How do Sake
• How do the sake
Sake - a traditional Japanese alcoholic beverage produced from rice. This is one of the symbols of Japan's oldest beverage whose appearance is considered to be the end of the III century.
Now in January, which means that local sake producers begins busy season.
It's time to gut the rice bags and bring life to get bored on the machine:
Contrary to popular belief, sake - not rice wine (not the distillate) and wine (not from grapes and fruit), and distant relative of beer - and that, and another made from grains by fermentation.
Today, the process of fermentation takes place in steel tanks. Previously we used to do this huge barrels of cryptomerias, which are now rare to find. According to the person who knows a lot about this matter, out of the barrel of sake has its own special flavor:
After fermentation, which lasts for about 3 weeks, the next stage - pressing. The pipeline resulting brewed beer flows into the apparatus where a clean separated sake (Sayce) and distillation (sakekasu). Pomace is used for cooking, as well as in cosmetics.
It is said that before all the costs of preparation of sake recouped by the sale of pomace, and the entire net profit producer receives from the sale of sake:
The history of the manufacturer "Imao Tsukasa" began in the Edo period of about 250 years ago. There still has not only survived, but also actively used areas of old buildings, built without a single nail.
In older buildings, especially left "as though" unfinished one small part. In the picture is the curve of the board signs. It was believed that if the structure of the "as if" unfinished, then it will be very long. If the building is completely finished, then he can only gradually die:
What happens if a person falls into a reservoir at the height of the fermentation process? Of course, he lost. Braga is very aggressive environment for bacteria. It seems like even now there are such incidents with fatal consequences:
This guardian of the temple of the god of sake patron Miwa. Each year, the manufacturer voluntarily sending in a solid batch of new sake in the temple. In response, the temple sends here is a talisman
In the old days of sake were shipped not in bottles and barrels that mark such seals:
Guest from the past - the device on sale of sake. Terribly popular thing in the middle of the last century, when there was a boom of Japanese sake. You put the paper cup, casting 50 yen (the current rate of about 200 yen, about 68 rubles) and receive a portion of excellent warm sake:
The apparatus for measuring the sake of the fortress:
During the fermentation process is necessary to maintain a constant temperature of 10 degrees. Now everything is automated, and previously had shaman through these vessels. If the mash temperature was too large, the vessel threw ice and placed in a barrel of Braga. If on the contrary, instead of ice poured boiling water:
Figure for sake:
Brown Rice "genmay":
And it is ready for further use rice polished to 60%:
After filtration sake you must pass endurance for about 6 months. This huge rope (forgot the name) changed every year. They say that when it darkens, sake can be considered ready for use:
So how do without tasting. Especially because the free pour most expensive varieties. By the way, the world's sake, too, has its own sommelier, just call it differently - "kikidzakesi".
Here's a she, "Imao Tsukasa."