MySake - User contributions [en]

Cocktails

2021-04-11T18:38:39Z

Administrator:

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'''== Cocktail 001 =='''

• 75 ml Premix
• 25ml pineapple juice
• 5ml grenadine (1 big bar spoon)

• Shake all ingredients and double strain in to a Nick and Nora glass. Garnish with 2 raspberries in a bamboo stick.

Premix:
• 200 ml raspberry vodka
• 150 ml Chambord
• 350 ml sake

'''== Cocktail 002 =='''

• 50 ml Premix
• 10 ml berry syrup
• 20ml lemon juice
• top up with tonic water

• Shake all ingredients and double strain in to an Old Fashioned glass. Garnish with a slice of lemon.

Premix:
• 400 ml Jinzu Gin
• 300 ml Yuzu liqueur
 

'''== Cocktail 003 =='''

• 30ml Premix
• 10ml lemon juice
• 5ml ginger syrup (1 big bar spoon)
• top up with champagne

• Shake all ingredients and double strain in to a flute glass and top up with champagne. Garnish with a lemon peel.

Premix:
• 450 ml Midori
• 250 ml Yuzu liquer
 

'''== Cocktail 004 ==''' 

• 50 ml Premix
• 25 ml lemon juice
• 15 ml ginger syrup
• 4-5 slices of cucumber

• Muddle the cucumbers first and after add all ingredients, shake all and double strain in a grey ceramic glass. (2 ice cubes) Garnish with a slice of cucumber.

Premix:
• 400 ml Kyu Gin
• 300 ml St Germain
 

'''== Cocktail 005 ==''' 

• 50 ml Premix
• 25ml lemon juice
• 15 ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in a Nick and Nora glass. Garnish with a discarded lemon zest and edible flowers.

Premix:
• 250 ml Whitley Neil Quince Gin
• 250 ml Pear Sake
 

'''== Cocktail 006 ==''' 

• 75 ml premix
• 25 ml lemon juice
• 15ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in an Old Fashioned glass. Garnish with a discarded lemon twist.

Premix:
• 30 ml Whiskey
• 20 ml Prucia Plum Liqueur
• 20 ml Pedro Ximenez
 

'''== Syrup Making Recipes =='''

== Ginger syrup: ==
300g of white caster sugar, 200ml ginger beer (1 bottle fever tree ginger beer), 50g chopped ginger,
Cook all in a saucepan in low heat for 30 mins. Strain and bottle.

== Berry syrup: ==
500ml cranberry juice, 750g white caster sugar, 1 small punnet of raspberries/strawberries, 25ml orange blossom water.
Chop fruits in a half, heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

== Grenadine: ==
500ml pomegranate juice, 750g white caster sugar, 25ml pomegranate molasses, 25ml orange blossom water.
Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

<youtube width="200" height="175">IB2ZUYiXv3Q?rel=0</youtube>

CHUBU region (Saketini)

'''Option 1'''

• 25ml. Haku infused Dry Apricots

• 45ml. Tokusen sake

• 10ml. Sugar syrup

• 3 drops of peach bitter

• 1 bar spoon of Yuzu sake

GLASS: Coupette

SERVE: Throwing straight up

GARNISH: Apricot dust

'''Prep. // Infuse 250gr. of dry Apricots infused over 1 bottle of Haku for 48 hrs.'''

'''Option 2'''

• 30ml. Jasmine & Cacao Haku

• 40ml. Tokusen sake

• Splash of soda

GLASS: Coupette

SERVE: Stir in the mixing glass

GARNISH: Edible paint

Hokkaido region (Highball)

• 45ml. Hokkaido land Haku

• 15ml. Passion fruit syrup

• 10ml. Jasmine verte liqueur

• 15ml Corn liqueur

• 10ml Lemon Juice

• Top up soda

GLASS: Highball

SERVE: Shaken serve over ice

GARNISH: Burnt baby corn and Slice or merengue

<youtube width="200" height="175">Pij7rOR8oDw?rel=0</youtube>

<youtube width="200" height="175">QE51NUIJ10I?rel=0</youtube>

Cocktails

2021-04-11T18:38:11Z

Administrator: Added Christian Maspes cocktails

Cocktails

2021-04-11T18:18:17Z

Administrator: isake video first now

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''== Cocktail 001 =='''

• 75 ml Premix
• 25ml pineapple juice
• 5ml grenadine (1 big bar spoon)

• Shake all ingredients and double strain in to a Nick and Nora glass. Garnish with 2 raspberries in a bamboo stick.

Premix:
• 200 ml raspberry vodka
• 150 ml Chambord
• 350 ml sake

'''== Cocktail 002 =='''

• 50 ml Premix
• 10 ml berry syrup
• 20ml lemon juice
• top up with tonic water

• Shake all ingredients and double strain in to an Old Fashioned glass. Garnish with a slice of lemon.

Premix:
• 400 ml Jinzu Gin
• 300 ml Yuzu liqueur
 

'''== Cocktail 003 =='''

• 30ml Premix
• 10ml lemon juice
• 5ml ginger syrup (1 big bar spoon)
• top up with champagne

• Shake all ingredients and double strain in to a flute glass and top up with champagne. Garnish with a lemon peel.

Premix:
• 450 ml Midori
• 250 ml Yuzu liquer
 

'''== Cocktail 004 ==''' 

• 50 ml Premix
• 25 ml lemon juice
• 15 ml ginger syrup
• 4-5 slices of cucumber

• Muddle the cucumbers first and after add all ingredients, shake all and double strain in a grey ceramic glass. (2 ice cubes) Garnish with a slice of cucumber.

Premix:
• 400 ml Kyu Gin
• 300 ml St Germain
 

'''== Cocktail 005 ==''' 

• 50 ml Premix
• 25ml lemon juice
• 15 ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in a Nick and Nora glass. Garnish with a discarded lemon zest and edible flowers.

Premix:
• 250 ml Whitley Neil Quince Gin
• 250 ml Pear Sake
 

'''== Cocktail 006 ==''' 

• 75 ml premix
• 25 ml lemon juice
• 15ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in an Old Fashioned glass. Garnish with a discarded lemon twist.

Premix:
• 30 ml Whiskey
• 20 ml Prucia Plum Liqueur
• 20 ml Pedro Ximenez
 

'''== Syrup Making Recipes =='''

== Ginger syrup: ==
300g of white caster sugar, 200ml ginger beer (1 bottle fever tree ginger beer), 50g chopped ginger,
Cook all in a saucepan in low heat for 30 mins. Strain and bottle.

== Berry syrup: ==
500ml cranberry juice, 750g white caster sugar, 1 small punnet of raspberries/strawberries, 25ml orange blossom water.
Chop fruits in a half, heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

== Grenadine: ==
500ml pomegranate juice, 750g white caster sugar, 25ml pomegranate molasses, 25ml orange blossom water.
Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

<youtube width="200" height="175">IB2ZUYiXv3Q?rel=0</youtube>

<youtube width="200" height="175">Pij7rOR8oDw?rel=0</youtube>

<youtube width="200" height="175">QE51NUIJ10I?rel=0</youtube>

Cocktails

2021-04-11T18:16:37Z

Administrator: removed enamor video

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''== Cocktail 001 =='''

• 75 ml Premix
• 25ml pineapple juice
• 5ml grenadine (1 big bar spoon)

• Shake all ingredients and double strain in to a Nick and Nora glass. Garnish with 2 raspberries in a bamboo stick.

Premix:
• 200 ml raspberry vodka
• 150 ml Chambord
• 350 ml sake

'''== Cocktail 002 =='''

• 50 ml Premix
• 10 ml berry syrup
• 20ml lemon juice
• top up with tonic water

• Shake all ingredients and double strain in to an Old Fashioned glass. Garnish with a slice of lemon.

Premix:
• 400 ml Jinzu Gin
• 300 ml Yuzu liqueur
 

'''== Cocktail 003 =='''

• 30ml Premix
• 10ml lemon juice
• 5ml ginger syrup (1 big bar spoon)
• top up with champagne

• Shake all ingredients and double strain in to a flute glass and top up with champagne. Garnish with a lemon peel.

Premix:
• 450 ml Midori
• 250 ml Yuzu liquer
 

'''== Cocktail 004 ==''' 

• 50 ml Premix
• 25 ml lemon juice
• 15 ml ginger syrup
• 4-5 slices of cucumber

• Muddle the cucumbers first and after add all ingredients, shake all and double strain in a grey ceramic glass. (2 ice cubes) Garnish with a slice of cucumber.

Premix:
• 400 ml Kyu Gin
• 300 ml St Germain
 

'''== Cocktail 005 ==''' 

• 50 ml Premix
• 25ml lemon juice
• 15 ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in a Nick and Nora glass. Garnish with a discarded lemon zest and edible flowers.

Premix:
• 250 ml Whitley Neil Quince Gin
• 250 ml Pear Sake
 

'''== Cocktail 006 ==''' 

• 75 ml premix
• 25 ml lemon juice
• 15ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in an Old Fashioned glass. Garnish with a discarded lemon twist.

Premix:
• 30 ml Whiskey
• 20 ml Prucia Plum Liqueur
• 20 ml Pedro Ximenez
 

'''== Syrup Making Recipes =='''

== Ginger syrup: ==
300g of white caster sugar, 200ml ginger beer (1 bottle fever tree ginger beer), 50g chopped ginger,
Cook all in a saucepan in low heat for 30 mins. Strain and bottle.

== Berry syrup: ==
500ml cranberry juice, 750g white caster sugar, 1 small punnet of raspberries/strawberries, 25ml orange blossom water.
Chop fruits in a half, heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

== Grenadine: ==
500ml pomegranate juice, 750g white caster sugar, 25ml pomegranate molasses, 25ml orange blossom water.
Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

<youtube width="200" height="175">Pij7rOR8oDw?rel=0</youtube>

<youtube width="200" height="175">IB2ZUYiXv3Q?rel=0</youtube>

<youtube width="200" height="175">QE51NUIJ10I?rel=0</youtube>

MediaWiki:Sidebar

2021-04-11T17:58:53Z

Administrator: Added Christian Maspes

* Navigation

* SSA
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* MSS Wiki Contributors
** https://sakesommelieracademy.com/about-us/ | Alejandro Escariz
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* Other Contributors
** http://www.araiacademy.com | Mineko Arai
** https://sakesommelieracademy.com/christian-maspes-2/ | Christian Maspes

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** https://www.instagram.com/sakesommeliers/ | Instagram
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Pairings

2021-01-12T15:29:43Z

Administrator:

'''Saké and Food Pairings'''

'''Umami'''
One of the greatest pleasures of enjoying sakés with food is because of the 5th taste element of Umami. As you may already be aware, Umami increases the “tastiness” of the food we eat. Thus, there is a saying in Japan where “saké does not fight with food”.

Umami is the 5th taste, joining sweet, sour, salty and bitter which is often described as “deliciousness”. It’s named after the word umai (“good/ delicious”) and was discovered in 1907 by a Japanese chemist and Tokyo Imperial University Professor named Kikunae Ikeda. After 15 years of research and studying the compounds of kelp he found out, that molecular compounds in glutamic acid, bind to specific tongue receptors, trigger the sensation on your palate of craving more. If glutamic acid occurs in any food naturally or after cooking, ageing, or fermentation, it is considered Umami.

So what exactly is Umami? Generally described as savoury deliciousness, we often encounter this taste when we eat cheeses, meat or meat broth, cooked mushrooms, tomatoes, etc. Ever wonder why it's so hard to stop eating pizzas once you've had a slice ? Especially if it has toppings of meat, mushrooms, tomatoes and cheese? Now you know, it is an umami powerhouse!

''Futsushu/Regular saké''
− Often sold in isshobin bottles (1.8L), they are widely available and represents the highest production volume among the all the categories/grades of saké. The are relatively cheaper compared to premium sakés and is a favourite among regular izakaya (saké bars) for its value. It may not taste as refined as the premium sakés but are great accompaniments with yakitoris, fried foods, pickles and light starters. Served chilled mostly but hot or warm is a great way to enjoy during winter.

''Honjozo''
− This grade of saké is unfortunately often overlooked because of where it sits between the price of a regular saké (closer) and premium sakés. Another factor could be the misconceived notion that only junmai-sakés are enjoyable. Truth be told honjozo sakés are very versatile with food too. Enjoy honjozos with chinese dimsum, japanese shabu-shabu, sushi and sashimi or food with heavy sauces as the lighter styled honjozo helps to refresh your palate.

''Junmai''
− Junmai-sakés have a higher umami profile compared to a regular saké or honjozo. So naturally they are good with meat especially those with a higher fat content. Try pairing a warm junmai-saké with a juicy steak. You can also try pairing junmai-sakés to food that is a little bland and enhance it with a little umami.

''Junmai Ginjo-sake''
- Brings more fruity aromas and flavours to the table. Replacing a rock melon that is paired with jamon iberico with a fruity junmai ginjo saké works just as well if not better. Sweetness from the junmai ginjo saké also pairs wonderfully with asian curries as the spiciness and sweetness merge beautifully while the fruitiness brings another dimension to the pairing.

Production

2021-01-12T15:21:12Z

Administrator: /* Bottling */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

== Rice Polishing ==
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.

== Rice Washing ==
• Next the rice is washed to take out any rice dust (nuka) left over from the polishing process.

[[File:Washing rice SENMAI.gif|200x175px|link=https://www.youtube.com/watch?v=8hDvdC-IZl8]]



== Rice Soaking ==
• Then soaked to increase the rice moisture levels. That will allow the koji mould to get to the center of the kernel and support the grains to break up more easily during the fermentation process. To achieve the desired moisture levels different techniques can be applied once the higher is the polishing ratio (semi-buai), the less time it takes to absorb water. Using cold water will slow down the water absorption, small batches to be more precise and control the timing with a stopwatch.

[[File:Checking water absorption, STEEPING SHINSEKI.gif|200x175px|link=https://www.youtube.com/watch?v=kBYUqxjtADU]]



== Rice Steaming ==
• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). The main goal is to gelatinize the starch allowing the saccharification process. You can steam the rice though continues steamers or the traditional way, one batch each time.

[[File:Koshiki MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=h-MPrDj8MRs]]



== Koji Rice Making ==
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.

[[File:Tanekiri 1.gif|200x175px|link=https://www.youtube.com/watch?v=uueBjycEnMk]]



== Shubo Making ==
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.

• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)

[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]



== Kōbo (Yeasts) ==
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

• Yeast's important roles:
1. Making alcohol from sugar
2. Creating aroma compounds
3. Creating acids, organic compounds

== Moromi ==
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.
• At the end of the fermentation the saké hold an alcohol content of 20%.
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.

[[File:Stirring Rice addition HATSU ZOE.gif|200x175px|link=https://www.youtube.com/watch?v=UPwhYCaU4Xk]]



[[File:Main Fermentation.gif|200x175px|link=https://www.youtube.com/watch?v=LIHI1BprV2k]]



== Pressing Methods ==
• Using Gravity:
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.
• Fune (flat vertical press):
• Mechanical Pressing Methods:
1. Centrifugal Press
2. Membrane Filter Press

[[File:Pressing ASSAKU KI.gif|200x175px|link=https://www.youtube.com/watch?v=rIG7gUEmkKQ]]



== Sedimentation & Racking ==
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.
• The clear sake at the top is siphoned off before filtration.

== Filtration ==
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake.
• Traditionally brewers use persimmon tannin for the same purpose.

[[File:Roka FILTRATION.gif|200x175px|link=https://www.youtube.com/watch?v=uE5fsym8134]]



== Pasteurization (at 60℃ – 65℃) ==
• Different methods:
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water
2. By immersing bottled sake in hot water (Binkan Hiire)

== Tank Storage (Maturation) ==
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.

== Blending ==
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.

== Water addition (Warimizu) ==
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)

== Bottling ==
• “Binzume” is the process of filling seishu into bottles. This can be done by modern machines
(tsume-kuchi) or by hand (te-zume) and either with hot sake (nesshu binzume) or cold sake (binkan
binzume).

Production

2021-01-12T15:20:38Z

Administrator: /* Bottling */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

== Rice Polishing ==
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.

== Rice Washing ==
• Next the rice is washed to take out any rice dust (nuka) left over from the polishing process.

[[File:Washing rice SENMAI.gif|200x175px|link=https://www.youtube.com/watch?v=8hDvdC-IZl8]]



== Rice Soaking ==
• Then soaked to increase the rice moisture levels. That will allow the koji mould to get to the center of the kernel and support the grains to break up more easily during the fermentation process. To achieve the desired moisture levels different techniques can be applied once the higher is the polishing ratio (semi-buai), the less time it takes to absorb water. Using cold water will slow down the water absorption, small batches to be more precise and control the timing with a stopwatch.

[[File:Checking water absorption, STEEPING SHINSEKI.gif|200x175px|link=https://www.youtube.com/watch?v=kBYUqxjtADU]]



== Rice Steaming ==
• And after steamed to sterilise and get the rice to correct moisture level and texture (firm from the outside and soft on the inside). The main goal is to gelatinize the starch allowing the saccharification process. You can steam the rice though continues steamers or the traditional way, one batch each time.

[[File:Koshiki MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=h-MPrDj8MRs]]



== Koji Rice Making ==
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.

[[File:Tanekiri 1.gif|200x175px|link=https://www.youtube.com/watch?v=uueBjycEnMk]]



== Shubo Making ==
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.

• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)

[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]



== Kōbo (Yeasts) ==
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

• Yeast's important roles:
1. Making alcohol from sugar
2. Creating aroma compounds
3. Creating acids, organic compounds

== Moromi ==
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.
• At the end of the fermentation the saké hold an alcohol content of 20%.
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.

[[File:Stirring Rice addition HATSU ZOE.gif|200x175px|link=https://www.youtube.com/watch?v=UPwhYCaU4Xk]]



[[File:Main Fermentation.gif|200x175px|link=https://www.youtube.com/watch?v=LIHI1BprV2k]]



== Pressing Methods ==
• Using Gravity:
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.
• Fune (flat vertical press):
• Mechanical Pressing Methods:
1. Centrifugal Press
2. Membrane Filter Press

[[File:Pressing ASSAKU KI.gif|200x175px|link=https://www.youtube.com/watch?v=rIG7gUEmkKQ]]



== Sedimentation & Racking ==
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.
• The clear sake at the top is siphoned off before filtration.

== Filtration ==
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake.
• Traditionally brewers use persimmon tannin for the same purpose.

[[File:Roka FILTRATION.gif|200x175px|link=https://www.youtube.com/watch?v=uE5fsym8134]]



== Pasteurization (at 60℃ – 65℃) ==
• Different methods:
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water
2. By immersing bottled sake in hot water (Binkan Hiire)

== Tank Storage (Maturation) ==
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.

== Blending ==
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.

== Water addition (Warimizu) ==
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)

== Bottling ==
“Binzume” is the process of filling seishu into bottles. This can be done by modern machines
(tsume-kuchi) or by hand (te-zume) and either with hot sake (nesshu binzume) or cold sake (binkan
binzume).

Production Lexicon

2021-01-12T15:08:03Z

Administrator: /* Koku: */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

== Aminosando: ==
• A numerical value that indicates the amount of amino acids present in a Sake.

== Arabashiri: ==
• The first of three batches during the ''fune'' pressing style. This batch is the free flowing Sake that runs off before any pressure has been applied to the cotton bags filled with ''moromi''.

== Aspergillus Oryzae: ==
• Scientific name of the ''kōji'' mold.

[[File:Tane Koji MEASURING KOJI SPORES.gif|200x175px|link=https://www.youtube.com/watch?v=1yRzsS02Yjg]]



== Binzume: ==
• The bottling of Sake.

== Binzume-yōsui: ==
• Water used for bottling. It's divided into water for cleaning bottles, diluting Sake and cleaning equipment.

== Bodaimoto: ==
• Starter mash technique that got inventend in the Bodaisan Shōryakuji during Muromachi period. 10% of the rice to be used is steamed and buried in the remaining 90% of raw, unsteamed rice before water is added.

== Chōgō: ==
[[File:Chogou.MP3|185px|none]]
• Blending. The aroma and flavour of Sake can vary from tank to tank during storage. Therefore, the ''tōji'' blends the Sake to create the desired characteristics and quality.

== Dakidaru: ==
• A sealed bucket that holds water of varying degrees for temperature adjustments of the starter mash (''shubo''/''moto'').

[[File:Cooling the Moromi with a Daki daru.gif|200x175px|link=https://www.youtube.com/watch?v=PB5DTUgA9ZM]]



== Dekōji: ==
[[File:Dekoji.MP3|185px|none]]
• Literally "sending out ''kōji''". Final step of the ''kōji'' making process.The finished batch is cooled in the cold air outside the ''kōji'' room, thereby stopping the growth of the ''kōji'' mold.

[[File:Koji Rice Cooling down.gif|200x175px|link=https://www.youtube.com/watch?v=2aavRZO3NG8]]



== Doburoku: ==
• Unfiltered sake variety.

== Fukuro-tsuri: ==
[[File:Fukuro-tsuri.MP3|185px|none]]
• The smoothest way of pressing Sake also known as ''shizuku-shibori'' (drip pressing). Cotton bags filled with ''moromi'' are suspended while each drop of Sake is collected in a 18l bottle called ''tobin''.

[[File:Shizuku.gif|200x175px|link=https://www.youtube.com/watch?v=UX5QCKCFlD0]]



== Fune: ==
[[File:Fune.MP3|185px|none]]
• A traditional way of pressing by applying pressure to long bags full of ''moromi'' stacked inside a wooden vat called ''fune'' that has the shape similar to a boat (''fune'').

== Genmai: ==
• Brown unpolished rice.

== Gineboshi: ==
• Rice variety developed in Aomori.

== Ginjōshu: ==
• Nihonshu polished under 60%.

== Gishiwajinden: ==
• One chapter dedicated to Japan in a Chinese geography/ history book and first written record of drinking sake in Japan (around 300AD).

== Gohyakumangoku: ==
[[File:2_Gohyakumangoku.MP3|185px|none]]
• Rice variety from Nigiita, translates to “5 million koku”.

== Goshu-no-nikki: ==
• First technical book about sake production, was completed during the Muromachi Period.

== Haenuki: ==
• Rice variety widely grown in Yamagata as table rice.

== Hakumai: ==
• White rice.

== Hanafabuki: ==
• Rice variety developed in Aomori.

== Hanaomoi: ==
• Rice variety developed in Aomori.

== Hanasayaka: ==
• Rice variety developed in Aomori.

== Hatsu zoe: ==
• First day of the “three step brewing” (sandan shikomi) to build up the Moromi.

== Hattan 35 Go: ==
• Sake rice variety.

== Hattan Nishiki: ==
• Rice variety born in Hiroshima (cross between Hattan 35 Go and Akitsuho).

== Honjōzōshu: ==
• Sake made by using rice polished at 70% minimum, water, kōji and distilled alcohol.

== Hi-ire: ==
[[File:Hiire.MP3|185px|none]]
• Pasteurisation.

== Huang-jiu: ==
• “Yellow wine”, fermented, alcoholic, Chinese beverage.

== Ichi-gō: ==
• 180ml bottle size.

== Ikkiyu: ==
[[File:Ikkyu.MP3|185px|none]]
• “First class” ranking in the abandoned sake classification system (kyubetsu seido).

== Ine: ==
• Rice plant.

== Ippan-mai: ==
• “General rice” referring to eating/ table rice.

== Isshō-bin: ==
• 1800ml bottle size.

== Itto-bin: ==
• 18 litres bottle, sometimes used to let freshly pressed sake settle.

== Japonica: ==
• One of the major domestic rice varieties in Asia.

== Jiuqu: ==
• Dried starter culture used in production of baijiu - made from pulverized wheat grain or steamed rice.

== Jōmai: ==
• Rice steaming process and steamed rice.

[[File:Steaming rice MUSHIMAI.gif|200x175px|link=https://www.youtube.com/watch?v=7aap6H501MQ]]



== Jōsō: ==
• Pressing of the sake.

== Jōzo arukōru: ==
• Brewers alcohol.

== Jun: ==
• Pure.

== Junmaishu: ==
• Sake made only from rice, kōji and water.

== Kake-mai: ==
• Steamed white rice which is cooled down and then directly used for the Moromi.

== Kame no O: ==
• Rice variety discovered in Yamagata.

== Kan: ==
• Generic term for warmed sake.

== Kan-zukuri, Nada no kan-zukuri: ==
• Cold-weather brewing, cold-weather brewing Nada style, perfected during the Edo period.

== Kaori: ==
• Fragrant.

== Kara-kuchi: ==
• Dry

== Karai: ==
• Dry

== Karami: ==
• Representative flavour describing dryness or spiciness.

== Kasu: ==
• Lees remained after pressing moromi to clear saké .

== Kasubuai: ==
• Percentage ratio of the sake kasu to the original volume of polished rice.

== Kasujiru: ==
• Soup based on sake kasu.

== Kirei: ==
• Clean, beautiful (sake with no off flavours, low level of acids and amino acids, smooth and balanced).

== Kitanai: ==
• Dirty (off-flavours, off-odours, excessive level of acidity, opposite of kirei).

== Kōji: ==
[[File:Koji.MP3|185px|none]]
• Growing kōji-kin on rice (kome-kōji), barley, soy beans other grains.

== Kōji-kin: ==
• Sake mould/ fungus (Aspergillus oryzae).

== Kōji-mai: ==
• Rice made into kōji.

== Kokon meibutsu gozen-gashi hidensho: ==
• Book of secrets mentioning a description of making amazake, Kyoto 1718.

== Koku: ==
• Originally a measure of rice equal to 1000 masu (around 180kg).

== Koshihikari, Hitomebore, Haenuki, Akitakomachi Fune: ==
• Eating rice strains more common for brewing in recent years (less expensive sake).

== Koshiki: ==
• Traditionally a large wooden vat, which was used to steam the rice.

== Koshu: ==
[[File:Koshu.MP3|185px|none]]
• Old sake (made during the preceding Brewing Year).

== Kuchiatari: ==
• Taste and mouthfeel.

== Kuchikmi: ==
• No Sake “mouth chewing sake” - using the amylase in saliva to break down sugar to starch.

== Kurabito: ==
• Sake brewery worker.

[[File:Kimoto or Sake song SHUBO MAKING.gif|200x175px|link=https://www.youtube.com/watch?v=zS6dZcUCWUg]]



== Kuramoto: ==
• Sake brewery owner.

== Kyūbetsu seido: ==
• Sake classification, existing from 1934 till 1989.

== Kijōshu: ==
[[File:Kijoshu.MP3|185px|none]]
• Sake that is made by replacing half or part of the water used in brewing with Sake. It is ex-tremely sweet and full bodied.

== Kōbo: ==
[[File:Kobo.MP3|185px|none]]
• Yeast.

== Kōjikin or Kōjikabi: ==
• Bacteria/enzyme - Aspergillus Oryzae, a starch-dissolving mould. It converts the starch in the grain into sugar.

== Kura: ==
• A Sake brewery

== Moromi: ==
• Main mash, fermenting mixture of rice, ''kōji'', yeast and water

== Moto or Shubo: ==
[[File:Moto.MP3|185px|left]][[File:Shubo.MP3|185px|none]]
• Yeast starter

== Sandan-shikomi: ==
• Three stages process for slow fermentation

== Shinpaku: ==
[[File:Shinpaku.MP3|185px|none]]
• White centre of grain after removing the exterior fats, protein and minerals.

== Shubo: ==
[[File:Shubo.MP3|185px|none]]
• The yeast starter for a batch of Sake.

== Tane-kiri: ==
• Second stage to produce Koji, spreading the spores.

== Taru sake: ==
• Sake aged in a wooden barrel (taru), typycally a Japanese cedar.

== To: ==
• Japanese measurement equal to 18 liters.

== To-bin: ==
• 18 liters glass jar.

== Toko: ==
• Large table used to produce Koji.

== Tokkuri: ==
• A carafe used to warm and serve sake.

== Tokubetsu: ==
• it means "special". It characterizes a special style of Junmai or Honjozo.

== Toku-jo: ==
• The highest rice grade to make Sake in Japan.

== Tokutei-meisho-shu: ==
• Premium Sake that use only rice, koji, water, yeast and high strength alcohol (optional) to make sake.

== Toji: ==
• Brewer master.

== Tome-zoe: ==
• The final addition of ingredients (koji rice, steamed rice and water) at day 4th of Sandan-Jikomi to make the Sake mash (Moromi).

== Touka: ==
• Saccharification, the conversion of long molecules of sugar (starch) into small molecules (glucose).

== Tsuki-haze: ==
• A style of koji rice with the mould growth in some spots of the rice grain.

== Usu-nigori: ==
• A nigori style with small amount of solids (the remaining sake lees).

== Uwanomi: ==
• Top spout of a holding tank.

== Warimizu: ==
• Sake dilution with water.

== Yabuta: ==
• Major brand of a filtration machine the looks like a big accordion.

== Yamahai: ==
• One of the two Kimoto procedures of the fermentation starter. It does not have the labor intensive step of the rice mashing.

== Yama-oroshi: ==
• The labor intensive step of mashing the rice during the fermentation starter (shubo/moto).

== Yabuta-Shibori: ==
• Most common filtration method through an "accordion" like machine (Assakuki).

== Zatsumi: ==
• Undesirable, unbalanced Sake taste.

Tasting

2020-09-01T12:59:04Z

Administrator:

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There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a sake:

== APPEARANCE - Colour ==
'''''Clear water-like or colourless''''' - The majority of the saké in the market goes through the process of charcoal fining to remove the colour. This is why most saké are light in colour and almost water-like.

'''''Lemon green in colour''''' - Saké that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

'''''Light Gold /Straw (pale yellow) colour''''' - Sakés that have gone through some light aging process. This is caused by the reaction between ingredients in saké such as amino acids, sugar and oxygen.
- Sakés that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

'''''Amber/Brown/Gold'''''
- Saké that has seen a longer ageing process like koshu 古酒 or jukusei-koshu 熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively younger aged saké that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may, but not necessarily indicate a fault in the saké. Normally the smell of the saké will give a better indication of whether a saké is faulty, perhaps due to bad storage conditions or contamination.

== AROMAS/FRAGRANCE (Subdued - Medium - Strong) ==
Historically saké was made as an alcoholic beverage of taste rather than for its fragrance or kaori 香り. Due to the advent of the modern rice polishing machines, improvement in brewing technology and the discovery and usage of “aromatic” yeasts, sakés started to have more pronounced fruity and floral aromas.

The list below is not exhaustive and consumers are encouraged to discover aromatic terms that resonate with them personally, for example a memory of a smell from childhood or sensivity towards other delicate aromas.

''Aged
− black tea, caramel, cinnamon, cloves, honey, incense, meat broth, mushrooms, nuts (e.g. almond, walnut), soy sauce, tobacco, woody, etc

''Caramel
− bubblegum, cotton candy, honey, marshmallow, molasses, syrup etc.

''Cereal/Grains
− rice or steamed rice, rice bran, malt, oats, etc

− chestnut, although not a grain I have included it here as it tends to be associated with the sakés in this category.

''Dairy
− butter, cheese, milk, sour cream, yoghurt etc.

''Fruity
− apple, apricot, banana, citrus (e.g. lemon, orange, yuzu), lychee, melon (honey dew, rock melon, etc), nectarine, pear, tropical fruits (e.g. pineapple, jackfruit), strawberry, white peach,.

''Floral/ Grass
− green bamboo, cherry blossom, cut grass, lily, honey suckle, osmanthus, rose, violet, white flowers, etc.

''Herbs
− basil, celery, fenugreek, lemon grass, mint etc.

''Nuts
− almond, chestnut, hazelnut, walnut, etc

''Spices
− cinnamon, cloves, pepper (both black or white), nutmeg etc.

''Faulty
− barnyard, burnt hair, damp, moldy, musky, rotten vegetables, sticky plasters, sulfur, vineger, etc.

Sakés that use highly polished rice such as ginjo and daiginjo will tend to have higher intensity of the fruity and floral aroma spectrum while a less polished rice saké such as a honjozo and some junmai will gravitate towards the cereals/grain profile. Traditional brewing processes such as the kimoto and yamahai methods will have more dairy/lactic aromas, complex and savoury umami notes.

== PALATE/TASTE ==

'''Acidity (Sanmi 総酸)'''

Saké contains organic acids such as succinic acid, malic acid, lactic acid, citric acid and acetic acid. Compared to saké, wines has approximately 5 times more total level of acidity and contains high amount of tartaric acid which gives wines it's sour taste. Which explains why withthout this “sourness”, consumers will find that the first taste they encounter when they sip saké is usually sweetness.

'''Body / Mouthfeel'''

There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

Higher polished grade sakés such as daiginjo and ginjo tend to have a lighter body structure due to its slower and cooler fermentation process.

Compared to Junmai-saké, Non-junmai sakés which has a little distilled alcohol added to enhance the aromatics of the saké will also generally have a lighter body feel due to water being added to dilute the total alcohol levels to a more palatable level.

Genshu saké or saké that received no water dilution at all after the fermentation process has a higher viscosity and textural feel.

'''Bitterness'''

Too much bitterness in a saké is generally frowned upon by consumers. However a little bitterness can help increase the taste complexity of a saké when it is well balanced with the level of sweetness.

'''Sweetness/Dryness (Ama-kuchi 甘口/ Kara-kuchi 辛口)'''

Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.
[[File:chart.png|450px|thumb|centre|SMV Chart]]

'''Umami'''
It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.

'''Finish'''

Once you have done smelling, swirling the saké in your mouth and finally swallowing the saké, the length of time the pleasant aromas and flavours stay and linger in your mouth is called the finish. Usually a longer finish is prefered but there are many wonderful sakés that are brewed to have a deliciously crisp and short finish called tanrei karakuchi 淡麗辛口 , an expression synonymous with brewers from the Echigo Guild in Niigata Prefecture.

Rice

2020-08-18T15:04:21Z

Administrator: /* Japonica Rice: */

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== Components of Rice: ==
• Carbohydrate 70-75% (mostly starches)
• Proteins
• Lipids
• Minerals
• Vitamins

== Japonica Rice: ==
• Japonica is the main type of cultivated rice in Japan with around 250 different types, separated into two main families: table and Sake rice.

[[File:0 Shuzokotekimai.MP3|185px|left]]
<h2> Sakamai / Shuzō kōtekimai: </h2> 
• Family of rice used exclusively for making Sake. The grain of ''sakamai'' is bigger than table rice. Starches are concentrated in the grain's core, which has significant lower levels of proteins and lipids compared to table rice.

== '''The main varieties based on production volume are:''' ==

== Yamadanishiki ==
[[File:1_Yamadanishiki.MP3|185px|none]]
• The most popular variety from key Sake producing Hyōgo prefecture. A cross-breed of Yamadabo and Wataribune. It is especially well-suited for producing highly aromatic, flavourful and elegant Sake.

== Gohyakumangoku ==
[[File:2_Gohyakumangoku.MP3|185px|none]]
• From Niigata prefecture. A cross-breed of Kikusui and Shin No. 200. This rice is an early-growing one that was developed for cold regions. It has a large shinpaku and favours the production of smooth, light and dry Sake.

== Miyamanishiki ==
[[File:3_Miyamanishiki.MP3|185px|none]]
• From Nagano. A hardy variety. This rice is grown in the harsher climates of Northern Japan, creating a gentle flavour with some creaminess.

== Omachi ==
[[File:4_Omachi.MP3|185px|none]]
• From Okayama prefecture. One of the oldest varieties, initially used as table rice. Also called ''ojiisan'' ("grandfather") of Sake rice, this is a late growing one with large grains and big ''shinpaku''. It's characterised by distinctively tasting Sake full of rustic, earthy flavours as well as substantial Umami taste.

== Dewasansan ==
[[File:5_Dewasansan.MP3|185px|none]]
• From Yamagata prefecture. A cross-breed of Miyamanishiki and Aokei Sake No. 97. It's a medium-speed growing rice with a high ''shinpaku'' appearance rate. It produces Sake of distinct softness combined with a pronounced expansion of flavours on the palate.

== Akita-sake-komachi ==
[[File:6_Akita-sake-komachi.MP3|185px|none]]
• From Akita prefecture. Created through artificial cross-fertilisation of Akikeishu 251 Akikeishu 306 in order to receive a Sake rice that adopts well to the weather conditions in the north and has good brewing qualities. It has large grains that are suitable for high polishing while containing low protein concentrations and easy to digest starch. The resulting Sake has fine Umami and a light aftertaste.

== Hitogokochi ==
[[File:7_Hitogokochi.MP3|185px|none]]
• From Nagano prefecture: Developed by cross-breeding of Shirotaenishiki and Shinko No. 444 in order to get a variety that has better cultivation properties and is more suitable for high-end Sake than Miyamanishiki. It has a higher yield and ''shinpaku'' content. Sake made with this variety is light and has flavour that expands well on the palate.

== Ginpū ==
[[File:8_Ginpu.MP3|185px|none]]
• From Hokkaidō. A cross-breed of Hattannishiki No. 2 and Joiku No. 404 with Kirara 397 in order to get a rice of Ginjō-making quality. It has a big and distinct ''shinpaku'' and is very resistant to rice blast disease. Sake brewed with it is characteristically full-bodied.

== Hattankei ==
[[File:9_Hattankei.MP3|185px|none]]
• From Hiroshima prefecture. A group of brewing rice that all originated from local Hattansō. Hattan No. 35 and Hattannishiki No. 1 are currently Hiroshima's designated "brand varieties". The quality of Sake tends to have refreshing, light aroma and flavour.

== Koshitanrei ==
[[File:11_Koshitanrei.MP3|185px|none]]
• From Niigata prefecture. Created by cross-breeding Yamadanishiki and Goyhakumangoku. The idea behind that was to have a local rice variety that combined the advantages of the two and could be used for making Daiginjō. It has large grains with low content of protein that allow polishing rates of 40% and more.

New World Sake Producers

2020-08-18T11:12:18Z

Administrator: /* 5. England */

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== The New World Map ==

[[File:World Map (with pins).png|caption|800px]]

== 1. Australia ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Go-Shu
|-
| '''President/Representative''' || Allan Noble
|-
| '''Address''' || 29 Cassola Place, Penrith NSW 2750 Australia
|}

== 2. Brazil ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Azuma Kirin
|-
| '''President/Representative''' || Kirin
|-
| '''Address''' || Av. Paulista, 1274 - 7th floor - Bela Vista, São Paulo SP, CEP 01310-925
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Sake Thikara
|-
| '''President/Representative''' || Paolo Busch
|-
| '''Address''' || Rua Bernardo Guimarães, 203 – Vila Anastácio – SP - Brazil
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Destilaria Stoliskoff
|-
| '''President/Representative''' || LEANDRA FERRARI
|-
| '''Address''' || Estrada do Vinho, Km 4. Sorocamirin São Roque - SP - 11 4711 - 1631.
|}

== 3. Canada ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| YK3 Sake Brewery
|-
| '''President/Representative''' || Yoshiaki Kasugai
|-
| '''Address''' || Unit 23, 11151 Horseshoe Way, Richmond, BC V7A 4S5
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Granville Island, Artisan Sake Maker
|-
| '''President/Representative''' || Masa Shiroki
|-
| '''Address''' || 1339 Railspur Alley, Granville Island, Vancouver, BC, Canada. V6H 4G9
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Ontario Spring Water Sake Company
|-
| '''President/Representative''' || Yoshiko Takahashi
|-
| '''Address''' || 51 Gristmill Lane, Toronto, Canada ON M5A 3C4
|}

== 4. China ==
{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| 天津中谷酒造有限公司 / Tianjin Nakatani Brewing Co.,Ltd.
|-
| '''President/Representative''' || Masato Nakatani
|-
| '''Address''' || 1 Erwei Rd, Dongli District, Tianjin
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| 愛丹造酒有限公司 / DanYang AiDan Brewing Co.,Ltd.
|-
| '''President/Representative''' || Mikio Yamada
|-
| '''Address''' || N 2nd Ring Rd, Danyang, Zhenjiang, Jiangsu
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| 大連木戸泉醸造有限公司 / Dalian Kidoizumi Brewing Co., Ltd.
|-
| '''President/Representative''' || Yangguo Xian
|-
| '''Address''' || Jinzhou District, Dalian, Liaoning
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| 大連偕楽園食品有限公司 / Dalian XieleYuanFood Co., Ltd.
|-
| '''President/Representative''' || Li Liancheng
|-
| '''Address''' || Huangpu Rd, Ganjingzi District, Dalian, Liaoning,
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| 宝酒造食品有限公司 / Baojiuzao Food Limited Company
|-
| '''President/Representative''' || Naomi Tsuji
|-
| '''Address''' || 31 Nanyuan West Road, Fengtai District, Beijing
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| 瀋陽大旺食品有限公司 / Shenyang Dawang Food Co., Ltd.
|-
| '''President/Representative''' || Li Yusheng
|-
| '''Address''' || Danhuo Hwy, Yuhong District, Shenyang, Liaoning
|}

== 5. England ==

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Kanpai London -Logo-.png|200px|thumb|center| Kanpai Sake London]]
|-
| '''Company Name''' || Kanpai Sake London
|-
| '''Year Established''' ||2017
|-
| '''Brand(s)''' || | Sumi, Kumo, Fizu, Nomu, Miru, Kiku, Taru, Hana & Session Sake.
|-
| '''President/Representative''' || Tom Wilson & Lucy Wilson
|-
| '''Address''' || Unit 2A.2 Copeland Park, 133 Copeland Road, Peckham, London SE15 3SN
|-
| '''Phone''' ||
|-
| '''Company Website''' || https://kanpai.london/
|-
| '''Social Media''' || | Instagram: @kanpailondon | Twitter: @KanpaiLondon | Facebook:@kanpailondon
|-
| '''London Sake Challenge''' || | Silver '''√'''
|-
| '''Looking to Export Abroad''' || | Yes
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Dojima Sake Brewery
|-
| '''President/Representative''' || Yoshihide Hashimoto
|-
| '''Address''' || Fordham Abbey 39 Newmarket Road, Cambridgeshire, CB7 5LL
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Arran Brewery
|-
| '''President/Representative''' || Gerald Michaluk
|-
| '''Address''' || Cladach, Isle of Arran, Brodick KA27 8DE
|}

== 6. France ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Les Larmes du Levant
|-
| '''President/Representative''' || Grégoire Bœuf
|-
| '''Address''' || 4 Rue du Regrillon, 42410 Pelussin
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Kura de Bourgogne
|-
| '''President/Representative''' || Mr.Herve Durand
|-
| '''Address''' || 1 Chemin de La Brosse Carrée Poisson, Bourgogne Franche-Comté 71600
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| WAKAZE KURA GRAND PARIS
|-
| '''President/Representative''' || Takuma Inagawa
|-
| '''Address''' || 9 Rue de la Bergerie, 94260 Fresnes
|}

== 7. Italy ==
{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| RISO SAKE
|-
| '''President/Representative''' || Misal G. Memeo & Nicola Coppe
|-
| '''Address''' || Via Pasubio, 4, 32032 Feltre BL
|}

== 8. Mexico ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Sake NAMI Sakeria Ultramarino
|-
| '''President/Representative''' || Yamada San
|-
| '''Address''' || Av. Aquiles Serdán 555, Primer Cuadro, Norte, 80000 Culiacán Rosales
|}

== 9. Netherlands ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Toorank International Spirits/Doragon Sake
|-
| '''President/Representative''' || Natal da Graça
|-
| '''Address''' || Edisonstraat 80 6902 PK Zevenaar P.O.Box 337 6900 AH Zevenaar
|}

== 10. New Zealand ==

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Zenkuro-logo.jpg|200px|thumb|center| ニュージーランド・サケ・ブルアーズ / Zenkuro Sake]]
|-
| '''Company Name''' || ニュージーランド・サケ・ブルアーズ / Zenkuro Sake
|-
| '''Year Established''' ||2015
|-
| '''Brand(s)''' || | Zenkuro Original Tokubetsu Junmai | White Cloud Nigori Junmai | Wakatipu Sleeping Giant Tokubetsu Junmai | Shizuku Shibori Drip-pressed Junmai Ginjo
|-
| '''President/Representative''' || David Joll
|-
| '''Address''' || 19 Repco Boulevard, Queenstown
|-
| '''Phone''' || (+64)27 4677034
|-
| '''Company Website''' || https://zenkuro.co.nz/
|-
| '''Social Media''' || | Instagram: @zenkurosake | Twitter: @zenkurosake | Facebook:@zenkurosake
|-
| '''London Sake Challenge''' || | Gold '''√''' | Silver '''√'''
|-
| '''Looking to Export Abroad''' || | Yes | No
|}

== 11. Spain ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Kenshô Mediterranean Sake
|-
| '''President/Representative''' || Humbert & Meri
|-
| '''Address''' || Carrer Barranc de Sant Pere, 43895 L'Ampolla, Tarragona
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| SEDA LIQUIDA
|-
| '''President/Representative''' || Antoni Campins
|-
| '''Address''' || Plaça Major, 1 .- 25717 TUIXENT (Lleida) .- Catalogne.- Espagne
|}

== 12. Switzerland ==
{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| YamaSake
|-
| '''President/Representative''' || Mr.Oliver Weibel
|-
| '''Address''' || YamaSake, Niederfeldstrasse 6c, 8932 Mettmenstetten
|}

== 13. Taiwan ==
{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| TTL (Taiwan Tobacco & Liquor Corporation)
|-
| '''President/Representative''' || Ting Yen-che
|-
| '''Address''' || No.4, Sec. 1, Nanchang Rd., Zhongzheng District., Taipei City 10066, Taiwan (R.O.C.)
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Wu-Feng Farmer's Association
|-
| '''President/Representative''' || -
|-
| '''Address''' || 41359 Zhongzhong Road, Kirifeng District, Taichung City
|}

== 14. United States of America ==

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Islander Sake
|-
| '''President/Representative''' || Chiaki Takahashi
|-
| '''Address''' || 753 Queen St, Honolulu, HI 96813
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Cedar River Brewing Company
|-
| '''President/Representative''' || Jeff James
|-
| '''Address''' || 7410 Greenwood Ave N #B, Seattle, WA 98103
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Tahoma Fuji Sake
|-
| '''President/Representative''' || Andy Neyens
|-
| '''Address''' || Ballard Neighborhood Seattle, WA 98117
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Sake One.png|200px|thumb|center| SakéOne]]
|-
| '''Company Name''' || SakéOne
|-
| '''Year Established''' ||1992
|-
| '''Brand(s)''' || | g joy
|-
| '''President/Representative''' || Takumi Kuwabara
|-
| '''Address''' || 820 Elm Street, Forest Grove, OR
|-
| '''Phone''' || (+1)503357056
|-
| '''Company Website''' || http://sakeone.com
|-
| '''Social Media''' || | Instagram: @sakeoneoregon | Twitter: @SakeOne | Facebook:@SakeOneOregon
|-
| '''London Sake Challenge''' || | Gold '''√'''
|-
| '''Looking to Export Abroad''' || | Yes | No
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Gekkeikan Sake USA
|-
| '''President/Representative''' || Yousuke Kawase
|-
| '''Address''' || 1136 Sibley St, Folsom, CA 95630
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Ozeki Sake USA Inc
|-
| '''President/Representative''' || Ms. Kuniko Osabe
|-
| '''Address''' || 249 Hillcrest Rd, Hollister, CA 95023
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Sequoia Sake
|-
| '''President/Representative''' || Jake Myrick
|-
| '''Address''' || 50 Apparel Way, San Francisco, CA 94124
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Setting Sun Sake Brewing Company
|-
| '''President/Representative''' || Josh Hembree
|-
| '''Address''' || 8680 Miralani Drive, #120
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Takara Sake USA Inc.
|-
| '''President/Representative''' || Norihisa Fujiwara
|-
| '''Address''' || 708 Addison St, Berkeley, CA 94710
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Nova Brewing Company
|-
| '''President/Representative''' || Emiko T.
|-
| '''Address''' || 1580 W San Bernardino Rd Unit H, Covina, CA 91722
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Rebel Saké Kura
|-
| '''President/Representative''' || Rebecca Esquibel
|-
| '''Address''' || 530 Crane St, Lake Elsinore, CA 92530
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Setting Sun Sake Brewing Co.
|-
| '''President/Representative''' || Josh Hembree
|-
| '''Address''' || 8680 Miralani Dr UNIT 120, San Diego, CA 92126
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Den Sake Brewery, LLC
|-
| '''President/Representative''' || Yoshihiro Sako
|-
| '''Address''' || 2311 Magnolia St. Oakland, CA 94607
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Yaegaki Corp. of USA
|-
| '''President/Representative''' || yoko sasaki, hiromi toyoda
|-
| '''Address''' || 4800 Alameda St, Vernon, CA 90058
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Arizona Sake
|-
| '''President/Representative''' || Atsuo Sakurai
|-
| '''Address''' || 1639 Navajo Blvd, Holbrook, AZ 86025
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Colorado Sake Co.
|-
| '''President/Representative''' || William Stuart
|-
| '''Address''' || 3559 Larimer St, Denver, CO 80205
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Gaijin 24886
|-
| '''President/Representative''' || Marc Hughes
|-
| '''Address''' || 1710 S Broadway Denver, Colorado 80210
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Texas Saké
|-
| '''President/Representative''' || Brad Saliga
|-
| '''Address''' || 440 E St Elmo Rd Ste B-2, Austin, TX 78745
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Moto-i
|-
| '''President/Representative''' || Blake Richardson
|-
| '''Address''' || 2940 Lyndale Ave S, Minneapolis, MN 55408
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Proper Sake Co.
|-
| '''President/Representative''' || Byron Stithem
|-
| '''Address''' || 628 Ewing Ave, Nashville, TN 37203
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Ben's American Sake
|-
| '''President/Representative''' || Molly Clark
|-
| '''Address''' || 195 Hilliard Ave, Asheville, NC 28801
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| North American Sake Brewery
|-
| '''President/Representative''' || Jeremy Goldstein & Andrew Centofante
|-
| '''Address''' || 522 2nd St SE unit e, Charlottesville, VA 22902
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Brooklyn Kura
|-
| '''President/Representative''' || Brandon Doughan & Brian Polen
|-
| '''Address''' || 68 34th St, Brooklyn, NY 11232
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Kato Sake Works
|-
| '''President/Representative''' || Shinobu Kato
|-
| '''Address''' || 5 Central Ave Space B, Brooklyn, NY 11206
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Asahi Shuzo Co.
|-
| '''President/Representative''' || Hiroshi Sakurai
|-
| '''Address''' || 5 St Andrew Rd, Hyde Park, NY 12538
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Tyku
|-
| '''President/Representative''' || Kirk Spahn & Trenton Ulicny
|-
| '''Address''' || 381 Park Ave South, Suite 1015, New York, NY 10016
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Blue Current Brewery
|-
| '''President/Representative''' || Dan Ford
|-
| '''Address''' || Box 232 / 65 US Route One Bypass, Kittery, Maine 03904
|}

{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| DOVETAIL SAKE
|-
| '''President/Representative''' || Bellomy
|-
| '''Address''' || 99 Felton Street, Waltham, MA
|}

== 15. Vietnam ==
{| class="mw-collapsible mw-collapsed wikitable"
|-
| '''Company Name'''|| Hue Foods Company
|-
| '''President/Representative''' || Yoshiyuki Saida
|-
| '''Address''' || No. 4, Road 114, Thuy Xuan Village, Hue City, Viet Nam.
|}

Tasting

2020-08-18T09:38:20Z

Administrator:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

There are no hard and fast rules as to how we should taste saké. But you can follow a simple guideline that professional sommeliers use when evaluating saké. It will help you gain a better insight into the type of saké you are drinking and what it has to offer in terms of your sensory experience. The following are the basic guidelines and steps that one can use when evaluating a sake:

== APPEARANCE - Colour ==
'''''Clear water-like or colourless''''' - The majority of the saké in the market goes through the process of charcoal fining to remove the colour. This is why most saké are light in colour and almost water-like.

'''''Lemon green in colour''''' - Saké that has just been freshly pressed (the solids are removed) and has not gone through the charcoal fining process.

'''''Light Gold /Straw (pale yellow) colour''''' - Sakés that have gone through some light aging process. This is caused by the reaction between ingredients in saké such as amino acids, sugar and oxygen.
- Sakés that did not go through the charcoal fining process called Muroka (無濾過) will also tend to have this colour.

'''''Amber/Brown/Gold'''''
- Saké that has seen a longer ageing process like koshu 古酒 or jukusei-koshu 熟成古酒, usually but not always aged at the brewery for 3 years or more. A relatively younger aged saké that has gone through only a year of ageing will probably lean towards lighter gold than amber or brown. However, darker shades of gold, brown or amber colour may, but not necessarily indicate a fault in the saké. Normally the smell of the saké will give a better indication of whether a saké is faulty, perhaps due to bad storage conditions or contamination.

== AROMAS/FRAGRANCE (Subdued - Medium - Strong) ==
Historically saké was made as an alcoholic beverage of taste rather than for its fragrance or kaori 香り. Due to the advent of the modern rice polishing machines, improvement in brewing technology and the discovery and usage of “aromatic” yeasts, sakés started to have more pronounced fruity and floral aromas.

The list below is not exhaustive and consumers are encouraged to discover aromatic terms that resonate with them personally, for example a memory of a smell from childhood or sensivity towards other delicate aromas.

''Aged
− black tea, caramel, cinnamon, cloves, honey, incense, meat broth, mushrooms, nuts (e.g. almond, walnut), soy sauce, tobacco, woody, etc

''Caramel
− bubblegum, cotton candy, honey, marshmallow, molasses, syrup etc.

''Cereal/Grains
− rice or steamed rice, rice bran, malt, oats, etc

− chestnut, although not a grain I have included it here as it tends to be associated with the sakés in this category.

''Dairy
− butter, cheese, milk, sour cream, yoghurt etc.

''Fruity
− apple, apricot, banana, citrus (e.g. lemon, orange, yuzu), lychee, melon (honey dew, rock melon, etc), nectarine, pear, tropical fruits (e.g. pineapple, jackfruit), strawberry, white peach,.

''Floral/ Grass
− green bamboo, cherry blossom, cut grass, lily, honey suckle, osmanthus, rose, violet, white flowers, etc.

''Herbs
− basil, celery, fenugreek, lemon grass, mint etc.

''Nuts
− almond, chestnut, hazelnut, walnut, etc

''Spices
− cinnamon, cloves, pepper (both black or white), nutmeg etc.

''Faulty
− barnyard, burnt hair, damp, moldy, musky, rotten vegetables, sticky plasters, sulfur, vineger, etc.

Sakés that use highly polished rice such as ginjo and daiginjo will tend to have higher intensity of the fruity and floral aroma spectrum while a less polished rice saké such as a honjozo and some junmai will gravitate towards the cereals/grain profile. Traditional brewing processes such as the kimoto and yamahai methods will have more dairy/lactic aromas, complex and savoury umami notes.

== PALATE/TASTE ==

'''Acidity (Sanmi 総酸)'''

Saké contains organic acids such as succinic acid, malic acid, lactic acid, citric acid and acetic acid. Compared to saké, wines has approximately 5 times more total level of acidity and contains high amount of tartaric acid which gives wines it's sour taste. Which explains why withthout this “sourness”, consumers will find that the first taste they encounter when they sip saké is usually sweetness.

'''Body / Mouthfeel'''

There are a few factors that can influence the lightness or heaviness of the body of a saké. A more robust fermentation style will result in higher extraction of amino acids and other ingredients creating a fuller body. The higher the amount of alcohol and sugar levels will also result in a heavier textural feel of a saké.

Higher polished grade sakés such as daiginjo and ginjo tend to have a lighter body structure due to its slower and cooler fermentation process.

Compared to Junmai-saké, Non-junmai sakés which has a little distilled alcohol added to enhance the aromatics of the saké will also generally have a lighter body feel due to water being added to dilute the total alcohol levels to a more palatable level.

Genshu saké or saké that received no water dilution at all after the fermentation process has a higher viscosity and textural feel.

'''Bitterness'''

Too much bitterness in a saké is generally frowned upon by consumers. However a little bitterness can help increase the taste complexity of a saké when it is well balanced with the level of sweetness.

'''Sweetness/Dryness (Ama-kuchi 甘口/ Kara-kuchi 辛口)'''

Sugar is derived from the breaking down of the complex carbohydrates of rice by the enzymatic activity of koji. There is a general sweetness/dryness measurement metric used by brewers called Nihon-shudo or Saké Meter Value (SMV) in English. You may occasionally see this value on the saké labels. Any reading between 0 to +5 is generally considered off dry (a little sweetness is detected). As the number goes higher i.e. +5 or more the saké becomes drier. In contrast, sakés with negative value SMVs becomes sweeter as the negative number grows larger. For example, kijoshu or sweet saké can have an SMV number of -30 or more. Do note that the SMV is but a very basic unit measurement of sweetness/dryness. Other factors such as the acidity, alcohol and bitterness levels will also affect how we perceive sweetness.

SMV
---- -10 ----- -7 ---- -4 ---- -1 --- (0) --- +1 ---- +4 ---- + 7 ---- +10 —— Sweeter ( Off dry ) Drier

'''Umami'''

It is the fifth taste sensation besides bitterness, sweetness, saltiness and sourness. Saké contains a lot more umami than any other alcoholic beverage. This is because of the different types of amino acids produced during the saké brewing process. You may find certain saké labels contain information on the level of amino acids on the label (Amino sando アミノ酸度). The numerical range will usually be between a low of 1.0 to a high of 2.0. You will find sakés with higher levels of amino acids such as junmai-saké to have more umami taste than a ginjo-sake.

'''Finish'''

Once you have done smelling, swirling the saké in your mouth and finally swallowing the saké, the length of time the pleasant aromas and flavours stay and linger in your mouth is called the finish. Usually a longer finish is prefered but there are many wonderful sakés that are brewed to have a deliciously crisp and short finish called tanrei karakuchi 淡麗辛口 , an expression synonymous with brewers from the Echigo Guild in Niigata Prefecture.

Production

2020-08-17T15:29:18Z

Administrator: /* Filtration */

Production

2020-08-17T15:28:06Z

Administrator: /* Pressing Methods */

Production

2020-08-17T15:25:56Z

Administrator: /* Shubo Making */

Production

2020-08-17T15:23:44Z

Administrator: /* Moromi */

Production

2020-08-17T15:20:55Z

Administrator: /* Moromi */

Production

2020-08-17T15:17:34Z

Administrator: /* Koji Rice Making */

Production

2020-08-17T15:13:59Z

Administrator: /* Rice Steaming */

Production

2020-08-17T15:11:32Z

Administrator: /* Rice Steaming */

Production

2020-08-17T15:07:42Z

Administrator: /* Rice Soaking */

Production

2020-08-17T15:04:49Z

Administrator:

Production

2020-08-17T12:10:09Z

Administrator: /* Filtration */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

Sake Production Long Read

== Rice Polishing ==
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.

== Rice Washing ==
• Next the rice is washed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Soaking ==
• Then soaked

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Steaming ==
• And after steamed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Koji Rice Making ==
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.

<youtube width="200" height="175">I_5Aj5vBmS0 </youtube>

== Shubo Making ==
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.

• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)

== Kobo (Yeasts) ==
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

• Yeast's important roles:
1. Making alcohol from sugar
2. Creating aroma compounds
3. Creating acids, organic compounds

== Moromi ==
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.
• At the end of the fermentation the saké hold an alcohol content of 20%.
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Pressing Methods ==
• Using Gravity:
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.
• Fune (flat vertical press):
• Mechanical Pressing Methods:
1. Centrifugal Press
2. Membrane Filter Press

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Sedimentation & Racking ==
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.
• The clear sake at the top is siphoned off before filtration.

== Filtration ==
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake.
• Traditionally brewers use persimmon tannin for the same purpose.

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Pasteurization (at 60℃ – 65℃) ==
• Different methods:
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water
2. By immersing bottled sake in hot water (Binkan Hiire)

== Tank Storage (Maturation) ==
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.

== Blending ==
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.

== Water addition (Warimizu) ==
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)

== Bottling ==

Production

2020-08-17T12:09:46Z

Administrator: /* Pressing Methods */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

Sake Production Long Read

== Rice Polishing ==
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.

== Rice Washing ==
• Next the rice is washed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Soaking ==
• Then soaked

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Steaming ==
• And after steamed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Koji Rice Making ==
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.

<youtube width="200" height="175">I_5Aj5vBmS0 </youtube>

== Shubo Making ==
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.

• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)

== Kobo (Yeasts) ==
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

• Yeast's important roles:
1. Making alcohol from sugar
2. Creating aroma compounds
3. Creating acids, organic compounds

== Moromi ==
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.
• At the end of the fermentation the saké hold an alcohol content of 20%.
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Pressing Methods ==
• Using Gravity:
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.
• Fune (flat vertical press):
• Mechanical Pressing Methods:
1. Centrifugal Press
2. Membrane Filter Press

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Sedimentation & Racking ==
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.
• The clear sake at the top is siphoned off before filtration.

== Filtration ==
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake.
• Traditionally brewers use persimmon tannin for the same purpose.

== Pasteurization (at 60℃ – 65℃) ==
• Different methods:
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water
2. By immersing bottled sake in hot water (Binkan Hiire)

== Tank Storage (Maturation) ==
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.

== Blending ==
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.

== Water addition (Warimizu) ==
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)

== Bottling ==

Production

2020-08-17T12:09:26Z

Administrator: /* Moromi */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

Sake Production Long Read

== Rice Polishing ==
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.

== Rice Washing ==
• Next the rice is washed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Soaking ==
• Then soaked

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Steaming ==
• And after steamed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Koji Rice Making ==
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.

<youtube width="200" height="175">I_5Aj5vBmS0 </youtube>

== Shubo Making ==
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.

• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)

== Kobo (Yeasts) ==
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

• Yeast's important roles:
1. Making alcohol from sugar
2. Creating aroma compounds
3. Creating acids, organic compounds

== Moromi ==
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.
• At the end of the fermentation the saké hold an alcohol content of 20%.
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Pressing Methods ==
• Using Gravity:
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.
• Fune (flat vertical press):
• Mechanical Pressing Methods:
1. Centrifugal Press
2. Membrane Filter Press

== Sedimentation & Racking ==
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.
• The clear sake at the top is siphoned off before filtration.

== Filtration ==
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake.
• Traditionally brewers use persimmon tannin for the same purpose.

== Pasteurization (at 60℃ – 65℃) ==
• Different methods:
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water
2. By immersing bottled sake in hot water (Binkan Hiire)

== Tank Storage (Maturation) ==
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.

== Blending ==
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.

== Water addition (Warimizu) ==
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)

== Bottling ==

Production

2020-08-17T12:08:46Z

Administrator: /* Rice Steaming */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

Sake Production Long Read

== Rice Polishing ==
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.

== Rice Washing ==
• Next the rice is washed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Soaking ==
• Then soaked

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Steaming ==
• And after steamed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Koji Rice Making ==
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.

<youtube width="200" height="175">I_5Aj5vBmS0 </youtube>

== Shubo Making ==
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.

• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)

== Kobo (Yeasts) ==
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

• Yeast's important roles:
1. Making alcohol from sugar
2. Creating aroma compounds
3. Creating acids, organic compounds

== Moromi ==
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.
• At the end of the fermentation the saké hold an alcohol content of 20%.
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.

== Pressing Methods ==
• Using Gravity:
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.
• Fune (flat vertical press):
• Mechanical Pressing Methods:
1. Centrifugal Press
2. Membrane Filter Press

== Sedimentation & Racking ==
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.
• The clear sake at the top is siphoned off before filtration.

== Filtration ==
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake.
• Traditionally brewers use persimmon tannin for the same purpose.

== Pasteurization (at 60℃ – 65℃) ==
• Different methods:
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water
2. By immersing bottled sake in hot water (Binkan Hiire)

== Tank Storage (Maturation) ==
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.

== Blending ==
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.

== Water addition (Warimizu) ==
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)

== Bottling ==

Production

2020-08-17T12:08:32Z

Administrator: /* Rice Soaking */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

Sake Production Long Read

== Rice Polishing ==
• One of the most important operations is the rice polishing as to reduce the level of fat and proteins, in same time the polishing percentage will give the grade or “appellation”, the higher the polishing the higher the grade, Futsuu (regular saké), Sanzõshu & Junmai saké do not have a minimum milling, Honjozo have at least 70% remaining, Ginjo and Junmai-Ginjo have 60% minimum and for the top sakés, Daiginjo & Junmai-Daiginjo 50%.

== Rice Washing ==
• Next the rice is washed

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Soaking ==
• Then soaked

<youtube width="200" height="175">8hDvdC-IZl8?rel=0</youtube>

== Rice Steaming ==
• And after steamed

== Koji Rice Making ==
• From there 1/3 of it will be set aside in a Koji room, this room is 35°C high in temperature and 85% high in humidity, the rice is laid down over a long table and the koji, which is an enzyme, is sprinkled over the rice in order to break down the starches into glucose. This operation takes two days and it is called the saccarification.

<youtube width="200" height="175">I_5Aj5vBmS0 </youtube>

== Shubo Making ==
• After two days the rice becomes crystallized, and is used to make the Shubo (starter mash) in a small tank.

• There is 2 types of Shubo (Moto) methods, Kimoto (Allowing lactic acid bacteria occurring naturally) and Sokujo (Adding lactic acid)

== Kobo (Yeasts) ==
• Yeast is a tiny living organism measuring 5-8 microns (1/1000 of 1mm), which carries out alcohol fermentation.

• Yeast's important roles:
1. Making alcohol from sugar
2. Creating aroma compounds
3. Creating acids, organic compounds

== Moromi ==
• After, this koji-rice is brought back to the original tank and water is added with some yeasts. The process is unique through the transformation of the starches into glucose and from the glucose into alcohol; this is called a multiple parallel fermentation.
• Fermentation last 1 month while for the wine it is 4 to 15 days. This longer fermentation at low temperature (11-13°C) will produce twice more amino acids than wine. Those are important in the perception of Umami.
• At the end of the fermentation the saké hold an alcohol content of 20%.
• This will be naturally reduced by addition of pure spring water. Saké’s average alcohol content is between 15% and 16%. From there we get to the two categories of saké: Junmai saké are pure rice and Ginjo mean there is a little addition of alcohol, not brings up the alcohol content but to make the saké fuller bodied and more complex while Junmai tends to be drier and more delicate.

== Pressing Methods ==
• Using Gravity:
1. Fukuro-tsuri. The moromi is placed in sacks and is left to slowly drip out, due to gravity. This method produces delicate sake called Shizuku.
• Fune (flat vertical press):
• Mechanical Pressing Methods:
1. Centrifugal Press
2. Membrane Filter Press

== Sedimentation & Racking ==
• After pressing, the sake will rest in a tank for around 3 to 10 days, with the enzyme and yeast sediment (ori) settling at the bottom – Orizake.
• The clear sake at the top is siphoned off before filtration.

== Filtration ==
• Powdered carbon (activated carbon) is added to the sake, before being run through a filter. This removes unwanted flavour elements and the natural amber colour of sake.
• Traditionally brewers use persimmon tannin for the same purpose.

== Pasteurization (at 60℃ – 65℃) ==
• Different methods:
1. By passing the sake through a coiled metal pipe which is sitting in a vat of heated water
2. By immersing bottled sake in hot water (Binkan Hiire)

== Tank Storage (Maturation) ==
• The majority of saké is stored for 6 months before it is ready to be sold though certain Ko-shu (aged saké) can be left to mature for 3 to 10 years for example.

== Blending ==
• The aroma and flavour of sake varies from tank to tank. Brewers blend them to create the desired taste for each sake.

== Water addition (Warimizu) ==
• To lower the alcohol content and to adjust the flavor, water is added. If water is not added, this results in Genshu. (Sake can reach the highest alcohol percentage of any fermented beverage in the world.)

== Bottling ==

Production Lexicon

2020-08-16T20:41:46Z

Administrator: /* Kurabito: */

Production Lexicon

2020-08-16T20:40:03Z

Administrator: /* Fune: */

Production Lexicon

2020-08-16T20:36:23Z

Administrator: /* Fukuro-tsuri: */

Production Lexicon

2020-08-16T20:30:41Z

Administrator: /* Dekōji: */

Production Lexicon

2020-08-16T20:27:02Z

Administrator: /* Aspergillus Oryzae: */

Production Lexicon

2020-08-16T20:24:24Z

Administrator: /* Dakidaru: */

Production Lexicon

2020-08-16T20:20:35Z

Administrator: /* Jōmai: */

Production Lexicon

2020-08-16T20:19:43Z

Administrator: /* Jōmai: */

Production Lexicon

2020-08-16T19:31:58Z

Administrator: /* Kurabito: */

Production Lexicon

2020-08-16T19:30:32Z

Administrator: /* Jōmai: */

Production Lexicon

2020-08-16T19:27:27Z

Administrator: /* Fukuro-tsuri: */

Production Lexicon

2020-08-16T19:27:07Z

Administrator: /* Fune: */

Production Lexicon

2020-08-16T19:26:10Z

Administrator: /* Dekōji: */

Production Lexicon

2020-08-16T19:25:36Z

Administrator: /* Aspergillus Oryzae: */

Cocktails

2020-08-16T19:21:02Z

Administrator:

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

'''== Cocktail 001 =='''

• 75 ml Premix
• 25ml pineapple juice
• 5ml grenadine (1 big bar spoon)

• Shake all ingredients and double strain in to a Nick and Nora glass. Garnish with 2 raspberries in a bamboo stick.

Premix:
• 200 ml raspberry vodka
• 150 ml Chambord
• 350 ml sake

'''== Cocktail 002 =='''

• 50 ml Premix
• 10 ml berry syrup
• 20ml lemon juice
• top up with tonic water

• Shake all ingredients and double strain in to an Old Fashioned glass. Garnish with a slice of lemon.

Premix:
• 400 ml Jinzu Gin
• 300 ml Yuzu liqueur
 

'''== Cocktail 003 =='''

• 30ml Premix
• 10ml lemon juice
• 5ml ginger syrup (1 big bar spoon)
• top up with champagne

• Shake all ingredients and double strain in to a flute glass and top up with champagne. Garnish with a lemon peel.

Premix:
• 450 ml Midori
• 250 ml Yuzu liquer
 

'''== Cocktail 004 ==''' 

• 50 ml Premix
• 25 ml lemon juice
• 15 ml ginger syrup
• 4-5 slices of cucumber

• Muddle the cucumbers first and after add all ingredients, shake all and double strain in a grey ceramic glass. (2 ice cubes) Garnish with a slice of cucumber.

Premix:
• 400 ml Kyu Gin
• 300 ml St Germain
 

'''== Cocktail 005 ==''' 

• 50 ml Premix
• 25ml lemon juice
• 15 ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in a Nick and Nora glass. Garnish with a discarded lemon zest and edible flowers.

Premix:
• 250 ml Whitley Neil Quince Gin
• 250 ml Pear Sake
 

'''== Cocktail 006 ==''' 

• 75 ml premix
• 25 ml lemon juice
• 15ml sugar syrup
• 1ml foamer

• Shake all ingredients with ice, remove ice and shake again (dry shake) Double strain in an Old Fashioned glass. Garnish with a discarded lemon twist.

Premix:
• 30 ml Whiskey
• 20 ml Prucia Plum Liqueur
• 20 ml Pedro Ximenez
 

'''== Syrup Making Recipes =='''

== Ginger syrup: ==
300g of white caster sugar, 200ml ginger beer (1 bottle fever tree ginger beer), 50g chopped ginger,
Cook all in a saucepan in low heat for 30 mins. Strain and bottle.

== Berry syrup: ==
500ml cranberry juice, 750g white caster sugar, 1 small punnet of raspberries/strawberries, 25ml orange blossom water.
Chop fruits in a half, heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

== Grenadine: ==
500ml pomegranate juice, 750g white caster sugar, 25ml pomegranate molasses, 25ml orange blossom water.
Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients and allow cooling, strain, bottle.

<youtube width="200" height="175">-eFicVKMuSg?rel=0</youtube>

<youtube width="200" height="175">Pij7rOR8oDw?rel=0</youtube>

<youtube width="200" height="175">IB2ZUYiXv3Q?rel=0</youtube>

<youtube width="200" height="175">QE51NUIJ10I?rel=0</youtube>

Water

2020-08-16T18:50:40Z

Administrator: /* Water In Sake Making */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}
== Water History ==

<youtube width="200" height="175">Ef3ltvbyMWI?rel=0</youtube>

== Water In Sake Making ==
- 80% of sake is water.

- Sake changes depending on whether hard or soft water is used during production.

- Most of Japan has soft water.

- Sake made with soft water will be clean and semi-sweet.

- Sake breweries are frequently established in areas known for their pure spring water.

- Miyamizu (Nada, Hyogo Prefecture) and Gokousui (Fushimi, Kyoto Prefecture) are two of the best.

- Iron and manganese content should be low in water to make good sake.

<youtube width="200" height="175">kBYUqxjtADU?rel=0</youtube>

Water

2020-08-16T18:47:30Z

Administrator: /* Water History */

Water

2020-08-16T18:42:49Z

Administrator: /* Water History */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}
== Water History ==

<youtube width="200" height="175">QRGVo9fQ8Dw?rel=0</youtube>

== Water In Sake Making ==
- 80% of sake is water.

- Sake changes depending on whether hard or soft water is used during production.

- Most of Japan has soft water.

- Sake made with soft water will be clean and semi-sweet.

- Sake breweries are frequently established in areas known for their pure spring water.

- Miyamizu (Nada, Hyogo Prefecture) and Gokousui (Fushimi, Kyoto Prefecture) are two of the best.

- Iron and manganese content should be low in water to make good sake.

<youtube width="200" height="175">QRGVo9fQ8Dw?rel=0</youtube>

Water

2020-08-16T18:42:35Z

Administrator: /* Water In Sake Making */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}
== Water History ==

== Water In Sake Making ==
- 80% of sake is water.

- Sake changes depending on whether hard or soft water is used during production.

- Most of Japan has soft water.

- Sake made with soft water will be clean and semi-sweet.

- Sake breweries are frequently established in areas known for their pure spring water.

- Miyamizu (Nada, Hyogo Prefecture) and Gokousui (Fushimi, Kyoto Prefecture) are two of the best.

- Iron and manganese content should be low in water to make good sake.

<youtube width="200" height="175">QRGVo9fQ8Dw?rel=0</youtube>

Workers

2020-08-16T18:36:21Z

Administrator: /* Kurabito: */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

== Kuramoto: ==
• The president of a brewery

== Toji: ==
• Head brewer, responsible for the whole sake brewing process, all areas of the brewery, and the workers.

== Kashira: ==
• Follows orders from the Toji, and controls the Kurabito.

== Kurabito: ==
• Brewery workers, the other technicians or contract workers.They have various titles and roles:

• Daishi / Kojishi: oversees Koji rice production

• Kamaya: steams Koshiki, does the rice washes and measures the rice.

<youtube width="200" height="175">QRGVo9fQ8Dw?rel=0</youtube>

History and Culture Timeline

2020-08-16T18:27:28Z

Administrator: /* Sake History & Culture Long Read/Essay */

{| class="mw-collapsible mw-collapsed wikitable"
! Table of contents
|-
| __TOC__
|}

== Jōmon period (14000-300 BC) ==
• Wild grapes – sign of the first alcoholic beverage
- According to recent research, first evidence of wet rice cultivation in China, which is believed to have been exported to Japan around 1000 BC.

== Yayoi period (about 300 BC – 300 AD) ==
• Technological advancement and confirmed brewing of sake in Japan.

== *Kofun / Asuka period (300 AD - 710 AD) ==
• Sake for Gods / Emperor
- Doburoku - unfiltered or muddy Sake –
- Brewing department was established at the imperial palace in Nara in 689.
- Sake was recorded in Japanese history books such as Kojiki and Nihonshoki.

== Nara period (710-794) ==
• Sake started to be brewed using koji (kamutachi); this method spread throughout the country.

== Heian period (794-1185) ==
• Engishiki was published in 927. Talks about brewing Sake using rice, kōji and water, even warmed sake!
Sake production also began to start at shrines and buddhist temples becoming famous for their ''sōbōshu'' (monk's Sake).

== The Kamakura period (1185-1333) ==
• First steps to a commercialisation of Sake production while the demand among the common people also increased. However, the habit of drinking Sake for non-religious occasions became a social problem forcing the government to establish a prohibition in 1252.

== The Muromachi period (1338-1573) ==
• Prohibition was repealed by the government. As the Sake production flourished again the government started to collect taxes from the Sake brewers, among them still temples that continued to produce Sake of good quality. Especially in the Nara area Sake making progressed as the Bodaisan Shōryakuji invented the ''Bodaimoto'' technique. Historically not clearly verified, however, is the upcoming of ''morohaku-tsukuri'', which features the use of polished rice not only for ''kakemai'' but also for ''kōjimai''. Though the first written record is to be found in the Tamon'in-nikki for the year 1560 it can't be fully excluded that ''morohaku-tsukuri'' might already be known by the end of Heian period. Also in the Tamon'in-nikki is a record dated to 1568 that mentions the ''sandan-shikomi'' technique, which became production standard during Edo period. The same goes for the ''hiire'' technique with its record in the Tamon'in-nikki in 1569.

== The Azuchi-Momoyama period (1573-1603) ==
• The provincial wars among ''daimyō'' (feudal lords) reached their peak. As a result of that also temples got destroyed leading to a decline of ''sōbōshu''.

== The Edo period (1603-1868) ==
• Sake production nearly reached its completion in terms of production processes still applied today. The following standards got established: Practice of making Sake only during the winter season (''kanzukuri''), which provided the best conditions as well as the easiest time to obtain farmers as brewery workers. Establishment of the multi-layered hierarchy of the brew master (''tōji'') system, based on the knowledge and expertise of each brewery worker. Pasteurisation (''hiire'') became common practice. ''Sandan-shikomi'' (three steps brewing) prevailed as a new standard, which made the main mash‘s fermenting process much more safe. Addition of high-alcohol to the main mash (''hashira shōchū'') in order to prevent spoilage by unwanted bacteria, to help adjust and enhance aroma and flavour was introduced. Filtering Sake with wood ash, which resulted in a water clear, pure Sake (''sumisake'' or ''seishu''), was introduced. In Nada the power of water was used for polishing rice along with the use of the newly discovered Miyamizu water.

== Meiji period (1868-1912) ==
• In 1873 Nihonshu (Japanese Sake) made its international debut at the Vienna International Exposition. In 1895 naturally occurring Sake yeast was isolated for the first time. 1901 the ''isshōbin'', a 1.8 litre glass bottle, was created, which gave way to a higher consumer quality assurance compared to the former traditional wooden barrels. Heavy taxation of alcoholic beverages was imposed by the Japanese government.

== Taishō period (1912-1926) ==
• The quality of Sake got steadily improved. Further developments like enamel and stainless steel tanks around 1923 eased production processes.

== Shōwa Period (1926-1989) ==
• In 1933 the ''tategata seimaiki'' (vertical rice polishing machine) was invented, which heavily supported the birth of refined Sake. In 1943 a Sake classification system was introduced including the ''tokkyū'' (special), ''ikkyū'' (first) and ''nikyū'' (second) level. The method of ''sanbaizōjō'' (Sake tripled in quantity with added aclohol, sugar and acidulants), introduced after the war due to rice shortage, was banned in 2006. In 1961 year-round Sake production became possible thanks to the development of new technology. Shipping volume of Sake reached a peak in 1973 along with a boom for ''jizake'' (local Sake). The 1980s, however, were characterised by the Ginjō boom and a greater popularity of ''namazake''. Besides of that Sake production also became more and more prominent in USA, Brazil, Taiwan, Korea and China.

== Sake History & Culture Long Read/Essay ==
Sake is the traditional rice wine of Japan. It comes in several varieties, and was first made at least 2,000 years ago. Since then, sake has played an important role in Japanese culture and history. From its origins as the "drink of the Gods" to its current status as one of the most popular drinks in the country, the history of sake is steeped in tradition, innovation, and custom.

Sake was first brewed in Japan after the practice of wet rice cultivation was introduced in that country around 1000 B.C. Though the origins of sake can be traced in China as far back as 4,000 B.C., it was the Japanese who began mass production of this simple but delicious rice concoction. The basic process of making sake involves "polishing" or milling the rice kernels, which were then cooked in good, clean water and made into a mash. The earliest "polishing" was done by a whole village: each person would chew rice and nuts and then spit the mixture into a communal tub – the sake produced was called "kuchikami no sake," which is Japanese for "chewing the mouth sake." The chewing process introduced the enzymes necessary for fermentation. Although it was part of a Shinto religious ceremony, this practice was discontinued when it was learned that Koji (a mould enzyme) and yeast could be added to the rice to start the fermentation process.

At first, sake was produced for private consumption by individual families or villages. While this practice continued, sake rice also became a large scale agricultural product. The largest production area was centred around Nada, near the present-day city of Kobe. Although more sake was being made, it was mostly consumed by the upper classes. Sake was used for many purposes in the Shinto religion, including as an offering to the Gods and to purify the temple. The bride and groom each consume sake in a Shinto wedding ceremony in a process known as Sansankudo. There were many other uses for sake in Shinto, most of which are still in practice today.
It was in the 1300s that mass production of sake allowed it to become Japan's most important drink. In the years that followed the production process was improved, and sake breweries popped up throughout the nation. All the early variations of sake were cloudy until a seventeenth century brewery worker thought to use ashes to settle the cloudy particles in the sake. The story has become somewhat of a legend, because the employee was apparently disgruntled, and was trying to destroy the batch; instead, his actions refined the sake and earned him a place in history. Japan's Industrial Revolution in the nineteenth century introduced automation and machinery into the brewing process, making this popular drink even more available.

In the twentieth century, a press replaced the traditional canvas bags for squeezing the liquid out of the rice mash, yeast, and koji mixture, although some sake is still brewed the old-fashioned way. Shortages of rice in World War Two also caused changes in the brewing process: glucose and pure alcohol were added to the rice mash in order to increase the production yield and brewing time. Although borne of necessity, this process has been continued to this day, but sake made with just water, koji, yeast, and rice is still available.

Though the brewing process and availability of sake has changed over the years, sake's important role in Japanese culture has not. From its earliest beginning’s sake has been a drink of reverence, family, and friendship, consumed to mark important occasions. Because it is meant to be enjoyed with friends and family, tradition holds that a person must never pour their own sake; instead another person pours for you, and you do the same for them. For thousands of years sake has been a major part of Japanese life, and its popularity is now increasing on the international stage.

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History and Culture Timeline

2020-08-16T18:16:57Z

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