A paper on Japanese sake

The flowing appearance was clear in the Ming and Qing dynasties, and it turned into a colorful brilliance in the rotation. When you enter, the taste is refreshing, and layers of fruity, woody, rice and floral fragrance are distributed in your mind ... This is the representative work called "fantasy wine" of Japanese exquisite spirit-sake (also known as Japanese wine). Japanese often say that sake is God's best gift to them. At large banquets, weddings, bars or ordinary people's tables, people can see sake, which has become the national quintessence of Japan.

Sake is one of the traditional Japanese cultures. In ancient Japan, the Carboniferous period was added to turbid wine, and sake was taken for drinking after precipitation, so it was named sake. The Japanese regard drinking as a job and report to the bar every day after work. Major decisions are not made in the office, but in hotels, things like job changes are all about drinking. The bar has become a paradise for Japanese men. After work, they have to enjoy themselves before shuffling home drunk. Sake, the Japanese favorite, really lives up to its reputation. Its innate refreshing, meaningful and diverse characteristics are being recognized and understood by the whole world.

Sake is made from rice harvested in autumn and fermented in winter. In other words, sake is the perfect combination of rice, water and koji. High-quality rice is a prerequisite for producing mellow sake. Japan's vast forest is rich in water, which provides a good environment for the production of high-quality famous wines. Tohoku and Hokuriku regions of Japan are the main producing areas of sake. Kobe Beach in Kansai has the largest sake manufacturer in Japan. The traditional brewing process starts with rice koji, then yeast culture and reproduction, and then fermentation. Japanese wine is fermented in an open state, because it is necessary for the mass reproduction of excellent yeast. The substance produced after mass propagation and culture of pure yeast is called yeast mother. Stir water, rice koji and steamed rice in a small pot, then add yeast, 1 ~ 4 weeks later to brew yeast. Then, water and steamed rice from rice koji are added into yeast for three times, and the substance formed is called mash. Ferment the mash for 3-5 weeks. After the fermentation is completed, the mash is squeezed, filtered, sterilized by heating, stored, the alcohol content is adjusted before leaving the factory, sterilized by heating and bottled.

Sake is a kind of cereal juice wine, which should not be stored for a long time and is easily affected by sunlight. White bottled sake will be exposed to the sun directly for 3 hours, and the color will be deepened by 3 ~ 5 times. Even if there is astigmatism in the warehouse, long-term exposure will have a great impact. So try to avoid light and keep the wine cellar clean and dry. At the same time, it is required to be stored at low temperature (10 ~ 12℃), and the storage period is generally six months to one year.

Japanese food is mainly fish and seafood, and whisky is too strong, which easily destroys the delicacy of Japanese food. Some people like to drink beer when they eat Japanese food, but they always feel that drinking beer is "not tasteful enough". In fact, sake is very similar to beer brewing. The alcohol content of sake is 16% ~ 20%, rice koji is used to convert starch into sugar, and malt is used in beer. The saccharification process of beer is carried out separately, while the saccharification and fermentation of sake are carried out simultaneously in the same large tank. This process is called "parallel secondary fermentation". Among the unsterilized alcoholic beverages in the world, sake has the highest degree; In addition, sake is brewed only with rice, while beer is brewed with possible raw materials such as barley and wheat.

Therefore, mellow and refreshing sake with Japanese cuisine is a perfect match. The Japanese later brewed "Yinniang" from the "nucleus" of rice, which was very popular and was the best in sake.

Sake can be used as a table wine or as an after-dinner wine. Sake can be drunk in various ways. When drinking sake, you can use a shallow flat bowl or a small ceramic cup, or you can choose a brown or blue-purple glass as a cup. Sake is usually drunk at room temperature (about 16℃), and needs to be scalded in winter, usually heated to 40 ~ 50℃, and put in a shallow flat bowl or a small ceramic cup. You can also put it in the refrigerator and drink it after cooling. The man raised his glass and continued to drink. The woman held the glass in her right hand and tasted it slowly under the glass in her left hand.

Sake is a typical representative of Japanese culture. The family sat in the exquisite and elegant Japanese courtyard, holding exciting Japanese sake. How pleasant it would be to blow a breeze and drink sake. Sitting in a Japanese restaurant, listening to the crisp sound of hanging waterfall falling into the water and being excited by stones, tasting sashimi and a pot of sake, the pleasant feeling is intoxicating just by imagination. Every adult's day (1 month), Japanese men and women over 20 wear gorgeous and solemn costumes, go to the shrine to worship with friends of the same age, then drink a glass of sake (according to Japanese law, people under 20 can't drink alcohol) and take a group photo in front of the shrine as a souvenir. This rite of passage has continued to this day, which shows the position of sake in the eyes of the Japanese. After work, it is a cultural enjoyment to have a cup of "kindness like water" or "Xiongshan" or a cup of "white crane", hoping to wander around beautiful places like cranes.

China's wine-making culture has a far-reaching influence on Japan. Through the refinement and continuous improvement of Japanese customs, today's Japanese wine culture has been created. It not only has special brewing technology, drinking etiquette and preservation methods, but also has various sake labels, which contain thousands of years of brewing history in Japan and the ingenuity of manufacturers. This is also quite like the label of red wine, which has high collection value. Because each winery has many brand names, and the same brand has different wine types and names, it has formed a unique wine label style.

The trademark of traditional wine shops is often combined with calligraphy and art in the design of wine labels, from which we can see the profound influence of ancient China culture on Yamato national cultural character. The wine label of sake combines its unique style and product characteristics, which is visually beautiful and semantically full of imagination space for chanting and pondering, showing the Japanese spirit of serious investment in everything, just like the word "Yin Niang", which means to savor slowly. The production technology of Japanese sake is very elegant. What needs to be emphasized here is that the rice used to make sake is specially used to make wine, which is different from the rice eaten by ordinary people. That is, the newly harvested rice can only enter the brewing process after being polished into polished rice. This grinding process also determines the type and grade of sake. The finer the brown rice, the more complicated and exquisite the technology, and the higher the quality of the wine. Sake can be divided into three types: among them, Yin wine has the highest grade, followed by pure rice wine, and this kind of brewed wine ranks last.

Yinniang is also the "Yinniang" brewed by the Japanese later with the "nucleus" of rice, and it is the best in sake. According to grinding and raw materials, fermented grains are divided into pure rice fermented grains (grinding below 50%), fermented grains (below 50%), pure rice fermented grains (below 60%) and fermented grains (below 60%). As mentioned above, pure rice wine can also be subdivided into extra-pure rice wine and pure rice wine; This kind of brewed wine is divided into special brewing and local brewing. There are many sake brands in Japan, among which "Lengmei", "Kubota Longevity" and "Good as Water" are the first choices for successful people, so the price is higher. Sheng Tian, Yu Naiguang, Drunk Wine, Chaoxiang Yin Da Wine and Juyuanshi are very popular among white-collar workers. "Authentic Chrysanthemum", "Grand View" and "Japanese Prosperity" follow the mass line and are usually respected by ordinary families. 1975, in order to establish a circulation network that can provide high-quality sake to consumers who pursue good drinking and wine, and also to make sake popular overseas, Japan established many folk wine cultural organizations such as Japanese famous wine reception and strengthened the information network of Japanese wine.

Japanese directors often win international awards for their films praising Japan's harmonious coexistence with nature; Fashion designers are constantly updating the style of kimono; Japanese brewers have also proved that Japanese sake can compete with Bordeaux wine. Japanese sake, known as "magic wine", is clear and transparent, with pleasant aroma and pure taste. Speaking of which, do you also have an impulse to fly to the country of cherry blossoms, relax in hot spring water when snowflakes are flying all over the sky, then put on loose Japanese kimono, sit lazily on tatami, taste gorgeous Japanese food on the table, and drink two cups of warm Japanese sake?