Abstract: Japanese sake and Korean soju are both sakes, and their alcohol content is relatively low. Sake is the national liquor of Japan. It draws lessons from the brewing method of Chinese rice wine. The color of the liquor is light yellow or colorless, clear and transparent, and it is a nutritious beverage. Korean soju is transparent in color, contains almost no spices, and has no alcoholic taste. How to brew Japanese sake? Find out below. 1. The difference between Japanese sake and Korean soju

1. Japanese sake

Many people say that Japanese sake is a bit sweet, because it is a Japanese country developed by learning from the brewing method of Chinese rice wine. liquor. There are Junmai brews, regular brews, Masu brews, Honjo brews, Gin brews, etc. Among them, when making gin-joshu, the rice polishing rate of the raw materials used is required to be below 60%. The wine brewed from this has the taste of banana or apple. Ginjo sake is divided into Ginjo and Daiginjo based on the difference in rice polishing rate. Among them, Daigin is known as the "King of Sake".

2. Korean soju

The traditional Korean soju production method is to distill the crude liquor brewed from grains two to three times, and then obtain a clear liquor with a transparent color just like dew. , and finally add appropriate fragrance. The main raw material of soju is rice, which is usually supplemented with wheat, barley and other grains.

Although Korean soju is related to soju, it does not mean that drinking this kind of wine will really burn your throat. In fact, the alcohol content of most soju sold in South Korea is generally around 20 degrees, which is a little higher than the rice wine in southern my country. Although shochu and baijiu are both distilled liquors, shochu and baijiu on the Chinese market are not at the same order of magnitude. So many people say that after drinking Korean soju, it is like Chinese liquor mixed with a lot of water.

2. How to brew Japanese sake

The production process of Japanese sake is very sophisticated. The selected rice must be ground to make it white, absorb water quickly during soaking, and be easily steamed; fermentation is divided into two stages: pre-fermentation and post-fermentation; sterilization is performed once before and after bottling to ensure The shelf life of wine; pay attention to specifications and standards when blending wine. Let’s learn about the Japanese sake brewing method.

Raw materials: rice, water, rice koji, brewing equipment, yeast, collection and packaging equipment.

Method:

1. Prepare water

During the sake brewing process, water is needed from cleaning, soaking, cutting, preparation, etc. Generally, water is needed. The ratio is that the amount of water is about 20 times that of rice.

2. Preparing the rice

The rice used to brew rice wine requires carefully selected white rice, which requires full grains and soft overall texture.

3. Washing and Soaking

The refined white rice will be selected and washed with water to remove surface impurities. Soak the rice with water until the moisture content of the japonica rice reaches about 28 and then drain the water.

4. Steam the rice

Put the soaked and drained japonica rice into a cooking container and steam it. Through the cooking process, the properties of starch and protein are changed.

5. Adding rice koji

Brewing rice wine requires Aspergillus oryzae and wine yeast for sake mother, which are added to the steamed japonica rice for fermentation.

6. Start fermentation

Add the prepared rice koji to the steamed rice ingredients, and pay attention to controlling the fermentation temperature at about 15 degrees.

7. Press filter filling

After the fermentation is completed, equipment is used to press and extract the wine. After filling and sealing, it is stored at low temperature and put on the market.