I want to know how much sake cost, how much was a bottle of sake in ancient times

The existing situation you provide is difficult to estimate. This brand doesn't seem to be a famous brand, but sake is divided into many grades according to the rice polishing rate, whether it is blended with alcohol, and how much it is blended, this grade is very strict, and the wine of the same grade is relatively fixed, and even if it is not a famous brand, the quality is also very ***. I don't know if you want to get a general idea of the quality of the wine or if you have some other idea...

I provide a general ** of the well-known brands that are commonly used in China at present, and you can do it for reference. As for why I say well-known brands... Because now**as in many retail fields, there is **fraud**, for example, some things are not worth that price at all, but the **price is inflated, some people who love vanity will buy it, and well-known brands** are relatively transparent.

It just so happens that most of the biggest brands of sake are also selling well in China, including Shochikumei, Laurel, Nippon Sheng, Kikumasamune, Hakutsuru, Shirayuki, Kamo Crane, and a few other brands, so I'm not sure I won't list them.

At present, it is a common well-known brand in Japan, ordinary sake (refers to blended edible alcohol, the lowest grade sake) is about 100 years old, this brewing (blending edible alcohol is also allowed, but the proportion is strictly required, in addition, the rice polishing rate shall not exceed 70% 150 or so, junmai (blending alcohol is not allowed, all ingredients must be obtained through brewing) 200 or more, and the higher grades according to the rice polishing rate are also ginjo and daiginjo (the rice polishing rate is required to be no more than 60% and 50%), However, these two grades according to the rice polishing rate are cross-classified with whether it is pure rice (i.e., whether it is blended with alcohol), which is more complicated and difficult to estimate, but Junmai Daiginjo will not cost less than 500 yuan. If the bottle does not mention the above words such as honjo, junmai, ginjo, daiginjo, junmai ginjo, junmai daiginjo, etc., it is ordinary sake, otherwise it is a grade marked accordingly, so I hope it will be helpful to you.

Scan *** or barcode.

Sake is generally around 14 to 19 degrees.

Sake is a Chinese liquor made from high-quality spring water and Cigu millet. The color of sake is light yellow or colorless, clear and transparent, fragrant and pleasant, the taste is pure, soft and refreshing, its sour, sweet, bitter, astringent, spicy flavors are harmonious, the alcohol content is more than 15% to 17%, contains a variety of aminomorphic acids, vitamins, is a nutritious beverage wine.

Because sake is fermented and made using rice, rice koji, and water, the rice used to make sake is sharpened and then graded according to the amount of rice that is ground off, and the less core rice remains, the higher the quality of the sake brewed. However, the alcohol content of sake is generally not very high, and most of it is around 10 degrees.

Pay attention to drinking sake:

1. Barware. The first thing to pay attention to when drinking sake is the choice of drinking utensils, which are usually consumed using small ceramic cups or shallow limb bowls, and the entire set of drinking utensils must be thoroughly cleaned before using them.

2. The temperature of the wine. When drinking sake, you also need to pay attention to controlling the temperature of sake, and in most cases, sake needs to be drunk at room temperature, which is about 16. If it's winter, you can choose to heat it up to about 45 before drinking.

3. Drinking time. The last thing to pay attention to is the time to drink sake, which can be drunk as a meal wine during a meal, or as an after-dinner drink after eating.

It has to be delicious! o(∩_o

Sake is a fermented sake with a refreshing taste that is easy to eat

Fermented liquor is made by fermenting only rice or other raw materials, without distillation or adding any other seasoning ingredients. For example, wine, beer, sake, etc., are all fermented liquors.

Fermented wine is characterized by the aroma and taste of raw materials such as rice, grapes, and malt. The alcohol content is not high (sake is around 15%); The taste is refreshing and easy to drink.

Whether it tastes good or not depends on personal preference.

But sake is still relatively delicious overall, especially when paired with Japanese food, such as:

Junmai Daiginjo Daiginjo-grade sake is characterized by a fruity and flowery aroma and a light taste, so it is recommended to pair it with light dishes;

Raw sake This brew-grade sake is characterized by its refreshing taste, good side dishes, and can be paired with various dishes (common in izakayas);

Junmai sake is characterized by the aroma of raw rice and a mellow taste, which can be paired with meat and heavy dishes.

Compared to other alcoholic beverages

The "sake" on e-commerce is mainly Korean sake, which belongs to distilled spirits, and is not of the same type as Japanese sake, so it will not be discussed.

Compared to distilled spirits, sake has a much lower alcohol content because it is fermented sake, making it suitable for first-time drinkers. Compared with beer and pre-prepared liquor Lijiao, because the raw materials are only rice and rice koji, it is relatively healthy. But don't drink it stupidly because you drink too much fermented wine, which is what we call "top".

One of the most important features of sake is that it goes well with dishes. For example, the spicy taste in sake can largely neutralize some miscellaneous flavors, such as the fishy smell in seafood; Lactic acidity can eliminate the greasy feeling in meat dishes, and so on.

Above, I hope it will help you

2 Japanese people often say that sake is a gift from God.

For more than 1,000 years, sake has been the most commonly consumed beverage by the Japanese.

Sake can be seen at large banquets, wedding ceremonies, in bars, and at the tables of ordinary people.

Sake has become the quintessence of Japan.

2Japanese sake is different from Chinese rice wine, although it is based on the brewing method of Chinese rice wine.

The color of the wine is light yellow or colorless, clear and transparent, fragrant and pleasant, the taste is pure, soft and refreshing, its sour, sweet, bitter, astringent, spicy taste is harmonious, the alcohol content is more than 15, containing a variety of amino acids, vitamins, is a nutritious beverage wine.

2. The process of making sake is very exquisite.

The selected rice should be ground to make the rice white, absorb water quickly when soaked, and be easy to steam;

Fermentation is divided into two stages: pre-fermentation and post-fermentation;

The sterilization treatment is carried out once before and once after bottling to ensure the shelf life of the wine;

When blending the wine, pay attention to specifications and standards.

For example, the quality standards of "Shochikumei" sake are: alcohol content 18, sugar content 35g l, acid content 0 3g l or less.

It is generally about 20 degrees, which is much lower than the degree of Chinese liquor.

For me personally, sake is very tasty, first of all, because it tastes very mild, not so stingy, and the concentration is a little lower than that of Chinese liquor, so drinking too much will not make us drunk. The third is sake, which has a sweet taste and tastes like rice wine, so I feel that sake is very good and tastes very good. Of course, there are many people who may not want to drink sake because they don't like it at all, so whether sake is good or not depends on everyone's dietary preferences.

Drinking alcohol is related to everyone's eating habits, for example, if you drink a certain flavor of alcohol regularly, you will get used to it and gradually like it. Chinese don't like the taste of sake at first because they don't drink it often, while Japanese people like sake very much because they drink it regularly.

Summary. Tang Dynasty liquor and modern liquor** compared 1 tael of silver = 1000 wen money, the "ten thousand money" commonly mentioned in ancient poems, that is, 10 taels of silver. In the Tang Dynasty, 1 tael** was equivalent to 42 grams now, and 1 tael** was about 250 yuan.

Li Bai: "Golden bottle sake bucket ten thousand, jade plate delicacies straight ten thousand money" Wang Wei: "Xinfeng wine bucket ten thousand, Xianyang ranger how many years" Cui Guofu:

and sell a bucket of wine, just use 10,000 yuan" Bai Juyi: "A total of 10,000 sell a bucket, look at seventy years to owe three years" Tortoise Meng: "If you have to drink Fengjun, 10,000 sell a bucket" These poets are distributed in the prosperous Tang Dynasty, the middle Tang Dynasty and the late Tang Dynasty, and their poems generally say that the price of wine in the Tang Dynasty is "ten thousand dollars per bucket".

So, let's compare the ** mentioned by Li Bai and Du Fu, and by the way, we can know their respective consumption levels at that time. Li Bai: The wine they drank cost 2,500 yuan to buy 2,000 ml, which is equivalent to 625 yuan for 1 catty (500 ml), which should be regarded as a better wine at that time.

Du Fu: 300 Wen Yuan is equivalent to two **, which is converted into 75 yuan for 1 bucket, and the price of 1 pound of wine is 19 yuan, which is equivalent to the ** of loose wine on the roadside stalls now, compared with the wine they drink, the price difference is 33 times! Through the above content, you can know how much the ancient wine is in general, and the ancient wine is the same as now, and there are high and low.

The sake of the restaurant.

I'm still a little confused, can you be more detailed?

Tang Dynasty liquor and modern liquor ** comparison of 1 tael of silver = 1000 Wenqian clan Lu, the "ten thousand money" commonly mentioned in ancient poems, that is, 10 taels of silver. In the Tang Dynasty, 1 tael of ** trillion belt is equivalent to 42 grams now, and 1 tael ** is about 250 yuan. Li Bai:

The golden bottle of sake is ten thousand, and the jade plate is ten thousand dollars" Wang Wei: "Xinfeng wine is ten thousand, how many years is the Xianyang Ranger" Cui Guofu: "With the sale of a bucket of wine, just use ten thousand dollars" Bai Juyi:

A total of 10,000 sells a bucket, looking at 70 years owes three years" Tortoise Meng: "If you have to drink from the king, 10,000 sell a bucket" These poets are distributed in the Tang Dynasty, the Middle Tang Dynasty and the late Tang Dynasty, and their poems generally say that the price of wine in the Tang Dynasty is "10,000 yuan per bucket". So, let's compare the ** mentioned by Li Bai and Du Fu, and by the way, we can know their respective consumption levels at that time.

Li Bai: The wine they drank cost 2,500 yuan to buy 2,000 ml, which is equivalent to 625 yuan for 1 catty (500 ml), which should be regarded as a better wine at that time. Du Fu:

300 Wen Yuan is equivalent to two **, converted to 75 yuan for 1 bucket, 1 pound of wine is 19 yuan, which is equivalent to the ** of loose wine on the roadside stalls now, compared with the wine they drink, the price difference is 33 times! Through the above content, you can know how much the ancient wine is in general, and the ancient wine is the same as now, and there are high and low.

For example, in the Qing Dynasty, due to the brewing method used and the cost of extracting raw materials, a bottle of five-bucket sake was between two silvers; Today's sake is affected by factors such as region, brand, and commercial activities, and generally ranges from 100 yuan to several hundred yuan. In addition, sake originated in China in 0000 years, and it is one of the oldest spirits in ancient China, and after a long history of development, it has accumulated a variety of production techniques and flavors, and is greatly loved by drinkers. In China, sake has a strong culture and is not only used for drinking, but also as a cooking condiment and in conjunction with other functional beverages, thus reflecting its unique flavor characteristics.

The alcohol content of sake is between 14-19 degrees.

Sake is a Japanese alcoholic beverage with the English name of sake or rice wine. Sake is made from rice, rice koji, and water, and can be enjoyed hot or cold, making it a great accompaniment to Japanese cuisine. The alcohol content of sake is between 14-19 degrees, which is a bit higher than wine.

The color of the sake is light yellow or colorless, clear and transparent, the aroma is pleasant, the taste is pure, soft and refreshing, its sour, sweet, bitter, astringent, spicy taste is harmonious, the alcohol content is more than 15%, containing a variety of amino acids, vitamins, is a nutritious beverage wine. The production process of Japanese jujube steak sake is very exquisite. The selected rice should be rubbed, which can make the rice white, absorb water quickly when soaked, and be easy to steam; Fermentation is divided into two stages: pre-fermentation and post-fermentation; The sterilization treatment is carried out once before and once after bottling to ensure the shelf life of the wine;

Notes on the history of sake

Sake has a history of about 2,000 years in Japan. From Japan's nomadic era to the agricultural era, people brewed the crops into sake, which was an important sacrifice to the gods. From the beginning of the development process, rice sake brewing was used to make sake with rice, until the Chinese rock potato Tang Dynasty culture swept all over Japan, and the Chinese sake brewing technology was also introduced, and rice sake was gradually transformed into a unique and delicate sake.

As a representative of Japanese sake, sake has been very popular in China in recent years, but many people don't like it after contact, so they feel that Japanese sake is not good, in fact, it is a wrong choice, and you must first understand the nine grades of Japanese sake when choosing sake, because there are many inferior sake on the market, but Japan has strict regulations on each grade of sake, and the taste and flavor of different levels of sake are different, and you need to pay attention to the distinction.