Among the brands of sake, the word "authentic" is the most common. According to statistics from Japan's "Sake Brewers Association" (Sake Industry Association), there are more than 130 registered sake brands with the word "authentic" in them. But the "authentic" in the name of sake has nothing to do with the meaning of authentic in Chinese. The correct explanation should be: so-and-so brand sake. It is said that during Japan's Edo period (1603-1867), a Japanese sake merchant was inspired by the name "Rinzai Masamune" in the Zen school of Buddhism when naming sake. Because the pronunciation of "authentic" and "sake" in Japanese are the same, they are both pronounced "seisyu". So the wine merchant chose the word "authentic" as the name of his own sake. In the 17th year of Meiji (1882 AD), as the Japanese government promulgated the "Trademark Regulations", the word "authentic" began to be officially applied for as a trademark. At that time, various manufacturers applied for "authentic" as a registered trademark, but the application was not accepted because the word was a "general word". The eighth generation descendant of Ju Zhengzong, Jian Na Qiuxiang Weng, was inspired immediately after seeing the "Chrysanthemum" inadvertently. So he named his own brand "Chrysanthemum", and the trademark "Chrysanthemum Zhengzong" was formed. (PS: If you are interested in visiting Japan, you can visit the "Kiku Masamune Brewery Memorial Hall" in Kobe City.) Kiku Masamune was founded in 1659 AD, the 2nd year of the Japanese era of Manji. It has a long history and is one of the oldest companies in the Japanese sake industry. The characteristics of its products are: the strong aroma of wine, which is expressed as うまい香口 in Japanese. This is the unique wine quality of Nada Gogo Winery, the number one wine town in Japan. Because of its strong smell, it is called: men’s wine. It is obvious that Kiku Masamune sake is different from other sakes that are generally sold in the market and have a slightly sweet taste. For example: Kyoto's Fushimi sake - the Japanese expression is amokou. It is often referred to as "sweet wine", and it is also known in Japan as: women's wine. The reason why Juzhengzong Company can brew such a strong wine is because during the brewing and fermentation process, "Juzhengzong Yeast" developed by Juzhengzong Company is used as the brewer. Because this yeast has strong fermentation power and strong vitality, it will not die until the end of fermentation. So it converts the glucose in the wine into alcohol to the maximum extent possible. As a result, sake is brewed that has a sharp taste and a long aftertaste. Because of this, it tastes more mellow.

In addition, Kiku Masamune's bottled Japanese-style barrel wine, Tasake, is also very unique. Because it combines the original flavor of Japanese sake with the unique fragrance of Yoshino cedar. The production method is to put the brewed Kiku Masamune sake into cedar barrels, and when it reaches the best taste, it is bottled and put on the market. Generally speaking, it takes about 10 days to complete a process. As a result, the wine absorbs the aroma and color of the cedar in the Yoshino cedar barrel, making it taste better. As long as you take a sip of Ju Zhengzong bottle wine, the aroma of wine and fir wood will slowly spread in your mouth. Juzhengzong described the bottle wine in this way: "The fine wine is made from hibiscus, with a pleasant aroma that floats in the Han and Tang Dynasties. The wine has a strong aroma and a woody aroma, and the Juzhengzun wine is famous for its reputation." The original function of Japanese sake is as a sacrificial offering. The monks made their own wine for the ceremony and kept some for themselves. The early wine was turbid, and it gradually became clear after continuous evolution and improvement. This was around the 16th century; the origin of Shirayuki sake can be traced back to 1550 AD. The ancestor of the Konishi family, Shin'emon Sogo, started brewing wine. The most delicious sake at that time was called "Marihiro". Due to the success of the Konishi family in making morobai, they put more effort into making sake. In the Edo period of 1600, the Konishi family When the second generation clan was transporting sake to Edo, he looked up at Mount Fuji and was moved by the majesty of Mount Fuji, so he named it "Shirayuki". Shirayuki sake can be said to be the oldest sake brand in Japan. Generally, the most suitable season for sake brewing is in the cold winter, because the temperature is low and the water is cold, which are ideal conditions for brewing sake. Therefore, since the Edo period, sake brewing has mostly been done in winter, which is called "Hanzo" ", the brewed wine will be aged in the spring and summer of the next year; in 1963, Shirayuki established the first four-season brewery "Fujisan No. 2" in Itami, breaking the seasonal restrictions and making wine no longer limited to winter. It can be made in any season. Can make wine.

The special features of Shirayuki Sake include the use of opaque Yamada Nishiki rice from Hyogo Prefecture. The water used for brewing is the so-called hard water "Miyamizu". Miyamizu contains a large amount of nutrients required for yeast reproduction, so it is the most suitable for brewing. The water used to make wine is an acidic and spicy wine. Even after dilution, the wine is still strong, so it is called "man's wine".

In addition, what makes Shirayuki Sake special is that except for Zanggen Toshi, the entire brewing process is done by female members. Perhaps for this reason, Shirayuki Sake presents a delicate and elegant taste, just like As the name suggests, drinking it chilled makes it more refreshing and enjoyable. Hakusuru Sake was founded in 1743 and has a history of more than 250 years. It is also one of the second largest brands in Japan. It has an unshakable position in Japan's main sake-producing area, Nadagogo in Kansai. In particular, Hakutsuru's raw sake and raw and stored sake are the most consumed in Japan all year round.

The products of the Hakuhe brand are quite diverse. In addition to the well-known sake and raw sake, there are also other types of wines such as shochu and cooking wine. In terms of sake, the product line is even more complete and diverse. , from junmai sake, raw sake, special junmai sake to daiginjo, junmai ginjo, honjozo, etc.; the taste ranges from light to spicy and sweet, suitable for women or exclusive for men. , but drinking habits in Taiwan are not so detailed. Different grades of sake can be distinguished based on the different raw materials and the degree of polishing of the rice. From the illustration, we can see that Daiginjo is the highest grade of sake because it removes most of the rice during the rice polishing process, which is detrimental to the health of the sake. The fat and protein in the brewing process leave only the starch-rich rice core, so the taste of Daiginjo is the most fragrant and the most amazing.

Grade specific name rice polishing characteristics

First-grade Junmai Daiginjo (Daiginjo), smooth taste below 50, top-grade sake

Second Grade junmai ginjo (ginjo), aromatic and refreshing under 60%

Third grade special junmai (junmai), rich and mellow under 60~70%

Fourth grade special honjo brew ( This brew) Refreshing and sweet under 60~70%

Light is the natural enemy of sake

The generally known methods of preserving wine are only temperature and humidity, and the preservation of sake requires more attention to light. The shielding effect is because light exposure is the natural enemy of sake. Sake is not only afraid of sunlight exposure, but even exposure to fluorescent lamps for too long will cause changes in the quality of the wine. If sake is exposed to a fluorescent lamp for 2 to 3 hours, not only will the color of the wine change, it will also emit a special odor called "sunlight odor".

In order to prevent light exposure from affecting the quality and taste of sake, it is best to store the purchased sake in a place where sunlight cannot reach it. Most of the common wine bottles on the market are designed in colors such as dark brown or turquoise with better sun-shading effect. The purpose is to avoid the damage caused by light to the sake. 1.: The most common. Pour the sake you want to drink into a sake pot (called Tori in Japanese, pronounced: とくり), then put it into hot water of 80 to 90 degrees and heat it for 3 or 4 minutes. This water heating method can best maintain the original flavor of the wine and allow it to gradually release its charming aroma.

2. Microwave oven: 500W, 40 seconds. Cover the mouth of the wine pot with plastic wrap or aluminum foil to create convection in the temperature of the wine in the pot and make the temperature of the wine even. The methods of ice drinking also have different expressions. The more common one is to put the drinking cup in ice in advance. When you want to drink, take out the cup and pour the wine into it, so that the cold and low temperature of the wine glass can be evenly transmitted into the wine. in to preserve the delicate taste. There is also a special wine glass that can separate the wine liquid and ice cubes. Put the crushed ice cubes into the ice groove of the wine glass, and then pour the sake. Of course, the most direct and convenient way is to put the entire bottle of sake in the refrigerator. Store on ice and take out when drinking.

Whether it is an ice drink or a hot drink, as long as you choose the right wine and taste it carefully in a drinking method that suits you, even if you cannot analyze the taste and ingredients as rationally as a sommelier, you can still experience it emotionally. There's something clever about it.

Sake is generally divided into four types according to different brewing methods:

1. Junmai Sake: Sake made purely from rice without adding edible alcohol.

2. This wine making: add a small amount of distilled wine to the rice wine.

3. Ginjo-shu: It is brewed from rice with a polishing rate of less than 60%.

4. Daiginjo sake: It is brewed from rice with a polishing rate of less than 50%. The origin of wine is ancient, and so is its hobby. "Zhou Li Tianguan Jiuzheng": "Distinguish the three types of wine, the first is Shijiu, the second is Jiujiu, and the third is Qingjiu." Note: Shijiu means drinking when you have something to do; Jiujiu means drinking when you have nothing to do. ; Sake, sacrificial wine. (Excerpted from "A Preliminary Study on the Interpretation of Ancient Books" written by Huang Xianfan). This is recorded in ancient Chinese books. The ancient Japanese book "Enki Style" describes the methods of various ceremonies held by the Japanese court. This book records that in the early Heian period, the imperial court had to prepare "white sake" and "black sake" at the "New Tasting Festival" held in autumn. The brewing method of this kind of white wine and black wine is to grind the rice in a mortar, make the koji in the koji room, and then put the rice, koji, and water into the ceramic wine jar. Generally, the wine is brewed after a fermentation period of about 10 days. . This is "white wine". For example, if charcoal is put into the fermentation liquid to neutralize the acid contained in the wine, the wine will be dark in color and is called "dark wine". In addition, in ancient times, grates or cloths were used to filter the fermentation liquid to make slightly turbid wine for nobles to enjoy. The poor generally dilute the remaining wine meal with water and drink it instead of wine.