About types of sake | Part XNUMX

Sparkling sake

Round glass with water

One big trend of the last few years is"Sparkling sake".

Some people might be surprised, “Whether it ’s sake, but sparkling?”It's a type of sake that has attracted a lot of attention among Japanese sake fans these days.. When you pour it into a glass, it will remind you of champagne.

Here, we will introduce you to the sparkling sake that is visually beautiful and excitement.

-The era of "Sparkling Sake" has arrived! ? ~

The appeal of sparkling sake isA sense of exhilarating swoosh. The carbon dioxide gas that can be played is a great stimulus to your appetite.

For the first cup, there are many people who say “beer” for the time being. Or you can choose champagne or sparkling wine for highball or a little stylish.

There was also a new lineup called “Sparkling Sake” for the time being.

Sparkling sakeIn response to the growing popularity, the number of types is increasing, and there are more places to place in restaurants other than Japanese restaurants..

Sake, which has the power to cut off the raw smell of food,High compatibility with any food compared to other liquors. It is perfect for toast sake because it doesn't mess up whatever kind of blossom is brought to you at the bar.

~ As a drink during a toast ~

Sparkling sake is not only a toast,After that, it also shows its power as a drink. For example, in an izakaya, there are a lot of fried food menus.

Sometimes fried chicken, horse mackerel, croquettes, etc., the oil may feel too much. That's when sparkling sake comes into play. Schwashwa's carbon dioxide cleans the oils cleanly.

-There are 3 main ways to make-

① Secondary fermentation in bottle

A method of adding moromi to the liquor after squeezing moromi or adding a separate jar and bottling it without burning it.

Even after bottlingSince the fermentation proceeds further by the yeast eating the sugar remaining in the moromi and cage, the gas pressure increases and the swooshing gas feeling can be tightly confined in the bottle..

I ’m not burning.Keep refrigerated.

② Active sake

Sake made by mashing the mash during fermentation with a coarse cloth and bottling the yeast without igniting it.is. Even after stuffing, the fermentation continues in the bottle.

This is also not fired,Keep refrigerated.

As the name "activity" is on,What is very active and powerful is the feature of the active sakeis. Therefore, when opening the stopper, you must be careful not to blow out.

From the thought of "Please open with caution", sake bottles are very active in sake breweries.`` Be careful to blow out'Tag. However, it is not difficult to open the trouble.

Because even if it says “spout caution”, it may not actually be sprayed at all, so you will be out of luck. According to a sake brewery, it is impossible to predict how much will erupt at the shipping stage.

Even in such a moody place that isn't straightforward, think of the charm of sake as an activity and love it.

③ Carbon dioxide injection method

A method of injecting carbon dioxide gas artificially after burning sake.is. This gas injection method is generally used in carbonated drinks that are commercially available.

Many products are reasonably priced because there is no need for labor like secondary fermentation.I am happy with this type. Because it can maintain a relatively stable quality,Can be stored at room temperature.

It is also recommended for beginners of sparkling sake.

~ Sparkling sake opening course ~

Pour sake into three glasses

Sparkling sake that I was looking forward to buying. When I try to open it, I want to avoid the worst situation that it almost erupts and almost half of it returns to water bubbles.

A drop of sake is a drop of blood, safety is the top priority. Here are some tips on how to safely open sparkling sake.

・ Start here! Basic knowledge

When drinking sparkling sake,Anyway keep it coolIs a major premise.Lowering the temperature also lowers the gas pressure, thus preventing blowout.

And in case you should have blown out,Let's prepare something to wipe. I open it in the kitchen sink, but when I open it in front of everyone, such as at a home party, it is safe to have a bucket.

・ Lecture on how to open the stopper by type

After pressing the basics in the basics, move on to the intermediate level. Introduce how to open according to the type of stopper.

① Cork type

Cork-type stoppers are used in champagne and sparkling wine, so many people may have opened them.

Let's remove the metal fitting covering the stopper and slowly twist the cork. Cover with a towel or a towel,Twist a little and bring back a littleThe trick is to open it without rushing.

② PP cap type

Even if you hear a PP cap, it may not come out, but since it is widely used in various beverages, there is probably no one who has never opened it.

An aluminum cap that produces a clicking sound when twisted.is. This tooTwist and repeat the return OK.

By the way,PP cap is an acronym for “Pilfer Proof”, meaning “theft prevention”is. The click sound that sounds when the cap is opened is the sound when the bridge under the cap breaks. This makes it possible to determine whether or not it has been opened once.

③ Crown type

It is this crown type that is often used in a bottle.A stopper that opens an aluminum cap along the cutoff line.It is ... is not it. Actually,This type of sparkling sake is most likely to eruptSuch you.

So when you open it,Use an ice pick to puncture the stopper and remove the crown.You should do so. If you open it in front of everyone, it will be exciting.

~ Sparkling sake does not burn even if it is fired? ~

Sparkling sake other than the carbon dioxide injection methodSince it is not generally fired, refrigeration is essentialis. In recent years, however, there are places where fires are made.

The practice is thatIzumihashi Sake Brewery (Ebina City, Kanagawa Prefecture).

As an image, sparkling sake seems to gas when heated. But now that technology is advanced, it is possible to fire.

Along with the development of highly pressure-resistant bottles and special stoppers, the gas can be left neat while stopping the yeast activity by using a pastoriser that can be fired in a short time.It seems to.

As long as I am happy that I can carry it with confidence even in the hot summer months. The Schwashwa sparkling sake that you drink in summer is exceptional.

-“Awa sake” to the world! ~

Recently, sake is gaining recognition and popularity overseas, but “I want people all over the world to know the greatness of sake! For that purpose, you can spread it from sparkling that is perfect for the toasting scene. From the idea "So?"Awa sake association was established in 2016 month of 2.

“Awa sake” is not sparkling sake and equal, but it is “special” sparkling sake..

In the world toasting scene, “awa sake” is only aiming to be in line with champagne and sparkling wine, and its certification standards are extremely strict.

[1] Use only rice, rice koji and water, and be sake.
[2] Using domestically produced rice with 100%, and using rice rated as 3 or higher by the Agricultural Products Inspection Law
[3] Have only carbon dioxide from natural fermentation during brewing
[4] The appearance is visually transparent, and when the bottle is poured into the container after opening, it produces straight lines.
[5] Alcohol content should be at least 10 degrees
[6] Gas pressure should be at least 20 bar (3.5 megapascal) at 0.35 ° C

Inspection with an external specialized institutionOnly brands that meet all these criteria can be called “awa sake”It is

By the way, certified brands are required to be shipped with a hologram seal with a serial number management function issued by the association and managed with a serial number.

・ It is very difficult to make “transparent”!

One of the awa alcohol certification standards"Appearance is visually transparent"It is required to be. This actually requires a lot of work and labor.

As a procedure, first, when secondary fermentation progresses in the bottle and the carbon dioxide gas concentration increases to about 5 bar,Store the bottle upside down.

Then, gradually change the angle of the bottle and collect the cage near the mouth.When the cages are collected, the bottle is inserted into a device called a neck freezer, and only the cages are quickly frozen and taken out.something like.

By the way, when I asked the brewer of the awa sake association member, in order to collect the cages in the brewery well,1 months and a half to 2 monthsIt seems that it also depends.

Also, there seems to be a sake brewery that uses Neck Freezer in order to make champagne in the Champagne region of France, and I feel strongly that I want to create sparkling sake that can not beat champagne. .

By the way, why awa liquor sticks to transparency is because it is judged by the standards and senses of the wine country when it expands overseas, transparent liquor is highly rated than muddy liquor Because it receives. If it is transparent, it is easy to get into a formal toast scene.

・ Member of “awa sake association”

This awa liquor association started with the participation of 9 warehouses,As of 2019 in 1, it has increased to 15 warehouse.

The name of the member is

Hachinohe Brewery (Hachinohe City, Aomori Prefecture), Southern Beauty (Ninohe City, Iwate Prefecture), Akita Sake (Daisen City, Akita Prefecture), Dewa Sakura Brewery (Tendo City, Yamagata Prefecture), Popular Sake Brewery (Nihonmatsu City, Fukushima Prefecture), Toyokuni (and well) Ni) Sake Brewery (Aizu Sakashita Town, Kawanuma County, Fukushima Prefecture), Nagai Sake Brewery (Kawaba Village, Tone County, Gunma Prefecture), Takizawa Sake Brewery (Fukaya City, Saitama Prefecture), Hakkai Brewery (Minami Uonuma City, Niigata Prefecture), Fukumitsuya (Kanazawa City, Ishikawa Prefecture) , Black Dragon Sake Brewery (Eiheiji Town, Yoshida-gun, Fukui Prefecture), Yamanashi Meiko (Hokuto City, Yamanashi Prefecture), Chiyo Musubi (Sakaiminato City, Tottori Prefecture), Tenzan Sake Brewery (Ogi City, Saga Prefecture), Yoka ( Yatsushika brewing

That ’s right.

this house,Toyokuni Brewery's awa sake "TOYOKUNI" was served at the Japan Night 2019 event at the World Economic Forum Annual Meeting (Davos Conference) held in Davos, Switzerland.Or something.

So awa sake is steadily spreading globally.

-World's first! Rose sparking sake is born! ~

In the fall of 2018, a “Rose” type sparkling sake was born.

that name as well,“Hitosuji Kikusen Rose”. The brew is Takizawa Sake Brewery, Vice President of the Awa Sake Association. This is the world's first trial of a transparent type of secondary fermentation in a bottle.

"Kikusen Hitsuji Rose"Features light pink color and uninterrupted foamingis. It seems that this light pink color was obtained by using a yeast called “red yeast”. Just watching it will make you feel better.

And if you include it in your mouth,A berry-like scent like strawberry stands out and tastes like a pleasant acid.

The reason why there was no transparent rose type so far is that the red color is inevitably lost when the moromi is filtered. Takizawa Sake Brewery researched it, and succeeded in leaving a beautiful red color thanks to the hard work.

I received it at once, but as an aperitif, it is a perfect dessert because it has a sweet aroma. Of course "awa sake" certified product!

 

Even better by putting it to sleep! The world of “aged old sake”

Brown gourd's sake bottle and choco

In the genre that has been steadily penetrating among Japanese sake fans,"Aged old sake"There is a thing called.

Whiskey, awamori and other spirits and wine,Liquor that has been aged for a long time has been highly appreciated and enjoyed as a matter of course..

However, in the world of sake, although there was a time when matured old sake was popular,Until recently it was not very common.

The common misconception that “Sake becomes vinegar if left for a long period of time” may be the reason why it was difficult to recognize the value of aged used sake.

In addition, many people seem to be convinced that, unlike whiskey and wine, sake is limited to fresh!

But that's never the case!When ripened well, sake becomes rich and complex, and the taste becomes smooth..

What exactly is “aged old sake”? ~

In the long-term aging sake study group,“Sake, which has been aged in the brewery for more than 3 years, excluding sugar-added liquor” is defined as “aged old sake”.

Aged old sake can be broadly classified into 3 types of light-ripe type, intermediate type, and deep-ripe type based on the following three differences.

・ How to brew
・ How to store and mature
・ Aging age

[Fresh type]

Ginjo and Daiginjo sakes aged at low temperatures. The aging period isShort.

Characterized by a wide and deep taste that combines the good bitterness and aroma while retaining the goodness of Ginjo sake.. The taste is the lightest among the 3 types, so it's easy to drink even for aged old sake beginners.

Recommended dishes that have a good compatibility are low in sweetness and fat and high in umami ingredients (prosciutto, salted squid, roll cabbage, gratin, etc.).

[Intermediate type]

Honjozo, Junmaishu, Ginjoshu, Daiginjoshu are made using both low temperature aging and normal temperature aging..

From low temperature aging to room temperature aging or vice versa,A well-balanced type that achieves an intermediate taste between the deep and light-ripening types.

Recommended foods with good sweetness, sourness, and bitterness (such as sweet and sour pork, beef shabu-shabu, raisins, and chocolate) are recommended.

[Dense type]

Aged brewed sake or pure rice sake at room temperature. The aging period is within the 3 typeLongest.

As you age, the color, aroma, and taste change dramatically, resulting in a distinctive taste with a personality.. The amber color that you don't think of sake and the rich and complex taste may surprise you at first, but many people become addicted to it.

Recommended dishes that have a good affinity include fatty foods and rich and sweet foods (bitter chocolate, yakiniku, blue cheese, curry, etc.). It might be surprising, but it's delicious even if you put it on ice cream!

~ Sake 100 years storage project ~

In 2005, it was planned to commemorate the 20 anniversary of the Long-Term Aging Sake Study Group."Sake 100 Years Storage Project"is. It is stored in the underground storage room of the red brick brewery factory in the Tokyo Liquor Research Institute Tokyo Office and Tokyo University of Agriculture.

Storing and aging sake for 100 years is an unprecedented new challenge.

Many people think that it is okay to store for such a long period of time, but the storage here takes great care to withstand years of centuries.

For example,The container also uses a highly durable titanium bottle. And since there is a risk that the paper labels on the bottles will deteriorate, use metal plates.

The storage shelves are made of hard-to-degrade wood and do not use metal nails etc..

By continually observing changes over time, it is expected that various things can be discovered about the aging of sake.

By the way, it is 2105 year that is finally opened! What kind of impressions do future people have when drinking the ultimate aging old sake with our thoughts of the present age?

I'm full of feelings that I want to hear. And if you can, you really want to drink it yourself. May I have a drug that will dramatically extend my life (laughs).