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01.07.2010
Sake is a Japanese alcoholic beverage made from rice. The origins of sake are unclear; however, the earliest written reference of the use of alcohol in Japan is recorded in the Book of Wei, of the Records of Three Kingdoms.
This beverage is called sake in English, but in Japanese, sake refers to alcoholic drinks in general. The Japanese term for this specific beverage is Nihonshu, meaning "Japanese sake".
Sake is also referred to in English as rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more like that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch. But the brewing process for sake differs from beer brewing as well, notably in that for beer, the conversion of starch to sugar and sugar to alcohol occurs in two different steps, but with sake they occur simultaneously. This means that sake is produced by the multiple parallel fermentation of rice.
Additionally, alcohol content also differs between sake, wine, and beer. Wine generally contains 9–16% alcohol and most beer is 3–9%, whereas undiluted sake is 18–20% alcohol, although this is often lowered to around 15% by diluting the sake with water prior to bottling.
There are two basic types of sake: futsū-shu and tokutei meishō-shu. The first one, "ordinary sake," is the equivalent of table wine and accounts for the majority of sake produced. The second denomination, "special designation sake," refers to premium sakes distinguished by the degree to which the rice is polished and the added percentage of brewers alcohol or the absence of such additives.
In Japan sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season.
We invite all sake producers to become part of Globaliquors Portfolio contacting us at info@globaliquors.com
This beverage is called sake in English, but in Japanese, sake refers to alcoholic drinks in general. The Japanese term for this specific beverage is Nihonshu, meaning "Japanese sake".
Sake is also referred to in English as rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more like that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch. But the brewing process for sake differs from beer brewing as well, notably in that for beer, the conversion of starch to sugar and sugar to alcohol occurs in two different steps, but with sake they occur simultaneously. This means that sake is produced by the multiple parallel fermentation of rice.
Additionally, alcohol content also differs between sake, wine, and beer. Wine generally contains 9–16% alcohol and most beer is 3–9%, whereas undiluted sake is 18–20% alcohol, although this is often lowered to around 15% by diluting the sake with water prior to bottling.
There are two basic types of sake: futsū-shu and tokutei meishō-shu. The first one, "ordinary sake," is the equivalent of table wine and accounts for the majority of sake produced. The second denomination, "special designation sake," refers to premium sakes distinguished by the degree to which the rice is polished and the added percentage of brewers alcohol or the absence of such additives.
In Japan sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season.
We invite all sake producers to become part of Globaliquors Portfolio contacting us at info@globaliquors.com
