What grade is written in sake? Everyone knows that wine is graded. Both white wine and red wine have a clear classification, and sake is no exception, and there are many kinds of sake. Below, let's take a look at what grades are written in sake.

What grade is written in sake 1 What do you mean by choosing sake?

Sake, that is, wine with a specific name, is selected. In Japan, sake can be divided into two kinds: specific name wine and ordinary wine, and specific name wine can be divided into two categories: pure rice wine and local brewed wine.

Pure rice wine, as its name implies, is a wine made only of rice and koji. However, a small amount of brewing alcohol is added to this brewed wine, which makes the aroma more intense and the taste more refreshing.

What grade is written in sake?

It belongs to the first-class wine in sake. In the previous classification system of sake, sake was divided into super grade, first grade and second grade, but this classification system was abolished in 1992 and no longer used.

Manufacturers have come up with the names instead of grades, that is, the current special essays, upper essays, etc., which correspond to the previous special grades, first-class essays, etc., and upper essays are the most widely used. More than 70% of the first-class sake is represented by upper essays.

First, the origin of sake

Sake is a Japanese national wine developed from the brewing method of China yellow rice wine, which belongs to brewing wine.

It is different from yellow rice wine in China. The wine is light yellow or colorless, clear and transparent, fragrant and pleasant, pure in taste, soft and refreshing, and its sour, sweet, bitter, astringent and spicy flavors are harmonious, and its alcohol content is 15%- 17%.

According to historical records, in ancient Japan, there was only "turbid wine" and no sake. Later, some people added carboniferous to the turbid wine to make it precipitate, and took the clear liquor to drink, so they got the name of "sake".

After the middle of the 7th century, Baekje, an ancient Korean country, had frequent contacts with China, and became a bridge for China culture to spread to Japan.

Therefore, 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 4th century/kloc, Japanese brewing 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.

The Japanese believe that the surface layer of rice is composed of protein, which affects the taste of sake. After a lot of polishing, only the starch in the center of rice is left, which can make the taste of sake reach the best, and it will have the aroma of fruits such as bananas and apples.

Therefore, before the Japanese brew a sake, the first step is to grind the rice and grind off the "rough" part of the outermost layer of the rice. While the rest is used for brewing, the Japanese use "polished rice step by step" to measure the degree of grinding rice.

Second, the classification of sake

The grades of Japanese sake from low to high are: sake, shangzhuan, tezhuan, Yinniang and Dayinniang.

Sake is generally divided into:

Pure rice wine

Pure rice wine is pure rice wine, which only uses rice, rice koji and water as raw materials and does not add edible alcohol. Most of these products are for export.

Ordinary brew

Ordinary brewed wine belongs to low-grade sake, which is edible alcohol that is more harmful to people in the original liquor, that is, 1 ton of raw rice mash addition100% alcohol 120L.

Zengniang

Zeng Brewed Liquor is a kind of thick and sweet sake. Edible alcohol, sugar, acids, amino acids, salts and other raw materials are added during blending.

Benniang

This brewed wine belongs to middle-grade sake, and the amount of edible alcohol added is lower than that of ordinary brewed wine.

Yinniang

To brew wine, it is required that the polished rice rate of raw materials used should be below 60%. 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.

Dayinniang

Da Yinniang is the highest grade sake, and the polishing retention rate of rice is required to be below 50%, that is, the surface layer of raw rice for brewing is polished by more than 50%, leaving only less than half of it for brewing.

According to the taste, it is generally divided into:

Sweet wine: Sweet wine contains more sugar and lower acidity.

Xinkou wine: Xinkou wine is a wine with low sugar content and high acidity.

Alcoholic liquor: Alcoholic liquor is a kind of liquor with rich extract and sugar and strong taste.

Danli wine: Danli wine is a refreshing wine with little extract and sugar.

High sour wine: High sour wine is characterized by high acidity and sour taste.

Raw wine: Raw wine is sake that is not diluted with water after being made.

Marketable wine: Marketable wine refers to the wine sold in bottles after the original wine is diluted with water.

What grade 2 sake is written in sake? Precautions for sake preservation.

First, how to place the bought sake

1. Place the refrigerator:

Most traditional views are that the bought sake should be put directly in the refrigerator! You can avoid light and keep the temperature low, so there will be no change.

However, compared with some strong wines, burnt brewed rice wine, ordinary wine, etc., when the door of the household refrigerator is opened and closed, the temperature will rise 15 seconds, so when preserving some more precious sake.

Please try to put it inside the refrigerator with little temperature change. In fact, even if it is stored in a low temperature environment, if it is taken out frequently, the number of temperature changes will increase, which will also bring bad effects to the wine.

You can choose to temporarily wrap a packet in a newspaper and put it in a cold place, but it should not be kept for a long time.

It is worth noting that when drinking, you can choose to pour out the amount you want to drink at one time, and then immediately put the bottle back in the refrigerator.

2. Place the bottle vertically &; Lying down:

In order to better maintain the state of sake during brewing and bottling, there is no doubt that vertical direction is the best choice. This can minimize the surface area of sake in contact with air, and at the same time keep it away from the bottle cap.

Second, why sake is sometimes "good" and sometimes "bad"

As mentioned in the previous article, there are many flavors of sake, and some of them are not ideal for different people. When sake is stored, sometimes it is in a state of "good to drink" and sometimes it is "bad to drink".

For some sake lovers, after tasting some sake, they will accumulate some experience, and they will feel that a bottle of wine is on the rise of delicacy, and believe that this bottle of wine can become better.

So they put it in the refrigerator to make it mature, and some stores will choose not to sell it first, and keep it in the freezer in the store or entrust the brewery to let the wine mature. The brewery will also keep the new wine until it matures.

However, it is worth noting that most sake is usually the best time to drink, that is, the best drinking time.

Once the best drinking time has passed, the taste will decline, which is more interesting. Some better wines are in a bad state for a certain period of time.

But after a while, it will rise to a delicious state. This kind of wine circulates between "good to drink" and "bad to drink", and then slowly matures, and the raw wine circulates faster.

After sterilization, the wine will change slowly, and in addition, it will change slowly in a lower temperature environment. The reason why raw wine is refrigerated is to slow down this change.

Third, the factors affecting the taste of sake

1. air:

One of the biggest factors affecting sake is air, especially the sour ingredients in sake will be acidified when they come into contact with air.

Therefore, the taste of the same bottle of wine is different one day after opening and two days after opening, and the fragrance will also be lost, so that the wine will be less fragrant and the balance will be difficult to control.

2. Vibration:

Vibration can also cause changes in wine. For example, the damage to shaken wine must be greater than that to still wine, even if it does not contain carbonic acid, the change range will be very small in the static state.

Therefore, it is best not to put sake on the shelf of the freezer or refrigerator door, because opening and closing the door will make the wine shake.

3. Light:

Light is an important factor in the deterioration of sake, mainly because of ultraviolet rays. Therefore, when buying wine in specialty stores, some specialty stores will have bags that isolate ultraviolet rays, or use fluorescent lamps that do not contain ultraviolet rays in display cabinets, and try to avoid light when storing them.

4. Temperature:

The last thing to pay attention to is the temperature. As we all know, the higher the temperature, the faster the change of wine. It can be said that low-temperature storage is the best choice.