Saketo is an iconic alcoholic drink for JapanThere are over 100 types of sake with different flavors. Sake is gaining popularity all over the world because of thousand years of tradition, hiding the secrets of the ancient culture of the Japanese.
In the column we will tell you some interesting facts about sake.
Sake has more in common with beer than wine and brandy.
We often hear wrong comparisons about sake. Some call it rice wine, others rice brandy.In fact, in technology, sake comes closest to, as the rice goes through a process of converting starch into alcohol, similar to the process of brewing beer.
The roots of sake are from Ancient China. According to the data, its origin dates back to somewhere around 4800 BC. However, it gained popularity precisely in Japan, where it became something of a national emblem somewhere around 300 BC.
Depending on how much alcohol there is, sake is divided into several types such as the strongest sake contains 50% alcohol and the lowest 30%.
Sake is made from rice, water, yeast, Koji molds. Distilled alcohol is added to them in modern recipes in a certain proportion.
Sake still has a higher alcohol content than beer and wine.
Sake can be served both cold and heated.
Traditionally sake is served in small ceramic cups called choko (choko) and a small ceramic flaskcalled tokkuri (tokkuri). The host pours the sake from the flask into the glasses of his guests.
The interest of the Japanese in sake has drastically declined in recent years under the influence of. In general, Western culture has greatly influenced Japanese people's lives and understandings since the 1970s. That is why wine, whiskey, beer are more and more their preferred drinks.
Sake can be used to make many types of cocktails, some of which are extremely delicious. They are even served with fruit juices and pieces of fruit.
In the past making sake was considered a woman's job. Today, it's mostly an industry developed by men.
Today, Koji yeast is used as a means of provoking the fermentation processBut in the past, poor villagers often resorted to their own saliva to achieve this result. They gathered in large groups, chewed the rice and then spat it into a large communal vessel where it fermented.