What is the difference between Japanese sake and Chinese liquor?

Drinking in your leisure time is a feeling, and drinking when you are troubled is a catharsis. In modern times, many people find time to have a few glasses of wine. Some people drink beer, some people drink Chinese baijiu, and some people drink Japanese sake.

The rice used in Japan is Yamada Nishiki, and the main rice used in Japan is 5 million mangoes. Both are well-known sake production plants, and the water used to make sake is also hard water. In addition, Shochiku Mei has a Sino-Japanese joint venture distillery in China that produces ordinary sake, which is about the same bottle as Japanese sake, and Japanese sake mainly sells imported Japanese sake and Japanese sake in Japan.

In addition, there is also the so-called Sino-Japanese joint venture Sunrise brewing on the market, which costs dozens of dollars per bottle. Don't buy it. I drank it in a Korean restaurant and it tasted terrible.

There is also the so-called Songzhumei Special Brew, but only some wild shops sell it, and the fake liquor made with low-quality alcohol and water is more vicious and spicy than baijiu. That's how it is in general.

Sake, also known as sake, is made from rice and made using Japan's unique sake brewing technology. It is what we call "rice wine", and there is no special classification. Depending on the method of drinking, cold wine must be refrigerated before drinking, and hot water must be heated before drinking, it tastes sweet and is easy to drink.

Baijiu is a unique distilled liquor in China. Fermented grains or fermented mashes made from starch or sugar raw materials are obtained by distillation. It is also known as soju, waste of time, burning knives, etc.

The wine is colorless (or yellowish) and transparent, with a pure aroma, a sweet taste and a high alcohol content. After storage and aging, it has a compound flavor with esters as the main body.

Difference Between Japanese Sake and Chinese Baijiu: Japanese sake is brewed liquor. Baijiu is a distilled spirit.

The alcohol content of Japanese sake is around 15 degrees. The alcohol content of Chinese baijiu is relatively high, and the original liquor is generally around 50 degrees. Japanese sake is made from rice and natural mineral water.

The raw materials for the production of Chinese liquor are grains such as sorghum, corn, rice, and barley. The raw materials of Japanese sake are only rice and water, so some people describe it as an incredible liquid made from rice. Due to the different customs and customs of each region of Japan, Japanese sake has become a representative sake with local characteristics.

There are differences between sake and liquor in terms of raw materials, brewing process, alcohol content, and place of origin. Sake is unique to Japan, baijiu is unique to China, sake is a liquor that is brewed after fermentation, and liquor is a liquor that has been distilled after fermentation of sugar.

The difference is that the concentration of Chinese liquor is higher, and the degree is very high, and ordinary people can't drink it.

1. Production process.

Japanese sake is brewed liquor.

Chinese baijiu is a distilled spirit.

2. Alcohol content.

The alcohol content of Japanese sake is around 15 degrees.

The alcohol content of Chinese baijiu is relatively high, usually around 50 degrees for the original liquor.

3. Production of raw materials.

Japanese sake is made from rice and natural mineral water.

The raw materials for the production of Chinese liquor are sorghum, corn, rice, barley and other grains.

Sake is the most distinctive and famous sake in Japan, and you can't visit it without tasting Japanese food, and Japanese food is best paired with sake. If you don't know much about it, this sake is actually made from rice harvested in the autumn and fermented in the winter through various elaborate processes. It also borrows from the brewing method of Chinese rice wine, but the process is more complicated, and it is now their national drink.

It has a distinction between brewing and grading, and there are many types of brands, among which the more famous one is called Nippon Mori. So how about Japanese sake, and what are the best sake in Japan?

1. Japanese sake, it is very famous in the Kansai region, and its brewer is Nishinomiya Sake Brewery Co., Ltd. was founded in Hyogo Prefecture in Meiji 22, and was renamed Mori Co., Ltd. in 2000, which has a history of more than 100 years. Although Nippon Sheng is not the largest in sales, its reputation is very good. The grades of sake are divided into eight grades, from low-grade ordinary sake to high-grade Daiginjo, according to the rice polishing rate (the degree to which the rice is milled, the more rice is ground away, the higher the grade of sake).

However, Daiginjo is not necessarily expensive, but depending on the manufacturer, the best sake will be made by choosing the best ingredients and brewing environment. The rice used in the famous Yamada Well is used for the rice used in Japanese sake, and the water used is "Miyasui", which is of excellent quality and is not easy to change color, and has a light and sweet taste, so it is favored by many people. However, there are many grades of this brand, ranging from low-end regular sake to the highest-grade Daiginjo, the most famous being Junmai and Ginjo.

2. Shirayuki, Shirayuki is the oldest brand of sake in Japan, and it is brewed with Yamada Nishiki rice, which is opaque in Hyogo Prefecture, and "Miyasui", which contains a lot of nutrients needed for yeast.

3. White Crane, White Crane was founded in 1743 and is produced in the main production area of Japanese sake - Kansai Tan Gogo. "Nada Gogo" refers to the area after the merger of Higashitan Ward, Nada Ward, and Nishinomiya City in Kobe City, Hyogo Prefecture, and is known as the First Sake Village. Hakutsuru's product line is complete, from junmai sake, raw storage sake, and special junmai sake to daiginjo and junmai ginjo, and everything is suitable for men and women.

However, its best is still spicy, and the shochu is also good.

Japanese sake, white snow, white crane, yellow cherry, chrysanthemum Masamune, black dragon, Sanskrit, world eagle, Oseki, these kinds of Japanese sake are very delicious, and the taste is very good.

Osaka, Fukuoka, Kobe, Chiba, and Kyoto are the best places to drink sake in Japan, and the sake produced in these places is very delicious.

Personally, I feel that the sake in Yamagata Prefecture in Japan is relatively good, and it is also a relatively famous place, and the taste of the sake made is also very mellow.

I think there are many places in Japan where sake is good, but my favorite is the 14th generation Takagi sake brewery, which is brewed in Yamagata Prefecture in Japan. The sake produced in this place is very delicious and the taste is very pure.

Japanese sake and what we usually say Chinese liquor is very different in nature, the raw material for making Japanese sake is rice, fermented liquor produced by rice fermentation, after filtration, the color of the wine is the same as that of Chinese liquor, the alcohol content of sake is very low, we Chinese often say that the color of wine hurts, and the wine often misbehaves,However, the Japanese say that wine has ten virtues, that is, the first of a hundred medicines, prolonging life, traveling as a companion, replacing clothes from the cold, giving good gifts, relieving worries, making friends with nobles, relieving fatigue, having fun with all people, and living aloneSome people think that Japanese sake is better than Chinese liquor, and it has its own value and persistence; But there are also those who think that it is nothing more than a copycat of the failure of Chinese baijiu and so on, but I think neither view is very rational.

It needs to be clarified here, the wine that Wu Song and Ximenqing drank in the past should be rice wine, and Zhang Fei Guan Yu of the Three Kingdoms drank only rice wine, so these big people can always drink dozens of bowls of wine at once without getting drunk, not because of the large amount of wine and the big belly, but also because the wine is impure and the alcohol content is not high.

Most Japanese liquor is sake, which is brewed liquor, so the taste of Chinese liquor is stronger, and the taste of sake is relatively light, so sake is not suitable as an accompaniment to Chinese cuisine, because Chinese cuisine is relatively greasy and heavy, and sake and light Japanese cuisine Chinese liquor and Japanese sake are not the same, perhaps the only thing that is similar is that they are both colorless and transparent.

However, for Japanese sake, it only refers to later sake, and the original sake did not meet the standard of "clear" due to technical reasons, so the sake at that time was still called "cloudy sake". As I said before, Japan's "sake" is Chinese rice wine, which is several times more expensive in different countries and packaging, and I never drink it, so it is used for stewed soup and medicinal herbs.

Japanese sake is brewed liquor, while Chinese liquor is distilled spirit, which is also the most essential difference between the two. The alcohol content of sake is around 15 degrees, while the alcohol content of baijiu is relatively high, usually around 50 degrees for the original sake, so Chinese baijiu is in the ranks of spirits.

Japanese sake is brewed liquor, while Chinese liquor is a distilled liquor. Chinese liquor is produced from grains such as sorghum, corn, rice, and barley, while sake is made from rice and natural mineral water.

Sake is made mainly from rice and natural water, while Chinese liquor is made from grains such as sorghum and rice. The alcohol content of liquor is generally around 50 degrees, while sake is only about 16 degrees.

Japanese sake, rice fermentation and filtration. Low alcohol content.

There are Chinese rice wines, which are the same as those in Japan, and there are also rice wines (baijiu) that have been distilled to obtain a high alcohol content.

Chinese use the so-called sake as a drink, and the Japanese must go to the bathroom to drink water from the toilet if they drink more than 20,000 taels of alcohol.

1. Production process.

Japanese sake is brewed liquor.

Chinese baijiu is a distilled spirit.

2. Alcohol content.

The alcohol content of Japanese sake is around 15 degrees.

The alcohol content of Chinese baijiu is relatively high, usually around 50 degrees for the original liquor.

3. Production of raw materials.

Japanese sake is made from rice and natural mineral water.

The raw materials for the production of Chinese liquor are sorghum, corn, rice, barley and other grains.

This means that these Daiginjo sake are made with only 39% rice core or 23% rice core, which can be seen on the trademarks of famous Japanese sake brands. At present, rice wine in Jiangsu and Zhejiang is fermented and brewed using whole rice grains. In 975, scientists visited a sake brewery in Hokkaido, Japan, and stumbled upon the discovery that the elderly wine lady had a pair of delicate hands like a girl.

After five years of research, the PITERA was born, and the beautiful myth of the SK-II was created.

<> this comparison often gives birth to two different perceptions, some people think that Japanese sake is better than Chinese baijiu, and has its own value persistence; But there are also those who think that it is nothing more than a copycat of the failure of Chinese baijiu and so on, but I think neither view is very rational. Zhang Fei and Guan Yu of the Three Kingdoms have only drunk rice wine, so these big people can always drink dozens of bowls of wine at once without getting drunk, not because of the amount of alcohol and the stomach, but also because the wine is impure and the alcohol content is not high, if you bring a bowl of 53 degrees Moutai to them now, it would be strange if they were not drunk.

Of course, this is the Japanese people's love for sake culture. The Japanese are good at drinking, especially among the Japanese creative people, and it is still very similar to Li Bai in the Tang Dynasty of China. Among the famous Japanese writers, such as Yasumi Takeda, every time he writes and creates, he can't help but sigh when he sees this question while he is drinking.

In fact, whether it is from the perspective of raw materials, brewing technology, degree or taste, classification, storage, etc., Chinese liquor and Japanese sake are not the same, and perhaps the only thing that is similar is that they are both colorless and transparent.

Japanese sake should be compared to Chinese rice wine, both are made from rice, and the preparation method is similar. More precisely, it should be compared with the self-brewed liquor in rural Zhejiang. The so-called liquor water is not sauced, and the sauce color is rice wine.

Rice wine also for many years. The grinding of Japanese sake is used in the Southern Song Dynasty in China, but in China, it is washed rice rather than milled rice. From the beginning of the soaking of the rice, the spring water is constantly stirred by hand in the tank, and the rice is ground for 12 to 24 hours.

Let the aerosol (protein, etc.) of the rice be washed away naturally and evenly.

Domestic sake and Japanese sake are different in terms of the ingredients used to make sake and the degree of alcohol. The alcohol content in sake is very low, and the alcohol content in Japan is higher than that in Japanese sake. Japanese sake is made from rice and natural mineral water, which is compounded and fermented to produce a mash with an alcohol content of about 18%, and then lime is added to precipitate and pressed.

Sake is divided into cold sake and hot sake depending on how it is drunk. Chinese baijiu is basically a traditional distilled spirit, also known as soju and baigan. It is clear and transparent, the texture is pure, there is no cloudiness, and the taste is fragrant.

Japanese sake has a very high alcohol content, Japanese sake contains less grain, and Chinese liquor has a low alcohol content, which is made from grain, and there is not a lot of alcohol.

First of all, Japanese sake is brewed liquor, while Chinese liquor is distilled, and their alcohol content is different, and the alcohol content of liquor is higher than sake, which is a strong liquor.

1. Production process. Japanese sake is brewed liquor. Chinese baijiu is a distilled spirit.

2. Alcohol content. The alcohol content of Japanese sake is around 15 degrees. The alcohol content of Chinese baijiu is relatively high, usually around 50 degrees for the original liquor.

3. Production of raw materials. Japanese sake is made from rice and natural mineral water. The raw materials for the production of Chinese liquor are sorghum, corn, rice, barley and other grains.