Lee sake. Rice vodka (sake) and its features

Japan is a country of contrasts. The whole world admires its brave samurai and remembers the crazy kamikazes not without respect. At the same time, the traditions of the Land of the Rising Sun often drive visitors into a stupor. Even Japanese drinks are a curiosity for us, like sake. True, problems with rice beer arise only among those who know little about this drink and, moreover, do not know how to drink it correctly.

Sake, saké is a famous Japanese strong alcoholic drink based on rice. The first mention of a strong rice drink appeared about 10,000 years ago in China, and its descendant - sake - appeared in Japan about 2,000 years ago, and during this time the hardworking and patient Japanese people were able to achieve perfection in its production. The preparation technology makes sake similar to beer, but sometimes it is called “rice wine” or “rice vodka.” However, sake is not vodka, wine or beer at all, but a completely special type of alcohol. Sake is so unique that European names and cooking methods do not fit it. Its incomparable taste is achieved through the use of special varieties of rice, and the finished drink is drunk both hot (up to 60°C) and cold (about 5°C). Sake is used in traditional Japanese cooking as a means to eliminate strong or unpleasant odors.

Sake, like many popular drinks, has a rich history. This interesting drink has been prepared on the Japanese islands for two millennia. There are several versions of the origin of this drink, but over the years it is quite difficult to determine the truth. Rice, the main component from which sake is prepared, was known already in ancient times. In China, from where rice came to Japan, a drink made from rice or, as it is also called, “rice wine,” was already popular in the 8th century BC. It was drunk by noble residents and courtiers led by the emperor. The Japanese brought this practice to their homeland and improved the technology for producing rice wine, and the drink itself eventually became one of several types of elite alcohol in the world.

The word sake has a long history reflecting changes in lifestyle and technology. There are several points of view on the origin of this word, each of which has significant justification. They all boil down to the fact that initially a whole phrase was used to refer to the drink, which over time was shortened to one long word, and that, in turn, became so short that it contains only two syllables. Apparently, the word for the drink is quite ancient, and all the transformations to simplify it indicate its frequent use, which indirectly speaks of sake as an important element of Japanese life.

One version says that sake or its pra-drink began to be made in 4800 BC in China, on the Yangtze River. After some time, the drink found its way to the Japanese islands, where it took root. The Chinese chronicle of Wei-Zhi of the 3rd century AD tells of the country of Yamatai, in which a certain rice wine is drunk during the funeral ceremony. There is another mention in the chronicle of Nihongi in 720. It says that the subjects of Emperor Shujin worship the god of rice wine, Omiwa no Kami. In the complex hierarchy of Japanese mythological characters, there are several other names associated with “rice wine”. There is quite a bit of information about the history and distribution of sake. However, it is known that sake was prepared not only from rice. In southern Kyushu, for example, sake was made from potatoes, and in Okinawa, from sugar beets. Over time, large long-grain rice of a special variety became the main raw material for sake.

At first, sake was prepared in a not entirely hygienic way - they chewed the rice and spat this mass into a fermentation container. In addition to rice, they chewed acorns, millet and chestnuts. This mixture began to ferment, saliva acting as a catalyst for fermentation and the formation of sugar. This sake was called kuchikami no sake, (literally - sake chewed in the mouth), had a low alcohol content and was consumed as a gruel. This “drink” lasted for several centuries, after which the Japanese developed a special fungus kojikin, which converted rice starch into sugar. In this case, the rice, after exposure to the fungus, became malt, and all that remained was to add yeast shubo so that alcohol begins to be produced. After the discovery of a fungal culture, the process of chewing rice ceased to be a necessary element in making sake, and the noticeably increased “degree” of the drink only spurred the search for new ways to improve its quality. In the Heian era in the 8th-12th centuries, another stage appeared in sake preparation technology, with the help of which the strength of the drink increased even more, and the likelihood of souring decreased. The following centuries were not in vain - during this time, sake brewing masters learned to control the fermentation process and, in addition, began to use some kind of pasteurization - sour sake was poured into tanks and heated. But the Japanese did not like this method of preserving sake - the quality of the drink deteriorated significantly. And only 500 years later, the Frenchman Louis Pasteur would discover “pasteurization,” which would significantly change the cuisines of many peoples of the earth, not excluding the Japanese.

Sake production peaked during the Edo period (17th to 19th centuries). At this time, a record number of sake breweries appear, located in the prefectures of Kyoto, Osaka and Hyogo. The entire process of procurement and processing of raw materials took considerable time, was labor-intensive and required accuracy and attention. Large, long-grain rice was used to make sake. In order to reveal its properties, rice was polished or peeled, losing from 10 to 50% of its volume. This was followed by washing, soaking and steaming. Part of the rice was selected for fermentation, which must be kept in a warm or even hot place for 35 hours. Of course, sourdough is not complete without the addition of a special fungus-catalyst koji. This culture activates the fermentation process and releases starch from rice, transforming it into sugar, due to which alcohol is produced. The resulting finished starter is mixed with water, steamed rice and yeast and left to ferment. The next stage - fermentation - lasted about 3 months, after which the drink was purified and filtered (and in modern conditions it was also pasteurized).

The strength of the finished sake can be from 7 to 20 degrees and the drink is drunk cold or hot. The color of young sake can be green or have a lemon-greenish tint; the color of aged sake is more saturated and can even be amber. However, the usual color of sake is light tones with yellowish or warm undertones, but not saturated, but rather pastel. Although the production uses two main components - rice and water, the taste of the drink from each sake brewery is unique, and in the land of the rising sun there are thousands of varieties of sake, each of which has its own unique properties and shades of taste. Elite varieties of sake may have fruity notes in the bouquet. The quality of rice greatly influences the taste of sake. For “proper” rice, the weather must be cool and stable throughout the year without temperature changes or drought. The second and no less important component is water - it should be saturated with magnesium, phosphorus, calcium and potassium and contain almost no manganese and iron.

In modern Japan, there are about 2,000 sake producers, each of whom prepares their own drink or a whole series of varieties. If we divide sake into types, the most popular now is cleared sake. seishu, reminiscent of sherry in taste. This drink is almost colorless and transparent. Old people prefer raw sake nigorizake, with a bitter taste and a yellowish tint. Sake does not like light, which is why it is poured into opaque dishes or aluminum cans. Temperature changes are also harmful to it; after several such fluctuations, sake begins to deteriorate, and its taste loses its original freshness. Sake is rarely aged, or rather, a smaller portion of the total is used for aging. The Japanese love to drink fresh sake as soon as it has been refined. But the aged drink is also valued for its specific taste and sweet spicy aroma. This is not to say that sake gets better with aging - again, wine standards do not apply here. For example, sake variety koshu aged in cedar barrels for several decades, during which it darkens or turns yellow, and the aroma becomes spicy and sweet. For aging, use sake of medium quality, since the delicate bouquet of fresh elite sake will evaporate, and the dense and strong aromas of cedar wood will come to the fore.

If we evaluate the “species” differences of modern sake, we can identify several of these main types, each of which has many variations or varieties. Firstly, all sake is divided into 2 main types: futsu-shu- “regular sake” and tokutei meisoshu- “special sake.” Futsu-shu, as the most common sake, is produced in larger quantities than specialty sake. This is an analogue of European ordinary wines. Another thing - tokutei meisoshu. All the skill of the master, all the knowledge accumulated over centuries, is put into this sake. Distinctive feature tokutei meisoshu considered high alcohol content and high quality, as well as many varieties. Honjozo-shu- sake, to which a small amount of alcohol is added, which allows new aromas to be revealed during fermentation. This type of sake appeared in Japan in the 60s of the 20th century, and the term itself serves to distinguish high-quality sake with the addition of alcohol during the production process from sake to which alcohol is simply added for volume and strength. Junmai-shu translates as “pure rice wine” and is made only from rice. This distinctive feature of the variety is not a drop of alcohol and up to 30% pre-polished rice. IN ginjo-shu there should be at least 50-60% polished rice, and in daiginjo-shu the share of such rice is 50% or less.

Sake differs in production methods. The most common sake Kimoto It has been prepared according to a special recipe for 300 years in a row. Carefully verified processes allow us to achieve stable taste and high quality of the drink. To prepare it, the starter is prepared manually - “beaten” to a paste-like state and left to ferment. Yamahai It is prepared a little differently: the starter sours on its own and ferments for a month. At the same time, it is claimed that the aroma of the drink will be richer. Sokujo- modern sake with an accelerated fermentation process of the starter, to which lactic acid is added, while it differs from the first two in a clearer and cleaner aroma. Namazake- unpasteurized sake, prepared by any of the three methods described above. Genshu- so-called “pure sake” with 18-20% alcohol. Nigorizake- unfiltered sake with a little sediment in the bottle. Before drinking, it is customary to shake it and strain through cheesecloth. Doburoku- homemade sake with whitish sediment. Its main difference is the addition of steamed rice after the first fermentation, which increases the strength of the drink significantly.

Sake loves the dark, so the best place to store it is in a cool, ventilated room away from sunlight. Sake, prepared and sealed in bottles, can be stored for several months at room temperature, but it is better to drink an open bottle immediately or within 2-3 hours. Of course, sake will “last” in the refrigerator until the morning, but its taste will lose its freshness. That is why there are so many different glass and ceramic dishes for serving the Japanese drink. Aged sake varieties need to be stored in cooler conditions. Stability of temperature and humidity is important for them. After years of such aging, the color of the drink darkens and becomes saturated, and the taste acquires shades of sherry, which is generally understandable - although the drinks are completely different, in both cases special fungal cultures are included in the preparation process.

It’s not enough to store sake correctly - you also need to drink it correctly. Sake is one of the few drinks that can be drunk both cold and hot. The temperature is usually chosen depending on the situation, but in most cases, sake is drunk warmed up. The temperature of sake should correspond to the temperature of the human body, that is, 36.6°C. Among professional tasters, the accepted temperature is 20°C. There are those who like to make it hotter or cool it colder - there is no strict restriction here - sake is drunk in complete harmony with oneself, to lift the mood, warm the body and soul. The ritual (there is no other way to call it) of drinking sake includes mandatory elements: small cups of choko or larger ones - sakazuki, jug tokkuri, as well as a special masu box made of cypress. This box is a kind of symbol of respect - placed in masu the cup is filled to the brim or to the brim of the box, which is placed in a saucer. By doing this, the pourer shows respect to the guest. Such rituals can be observed in traditional Japanese restaurants, where the owner pours sake in this way for a particularly respected person or simply a welcome guest. Another sign of respect or friendship is drinking from the same cup. This can be a sign of deep respect or trusting friendship. Cocktails based on sake are made: saketini, tamagozake, nogasake And " sake bomb"(sake with beer).

In general, the ritualized nature of drinking sake in some way protects the Japanese from drunkenness. It is simply impossible to drink sake “without ceremony”; this is contrary to its nature and centuries-old traditions. Some types of sake are used in Japanese religious rituals. In our country, Cahors can be considered an analogue of this use, but if Cahors is a symbol of the blood of Christ, then sake has a completely different meaning. It is more of an offering, a gift. A bottle of sake is opened after a victory (for example, in sports), and in World War II kamikazes drank their “last cup of sake,” which was a symbolic farewell. On New Year's Eve, the Japanese like to drink specially prepared sake. toso, which is drunk first by the oldest member of the family and passed down by seniority to the youngest, who need to at least wet their lips with it.

Sake, or as it is also called, Japanese vodka, along with samurai, Fuji, kimono and sakura, has been a constant symbol of Japan for many centuries. The thing is that this country was artificially isolated from the rest of the world for a long time and developed in its own way, without experiencing foreign influence until the 19th century. This is still not done with Sake in other countries, only by Japanese producers!

Specifics

So, sake - how many degrees does it contain and what type of drink can it be classified as? It is quite difficult to classify sake into any group. Some call the drink rice vodka, as it is made from rice. But mandatory distillation is not carried out. It’s also not correct to call sake wine (we’ll tell you how many degrees: from fifteen to twenty), because the technology for preparing the drink includes mold fermentation. According to European standards, for example, the drink can be classified, rather, as a beer made from rice, only of increased strength, achieved using special technologies.

A little history

In ancient times, sake was the privilege of the emperor and those close to him. Then it was called the drink of the gods. In its unchanged form, it was preserved, according to the testimony of Japanese archaeologists, for two millennia. So there is something to be proud of! Sake was also used for various rituals. In Japanese mythology, there is even a so-called Rice Warrior (comparable to the European Bacchus). Sake became available for general consumption only in the 18th century. Since then, ordinary peasants began to drink the magic drink of the gods. Sake production enterprises appear. Some of them still exist today, maintaining an almost three-hundred-year tradition of production.

Cooking technology

The process is quite labor-intensive, its recipes have been passed down 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.

Soaked, washed, soaked, steamed. Then comes the malting stage (the decomposition of mold fungi in it). Malt is used for sourdough and is used as the main component for mash. Next, mix the components and add clean water. The next phase is the ripening of the mash (usually up to thirty days). In this case, the mash must be cooled to five degrees from time to time. This explains the fact that sake used to be made during the winter months. Then the mash is divided into solid and liquid fractions (in ancient times this was done by squeezing out using a weight - special bags with the drink were placed under pressure and the liquid was squeezed into a vat). They say that with this production method, this type of alcohol acquires additional notes and taste. The solid fraction does not disappear either! It is used to produce shochu, another Japanese type of alcohol. And also for pickling vegetables.

Final stage

This is how 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 further filtered (some manufacturers prefer to omit this process, preferring to preserve the natural taste) - and, in principle, the drink is ready for consumption. But true connoisseurs prefer to drink aged sake. To do this, a pasteurization process is carried out (using a coil with steam, when the liquid is heated to 65 degrees), sealed and kept for six to twelve months.

Japanese sake. How many degrees is in the 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 low in strength - at least incomparable with Russian vodka or Irish whiskey! But this strength is usually diluted to 16 degrees. Vodka-sake ratio (how many degrees): 40 to 16. So in this regard, calling sake rice vodka is doubtful.

Types of sake

The class of the drink directly depends on the degree of polishing of the rice. The fact is that the shell of the grains contains oils and substances that give the drink an unpleasant aftertaste. The higher the percentage of polished rice used for preparation, the more valued the drink is. Here are some of them:

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 (heated to 60 degrees). Then all unpleasant tastes disappear.

Sake is a traditional alcohol of Japan, which is sometimes incorrectly called rice vodka or rice wine. This is not true - there are no analogues to sake.

The taste of the drink can have bitter shades with fruity notes, among which juicy grapes, plump apples, and ripe bananas can be discerned. The best varieties have the taste of mushrooms and noble cheese.

The color can be clear, lemon green or yellowish amber.

The consistency is thick (like liqueur).

Strength: 15-20%

100 grams of sake contains: proteins - 0.5 g; fats - 0 g; carbohydrates - 5 g. Energy value - 134 kcal.

Story:

It is believed that sake has been brewed for at least 2 thousand years. This is clear from the chronicles of 720 BC, which tell of the worship of a rice wine deity. At first it was made only for the Emperor. Steeped in myth, sake was used for rituals. But they prepared it differently than now: they chewed the rice for a long time and spat it into vats where it fermented. When instead of saliva for fermentation they began to use mold fungus - koji (17-18 centuries), the “divine” alcohol began to be mass produced, sold, and it was finally tried not only by representatives of the imperial retinue, but also by peasants. Some enterprises still produce sake to this day (for 300 years!).

Secrets of production:

The sake production process is long and labor-intensive. The drink is based on special (large, heavy and starchy) rice and mineralized K, Mg, P, Ca, but devoid of Mn and Fe water (from local springs).

• Rice grinding within 2-3 days. The grain is ground by 30-60%, the remaining bran and germ are removed.
• Preparing rice. Includes washing it, soaking it in water (up to a day) and steam treatment.
• Working with koji. Molds are placed on part of the prepared rice, placing it in a warm, humid room (with strict microclimate control) for about 2 days.
• Primary congestion "moto". Rice with and without Koji (part of it) is mixed, water and yeast are added, and aged for half a month - a month. During this time, Koji converts starch into sugar.
• The main congestion is "moromi". The remaining rice and water are added to the resulting mixture in 3 stages (over 4 days). The composition ferments for 18-31 days. Sake of ordinary varieties ferments at 15-20 °C, elite sake at 10 °C (and no higher) - the more slowly the fermentation takes place, the richer the taste of alcohol will be.
• Sediment separation. Fermented sake is decanted and passed through a press, making the drink clear. But some varieties must be “smoky”, for which the settled sediment is returned to the liquid.
• Sedum. Young sake is passed through a filter containing activated carbon. But this is not always done, because the process deprives the drink of color, some aromas and flavor notes.
• Pasteurization and aging. Carried out to kill bacteria and yeast residues. Sake is heated to 65°C, sealed and aged for six months to a year. This increases the percentage of alcohol in the drink, but it is diluted again.

Types and varieties:

Sake is now produced not only in Japan, but also in China and the USA. From the Chinese, “Jingdao” or “Red Crane” is known, from the American ones - “Yaegaki Ki-ippon Dry Sake”, “Gekkeikan Sake”, “Sho Chiku Bai”. The Japanese consider the best sake to be produced in 5 regions of their country - Akita, Kyoto, Hyogo, Osaka and Hiroshima. Among the brands, they prefer two “cranes” - “Sawanotsuru” (swamp) and “Hakutsuru” (white).

Classification of the drink. Let’s say right away that the higher the percentage of polishing of rice grains, the higher the class of sake, and, accordingly, its taste, its quality, and its price.

• "Jummai"- completely natural product. It contains only rice (polished up to 70%), additions in the form of alcohol, sugar, etc. No. Any other sake that does not contain additives in the name acquires the prefix “junmai” (“junmai ginjo”, “junmai daiginjo”)
• "Honjozo"- the grinding of rice grains in it reaches 70%, but has a minimal additive in the form of alcohol. This softens the taste, making it, although slightly rough, light.
• "Ginjo"- polishing of rice grains in it reaches 60%. It has an additive in the form of special yeast, which allows the drink to ferment at a low temperature. The taste is light, the aroma contains notes of fruit and flowers.
• "Daiginjo"- polishing of rice grains (of the highest quality) reaches 50%. Considered the ultimate sake.
• "Tokutei Meishoshu" is the general name for premium drinks. Accounts for 25% of the volume of sake produced.
• "Futsushu" is the general name for drinks, no different from table wine made from rice. Accounts for 75% of the volume of sake produced. It has no gradations.

Effect on the body:

Benefits (from small doses): normalizes the functioning of the heart and blood vessels, restores memory, improves brain function, increases immunity, prevents cancer, treats bruises and abrasions, prolongs youth.

Harm: if you individually cannot tolerate sake, drink it in too large doses, are pregnant, breastfeeding or are a child.

How to drink sake correctly:

1. Beverage temperature . Before drinking, elite sake is cooled to 5 °C, mediocre sake is heated to 15-30 °C, which improves its taste in both cases.
2. Dishes . For drinking, there are special small cups made of ceramic, glass, wood, plastic or metal without handles (stacks - bowls), which are called “choco”. The round vessel from which sake is poured has a narrow neck. It is called "tokkuri". It is placed for heating or cooling in a metal container (“tirori” or “tampo”). In the old days in Japan, sake was served in 180 ml wooden boxes (“masu”) filled with it, now more and more often - in ceramic bowls.
3. Drinking process . Each “choco” is drunk to the bottom and refilled for a new toast. At the end of any toast, the word “compai” is pronounced, meaning that the “choco” must be completely drained. They don’t pour themselves a drink.
4. Snack . Japanese cuisine is considered ideal - sushi, rolls, seafood, etc. But you can also serve sake with nuts, chips, sandwiches, slices of cheese or vegetables.

Sake at home

With some effort, you can get the hang of preparing a completely acceptable imitation of sake. The ingredients of the recipe can be purchased in shops specializing in Japanese cuisine or through online stores.

For the koji starter:

• koji-kin seeds - 1 tsp.
• round rice - 800 gr.

For the primary congestion “moto”:

• koji rice - 75 gr.
• steamed rice - 180 gr.
• yeast - 5 gr.
• water - 280 gr.

For the basic moromi mash:

• sourdough “moto” - 500 ml
• water - 4 l.
• koji rice - 700 gr.
• steamed rice - 15 cups

1. Preparing the starter (koji rice). To do this, wash the rice under running water until it becomes transparent and place in a shallow colander. After an hour, when the water from the rice has drained through the colander, it will need to be steamed and cooled. Sprinkle koji-kin seeds over the prepared rice and cover with a barely damp cloth. After 15 hours the starter is ready. The smell of cheese coming from the rice will help you determine this. We will need this rice at all stages of cooking.
2. Preparation of live sourdough "moto". To do this, steam steamed rice (180 grams), cool and mix it with water, kozhi rice (75 grams from the previously prepared) and yeast. Place this composition in a glass jar and refrigerate for 10 days. The jar is shaken daily until the starter becomes like a creamy soup.
3. Preparing a young drink. The entire preparation process can take about a month (or even more). But the main points will take place in the first 4 days:

• Day 1: steam steamed rice (375 g), cool and fill with water (450 ml). Add all the “moto” starter and 150 g to the mixture. koji rice. Mix everything and leave for 15 hours at room temperature.
• Day 2: Stir the mixture.
• Day 3: add steamed (steamed and chilled) rice - 750 g, koji rice - 225 g, water - 1.2 liters. After 10 hours, mix the mixture again, after which we repeat the mixing process every 2 or 3 hours.
• Day 4: Add the remaining ingredients: (steamed and cooled) rice, koji rice and water. Stir.
• Days 5 and 6: mix the mixture well and leave to ferment for about 15 days.
• Day 20: strain the young sake and pour it into sterile bottles. This sake will not be stored for long – 30 days (in the refrigerator). It would be more traditional to pasteurize it (keep it at a temperature of 65 degrees) and then keep it for 6-12 months in an airtight package.

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In Japan, where sake is a traditional alcoholic drink, it is called nihonshu, but in everyday life the words o-sake or sake mean any type of alcoholic beverage, so this name has taken root in other languages. The taste of sake may contain pleasantly bitter or sherry tones, notes of grapes, bananas or apples (and this despite the fact that it is made from). The best sakes are characterized by the taste of aged cheese, fresh mushrooms or soy sauce. The color of this drink can range from colorless (transparent) to yellowish-amber or lemon-green.

It is customary to drink sake not only chilled to five degrees, but also heated - up to 60 °C. The main rule of drinking this Japanese drink remains unchanged - good sake should be drunk cold, and bad sake should be drunk warm. This is due to the property of sake to dull its taste and aroma when heated, so it is recommended to heat a low-quality drink. In addition to direct consumption in its pure form, sake is also used for culinary purposes, where it is used to eliminate unpleasant odors.

Types of sake

In our country, among the many types of sake, only a few are the most common. In particular, Futsushu sake, which has a strong strength (75%) and Tokutei Meishoshu sake, a premium drink (25% alcohol).

In addition, Honjozo sake, which contains a small amount of distilled alcohol to soften the taste, is also a fairly popular type of sake. Junmai sake is characterized by 100% pure rice sake without any additives.

There are also two more types of sake that can be purchased in domestic stores - Ginjo sake and Daiginjo sake. The first is characterized by a rather pleasant floral-fruity aroma and delicate taste, and for the preparation of the second, only the highest quality varieties of rice are used.

Sake composition

It is known that sake includes rice, where it acts as the main component. However, despite the fact that this drink is most often called rice drink, this statement is fundamentally incorrect, since in the production of sake, not distillation is used, but pasteurization of the raw materials.

Sake is often called rice sake, which is also incorrect, due to the fact that, in accordance with the technology for preparing this strong drink, mold fermentation is used, not fermentation.

In fact, sake is nothing more than rice, the strength of which can vary. Thus, sake contains rice malt, steamed rice and water.

Sake calorie content 134 kcal

Energy value of sake (ratio of proteins, fats, carbohydrates - bju).