There are vintage wines and whiskeys that can be matured for a long period of time, but why isn't sake ripened?
Actually,Of course, aging old sake existed in sake brewing with a long history.It is
In the book, Mr. Shinichiro Sakaguchi, a world-renowned author of fermentation and brewing, said, “You should suspect the adult Buddha's success in Buddhism and Hokke. WithKamakura PeriodNichiren's letter and the diaries of public houses and temples also have a description of “old sake”, which is evidence of the existence of aged old sake.
In addition, Edo PeriodAccording to the flyer, there is also an aged old sake called “Kyushu Sake”, which indicates that it was sold at a price that is 2 times that of sake.
in this way,Traditionally, people have enjoyed its deep taste by aging sake.However, the pleasure disappears when the Edo period is over.
The cause is that the Meiji government launched a new liquor tax law. The main reason is that the sake tax is levied on all sake in the brewery.
The name of the Hate Sake Tax Law is “stone making tax”. Aged sake is expensive to store, and if you pay tax every year, the cost increases. This will not be profitable if you don't add a high price when you sell it as an aged old sake.
Therefore,There is no choice but to give up the production of aged old sakeIt became.
However, since the revision of the liquor tax law in Showa 28, it was changed to a “brewing tax” that is taxed only for those shipped from the sake brewery. ThereforeA brewery with a spirit of challenge tries aging old sake againSo now we have benefited and can enjoy the aged wine again!
In this article,
- What is aging old sake?
- Types and characteristics of aging old sake
- Ingredients for aged old sake
- Health benefits of aging old sake
- Recommended aging old sake
I will explain.
Aged old sake is "Sake that has been aged for more than 3 years"
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The expiration date for sake is usually 1 years. But from the beginning of sake brewingJapanese sake designed to be an aged old sakeTheIf you lay it in the optimal environmentAged old sake can be made.
Aged used sake is not clearly defined under the liquor tax law. It is now possible to make aged liquor in a short time using special equipment. However, the Long-Term Aged Sake Study Group has designated “sake with the exception of sugar-added liquor that has been aged in the brewery for more than 3 years” as aged old sake.
Aged old sake is divided into 3 types depending on the type of sake used for aging and the long-term storage temperature.
| Type | Types of liquor used for aging | storage temperature | Features of appearance and flavor |
| Rich |
|
Normal temperature (15 ℃ ~ 25 ℃) |
|
| Middle |
|
Low temperature aging and Combined with room temperature aging |
|
| Pale |
|
low temperature (15 ℃ or less) |
|
"Color" of aging old sake
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Aged old sake changes in color over the years, but the color varies depending on the storage temperature and the type of sake.
"Deep ripening type" that changes to dark color
If you ripen sake with a little polished riceRich typeIt is called. The deep-ripening type is rich in glucose and amino acids in the raw Japanese sake, so the color quickly darkens.Change from dark blue to dark color like soy sauceTo do.
"Light-ripening type" with little color change
On the other hand, if you ripen using Daiginjo or Ginjo made from polished riceMild typeCalled, the color change will be slower.
Therefore, the light-ripening type is not as dark as the deep-ripening type. At bestDark blueIt ’s about to change. Please don't decide that it's not an aged old sake because of its light color.
Aroma of aged old sake "Aging incense"
The scent component that changes as sake ripens is mainlyFurfuralAnd a carbonyl compound formed by combining glucose and amino acids of the sake component.SotronI'm coming from.
The longer the aging period of sake, the stronger the fragrance components of furfural and sotron, and the aging aroma will be created while changing the aroma of the aging old sake.. The characteristics of the scent of each component are as follows.
- Furfural smells like caramelTo give richness to aged old sake
- Also included in vintage port wine and precious wineSotron smells like curry powderGive depth in
OtherFruity fragranceBenzaldehyde,Scent like honeyOf diethyl succinate,Sweet scent like cotton candyIngredients also make aging incense for aging old sake(1).
These scentsAged incense when it becomes united and harmonized over timeWill be called.
Difference between "Aging" and "Oka"
If you store sake, you will have an inevitably “hineka”.
DMTS is the causative substance of scent that makes you imagine tantan and sulfurSake with this smell is disliked as a deteriorated sake.
However, the precursor material that generates DMTS is DMTS-P1 produced by yeast fermentation. That meansDMTS is unavoidable for sake that requires yeast.. But interestingly,The longer the ripening period, the more DMTS decreases and the aging aroma changes.So we must say that the world of sake is deep.
In the experiment,When the aging period is about 20 to 30 years, the DMTS component decreases, and the rich aging incense stands out with time.Prove that(2).
“Matching” between “flavors” of aged old sake and ingredients
Expressing the taste of aged sake with a bite, the rich taste realized by changing the ingredients over time while maintaining the balance of sweetness, sourness, pungent taste, umami, and bitterness that Japanese sake has I can say.
Ingredients that match the heavy aging old sake are rich. Perfect for recently-aged aged meat and game!
Characteristics of taste of aging old sake
- Softness when it is in the mouth
- In the mouth, the mellowness that spreads throughout the mouth and the rich taste
- Good throat over the throat
- Complex reverberation after swallowing
Aged old sake is a place where you can sit back and enjoy the rich taste.
Choose ingredients with a taste that is comparable to the strength of aged old sake.
Ingredients for aged old sake
Aged old sake that is divided into 3 types depending on the type of sake used and the aging temperature. Here, we selected dishes and ingredients that are compatible with each type.
| Type | Matching with food |
| Rich | Oily and fat dishes such as Chinese cuisine Densely seasoned dishes
|
| Middle | Sweet and sour dishes
|
| Pale | French cuisine Kaiseki cuisine
|
`` Sake temperature and liquor '' for delicious aging sake
Aged old sake has an aged scent as it ages, while maintaining the balance of sweetness, umami, and sourness of new sake. The color of the new sake era will gradually change to amber. There is no hand that loves these precious changes and does not drink.
So, to drink aged sakeWhat is the appropriate temperature for sake and what type of sake can you choose to enjoy aged sake?explain.
How to taste aged old sake
Aged old liquor that the usual sake has been released by laying it down. What kind of drinking can you enjoy aged old sake to your heart's content?
Optimal temperature to enjoy aged old sake
The basics are not so different from the case of sake. However,Too much chilling or too cold can cause imbalance in tasteIt becomes. Please be careful!
| Type | Optimal temperature | Warnings |
| Rich | Normal temperature | When putting a bag Nuru-mochi from 40 ℃ to 45 ℃ is recommended. Gorgeous aging incense and taste spread. When drinking with cold sake If you cool too much, you won't feel the aged scent, You can enjoy the fragrance on the way back to room temperature. |
| Middle | Normal temperature | |
| Pale | 10 ℃ ~ 15 ℃ |
Sake cup to enjoy aged old sake
Aged old sakeRich fragrance and color out of taste. We recommend a wine glass that has a slightly narrower mouth than the entranceTo do. With a wine glass, you can enjoy aged wine that looks amber.
So far, we have introduced the charms of matured old sake with a mature fragrance, color and taste that time has brought forth.
But,1 another nice point for aging old sakeDon't forget that there is.
That is, "Sake recommended for responsible generations who want to enjoy sake and be careful about their health"about it.
Health benefits of aging old sake
The responsible generation is busy every day. I drink a lot like a younger person, and the next day is a hangover and groggy, no fault is allowed. But even when “I want to drink sake, but there ’s an important plan tomorrow”Aged old sake is unlikely to interfere with tomorrow's workIt is
Aged old sake is superior to other sakes in the following respects.
- Weak irritation to mucous membranes
- Fast decomposition rate of ethanol, which is likely to cause hangover
- Awakened refreshed the day after drinking aged sake
As the aging progresses, the alcohol in the liquor is wrapped in water molecules, reducing the harshness and irritation caused by the alcohol.
The mellow alcoholWithout damaging the gastrointestinal mucosa, it is easy to penetrate the body quickly, and the sickness gets faster. However, it is also quickly metabolized. In other words, because you get drunk quickly, don't drink too much, the next day is refreshingSuch you.
The responsible generationstressThere are also many things.
While enjoying the brilliant amber liquid peculiar to aging old liquor and heavy fragrance, you can relax your stress by sipping the elegant throat. Vitality for tomorrow also springs upStress managementIt's also a good sake.
Then wait from here! We will introduce the recommended aging old sake.
Recommended for you as a gourmet [30 year] Aged old sake * carefully selected 3 species *
I want to drink sake that is different from traditional Japanese sake. Recently, these aged old sake fans are gradually increasing..
There are various types of aging old sake. But,Pikaichi's aged old sakeI want to drink! I picked up 30-aged old sake that everyone who has grown up wants to try.
Made with gold award-winning sake [30 year Daiginjo treasured sake] Imadai Tsukasa Brewing (Niigata Prefecture)
The top of the recommended aging old sake is the treasured old sake used by Daiginjo.Daiginjo used for aging won the gold medal in 1989This is the best sake.
Now that the Heisei is about to end, you can get 30 treasured sake and open it at the event of the new era!
While looking back on the Heisei, please enjoy the deep taste, color and fragrance matured by sleeping carefully for 30 years!
Adopted Michelin three-star restaurant in Paris [Yamabuki 30 year] Kinmon Akita Shuzo (Akita)
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In France, there is growing interest in sake, but like wine and whiskey.The unique taste of vintage sake aged for a long time is also evaluatedIt is done.
You don't have to worry about storage after opening like fresh sake, and the alcohol content of 20 is high.. The sake brewery products were sold at an auction held in London.Successful bid for 32 10,000 yenAs a result, the number of aging old sake fans has been increasing overseas.
Drinking “Yamabuki 30” reminiscent of whiskey is recommended at room temperature. But it can be locked, watered and hot. Please try the delicious flavor that permeates your mouth!
Rich aged brewed liquor prepared with sake [preserved brewed liquor 30 year old] Kita's Hana Shuzo (Fukushima Prefecture)
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Sake is originally made with rice and water. ItJapanese sake brewed with rice and sakeI call it. Kijo Sake contains the same ingredients as precious wine,The taste is thick and sweet, and the wine color is dark amber. The comfort of drinking dessert wine.
It is perfect for the first-aged aged sake!
→Click here for Kita no Sake Brewery Amazon
If you want to know more about Kijo Sake, please refer to the following article.
Summary: You should definitely try the retro aging old sake!
People who like freshly squeezed new sake, those who are waiting for spring sake, those who think that Hiyoroshi is the essence of Japanese sake ... Sake has a seasonal taste, and each person has a commitment to sake.
But don't stop there, take a step further and step into the world of aging old sake.
For those who like fresh, fruity and refreshing sake, you may get the impression that it is a different kind of sake.
by the time,Aged old sake with an age of about 20We encourage you to try it out.
Once you get used to it, you will feel joyful and joyful that Japanese was born as a sake that is so deep!
If you want to know more about new sake, spring sake, hiyashishi etc., please refer to the following article.
Reference site
(1) J-Stage“Changes in Sotron and Furfural by Sake Aging”
(2) Japan Society for Biotechnology“Aroma components involved in the aging of sake”
