quality of the brewing materials, the temperature and time of fermentation, and whether or not edible alcohol has been added, and labeled as "junmai sake" and "ultra-junmai sake.
Third, the characteristics of sake
Japanese sake is different from Chinese yellow wine, although it borrows the brewing method from China. The color of the wine is light yellow or colorless, bright and transparent, pleasant aroma, pure taste, soft and refreshing, its sour, sweet, bitter, astringent, spicy flavors harmonization, alcohol content of more than 15%, containing a variety of amino acids, vitamins, is a nutritious beverage wine.
The production process of Japanese sake is very delicate. Selected rice to be milled, so that the rice white, macerated to absorb water quickly, and easy to steam; fermentation is divided into two stages of fermentation before and after the fermentation; sterilization treatment in the bottling before and after each one to ensure the shelf life of wine; blending liquor focus on specifications and standards. For example, the quality standard of "Matsutake-ume" sake is 18% alcohol content, 35g/L sugar content and 0.3g/L acid content.
Four, the naming of sake and the main brands
Sake brand name is a lot, only the Japanese "Ming Wine Canon" introduced in more than 400 kinds of naming methods are different. Some are named after flowers, trees, birds, animals and natural scenery throughout the year, such as Hakuto and Tsurusen; some are named after places or scenic spots, such as Fuji and Akita Nishiki; some are named after the raw materials, brewing method or flavor of the sake, such as Honkaku Spicy Mouth, Daiginjyo and Junmai; and some are named after various kinds of honorary words, such as Fukuru Shoujo, Kokusai no Yuki, and Elder Sakae.
The most common brands of Japanese sake are Tsukigane, Sakura Masamune, Daikan, Shirakatsu, Komazuru, Shirokumoi, Senbuku, Nihonmori, Matsutake Ume, and Hidoran.
No "vodka"
Vodka is a pure, high-alcohol beverage
Characteristics of vodka
Vodka is a pure, high-alcohol beverage made from a variety of grains (potatoes, corn), and is produced by repetitive distillation, refining, and filtration to remove the toxins and foreign substances contained in the alcohol. A pure drink with high alcohol concentration. Vodka is colorless, tasteless and has no distinctive characteristics, but it is very refreshing. Vodka has a strong flavor, strong pungent nose, except for mixing with soft drinks to make it dry and clean, and with spirits to make it stronger, but not for other purposes. But because the wine contains very few impurities, pure taste, and can be mixed with other drinks in any concentration, so it is often used to do cocktails based on alcohol, alcohol is generally between 40 degrees -50 degrees.
Vodka brewing method
The traditional brewing method of vodka is first to potato or corn, barley, rye as raw materials, distilled by distillation up to 96% alcohol alcohol, and then make the alcohol flow through the container with a large number of charcoal to adsorb impurities in the liquor (every 10 liters of distillate with 1.5 kg charcoal continuous filtration shall not be less than 8 hours, 40 hours later). After 40 hours, at least 10% of the charcoal should be replaced), and finally diluted with distilled water to 40-50% alcohol content. The spirit can be sold and consumed without aging, but a small amount of vodka, such as aroma vodka, is diluted and then scented to give it an aromatic flavor. Like gin, vodka is a high-alcohol, grain-based spirit, and does not require aging. But compared to gin, vodka is dry and clean, with no harsh flavor, while gin has a strong juniper berry flavor.
Vodka can be used as an accompaniment or after-dinner drink, pure drink, prepare a glass of cold water, served at room temperature, quick drink (dry) is its main drinking style. Many people like to drink it chilled and dry, as if the ice is melting in their mouths, which in turn transforms it into a flame-like heat. Vodka as a base to make cocktails, more famous: Black Russian (Black Russian), dowel drill (Screw Driver), blood Mary (Bloody Mary) and so on.