Source: Consumer Review Network (ID: XFPL1894)
Author: Maruko
Sake has been in favor of japan since ancient times. With the change of the times, sake is also constantly changing, today, the consumer takes you into the world of sake, master a little knowledge, understand some wine tasting, and become a sake master on the table.
<h1 class="pgc-h-arrow-right" data-track="5" > what does the noun on the label mean? </h1>
When we get a bottle of sake, we always see pure rice sake, gin sake, daigin on the sake label... These species are classified according to the degree of step of polished rice. Polished rice is mixed, and many friends may not be very clear about the meaning of this word. In fact, this is a measure of the fineness of rolling brown rice.
If the refined rice mixture reaches 60%, it means that the outer layer of brown rice has been ground off 40%, and the outer layer of brown rice contains ingredients such as protein and vitamins that can make sake delicious, but these ingredients are too high to make the wine taste more heterogeneous, so it is necessary to grind off part of the outer layer of brown rice, so that the wine taste is more pure and the taste is clearer.
So, is the lower the polished rice step, the better? Of course, it cannot be understood so simply. When the wine rice is ground to a certain extent, the so-called impurities are basically ground, and the remaining starch part is not ground again. 50% of the polished rice is enough to make a good bottle of wine, and the limit of grinding rice, the consensus of winemakers is 39%-35%, and it is superfluous to grind it.
<h1 class="pgc-h-arrow-right" Data-track="8" What exactly does the spiciness of sake > mean? </h1>
When people think of sake, the first thing that comes to mind is pure rice sake. In fact, sake and cuisine are the same, if you really go back to the source and look for things that don't have any superfluous additives, then the ultimate answer is pure rice wine made only from natural ingredients. But in daily life, many friends go to izakaya to drink, and they also drink some spicy sake, what is the reason for this?
Relevant sake experts said that the concept of sake without spiciness is actually limited to pure rice wine, because pure rice wine is brewed with rice and water, which does not contain any spicy ingredients, so the wine should only have the sweetness of rice. Nowadays, many sake wines are added to the table alcohol and some additives, so that drinking wine will have a cool and spicy feeling like eating mint-flavored gum.
<h1 class="pgc-h-arrow-right" data-track="10" > uses sourness to enhance the taste of sake</h1>
Many young friends like to drink sake, we often say that this sake tastes good, but how to drink it, but can not say, then what is an important indicator to evaluate the taste of sake? In fact, it is the acidity in sake. When it comes to sour, people often think of the sour taste of lemons.
However, there are many kinds of acidity in sake. To put it simply, sourness can improve the taste of wine very well, the higher the acidity, the more mellow and rich the wine, the lower the acidity, the lighter the taste and aroma of the wine, acidity, is an important indicator of the taste of sake, but due to the different varieties of rice used for winemaking, the taste of the wine will be different, so even if the acidity of the wine is the same, the taste will be different.
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