The history of Japanese sake, how Japanese sake is made

Japanese sake is Japan's national liquor, which was developed by borrowing from the brewing method of Chinese rice wine.

The Japanese 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.

According to Chinese historical records, in ancient times, Japan only had "cloudy sake", not sake. Later, some people added charcoal to the cloudy sake to precipitate it, and drank it from the clear liquor, so it was called "sake". After the middle of the 7th century, the ancient Korean kingdom of Baekje had frequent contacts with China and became a bridge between Chinese culture and Japan.

As a result, the Chinese technique of brewing koji was spread to Japan by the Baekje people, and the sake brewing industry in Japan has been greatly improved and developed. By the 14th century, Japan's sake brewing techniques had matured, and people used traditional sake brewing methods to produce high-quality products, especially in the Nara region.

Since the Meiji Restoration in Japan in the second half of the 19th century, the quality of Japanese sake has gradually declined, especially during World War II, when Japanese sake merchants poured large amounts of edible alcohol into sake in order to increase the amount of sake brewed and make huge profits, which eclipsed the unique flavor of sake. For this reason, the Japanese elders called this inferior sake "the sake of troubled times" and praised the original pure Japanese sake as "the sake of peace". Due to the influence of the "troubled times" in the history of the sake brewing industry, which has left a bad impression on Japanese consumers, and the new generation of Japanese people who worship the consumption of beer and spirits, the sales of sake have been declining year by year.

Today, although the quality of Japanese sake has returned to its original level and the quality of the product is constantly improving using modern brewing technology and equipment, its products account for only 15% of the sales volume of the Japanese sake market. According to statistics, the annual production of sake in Japan was 1448 1000000L in 1988, 1457 1000000L in 1993, and only 996 9 1000000L in 1995. There are more than 2,000 large and small sake breweries in Japan, of which the five largest breweries and their famous products are:

The laurel of the Dabao Factory, the white snow of the Konishi Factory, the white crane of the White Crane Factory, the Japanese Shenghe of the Nishinomiya Factory, and the Daguan liquor of the Daguan Factory. Most of Japan's famous sake breweries are concentrated in the Kanto region around Kobe and Kyoto.

Top 10 top Japanese sake: 14 generations, Yono Bird, Shinshu Kameage, Shinsho No6, and now, Flower Yang Bath, Obuse, Kawanashima Phantom Dance, Sui Nai Han Chrysanthemum, Gong Han Mei.

1. Fourteen generations

Created by Takagi sake brewing in Yamagata Prefecture, Shishiro is also known as the Kandi of the sake world because of its delicious and sweet taste of rice, elegant aroma, and pleasant aftertaste that will be unforgettable for anyone who drinks it.

2. Yang is a bird

Yono Bird is a product of Akita Shinzheng Sake Brewery, and it is the sweetest of Shindeal's products, reminiscent of the sweetness of mango and the sweetness and sourness of pineapple.

3. Shinshu turtle age

Shinshu Kameling is mostly made from Nagano's local sake rice such as Miyama Nishiki, and it has a fruit-like fragrance and a refreshing taste, and the aroma and umami gradually spread in the mouth, making it a sake that is both rigid and soft.

4. New Deal

With its slightly bubbly sensation, dense sweetness, and bright acidity, the New Deal is a representative of the New Deal brewery.

5. Now

Today, sake is selling well for its combination of clear and fruity taste, beautiful sweetness, and refreshing acidity.

6. Flower bath

Hanayoyu is a ginjo sake with a gorgeous fruity aroma, and its nectar-like sweetness and refreshing acidity have been very popular for its clean and odor-free style.

7. Obuse

Although Obuse is a winery, the sake produced has a moderate acidity and a strong umami and sweetness, and it has a good taste.

8, Kawanaka Island Phantom Dance

Characterized by its gorgeous aroma and refreshing taste, as well as its rich umami, Kawanakajima Phantom Dance is a confident work of Toji, and when you drink it, you can feel the natural carbonic acid bounce on the tip of the tongue, like junmai champagne.

9, Nai Han chrysanthemum

The sake brewery has introduced advanced modern equipment and strictly controlled the quality of each link, and has gradually ascended to the throne of sake in Chiba Prefecture.

10, Gong Hanmei

The texture of Gonghan plum is delicate, the body is clear and crystal clear, the amber color is as dazzling as a jewel, the entrance is soft and mild, the taste is mellow, the lips and teeth are fragrant, and the aftertaste is endless.

Japanese sake is the national liquor of Japan, which was developed by borrowing from the brewing method of Chinese rice wine, and is the perfect accompaniment to Japanese cuisine. It is not the same as the Chinese liquor (sorghum).

Sake has a delicious and sweet taste, and it is easy to get drunk in overdose.

The ingredients used to make sake are nothing more than rice, yeast and water, but different regions of water, different varieties of rice, unique fermentation materials and fermentation processes will affect the taste and texture of sake, some are fresh and sweet, some are mellow and easy to eat, and some are more spicy, purely depending on the drinker's preference.

Sake can be divided into two categories: "Junmai" and "Honjo", and the alcohol content is between 15 and 17 degrees. "Honjojo" is made with additional alcohol, while "Junmai" sake is produced during fermentation, so it has a very fresh aroma. In addition, the rice grains are further graded according to the degree of polishing, and the basic "Junmai" and "Honjo" are used for sake brewing after 30% of the rice grains are ground off.

In the first grade, 40% of the outer layer of the rice grains is ground off before sake is made. As for the highest-grade Daiginjo, almost 50% of the outer layer of the rice grains is polished away, and the rice is brewed in winter, so the rice used is more beautiful, the water is purer, and the brewing time is longer, giving off a natural fragrance and a very mellow taste.

Rice and natural mineral water are the main ingredients used in the production of sake, and the rice is usually ground and crushed to remove the protein and outer layer of the rice before it is shipped to the brewery, crushed and then packed into filter bags for soaking.

Made of urine, Japanese people like to eat and drink urine, everyone knows this.

I really don't know. Drinking it is the same as mixing two pots with water... It's as bad as Korean wine...

Japanese rice, natural clear water, sake brewing,

Daiginjo (Junmai Daiginjo).

Ginjo (Junmai Ginjo).

Junmai sake (special junmai sake.)

Honjojo (special honjojo).

Japanese sake brands include Laurel Crown, Sakura Masamune, Oseki, White Eagle, Kamo Crane, White Peony, Senfuku, Nippon Sheng, Shochikumei, and Shiran.

1. National brand.

The most common Japanese sake brands are Laurel Crown

Kikumasamune, Daeki, White Crane, etc. 2. Regional brands.

Such as: Sakura Masamune, White Eagle, He Mao Crane, White Peony, Thousand Blessings, Japanese Sheng, Pine, Bamboo and Plum and Showland, etc. In general, it is important to choose a Japanese sake brand, but the most important thing is to choose a personal taste, just like wine.