Japanese Sake: how the alcoholic beverage is made

Sake giapponese: cos'è e come è fatta la bevanda alcolica

Japanese Sake: how the alcoholic beverage is made

The Japanese culinary art is connected with many cultures, especially the one of Sake.

WHAT IS JAPANESE SAKE?

Japanese Sake is an alcoholic beverage made from a double fermentation, which comes from a type of mold called Koji and a type of yeast called Kobo.

There are different kinds of Sake, which are divided into three categories: Ginojoshi, Junmaishu, Honjozsush.

Rice is the main ingredient, but water, rice distillation, Koji, yeast and sterilisation make it all perfect. Last but not least, the worker’s manual skills represent a great contribution: if Sake is handmade, it’s even tastier.

MULTIPLE AND PARALLEL FERMENTATION

After rice harvesting, the production begins. The most important moment is when Koji is added: this is the enzyme that transforms rice starch into glucose.

It is rarely preserved for more than a year unless it’s Koshy. In this case, it’s aged and cherries, walnuts and spices can be added.

THE CULTURE OF JAPANESE SAKE CHANGES

Sake is usually drunk in the “masu”, a small ceramic cup. The beverage must be so clear that you can see the blue spiral drawn at the bottom of the bowl.

Today it’s also drunk in the classic tasting glass or it can be served in a wine glass, thus demonstrating how traditions have changed even in the most important contests.

In spite of the constant changes, Japanese Sake retains its original ingredients on the western tables.

Without such ingredients, there would never be a real Sake.