Vitae will follow soon - see below sake,
Common name in Europe for the rice wine, In Japanese, the word Sake (honorably spoken as o-sake) suggests in a narrower sense Seishu or Nihonshu, meaning rice wine. Because sake is also a collective term for Wine. beer and alcoholic beverages in general. Colloquially, Nihonshu is common, Seishu is the technical term, so to speak. Therefore, to avoid misunderstandings, these two terms should be used. Despite the name Sake resembles much more a beer than wine, because of the sugar for the Ver fermentation must first be unlocked. Sake is in Japan still the national drink.
A rice wine has been available in Japan since the 3rd century BC. Produced in Chr. At this time, the wet rice cultivation was introduced. Rites of the Shinto religion are reported, where rice was chewed by girls and then spit into jars. This had a fermentative effect, in which the rice starch was converted to sugar. By yeasts one came from the air spontaneous fermentation, The final product had only minor alcohol content and was consumed like porridge. From the 5th century were fungal cultures for the fermentation used. The production of sake in Japan was initially limited to the imperial court and was gradually transferred to the monasteries. The bakery Gekkeikan from Kyoto has been producing sake since 1637.
First, the rice grains are "polished", ie the bran layers removed (Japanese Sei-mai = rice polish). The stronger or more so, the finer the product. High-quality sake is removed up to half of the previous volume. The excess material is marketed as rice flour. Then the kōji (starter culture) is produced. For this purpose, part of the rice with the mold Aspergillus oryzae vaccinated, who the...