Sake, also known as Japanese sake, is Japan’s national drink with a long history and exquisite brewing techniques. It is an important part of Japanese culture. The charm of sake lies not only in its rich taste and aroma, but also in its complex and refined brewing process and unique tasting techniques. Today, let’s unveil the mysterious veil of Japanese sake and delve into its brewing process and tasting techniques.
Firstly, the brewing of sake is a complex biochemical process. Its basic ingredients are very simple: specially made rice (called wine rice), water, yeast, and a mold called “koji”. However, after careful processing and fermentation, these simple ingredients can be transformed into sake with different flavors.
The first step in brewing sake is to select and prepare sake rice. Wine rice has larger and harder grains than regular rice, and contains more starch. During the brewing process, the outer layer of sake rice is ground off, a process called “grinding rice”. The more rice is ground off, the higher the quality of the resulting sake.
The ground rice is then washed and soaked. Afterwards, the rice is steamed to perfection, which is a highly skilled step as the degree of steaming directly affects the taste and aroma of the wine. The steamed rice is cooled and then mixed with barley and water to begin its fermentation process. Enzymes in yeast convert starch in rice into sugar, while yeast converts sugar into alcohol. This process is called “multi-stage fermentation” and is a unique characteristic of sake brewing.
Temperature control is crucial during the fermentation process. The fermentation of sake is usually carried out at lower temperatures, which ensures the delicate taste and aroma of the wine. After fermentation, sake is pressed, filtered, stored, and sometimes undergoes secondary fermentation in the bottle to increase aroma and bubbles.
Tasting sake is also an art. Firstly, the temperature of tasting sake is very important. Generally speaking, sake can be tasted at different temperatures, from chilled to warm, and different temperatures will bring different flavor experiences. Secondly, choosing the appropriate cup is also crucial. Sake is usually served in small and deep cups, which can concentrate the aroma of the wine and allow tasters to better appreciate its taste.
When tasting sake, first observe its color. Clear, transparent, or slightly yellow indicates good quality. Then gently shake the cup to release the aroma of the wine, take a deep breath, and feel the fragrance of rice, fruit, or wine. When tasting, let the sake linger in your mouth and savor its sweetness, sourness, bitterness, and aftertaste.
In summary, the brewing of Japanese sake is a process that perfectly combines traditional craftsmanship with modern technology, while tasting sake is a pleasure, a challenge to taste and smell. By understanding the brewing process and learning tasting techniques, we can delve deeper into the essence of sake and appreciate the infinite charm of this ancient beverage.
