Sake (酒; diucapkan "sɑ.kɛ" "SA-KE") adalah sebuah minuman beralkohol dari Jepang yang berasal dari hasil fermentasi beras. Sering juga disebut dengan istilah anggur beras.
Penjabaran tertulis tentang proses pembuatan sake tercantum dalam buku pertama sekitar tahun 700 setelah Masehi.
Di Jepang, kata "sake" berarti "minuman beralkohol". Di beberapa wilayah regional dapat memiliki arti yang lain. Di Kyushu Selatan, sake berarti minuman yang disuling. Di Okinawa, sake merujuk ke shōchu yang terbuat dari tebu.
Sake memiliki aroma yang mirip dengan tape beras.
Jenis-jenis sake :
Dikenal beberapa jenis sake yang digolongkan berdasarkan pernambahan alkohol, aroma, harga, kualitas, dan kompleksitas.
Tidak ditambah alkohol Ditambah sedikit alkohol
Junmai Daiginjoshu. Daiginjoshu
Junmai Ginjoshu Ginjoshu
Junmaishu Honjozoshu
Ada pula Futsuushu yang merupakan sake biasa dan murah yang tidak dimasukkan ke dalam penggolongan sake. Produksi jenis sake ini telah mencapai 80% dari total produksi sake[2]. Akhiran -shu disini artinya sake. Terkadang nama jenis-jenis sake tersebut disebut tanpa akhiran -shu.
Cara Pembuatan :
Sake Jepang diproduksi melalui tiga tahap fermentasi yan melibatkan koji dari beras yang telah ditumbuhi cendawan, yaitu suatu adonan bibit awal dilanjutkan proses sterilisasi pada suhu rendah. Penggunaan jenis bibit awal tersebut sangat penting karena dapat memberikan kesempatan terjadinya fermentasi secara serentak, baik dalam masa Moromi atau masa utama. Ketiga tahap tersebut adalah:
* Pembuatan Koji
* Pembuatan Massa Moto
* Pembuatan Masa Morom
id.wikipedia.org
IN English :
Sake (酒; pronounced "sɑ.kɛ" "SA-KE") is a Japanese alcoholic drink derived from fermented rice. Often also referred to as rice wine.
Translation written about the process of making sake listed in the first book about the year 700 AD.
In Japan, the word "sake" means "alcoholic beverages". In some regional areas can have other meanings. In Southern Kyūshū, sake means that distilled beverages. In Okinawa, sake refer to Shōchū made from sugar cane.
Sake has a flavor similar to a tape of rice.
The types of sake:
Known for several types of sake are classified based on pernambahan alcohol, flavor, price, quality, and complexity.
Add a little added alcohol is not alcohol
Junmai Daiginjoshu. Daiginjoshu
Junmai Ginjoshu Ginjoshu
Junmaishu Honjozoshu
There is also Futsuushu which is common and cheap sake is not included in the classification of sake. This type of sake production has reached 80% of the total production of sake [2]. Here means that the suffix-shu sake. Sometimes the name of the types of sake is called without the suffix-shu.
Production Method:
Japanese sake is produced through fermentation yan involves three stages of rice koji mold had been grown, ie an initial seed mixture was continued at low temperature sterilization process. The use of initial seeds is very important because it can provide opportunities for fermentation simultaneously, either in period or periods Moromi main. These three stages are: Align Right
* Koji Making
* Moto Mass Creation
* Making Period Morom
Sake (酒; pronounced "sɑ.kɛ" "SA-KE") is a Japanese alcoholic drink derived from fermented rice. Often also referred to as rice wine.
Translation written about the process of making sake listed in the first book about the year 700 AD.
In Japan, the word "sake" means "alcoholic beverages". In some regional areas can have other meanings. In Southern Kyūshū, sake means that distilled beverages. In Okinawa, sake refer to Shōchū made from sugar cane.
Sake has a flavor similar to a tape of rice.
The types of sake:
Known for several types of sake are classified based on pernambahan alcohol, flavor, price, quality, and complexity.
Add a little added alcohol is not alcohol
Junmai Daiginjoshu. Daiginjoshu
Junmai Ginjoshu Ginjoshu
Junmaishu Honjozoshu
There is also Futsuushu which is common and cheap sake is not included in the classification of sake. This type of sake production has reached 80% of the total production of sake [2]. Here means that the suffix-shu sake. Sometimes the name of the types of sake is called without the suffix-shu.
Production Method:
Japanese sake is produced through fermentation yan involves three stages of rice koji mold had been grown, ie an initial seed mixture was continued at low temperature sterilization process. The use of initial seeds is very important because it can provide opportunities for fermentation simultaneously, either in period or periods Moromi main. These three stages are: Align Right
* Koji Making
* Moto Mass Creation
* Making Period Morom
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