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How to make sake

Pressing: after fermentation, the rice paste is pressed to separate the liquid part, that is, sake. Filtration: the pressed sake is filtered to remove residual rice grains and other impurities. Ripe: put the filtered sake into a jar and ripen it. The time of ripening varies according to the type and style of sake. Bottled: after ripening, clear wine will be bottled and ready for sale. The above is the basic brewing process of sake.

Select and wash rice: first of all, winemakers will choose high-quality short-grain rice, which contains more starch and is suitable for brewing sake. The rice is then thoroughly washed to remove impurities and dust from the surface. Washed and pickled rice: washed rice is soaked in water, which usually takes several hours so that the grains can absorb water and become soft. Steamed rice: then the rice will be boiled.

The rice is shelled. Usually to remove 25% to 50% of its total weight, brewing high-quality sake, to ensure that its milled rice content. After screening and refining, the rice should be washed and soaked to make it absorb water. Steaming and cooling, the soaked rice is cooked in a steamer, taken out and cooled. Making music. Koji making uses cooked rice to make koji. The spores of Aspergillus oryzae were inoculated and cultured at 35 degrees Celsius for about 40 hours.

Pressing and filtration: after fermentation, the liquor is separated from rice residue, and then filtered to remove impurities in the liquor. Ripening: put the filtered liquor into a ripening tank and ripen it for a period of time. Ripeness can make the wine taste more mellow and flavor richer. Bottling and preservation: finally, the cooked sake is bottled and sealed.

How to make sake at home first crush the rice used for sake, soak it, then put it in a steamer, boil it and open it to cool, then sprinkle Aspergillus evenly on the steamed rice, ferment and dry it. Sake koji will grow on 1/4 of rice. Then wine koji rice, conventional steamed rice, water and yeast are mixed in a small bucket to make yeast seeds.

The method of brewing sake is to use rice, koji and yeast to mix fermentation. Generally, the washed rice is cooked and then mixed with koji, and drinking water is loaded into the wine retort to accumulate and ferment, and so on, koji and grain are mixed and slowly fermented into alcohol. Sake can be produced by distillation and filtration, and the original pulp sake needs to be naturally precipitated, so the taste will be better.

The manufacturing process of sake

Generally speaking, the production process of sake includes rice selection, rice washing, cooking, cooling, koji making, fermentation, pressing, filtration, ripening and bottling. Each link needs to be strictly controlled to ensure the quality and taste of sake.

Inoculate the yeast: add the yeast to the cooled rice paste to begin fermentation. This process usually takes weeks to months. Pressing: after fermentation, the rice paste is pressed to separate the liquid part, that is, sake. Filtration: the pressed sake is filtered to remove residual rice grains and other impurities. Ripe: put the filtered sake into a jar and ripen it. The time of ripening varies according to the type and style of sake.

Then there is fermentation. Fermentation is the most important step in the production of sake, which determines the taste and alcohol content of sake. In the process of fermentation, it is necessary to maintain appropriate temperature and humidity to ensure the activity of yeast. At the same time, regular stirring is needed to ensure full contact between yeast and rice. Next, squeeze and filter. After the fermentation is completed, the rice and yeast need to be separated to get the raw liquid of sake.

First crush the rice for sake, soak it, then put it in a steamer, boil it and open it to cool, then spread the aspergillus evenly over the steamed rice, ferment it and dry it. Sake koji will grow on 1/4 of rice. Then wine koji rice, conventional steamed rice, water and yeast are mixed in a small bucket to make yeast seeds.

What does sake mean?

Explanation of sake (1) [old wine as sacrificial offerings] ∶ in ancient times refers to old wine used for sacrifice (2) [refresh and mellow alcoholic drink] ∶ clear and mellow wine; good wine (3) [dispel the effects of alcohol;sleep it off;sober up] ∶ sober up and eat sake.

[sake] [sake] [sake] basically explains that ancient times refers to the old wine used for sacrifice, clear and mellow wine; good wine [sake] explains in detail the clean wine used for ancient sacrifice. "Poetry Xiaoya believes in Nanshan": "sacrifice to sake, from Elaine." Zhu Xi collected biographies: "sake, clean wine." "Zhou Li Tian Guan Jiuzheng": "distinguish three things of wine, one is service wine, the second is old wine, and the third is sake.

Sake is a traditional alcoholic beverage in Japan. Explain the basic definition in detail: sake is made from rice and natural mineral water by Saccharomyces cerevisiae fermentation. Its alcohol content is usually low, the taste is mellow, with a unique fresh flavor. Historical background: the history of sake can be traced back to ancient Japan.

Sake is a traditional alcoholic drink in Japan. The following is a detailed explanation of sake: basically, sake is an alcoholic drink made from Japanese rice and fermented by Saccharomyces cerevisiae. It has a mellow taste with a unique aroma of rice. Sake plays an important role in Japanese culture. It is not only part of the diet, but is often used to celebrate special occasions and festivals. Historical background the history of sake can be traced back to the ancient Japanese wine-making culture.

Sake is the national wine of Japan. The Japanese often say that sake is a gift from God, so it was first used to worship the gods. Sake has been the most common drink in Japan for more than 1000 years. Sake can be seen at large banquets, wedding ceremonies, in bars or on the tables of ordinary people. Sake has become the quintessence of Japan.

What is the method of making Japanese sake?

Aging: put the raw liquid of sake into the aging tank for aging. During the aging process, the temperature and light should be controlled so that the sake is fully mature. The aging time is generally 3 months to 1 year, depending on the type and taste of sake. Bottling: after aging, clear wine is filtered, sterilized, then bottled and sealed. Although the production method of Japanese sake seems simple, it actually requires rigorous operation and fine control.

Pressing: after fermentation, the mixture is pressed to separate the liquid part, that is, sake. Ripe: to ripen the pressed sake. The ripening time depends on the type and brand of sake, some only a few months, others a few years. Filtration and sterilization: finally, the mature sake is filtered and sterilized, and then bottled and sold.

First of all, choosing the right rice is the first step in brewing sake. In Japan, there are many kinds of rice that can be used to make sake, but milled rice is the most commonly used. Milled rice is a kind of rice that has been ground to remove the outer layer of brown rice, leaving only the starch part in the center. This kind of rice is characterized by high starch content and low protein content, so it is very suitable for brewing sake. Next, the rice needs to be cleaned and soaked.

Press separation: after the fermentation is completed, the liquor is separated from the distiller's grains by pressing. In this way, the aroma substances in the wine can be retained and the taste loss caused by filtration can be avoided. Ripeness: ripen the separated liquor to make it taste more mellow. The ripening time of Rex sake is longer, and it usually takes half a year or more. In the ripening process, the aroma substances in the liquor will be further integrated to form a unique flavor.

The brewing process of Rex sacrifice wine mainly includes the following steps: material selection: the main raw material of Rex sacrifice wine is Japanese unique rice, of which the most popular is Yamada brocade rice. This kind of rice is full of grains and rich in starch, which is very suitable for making sake. Wash rice: soak the rice in clean water, then gently scrub it by hand to remove impurities and fat from the surface, leaving only pure starch.

Rex sake is a kind of sake derived from Japan, which is famous for its unique flavor and taste. In the family, there are some simple ways to make drinks similar to Rex sake. Here are some common home practices that can be tried: basic fermentation of rice wine: preparation of materials: refined rice, yeast, water. Wash the rice, soak in water for about 12 hours, then drain. To steam the rice, you can use a rice cooker or steamer to steam until the rice is full.