Sake, or as it is also called - Japanese vodka, along with samurai, Fujiyama, kimono and sakura has been an unchanging symbol of Japan for many centuries. The thing is that this country has long been artificially isolated from the rest of the world and developed in its own way, without experiencing foreign influence until the 19th century. So it is with Japanese alcohol. Sake is still not done in other countries, it is the prerogative of exclusively Japanese manufacturers!
Specificity
So, sake - how many degrees are there and what kind of drinks can it be attributed to? It is rather difficult to attribute sake to any group. Some people call the drink rice vodka, as it is made from rice. But the obligatory distillation is not carried out. Wine sake (how many degrees we will tell: from fifteen to twenty) is also not true to call, because the technology for making the drink involves mold fermentation. According to European standards, for example, the drink can be attributed, rather, to beer from rice, only of increased strength, achieved by using special technologies.
A bit of history
Sake in ancient times - the privilege of the emperor and those close to him. Then it was called the drink of the gods. According to the testimony of Japanese archaeologists, it remained unchanged for two millennia. So there is something to be proud of! Sake was also used for various rituals. In the mythology of Japan, there is even the so-called Rice Warrior (comparable to the European Bacchus). For general use, sake became available only in the 18th century. Since then, ordinary peasants began to use the magic drink of the gods. Sake enterprises are appearing. Some of them still exist today, supporting an almost three hundred year old tradition of production.
Cooking technology
The process is quite time-consuming, its recipes were transmitted and preserved for many centuries. For cooking, special sakamai rice is used, which contains a lot of starch. The composition of the water used for the drink is also important.
Rice is ground, aged, washed, soaked, steamed. Then - the stage of malting steamed rice (decomposition of mold in it). Malt goes to leaven, is used as the main component for mash. Next - mix the components and add pure water. The next phase is the maturation of the mash (usually up to thirty days). In this case, the mash must be cooled from time to time to five degrees. This explains the fact that sake used to be made in the winter months. Then the mash is divided into solid and liquid fractions (in ancient times this was done by extrusion using a load - special bags with a drink were placed under oppression, the liquid was squeezed into a vat). It is said that with this method of production this type of alcohol acquires additional notes and taste. The solid fraction also does not disappear! It is used to make shochu - another type of alcohol in Japanese. And also in order to pickle vegetables.
Final stage
Thus, young sake is obtained. How many degrees is it? About fifteen. It settles in a special container for about two weeks. In this case, solid suspensions should precipitate, and the upper part is poured into another tank. Then the liquid is additionally filtered (some manufacturers prefer to omit this process, preferring to preserve the natural flavor) - and, in principle, the drink is ready to drink. But true connoisseurs prefer to drink seasoned sake. For this, the pasteurization process is carried out (using a steam coil when the liquid is heated to 65 degrees), corked and held for six to twelve months.
Japanese sake. How many degrees is there in a drink?
During aging, the strength of the drink may increase. Get aged sake. How many degrees is it? Up to twenty, rarely up to twenty-five. Also a low fortress - at least with Russian vodka or Irish whiskey is incomparable! But this fortress is usually diluted to 16 degrees. The ratio of vodka-sake (how many degrees): 40 to 16. So in this regard, it is doubtful to call sake rice vodka.
Types of Sake
The class of the drink directly depends on the degree of grinding of rice. The fact is that the grain shell contains oils and substances that give the drink an unpleasant aftertaste. The more percent of polished rice used for cooking, the more appreciated the drink. Here are some of them:
- "Dzummai" - pure rice, without additives (distilled alcohol, starch, sugar).
- Ginjo - 60% polished rice. Special yeast is used in the preparation, the fermentation process occurs at low temperatures. The product has floral and fruity aromas, delicate taste.
- “Daiginjo” - high-quality rice varieties are used in the preparation. It is considered the highest sake.
- "Honjojo" - grinding rice at least 70%. A small amount of distilled alcohol is added to some varieties. It has a rough taste, but a slight aftertaste.
How to use
They drink sake from special small glasses. They say that a good quality drink should be drunk chilled to 5 degrees. Bad sake, the Japanese say, is drunk warm (warming up to 60 degrees). Then all unpleasant tastes disappear.