Sake is a traditional Japanese alcoholic drink made from fermented rice. Sake is known as nihonshu, which literally means Japanese liquor. In Japan, sake is considered a traditional drink and is served during ceremonies and national holidays in a small porcelain cup, the so-called sakazuki. Check out how sake affects your he alth and how to drink sake.
Sakeis a Japanese alcoholic drink made from fermented rice. Sake is a drink made without the distillation process, containing from 13% to 17% alcohol (but there are also brands that make sake with 30% to as much as 60% alcohol).
The origin of sake is unclear. However, it is considered that the origins of this drink go back to the time when rice cultivation became widespread in Japan. The oldest written records of sake date back to the 3rd century, when it was eaten at funeral ceremonies.
From the 12th to the 15th centuries, sake began to be made in Buddhist and Shinto temples. It was then that fermentation and the resulting sake vats began to be used, leading to the commencement of large-scale production of this drink by people unrelated to the temples.
In the following centuries, the recipe and production techniques were refined. In the second half of the 19th century, a record number of sake factories were established in Japan due to the small number of requirements that had to be met to open them. However, in the following period, their number dropped drastically as taxes increased. Only the richest owners managed to stay on the market.
Currently, there are around 2,000 sake breweries in Japan, but the liquor is gaining popularity abroad. Breweries open in America, China and Australia.
Sake - types
You can distinguish sake without the addition of alcohol and with its addition:
- sanzō-shu-sake characterized by a large addition of alcohol, lower-quality alcohol
- futsū-shu- belongs to the table sake, made with a lot of alcohol, sometimes also containing sugars and organic acids
- tokutei-meishō-shu- sake of the highest quality
Sake is colorless or slightly straw-colored, sometimes there are amber-colored sake with a thick consistency. Among the colorless sake, there are dry and sweet drinks.
Highest quality sake classification:
- Junmai Daiginjo-shu - highly polished rice (50%) is used for its production, it is characterized by a light, complex taste. Sake with the addition of alcohol is known as Daiginjo-shu.
- Junmai Ginjo-shu - prepared with labor-intensive methods using rice with a degree of polishing 60%, fermented at low temperatures. It has a light, fruity flavor. Some people add alcohol to this type of sake - this is when the so-called Ginjo-shu.
- Junmai-shu- made from rice with a degree of polishing of at least 70%, it has a strong, full-bodied flavor. It can be made with the addition of alcohol: Honjozo-sh.
There is also a division of sake, the criterion of which is pasteurization: its degree or lack of it. It is distinguished by:
- hon-nama sake - unpasteurized,
- nama-chozō-shu - pasteurized once, immediately before bottling, has a refreshing taste,
- nama-zume-shu - pasteurized only once, but unlike nama-chozō-shu, it is pasteurized after squeezing.
Sake - how to drink sake?
Sake is served at different temperatures (5-55 degrees C). They can be drunk cold or hot, and the temperature depends on the manufacturer's recommendation.
Ripe sake is best served hot (42-45 degrees C). Sake with a delicate flavor is served heated to 35-40 degrees C, while fruit and unpasteurized sake is eaten cold or with the addition of ice.
Sake is drunk as a standalone drink, but it can also be an addition to alcoholic and non-alcoholic cocktails, e.g. Wasabi Mary, Classic Sake-tini.
Sake can also be served with meals. Sake goes well not only with Asian dishes, but also with red meat, spicy and aromatic dishes. In addition, sake with a delicate, fruity taste goes well with fish and vegetarian dishes, and sweet sake goes well with seafood.
Sake in restaurants is served in special bottles, the so-called tokkuri, and then poured to the customers into the cup, the so-called choko, Gui-nomi (larger than choko) or sakazuki (used during ceremonies).
There are strict rules when drinking sake, which are especially respected during celebrations. These rules apply to the way of pouring, holding the dishes and giving thanks.
Sake - how is sake made?
Source: youtube.com/Science Channel
Worth knowingSake - calories, nutritional values
in 100 g:
Caloric value - 134 kcal Protein - 0.5 g Carbohydrates - 5 g
Minerals:
Phosphorus - 6 mg Potassium - 25 mg Sodium 2 - mg Calcium - 5 mg Iron - 0.1 mg Zinc - 0.02 mg Copper - 0.009 mg Selenium - 1.4 µg
Nutritional valueUSDA
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18-99 years oldcmkgSake - effect on he alth
Sake consumed in moderation with a meal may have a beneficial effect on he alth:
- reduces the risk of cancer
- prevents the occurrence of osteoporosis thanks to the presence of the amino acids valine, leucine and isoleucine in sake
- prevents cardiovascular diseases
- lowers cholesterol
- lowers blood pressure
- can prevent Alzheimer's disease
- has a positive effect on the skin thanks to its moisturizing properties (glycerol, glycerin), inhibits the appearance of age spots
- low in calories
- can soothe allergic reactions
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