The Japanese say that sake is a gift from God. Sake has been the most popular drink in Japan for over a thousand years. Sake can be found at large banquets, wedding ceremonies, bars or at the tables of ordinary people. Sake has become the quintessence of Japan.
Chinese history records that in ancient Japan there was only "turbid wine", not sake. After the middle of the 7th century, Baekje, an ancient country in Korea, had frequent contacts with China and served as a bridge for the introduction of Chinese culture into Japan. As a result, the Chinese brewing technique of "quzhong" was introduced to Japan by the Baekje people and made great strides in the Japanese brewing industry. By the 14th century, Japanese brewing techniques were becoming increasingly sophisticated and the traditional sake brewing methods were being used to produce high quality products, with Nara's sake in particular being the most famous.
Classification of Sake
Classification by method of production
(1) Pure rice brewed sake Pure rice brewed sake technology means that it is pure rice brewed, using only rice, rice curls and water as raw materials, without the addition of some of our edible alcohol. Most of the products of such companies are for export.
(2) General brewing sake General brewing sake is low-grade popular sake, in the original sake for people is more edible value of alcohol, that is, in 1 ton of raw rice in the syrup to add 100% alcohol 120L.
(3) Brewery; Brewery is a strong and sweet sake. It is made by adding edible alcohol, sugar, acids, amino acids, salt and other ingredients.
(4) Sake brewed is a mid-range sake with a lower consumption of edible alcohol than regular brewed sake.
(5) Ginjo Sake When making Ginjo Sake, we require that the rate of refined rice of the main ingredients we use is 60% or less. Traditional Japanese sake brewing is concerned with the whiteness of the brown rice, and the whiteness is measured by the percentage of rice that is refined, the higher the whiteness, the lower the percentage of rice that is refined. The whiter the rice, the faster it absorbs water and the easier it is to steam and paste, which helps companies improve the quality of their sake. Ginjyoshu technology is known as the "King of Sake".
(1) Classification by taste
(1) Sweet wines, sweet wines with a high sugar content and low acidity wines.
(2) Lakkou sake is a wine with less sugar and more acidity.
(3) Full-bodied wines Full-bodied wines are those containing more leachate and sugar and having a strong flavour.
(4) Light liqueur is a refreshing wine with less leachate and sugar.
(5) High acidity wines, high acidity wines are wines that possess properties of high acidity and high acidity.
(6) Original wine. Original wine is a sake made without the addition of water.
(7) Commercially available sake Commercially available sake is sake that has been bottled and sold after the original sake has been diluted sufficiently with water.