Introduction to Sake
Information provided by Miyasaka Breweries Co., Ltd., makers of fine Sake under the Masumi, Dewazakura and Kamoizumi labels. Available on Guam at fine restaurants.
Types of Sake
Classification for sake made with rice milled to at least seventy percent, rolex replica watches and with distilled alcohol added to the brewing process; its flavor is rich and full.
Sake made with rice milled to at least sixty percent and with a small amount of refined alcohol added to the mash; flavor is light, complex, and delicate.
Sake made with rice milled to at least fifty percent and with a small amount of distilled alcohol added to the mash. Brewed using traditional, labor intensive techniques; flavor is clean, delicate, and complex; represents the pinnacle of the brewer's craft.
How is sake made? Does the production process resemble that of beer and wine?
Although sake is also defined as a brewed alcoholic beverage, the brewing process is more complex than that employed for beer and wine.
In the wine production process, the crushed grapes ferment naturally after yeast is added. In the case of beer, similarly fermentation takes place after yeast replica omega watches and hot water are added to crushed malt. But the rice used to make sake does not begin to ferment with the addition of yeast alone.
Sake brewing begins with the introduction of koji which break down rice starch into glucose in a process known as "saccharification." Next, sake yeast is added and fermentation begins. This process, in which saccharification and fermentation take place in the same vat at the same time, is called "multiple parallel fermentation."
This is a unique feature of sake brewing that distinguishes it from every other brewing process.
Koji are clearly critical to sake making, but what are they exactly?
Koji are microbes, similar to those used in blue cheese production, that are good for the health. Shoyu (soy sauce) and miso (soy bean paste) are also produced using similar beneficial microbes.
What are the main characteristics of the taste of sake?
The longer fermentation process-which can be as much as three to four times that of wine-produces a wide variety of amino acids, giving sake a balanced, rounded taste and fresh flavor.
If the brewing process is so complicated, the brewers must be extremely experienced.
Yes, controlling the complex sake-brewing process requires intuition as well as knowledge of special techniques. For this reason, replica watches uk every sake maker has its own brewery master known as a toji. The toji manages not only the sake-brewing process but also the activities of his brewing team, including their work shifts and living arrangements. Maintaining a good team spirit is essential to sake brewing. The toji lives at the work site as long as he is in control of the brewing process. When he grows old, he appoints a hand-picked successor, to whom he has passed down his brewing know-how and techniques.
Labels produced by Miyasaka Breweries
Miyasaka Shuzo Kabushiki-gaisha
HISTORY: Founded in 1662, this is one of the most significant and important breweries in Japan. In 1946, Masumi took the top three prizes in the government tastings called the Seisyu Kanpyokai (a now defunct contest, for sake laid to mellow for six months or so). The secrets behind Masumi's success are fine water, fine brewers, and a particular yeast, now the most commonly used strain in sake brewing, known as Association #7 Yeast. Masumi identified it, used it, and later helped distribute it across the country. In 1982, it opened a second brewery near, which has the distinction of being the highest top replica handbags (in terms of elevation) sakagura in Japan. Masumi's standard sake is mellow and clean, appealing to almost everyone. Its higher grades are more fruity and fragrant.
Dewazakura Shuzo Kabushiki-gaisha
HISTORY: Named for the lovely sakura (cherry blossoms) on nearby Mount Maitzuru, Dewazakura has been producing local sake since 1891. It is local in the sense that rice grown locally is used, and it is brewed by a toji and staff from the immediate region, unlike the seasonal traveling craftsmen employed by most kura. Brewing here is a mixture of labor-intensive technique and modern technology. For example, to ensure that the brewers are fully in touch with the condition of the steamed rice, it is carried in burlap cloths, not transported by air hose. This also keeps the kernels from getting crushed too early. All aging tanks are jacket-cooled with coolant, so that a great deal of sake can be stored and shipped in its unpasteurized state. In short, Dewazakura combines the best of old and new.
Kamoizumi Shuzo Kabushiki-gaisha
HISTORY: Kamoizumi has a style all its own. Although located in the center of Siji, the brewing village in Hiroshima that has more sake brewers in less space than all but a handful of other locales in Japan, its sake is not typical of the region. Founded in 1911, thls kura is probably best known for its Ryokusen sake, and the amber color that gives it an irresistible appeal. Rather than being sweet or dry, its rich Replica Designer Handbags and almost heavy-but not cloying-flavors do well at all temperatures. The owners are fun-loving and energetic, and put as much into keeping the culture around sake alive as they do into brewing it.