SAKE AND HOW TO MAKE

Sake has become a national drink of Japan by Sake Alcohol production process almost unchanged in 400 years. Sake, which is produced by hand, under the direction of a major brewster. But today, to increase production capacity as well as simplify and reduce costs, many major wine companies use machines to control the process.

Everyone knows Sake is made from rice. The sugar needed to make the alcohol must be changed from starch to make sake. In the brewing process, the conversion from starch to sugar, and sugar to alcohol, is done in two distinct steps, but for Sake, this happens continuously. It is alcohol, but the alcohol content between Sake wine, wine wine, and beer are also different. Wine usually has a concentration of 9-16% alcohol, and most beers have a concentration of 3-9%, while Sake does not add water with an alcohol content of about 18-20%, although the concentration This is usually added before bottling to reduce to about 15% alcohol by volume of alcohol.

Like all wines in the world or wine, there are many factors that influence the taste of sake by the quality of the ingredients of the wine: rice, water, quality of yeast, weather conditions when brewing alcohol , tempering temperature, as well as the technique of brewing. Water plays a vital role in making sake because 80% of the ingredients are water. Only groundwater is suitable and often used to produce sake. However, the successful creation of the perfect Sake is the experience and subtle feel of the main brewers. The best time to make wine is at the coldest of winter and the rice used to make wine is rice harvested in the fall of the same year.

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