There is a misconception that sake rice is the prototype of Russian vodka. In fact, this Japanese national drink has nothing to do with his Slavic «analog» — either on to degree or in taste, nor by the method of production
Alcoholic beverage made from rice sake, but it is fermented, not distilled like vodka. Therefore, manufacturing technology, he looks more like mead or beer. However sake stronger: the level of alcohol in it is 15 %, and in some varieties and comes to 20%. So, perhaps, more properly called Sake wine.
The Japanese cannot imagine my life without this fragrant drink: drink Sake took his place of honor on a par with other tacit attributes of the rising sun — Sakura and haiku. And even some Japanese sake live under the symbol: hieroglyph that represents that drinking is part of the plurality of Japanese geographical names and surnames.
Sake is revered in his homeland as part of daily life and ritual. Without this drink does not pass any festive celebration. It is noteworthy that each new Japanese Emperor obliged during his inauguration as a sacrifice to bring the higher powers rice and sake. A very happy omen for the Japanese considered falling sakura petals in a glass filled with this rice wine.
Sake drink may have different taste faces from sherry to pleasant bitter tones with hints of apples, grapes and bananas. In the best varieties of the drink flavors shimmer ripened cheese, fresh mushrooms and soy sauce. The color spectrum ranges from rice wine transparent to yellow- amber and lemon pistachio.
Their national drink Japanese began to cook for two millennia ago. Recipe borrowed from the Chinese, who are already in the 8th century BC made rice beer. Long time sake produced only at the imperial court, as well as in Shinto shrines. «Democracy» in this case occurred only in the XII century, when steel cooking sake and peasants. Manufacturing technology then drink was much specificity modern: to start rice grains thoroughly chewed in the mouth, and then expectorated into a special dish in which it was fermented. Later saliva replaced mold fungi «koji», by which steel more cultured way to ferment drink.
Suitable for the manufacture of sake about 30 varieties of rice (from the existing 200). The most valuable are «Omachi» and «Yamado nisiki». These varieties are grown in the «extreme» areas — in the hills and mountain valleys where it is very cold at night and during the day — hot. Water for the sake also suitable not all. Welcome one that is full of magnesium, calcium, phosphorus and magnesium (fungi «adore «these elements ). But manganese and iron — is taboo even their minimum impurity easily spoil the color and taste of the drink. Production of any Sake begins with thorough grinding rice: with each grain is removed at least 30% of its surface, whereas for high grades — by 60%. Further, all that remains washed and left for some time in the water. The smaller the rice grains stay in the water, the sophisticated drink.
The next step — steaming. At this stage, the rice gets sticky — resulting in formation of favorable conditions for the growth of fungi which were sown in Fig immediately after it becomes cold. The output is rice malt, which is mixed with water and steamed rice yeast: to transform sugars into alcohol takes an average of 2-4 weeks. Then prepare «moromi» — added again steamed rice and water. Fermentation period stretched up to a month, after which the resulting compressed sake, and «moromi» is divided into so-called «Says» (this sake) and so-called «Sakekasu» (white precipitate). Further compressed sake is filtered through powdered carbon. The final stage — excerpt: sake is pasteurized to kill the yeast cells and bacteria, and to fully extract drink placed on half — year in special airtight containers.
Classification Sake drinks quite variegated. The main types of this east are drinking «futtsu -shu» (ordinary wine rice with sugar and rice) and «tokutey Mays -shu» (noble, so to speak vintage kind of drink). The second type of sake is divided, in turn; further eight species — depending on the level of cleaning rice extracts, supplements, etc.
Rice wine is also divided into «Sei -shu» (filtered) and «nigoridzake» (unfiltered) for living («namazake») and pasteurized. Living well is 2 types: one that falls into the bottle «alive», and one that is not pasteurized before exposure.
Composition and useful properties Sake drink
In moderate amounts of this drink has a positive effect on the body. It is 7 times more amino acids than a red wine. They perfectly affect immunity, strengthening it and preventing the development of oncology units.
According to research by Japanese scientists, people who use reasonable quantities of sake, improves memory and pressure stabilizes. Good drink stimulates circulation and increases good cholesterol. Sake can be used as prevention of heart problems, including angina. Besides this drink inherent antiseptic properties: compresses sake heal scratches, bruises and contusions.
Japanese national drink also has a positive effect on the skin. They wiped the face to cleanse the skin to get rid of blackheads and pores contraction. After this procedure, the skin becomes more toned and soft, it stands on a healthy glow. Sake can also be added to the bath. Such a relaxation session is particularly useful at bedtime; he will help to cope with chronic fatigue and insomnia.
Contraindications drink Sake
When excessive and prolonged use may result for health sake. His uncontrolled admission adversely affects the liver and can result from the development of cirrhosis.
This drink is contraindicated in pregnant and nursing mothers, minors and those who take medications that are not compatible with alcohol. Drink sake