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Analysis:
Japanese sake
I. The origin of sake
Japanese sake is a Japanese national wine developed from the brewing method of China yellow rice wine.
Japanese people often say that sake is a gift from God. Sake has been the most common drink for Japanese people for more than 1 years. At large banquets, wedding ceremonies, bars or the tables of ordinary people, people can see sake. Sake has become the quintessence of Japan.
China's technology of brewing with koji was spread from Baekje people to Japan, which made great progress and development in Japanese brewing industry. By the 14th century, Japanese wine-making technology had matured day by day, and people used the traditional sake brewing method to produce high-quality products, especially the sake produced in Nara.
since the meiji restoration movement in Japan in the second half of the 19th century, the quality of sake in Japan has gradually declined, especially during the second world war, Japanese wine merchants put a large amount of edible alcohol into sake to increase the amount of wine production and reap huge profits, which eclipsed the unique flavor of sake. Therefore, Japanese old people call this inferior sake "the wine in troubled times" and praise the original pure Japanese sake as "the wine of peace". Because the sake brewing industry was influenced by the "troubled times" in history, which left a bad impression on Japanese consumers, and the new generation of Japanese advocated drinking beer and spirits, the sales volume of sake declined year by year. Today, although the quality of Japanese sake has been restored to its original level, and the quality of products has been continuously improved by using modern brewing technology and equipment, its products only account for 15% of the sales volume of Japanese liquor market. According to statistics, the annual output of sake in Japan was 1448 * * * * * * * * L in 1988, 1457 * * * * * * * * L in 1993, and only 996.9 * * * * * * * * * L in 1995. There are more than 2, large and small sake breweries in Japan, among which the largest five wineries and their famous products are: Yuegui in Dabao Factory, Baixue in Xiaoxi Factory, Baihe in Baihe Factory and Daguan Liquor in Nishimiya Factory in Japan. The famous Japanese distilleries are mostly concentrated near Kobe and Kyoto in Kanto.
II. Classification of sake
(1) Different classification according to the preparation method
(1) Pure rice brewed wine is pure rice wine, which only uses rice, rice koji and water as raw materials without adding edible alcohol. Most of these products are for export.
(2) Ordinary brewed wine belongs to low-grade sake for the masses, which is made by adding 12L% alcohol to the mash of 1 ton of raw rice.
(3) Increasing brewing wine is a kind of thick and sweet sake. Edible alcohol, sugar, acids, amino acids, salts and other raw materials are added during blending.
(4) This brewed wine belongs to mid-range sake, and the consumption of edible alcohol is lower than that of ordinary brewed wine.
(5) When making Yin brewing wine, it is required that the polished rice rate of raw materials used should be below 6%. Sake brewing in Japan pays great attention to the degree of refined whiteness of brown rice, and the refined whiteness is measured by the refined rice rate. The higher the refined whiteness, the lower the refined rice rate. White rice absorbs water quickly and is easy to steam and gelatinize, which is beneficial to improve the quality of wine. Yin brewing wine is known as "the king of sake".
(2) Classification by taste
(1) Sweet wine Sweet wine is a wine with more sugar and lower acidity.
(2) Spicy wine Spicy wine is a wine with low sugar content and high acidity.
(3) Strong alcohol liquor is a liquor with rich extract and sugar and strong taste.
(4) Danli Liquor Danli Liquor is a refreshing wine with little extract and sugar.
(5) High sour wine High sour wine is characterized by high acidity and sour taste.
(6) The original wine is sake that is not diluted with water after it is made.
(7) Marketable wine refers to the wine sold in bottles after the original wine is diluted with water.
(3) Classification by storage period
(1) New wine New wine refers to sake that has not passed the summer after pressure filtration.
(2) Old wine refers to sake that has been stored for one summer.
(3) aged wine aged wine refers to sake that has been stored for two summers.
(4) Secret wine Secret wine refers to sake with a wine age of more than 5 years.
(4) Classification according to the levels stipulated in the wine tax law
(1) Super sake is of excellent quality, with an alcohol content of over 16% and an original extract concentration of over 3%.
(2) The quality of first-class sake is better, with alcohol content above 16% and original extract concentration above 29%.
(3) The quality of secondary sake is average, with alcohol content above 15% and original extract concentration above 26.5%.
according to Japanese laws, premium and first-class sake must be submitted to the relevant departments of * * * for identification before it can be ranked. Due to the high wine tax in Japan, the premium wine tax is four times that of the second grade, and some wine merchants often sell the second grade products, so they are welcomed by experts. However, since 1992, this traditional classification has been abolished, and instead, it is classified according to the quality of brewing materials, fermentation temperature and time, and whether edible alcohol is added, and the words "pure rice wine" and "ultra-pure rice wine" are marked.
Third, the characteristics of sake
Although Japanese sake draws lessons from the brewing method of China yellow rice wine, it is different from China yellow rice wine. The wine is light yellow or colorless in color, clear and transparent, fragrant and pleasant, pure in taste, soft and refreshing. Its sour, sweet, bitter, astringent and spicy flavors are harmonious, and its alcohol content is above 15%. It contains a variety of amino acids and vitamins, so it is a nutritious beverage wine.
the production technology of Japanese sake is very elegant. The selected rice should be skinned to make the rice white, absorb water quickly when soaking, and be easy to steam; Fermentation is divided into two stages: pre-fermentation and post-fermentation. Sterilization is carried out once before and once after bottling to ensure the shelf life of wine; Pay attention to specifications and standards when blending liquor. For example, the quality standard of "Songzhumei" sake is: alcohol content 18%, sugar content 35g/L, and acid content below .3g/L..
IV. Naming of sake and main brands
There are many brand names of sake, including more than 4 introduced in the Japanese Book of Sake Events, with different naming methods. Some are named after flowers and trees, birds and animals and natural scenery all year round, such as white rattan and crane fairy; Some are named after place names or places of interest, such as Fuji and Akita Kam. Some are named after the raw materials, brewing methods or the taste of sake, such as Ben Ge La Kou, Da Yin Niang and pure rice wine. There are also wine names with various reputation words, such as Fu Lushou, the reputation of the country, and the prosperity of the elderly.
The most common Japanese sake brands are Yueguiguan, Sakura Authentic, Daguan, Baiying, He Maohe, Bai Mudan, Qianfu, Japan Sheng, Matsuzaka Plum and Xiulan.
v. new products of sake
in recent years, in order to adapt to the changes of people's eating habits, Japan has developed many new products of sake
.
1. Turbid wine
Turbid wine is opposite to sake. After the sake mash is filtered, the new wine is left standing for one week, and the supernatant is extracted, and the white turbid part is the turbid wine. ,
One of the characteristics of turbid wine is the existence of raw yeast, which will continuously ferment to produce carbon dioxide, so it should be packed with special bottle stoppers and pressure-resistant bottles. After bottling, heat to 65℃ for sterilization or low-temperature storage, and drink as soon as possible. This wine is regarded as exotic in appearance and unique in taste.
2. Red wine
Add the alcohol soaking solution of red koji into sake mash, and then add sugar and sodium glutamate to prepare red wine with fresh flavor and high sugar and alcohol content. Because red wine is easy to fade, attention should be paid to avoiding light when choosing bottles and warehouses, and it should be sold and drunk as soon as possible.
3. Red sake
This wine is made by adding alcoholic red koji with an alcohol content of more than 6 degrees after the main fermentation of sake mash. The dosage of red koji is less than 25% of the total rice based on the raw rice for koji making.
4. Red wine
During the third feeding, malt accounting for 2% of the total rice was added to promote saccharification. In addition, a certain amount of lime was added the day before pressing, and under slightly alkaline conditions, sugar and amino acids combined to form amino sugar, which was reddish brown, without using red yeast rice. This wine is a specialty of Kumamoto Prefecture, Japan, and is often drunk at weddings.
5. expensive brewing
the processing principle of expensive brewing is the same as that of good brewing of yellow rice wine in China. Part of the feed water is replaced by sake, so that the temperature of the mash reaches 9-1℃, that is, the fermentation speed of yeast is inhibited, while the extract generated by white sugar remains more, and sake with strong alcohol and sweet flavor is made. This wine is mostly sold in small bottles.
6. Sake with high sour taste
Using Aspergillus albicans and grape yeast, using high-temperature saccharifying yeast, the highest temperature of mash fermentation was 21℃, and it was fermented for 9 days to make sake similar to dry wine.
7. Low-alcohol sake
The alcohol content is 1 ~ 13 degrees, which is suitable for ladies to drink. There are three kinds of low-alcohol sake on the market: one is ordinary sake (alcohol content is about 12 degrees) with water; The second is to add water to pure rice wine; Thirdly, soft low-alcohol sake is made by adding water and koji in the later stage of fermentation to make the mash continue to saccharify and ferment, and then squeezing it when the final alcohol content reaches 12 degrees.
8. Long-term storage wine
Generally, it is sold within 3 ~ 15 months after pressing, and the wine brewed in October of that year will be taken out of the warehouse in May of the following year. However, consumers are required to drink fragrant wine stored for a long time like China Shaoxing wine. Long-term storage wine of old wine type is local brewed wine or pure rice sake with a small amount of edible alcohol added. Try to avoid light and contact with air when storing. Any wine that has been stored for more than 5 years is called "secret wine".
9. Foaming sake
After the usual sake mash is fermented for 1 days, it is squeezed, the filtrate is adjusted to 3 Baume degrees with saccharified liquid, and fresh yeast is added for fermentation. The room temperature gradually decreased from 15℃ to below O℃, so that a large amount of carbon dioxide was dissolved in the wine. After being filtered by a filter press, it was stored in a pressure-resistant jar of the original koji, bottled at low temperature, cork was added to the bottle mouth, fixed with iron wire, and sterilized at 6℃ for 15min. Foamed sake has both beer and sake brewing technology in the preparation method, and has both the flavor of sake and sparkling wine in the flavor.
1. Active sake
This wine is an active sake that can be sold without killing yeast.
11. colored sake
add the edible alcohol soaking solution of colored rice to human sake to make colored sake. Brown rice from Taiwan Province, China and the Philippines, reddish brown rice from Japan, and purplish red rice from Thailand and Indonesia all contain anthocyanin-based dark purple or red pigment, which is the first choice for producing colored sake.
VI. Packaging and Preservation of Sake
(I) Packaging of Sake
At present, Japanese sake is mostly packaged in bottles or cups instead of cedar bottles. The capacity is 3mL, 33ml, 54ml, 7ml, 72mL, 18ml, etc., and some of them are packed in various containers such as 3.6L, 5.4L, 9L, 18L, 36L and 72L. However, 18mL bottled wine accounts for more than 9% in the market, such as white crane, pine and bamboo plum, laurel and other sake, most of which are bottled in 18ml; Zezhihe and Ruizhao Dayin Brew are also 18mL bottles of wine, which are wrapped in straw fabric. Matsuzhumei and Japanese Sheng are also packed in 3ml glass bottles; Baixue brand sake is also packaged in 75mL and 3mL white porcelain bottles with white porcelain cups. Some high-grade 72ml green bottle packages have two small flat surfaces in the shape of a ball belly for labeling; Authentic Sakura sake is packaged in a flat-bottomed bottle with a short flat body, and its uneven two sides are curved, with a capacity of 72ml；; Xiulan brand sake bottle is more unique. Most of the bottom of the bottle is inclined, and the bottle stands slightly inclined when placed on the table. The small package of Daguan brand sake is a 3mL glass, and there is a small label on the inner surface of the cover with a screw button, which can be seen from above. The contents on the front of the label on the cup are similar to those on the general label, but there is a landscape painting on the reverse side. Because the wine is clear as water, the picture can be seen clearly on the other side of the cup. This package is suitable for traveling or using the cup as a wine glass at a banquet. Super bottled sake is mostly made of polymer and other materials, plus a metal cap with screw buttons. Bottled wine is packed in portable cartons with nylon ropes, and some cartons are black. Sake packed in an altar is wrapped with a straw curtain and tied firmly with a straw rope, which is convenient to carry and very beautiful. There is an opening for pouring wine under the altar.
(2) Sake preservation
Sake is a kind of grain juice wine, so it should not be stored for a long time. Sake is easily influenced by sunlight. The color of white bottled sake will be deepened by 3 ~ 5 times when it is exposed to sunlight for 3 hours. Even if there is astigmatism in the library, long-term irradiation has great influence. Therefore, it should be stored away from light as much as possible, and the wine cellar should be kept clean and dry. At the same time, it should be stored at low temperature (1 ~ 12℃), usually for half a year to one year.
drinking and service of sake
1. glass
when drinking sake, you can use a shallow flat bowl or a small ceramic cup, or you can choose a brown or blue-purple glass as a cup. The wine glasses should be cleaned.
2. Drinking temperature
Sake is generally drunk at room temperature (about 16℃), and it needs to be warmed in winter before drinking. When the temperature is generally 4 ~ 5℃, it is served in a shallow flat bowl or a small ceramic cup.
3. Drinking time
Sake can be used as a table wine or an after-dinner wine.