Sake is made from rice, but there are also some sakes that can be mixed with rice cake, brewed with sake, stored in a cave, or submerged in the sea.
This time, we will introduce a new way of making sake that encourages Japanese sake fans to say, “I want to drink this once!”
"Frozen rice" is a high-quality taste obtained by bullying enough to freeze.
Saku City, Nagano Prefecture is a scenic area where the poetic Chikuma River flows. By the way, the downstream of the Chikuma River is Niigata Prefecture, but the Chikuma River changes its name to the Shinano River when entering Niigata Prefecture.
The climate of Saku City is said to be warm and temperate.
However, the midwinter temperature of this area at an altitude of 700 meters is a peculiar cold inland!10 ℃ below freezing point is average, but minus 13 ℃ to 15 ℃It is very normal to go down.
The word that people in this area use instead of greetings in the winter is “Last night! I feel a freezing cold than "It was cold" ...
How to make "frozen rice"
Kiuchi brewing, founded in 1855, was born with such a cold winter climate.Sake with a technique not seen anywhere else except Kiuchi BrewingSo rare value is enough.
The characteristics of "Hatsuzen Frozen Rice"
- In the freezing coldLet steamed rice stand outside overnight to freeze naturally,Kake rice■Used as
- Fewer miscellaneous tastes by fermenting in a harsh environment,Pure and easy to drink pure rice sake
By using frozen steamed rice and bullying "Easy to ferment!"A refreshing pure rice sakeIs completed.
Rice is polished, washed, and soaked (shinseki: water is absorbed into the rice), and then steamed. Steamed rice is divided into “for rice”, “for sake mothers” and “for rice”, but rice for rice occupies 70% of the total.
This rice is used to make moromi and is allowed to cool (by leaving high-temperature steamed rice to cool to a predetermined temperature) (in the case of frozen rice, it is frozen) and then divided several times. Added to moromi.
The “three-stage preparation” that is often heard is called so because the rice is divided into 3 times.
"Frozen rice" taste
The fragrant scent of sake is just right, and the taste is light but addictive.It was at room temperature, but with a smooth mouthfeel and low alcohol, you can swallow as much as you want.It's delicious!
Source:Twitter
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Hot glutinous rice is added to the moromi rice cake!
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Contrary to frozen rice, this is a hot rice cake made by throwing hot glutinous rice into mash.4-stage preparation■Asahi's “Death Masamune”.
It would be difficult for frozen rice to freeze, but the moromi with hot glutinous rice at the end of a peace of mind, “Ferment is over? Because it is forced back to a lively fermented state again ...
A typical three-stage process takes 4 days as follows:
- Day 1: Hatsuzo “First Stage”… Put the liquor in the tank, add rice cake, steamed rice, water, and mix with a rice cake.
- Day 2: Dancing ... Do nothing and just stir well to propagate the yeast
- Day 3: Nakazoe "second stage" ... add rice, steamed rice and water
- Day 4: Tozoe “Tanzo”… Add rice, steamed rice and water
The “four-stage preparation” that is one more step is to add another stage after finishing the three-stage preparation.
After that, you will be ready for 3 weeks to 1 months.
* As will be described later, there are ten times of sake! Usually, as the number of preparations increases, it becomes sweet sake, so it is perfect for girls who like sweet things ♪
During the war, when there was always a shortage of rice, glutinous rice was used for sake brewing. However, after the war, rice suitable for sake brewing began to be cultivated, and at present, most sake brewers make sake using rice suitable for brewing or edible rice.
The reason is that steamed glutinous riceRice sticks together making it difficult to make and prepare rice cakesBecomeJapanese sake using glutinous rice does not taste refreshingBecause it is common sense.
Click here to find out more about "Sake Brewing Suitable Rice" ⬇️
Learn more about sake rice, specially made for sake brewing!
Among them, Marusei Shuzo is particular about glutinous rice.
The reason for this is that the dead grandfather has now testified that he should not do the same thing to differentiate him from other sake brewers.
How to make “Straw rice cooked in four steps”
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After the third stage is finished, “Straw rice cooked in four steps” throws hot, hot steamed rice into dumplings and throws it into the mash. ThenThe temperature of Moromi, whose activity was weakened, rose rapidly.
As if whipping into the senile, yeast and enzymes start working again and work for alcohol fermentation and saccharification. ThenSticky rice is melted and integrated with moromi to do.
The taste of "Straw rice cooked in four steps"
Well, in a nutshell, the taste of Asahi's Deno Se Masamune is a four-stage rice cooked rice cake with glutinous rice blended in.
Not only sweetness but also sourness is felt after drinking, so sweetness will not follow. Perfectly designed sake using glutinous rice is worth a try.
Tonight's sake is Masamune Denosei from Asahi. The liquor store was inscribed as a hidden sake. No, this is delicious! I was thinking about quitting just by kissing, but I'm probably going to open four bottles today.
Source:Twitter
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It's the best in Japan in terms of effort and sweetness!
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What is Kijo Sake?Where sake should be made with rice, rice bran and water, add sake instead of waterIt is a liquor that has been made into a sweet liquor.
Click here to find out more about "Kijoshu" ⬇️
By adding sake to sakeSweet sake based on malic acidHowever, due to its unique sourness and ease of drinking, it has become particularly popular with girls today.
How to make “Kijo Sake Ten times Thousands”
How to make this basic brewRepeat 10 times,Richer sweetnessThe finished product is “Kyokou Kijo Sake Ten Thousands”.
There is also a famous sake called “Asaiko Koukishu Sake 100”, which is made by this brewery, which is added at the end of the three-stage preparation (attachment) instead of water, and then used in this precious sake. I ...10 times of brewing brewed sakeAs a result, "1000" is the finished liquor.
Why did you name it "Thousand"?
Because"Hundred" is added 10 times, so it becomes "Thousand"This is the reason of Watanabe Sake Brewery.
Watanabe Brewery is not satisfied with that alone. The completed “1000”Aged for 1 yearsI took a manufacturing method that took quite a hand.
Taste of “Kijo Sake Ten Thousands”
Now, it ’s a taste of concern,
Asahi Xing, which is said to be a hidden brewery in Tochigi, is brewed by Watanabe Sake Brewery in a small local brewery in a small village, and the 9 percent of the sake produced is consumed locally.
It may be extremely difficult to obtain, but if you want to get "1000" anyway, please refer to the following information.
Click here for “Watanabe Sake Brewery”
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If you do n’t need a tank, make an “Owner's Bottle” “Cave Sake Brewery”
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In Shimazaki Sake Brewery in Nasukarayama, Tochigi Prefecture,Over 600 million using an underground cave with a total length of 10mOf Japanese sake. Daiginjo is aged for a long time to create a unique taste.
You can imagine that the main brand of Shimazaki Shuzo, founded in 1849, is “Azumakishi”, but the founder is a great sumo fan!
However, it is a sweet sake that you can't imagine from the name Towashi.
The alcoholic beverages handled by Shimazaki Shuzo are not only Japanese sake. We aim to create sake that can be enjoyed by a wide range of people, including liqueurs that are popular with wine and liquor.
Borrowing a hand dug cave built under the command of the former Japanese army
There is a cave excavated during the Second World War on the side of JR Kashiyama Station near Shimazaki Sake Brewery. It was planned to build a tank here as a military factory, but its purpose was not fulfilled because it was defeated.
Surprisingly, the cave was dug by local residents. It ’s a shame that you ’ve dug, but it ’s going to decay.
At that time, President Shimazaki Shuzo, who was called for excavation, traced his memory and finally found the cave. Later, the cave was borrowed from the landowner and used as a storage for sake.
Keep the owners bottle in the cave!
In this cave, customers can also store the aged liquor brand “Uroko” in the cave. This is,“Owner's bottle” system for those who want to make their own aged liquor.
This is a system that chooses 1 books from Shimazaki Sake Brewery, lays them in a cave, asks them to manage them, and presents mature sake with a message to them after 10 or 20 years later.
Of course, you can give it as a surprise gift to someone.
When the aging dew is returned to the owner's hand, is the owner matured as a human as well as the sake that has been aged and rounded?
The deposit period is from 5 to 20 years. Why don't you give your own cave aging sake to your future ♪
I tasted about 6 kinds 😊
The aroma and taste are so different depending on the rice and age ❗
I like the sweet “Toshishi”, but this time it ’s a gift for my friend, so I chose “Cave Gold Label”.Source:Google reviews
Click here for "People who didn't give themselves aged sake gifts 20 years ago" and "People who can't wait for 20 years" ⬇️
Japanese sake [Limited sake of 20 year storage] Ginjo treasured sake [since1998] 720ml
Click here for “Cave Sake Brewery”
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With a barnacle bonus! Underwater aged wine raised by Uchuzo
This year, underwater aged sake was brought up safely. Underwater aged liquor is sold out. There is still a little more “plum wine” of the first attempt, aged in the sea. Please search for Masamune Tatsuma underwater aged sake.#Tatsuma Masamune #Underwater aging liquor pic.twitter.com/cZ6OQ9gYih
— Gifu City Sake Brewery Shiraki Tsunesuke Shoten [Official] Daruma Masamune / Usuzumi Zakura (@darumashigeri) June 23, 2018
The bottle of “Masamune Tatsuma Underwater Aging Sake 2018” has a lot of liquor barnacles attached to it.
How to make underwater aged sake
That should be it. thisUnderwater aged liquor is packed in cages for 7 months and is in the sea at water depth of 15m in MinamiizuIt was sunk in.
But why do we need to ripen it in the sea?
170 years ago undersea aging champagne proved taste
The story goes back to 2010. That year, divers found shipwrecks on the sea floor in the Baltic Sea!
このThe shipwreck sank 170 years ago, among which the 168 book of champagne with the bottle mouth up was foundit was done. The state when it was discovered was perfect.
Of those, 11 champagne was auctioned,1 book $ 43900 (about 470 million yen)An anonymous bidder from Singapore is getting.
Fortunately, a scholar who tasted this wine said, “It ’s an exquisite condition, and the scent stayed in the mouth for 3 to 4 after drinking.”
The taste of underwater aged liquor
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Later, in 2015, American owners experimented with winery owners sinking 48 bottles of wine into the sea.
He pulled the wine and put it in his mouth and was stunned and then moved. Wine tasteSoftness and roundness due to softening of alcohol stimulation, stronger color and fragranceIt is.
He is trying to overturn the common knowledge of the wine world that the sea is aging and that “the best way to rip wine in the basement or in the warehouse” is.
* After that, in the United States, “The Alcohol and Tobacco Tax and Trade Bureau (TTB)” made illegal aged wine under the sea.
Proven with champagne and wineUnderwater aged liquor was created with a mellow and deep taste by various sounds and frequencies in the sea, gentle fluctuations in the deep sea, constant temperature and pressure, and an ideal low light environment.It is considered.
French champagne traders also started underwater aging champagne
Veuve Clicquot buries 300 bottles and 50 magnums of #Champagne in the Baltic Sea to see how they age http://t.co/3VmGaLj1Fb @VeuveClicquot
— Decanter (@Decanter) June 24, 2014
Of course, the champagne label found in the Baltic Sea was peeled off, but it turned out that it was "Veuve Clicquot Ponsardin" from the stamped on the cork.
Currently, Veuve Clicquot has also started an aging experiment in the sea.
Now, do you suspect that undersea ripening is just a marketing strategy for selling alcohol?
Or do you think it is a mysterious sake produced by the mother sea?
Unusual mellowness. Delicious. It is rare to be on the market.
Source:Twitter
Click here for "Underwater Aged Liquor Raised in 2019 in 6"
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"Ultra Fine Bubble Sake" which washed rice with 100 million parts of 1mm bubbles
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Celebrated 300 anniversaryYunacho Sake Brewery is a “technological innovation” brewery in Nara Prefecture, which is said to be the birthplace of sake.
For example, there is a method called “bag hanging”, which is used when making high-quality sake at the stage of squeezing sake.
That is, “Oxidation” and “volatilization of aroma components” generated by touching the surrounding air when liquor oozes from the bag.
However, Yucho Sake Brewery"Iki"■Picking "In this way, we have successfully compensated for the drawbacks of bag hanging.
How to make Japanese sake separation technology "freezing" without off-flavor
https://twitter.com/koba4h5450/status/1089166800133120000
The oil brewing challenge continues.
Freezing that there is no sign of deterioration even after 3 weeks after openingThe technology was also successful.
Japanese sake using the conventional production methods may generate strange odors such as “Ohka”, “Nikko Odor”, “Rubber Odor”, and “Tsunori Incense”. These deteriorated odors are called “off-flavor” .
The cause of off-flavor is that the moromi is in contact with the metal, rubber, plastic, cloth, etc. used in the instrument..
However, freezing does not require these instruments.Only the supernatant in the tank is separated, so there is no off-flavor and you can drink up to the last drop.That's why.
For sake lovers, this alone seems to be a great technology development, but Yunacho Shuzo is not alone with these.
The potential of sake produced by unpolished rice
that isWashing rice with ultra fine bubble water.
Ultra fine bubbles are 100mm tiny bubbles of 1.
Even if you try to see it with the naked eye, it is a very fine bubble that can only be seen in water, and is used when washing some products of “Kaze no Mori 80series”.
Ultra fine bubble water that removes invisible dirt as much as it is used for cleaning semiconductors. By washing rice with this,Bubbles enter every gap in the grain of rice, peeling and removing minerals, proteins and oils that are not necessary for sake brewingTo do.
In addition, since the sterilization effect is also high, bacteria attached to the rice surface are also removed,Controls the growth of harmful bacteria during yeast growthIt is possible.
How to make sake that you can enjoy the individuality of rice with 80% rice polishing rate
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Sake is said to be able to produce high-quality sake as the percentage of polished rice becomes smaller. However, if the rice was washed with nano-sized fine bubblesCompleted "delicious sake that can taste the taste of rice because it is not polished"To do.
Ultra Fine Bubble Washed Rice Sake
It is a new sake of Yucho Nagasake, which has doubts about the current way of sake brewing, where the rice is polished to polish and more than half of the rice is thrown away.
Today's sake. “Wind Forest Aiyama 80 Pure Rice Shibori Hana” In addition to the juicy sweet and sour taste of Kaze no Mori, the complexities and depths of polished rice 80% are well balanced.
Source:Twitter
Click here for "Reprinted Rice Aiyama" ⬇️
Summary: If you like sake, you want to drink it once.
Sake can enjoy a variety of scents and flavors by brewing.
Even better than that, the number of breweries that started sake brewing has never been increased, using traditional methods and methods that incorporate science.
If anything, it will be a conservative sake brewery, but it will continue to produce sake with an innovative taste from a new perspective.
Please support these sakes ♪
