The Origin of Japanese Sake Japanese sake is Japan’s national liquor developed based on the brewing method of Chinese rice wine.

Japanese people often say that sake is a gift from God. For more than 1,000 years, sake has been the most commonly consumed beverage among Japanese people. Sake can be seen at large banquets, wedding ceremonies, in bars or at ordinary people's tables. Sake has become Japan’s national quintessence.

According to Chinese historical records, in ancient times Japan only had "turbid sake" and no sake. Later, some people added charcoal to the turbid wine to precipitate it, and drank the clear wine, hence the name "sake". After the mid-7th century AD, Baekje, an ancient Korean country, had frequent contacts with China and became a bridge for the spread of Chinese culture to Japan. Therefore, the Chinese technology of using "quzhong" to make wine was spread to Japan by the Baekje people, which led to great progress and development in Japan's wine making industry. By the 14th century AD, Japan's brewing technology had become increasingly mature. People used traditional sake brewing methods to produce high-quality products, especially the sake produced in the Nara region, which is the most famous.

Since the Meiji Restoration Movement in Japan in the second half of the 19th century, the quality of Japanese sake has gradually declined. Especially during World War II, Japanese wine merchants added a large amount of edible alcohol to sake to improve its quality. Increasing the amount of brewing and making huge profits has eclipsed the unique flavor of sake. Therefore, Japanese elders call this inferior sake "the wine of troubled times" and praise the original pure Japanese sake as "the wine of peace". As the sake brewing industry has been affected by the "troubled times" in history, which has left a bad impression on Japanese consumers, and the new generation of Japanese advocates drinking beer and spirits, the sales volume of sake has declined year by year. Today, although the quality of Japanese sake has returned to its original level, and modern brewing technology and equipment are used to continuously improve product quality, its products only account for 15% of the Japanese alcohol market sales. According to statistics, the annual sake production in Japan was 1448×L in 1988, 1457×L in 1993, and only 996.9×L in 1995. There are more than 2,000 large and small sake breweries in Japan, among which the five largest sake breweries and their famous products are: Obao Factory's Gekkeikan, Konishi Factory's Shirayuki, Hakutsuru Factory's Hakutsuru, Nihonsei Factory's Nihonsei and Ozeki Factory's Ozeki wine. Most of Japan's famous sake breweries are concentrated near Kobe and Kyoto in the Kanto region. [Edit this paragraph] Classification of Japanese sake (1) Classification according to different production methods

(1) Junmai brewing liquor Junmai brewing liquor is junmai liquor, which only uses rice, rice koji and water as raw materials , without adding alcohol. Most of these products are for export.

(2) Ordinary brewed sake Ordinary brewed sake is a low-end popular sake. It is a kind of edible alcohol that is more harmful to people in the original sake liquid. That is, 1 ton of raw rice mash is added with 100% alcohol Japanese sake. 120L.

(3)Zuzozoshu is a strong and sweet sake. It is prepared by adding edible alcohol, sugar, acids, amino acids, salts and other raw materials during blending.

(4) Honzoshu: Honzoshu is a mid-range sake, and the amount of edible alcohol added is lower than that of ordinary brews.

(5) Ginjoshu When making Ginjoshu, the rice polishing rate of the raw materials used is required to be below 60%. Japanese sake brewing pays great attention to the degree of whiteness of brown rice. The whiteness is measured by the rice polishing rate. The higher the whiteness, the lower the rice polishing rate. Whitened rice absorbs water quickly and is easy to steam and gelatinize, which is beneficial to improving the quality of wine. Ginjoshu is known as the "King of Sake".

(2) Classification by taste

(1) Sweet wine Sweet wine is a wine with more sugar and lower acidity.

(2) Spicy wine Spicy wine is a wine with low sugar content and high acidity.

(3) Strong wine. Strong wine is a wine that contains a lot of extracts and sugars and has a strong taste.

(4) Liquor: Liquor is a refreshing liquor that contains less extract and sugar.

(5) High-acid wine High-acid wine is a wine characterized by high acidity and strong sourness.

(6) Raw sake Raw sake is sake that is made without adding water to dilute it.

(7) Commercially available wine Commercially available wine refers to wine that is bottled and sold after the original wine is diluted with water.

(3) Classification by storage period

(1) New sake New sake refers to sake that has not passed the summer after being pressed and filtered.

(2) Laojiu Laojiu refers to sake that has been stored for a summer.

(3) Old-aged sake Old-aged sake refers to sake that has been stored for two summers.

(4) Secret wine Secret wine refers to sake that is more than 5 years old.

(4) Classification according to the levels stipulated in the Liquor Tax Law

(1) Special grade sake is of high quality, with an alcohol content of more than 16% and an original extract concentration of more than 30%.

(2) First-grade sake is of better quality, with an alcohol content of more than 16% and an original extract concentration of more than 29%.

(3) Second-grade sake is of average quality, with an alcohol content of more than 15% and an original extract concentration of more than 26.5%.

According to Japanese law, special-grade and first-grade sake must be submitted to relevant government departments for appraisal before they can be classified. Due to the high tax on Japanese wine, the tax on special-grade wine is four times that of second-grade wine. Some wine merchants often sell second-grade products, so they are popular among connoisseurs. However, starting in 1992, this traditional classification method was cancelled. Instead, it was classified according to the quality of brewing raw materials, fermentation temperature and time, and whether edible alcohol was added, and labeled "Junmai Sake", "Junmai Sake" and "Junmai Sake". "Ultra Pure Rice Wine". [Edit this paragraph] Characteristics of Japanese sake Although Japanese sake draws on the brewing method of Chinese rice wine, it is different from Chinese rice wine. The wine is light yellow or colorless in color, clear and transparent, has a pleasant aroma, has a pure taste, is soft and refreshing, and has a harmonious blend of sour, sweet, bitter, astringent and spicy flavors. The alcohol content is above 15% and contains a variety of amino acids and vitamins. , is a nutritious beverage wine.

The production process of Japanese sake is very sophisticated. The selected rice must be ground to make it white, absorb water quickly during soaking, and be easily steamed; fermentation is divided into two stages: pre-fermentation and post-fermentation; sterilization is performed once before and after bottling to ensure The shelf life of wine; pay attention to specifications and standards when blending wine. For example, the quality standards of "Songzhumei" sake are: alcohol content 18%, sugar content 35g/L, and acid content below 0.3g/L. [Edit this paragraph] Naming and main brands of Japanese sake There are many brand names of Japanese sake. There are more than 400 kinds introduced in Japan's "Meishujiden" alone, and the naming methods are different. Some are named after the flowers, trees, birds, animals and natural scenery throughout the year, such as Shirateng, Crane, etc.; some are named after place names or scenic spots, such as Fuji, Akita Nishiki, etc.; some are named after the raw materials, brewing methods or the quality of the sake. Some wines are named after their taste, such as Honkaku Lakou, Daiginjo, Junmai Sake, etc.; there are also wine names based on various praise words, such as Fu Lu Shou, National Reputation, Elder Sheng, etc.

The most common Japanese sake brands include Gekkeikan, Sakura Masamune, Ozeki, Shirataka, Kamokuru, Shiromodan, Senfuku, Nippon Sheng, Shochuumei and Shirani. [Edit this paragraph] New Japanese sake products In recent years, in order to adapt to changes in people’s eating habits, Japan has developed many new sake products.

1. Maojiu

Maojiu is the opposite of sake. The new sake obtained by filtering the sake mash is left to rest for a week, and then the supernatant part is extracted, and the remaining white and turbid part is called turbid sake. ,

One of the characteristics of turbid wine is the presence of raw yeast, which will continuously ferment to produce carbon dioxide, so it should be packaged with special bottle stoppers and pressure-resistant bottles. After bottling, heat to 65°C for sterilization or store at low temperature, and drink as soon as possible. This wine is considered rare in appearance and unique in taste.

2． Red wine

Add the alcohol soaked liquid of red yeast rice to sake mash, and then add sugar and sodium glutamate to prepare a red wine with an umami taste and high sugar content and alcohol content. Since red wine is easy to fade, pay attention to light protection when selecting bottles and warehouses, and sell and drink it as soon as possible.

3. Red sake

This wine is made after the main fermentation of the sake mash is completed, and then soaked in alcoholic red yeast rice with an alcohol content of more than 60 degrees. The dosage of red yeast rice is less than 25% of the total rice amount based on rice, the raw material for making koji.

4． Red wine

In the third feeding of this wine, 2% of the total rice amount of malt is added to promote saccharification. In addition, a certain amount of lime is added the day before pressing. Under slightly alkaline conditions, sugar and amino acids are combined to form amino sugar, which is reddish brown without using red yeast. This wine is a specialty of Kumamoto Prefecture in Japan and is often consumed at weddings.

5. Guijiujiu

The processing principle of Guijiujiu is the same as that of Shanjiujiu, a type of rice wine in my country. Part of the feed water is replaced with sake to bring the temperature of the mash to 9-10°C, which inhibits the fermentation speed of the yeast, while more of the extract produced by the saccharification remains, making a rich and sweet sake.

This wine is mostly sold in small bottles.

6． High-sour sake

Using Aspergillus albicans and grape yeast, high-temperature saccharifying yeast is used to ferment the mash at a maximum temperature of 21°C for 9 days to produce a sake similar to dry wine.

7. Low-alcohol sake

The alcohol content is 10 to 13 degrees and is suitable for women to drink. There are three types of low-alcohol sake on the market: one is ordinary sake (about 12 degrees alcohol content) with water; the other is junmai sake with water; the third is soft low-alcohol sake, which adds water and koji in the later stages of fermentation to allow the mash to continue saccharification and fermentation. It is fermented and pressed when the final alcohol content reaches 12 degrees.

8． Long-term stored wine

Generally, it is sold within 3 to 15 months after pressing. Wine brewed in October of the current year will be shipped out of the warehouse in May of the following year. But consumers demand to drink flavored wines that have been stored for a long time like Chinese Shaoxing wine. Long-term sake-type sake that has been stored for a long time is honzo sake or junmai sake with a small amount of edible alcohol added. During storage, light and exposure to air should be avoided as much as possible. Any long-term storage wine of more than 5 years is called "secret wine".

9. Sparkling Sake

After the normal sake mash is fermented for 10 days, it is pressed, and the filtrate is adjusted to 3 degrees Baume with saccharification liquid, and fresh yeast is added before fermentation. The room temperature gradually drops from 15°C to below 0°C, causing a large amount of carbon dioxide to dissolve in the wine. After filtering with a filter press, the wine is stored in a pressure-resistant tank of the original song and bottled under low temperature conditions. A cork stopper is added to the bottle mouth and fixed with an iron wire. , sterilized at 60°C for 15 minutes. The production method of sparkling sake combines the brewing techniques of beer and sake, and in terms of flavor, it has the flavor of both sake and sparkling wine.

10. Active Sake

This sake is active sake that is sold without killing the yeast.

11. Colored sake

Add the edible alcohol soaking liquid of colored rice into sake to make colored sake. Brown rice from Taiwan and the Philippines, russet rice from Japan, and purple rice from Thailand and Indonesia all contain anthocyanin-based black-purple or red pigments in their skin, making them the first choice for producing colored sake.

Packaging and Preservation of Japanese Sake (1) Packaging of Sake

At present, most Japanese sake is not packaged in cedar bottles, but is packaged in bottles or cups. The capacities include 300mL, 330ml, 540ml, 700ml, 720mL, 1800ml, etc., and are also packaged in various containers such as 3.6L, 5.4L, 9L, 18L, 36L and 72L. However, 1800mL bottled wines account for more than 90% on the market. For example, sakes such as White Crane, Shojumei, and Laurel Crown are mostly bottled in 1800ml; Sawa no Tsuru and Ruizhao Daiginjo are also bottled in 1800mL and wrapped in straw woven fabrics. Shochuumei and Nippon Sheng are also packaged in 300ml glass bottles; Shirayuki brand sake is also packaged in 750mL and 300mL white porcelain bottles, and comes with white porcelain cups. Some high-end 720ml green bottles are packaged in a spherical belly with two small flat surfaces for labeling; Sakura Masamune sake is packaged in a flat-bottomed bottle with a short body, and the uneven sides of the bottle are curved, with a capacity of 720ml; Xiu The bottle of Rank brand sake is even more unique. Most of the bottom of the bottle is inclined, and the bottle stands slightly tilted when placed on the table. The small package of Ozeki brand sake is a 300mL glass, with a small screw-top lid on the inside. The label can be seen through from above. The content on the front of the label on the cup is similar to that of ordinary labels, but there is a landscape painting on the reverse side. Since the wine is as clear as water, the picture can be seen clearly on the other side of the cup. This kind of packaging is suitable for travel, or Use the cup as a wine glass at a party. Special-grade bottled sake mostly uses inner stoppers made of polymers and other materials, plus metal caps with screws. The bottles are packed into portable cartons with nylon ropes. Some cartons are black. Sake is packaged in jar style, wrapped in straw curtains and tied firmly with straw ropes, making it easy to carry and very beautiful. There is an opening under the altar for pouring wine.

(2) Preservation of sake

Sake is a kind of grain juice wine, so it should not be stored for a long time. Sake is easily affected by sunlight. If white bottled sake is exposed to direct sunlight for 3 hours, its color will deepen 3 to 5 times. Even if there is astigmatism in the library, long-term exposure will have a great impact. Therefore, it should be stored away from light as much as possible, and the wine warehouse should be kept clean and dry. At the same time, it is required to be stored at low temperature (10~12℃). The storage period is usually half a year to one year. [Edit this paragraph] Drinking and serving Japanese sake 1. Wine glass

When drinking sake, you can use a shallow flat bowl or a small ceramic cup, or you can use a brown or purple glass as a cup.

Wine glasses should be cleaned.

2． Drinking temperature

Sake is generally drunk at room temperature (around 16°C). In winter, it needs to be blanched before drinking. The temperature is generally heated to 40-50°C and served in a shallow flat bowl or a small ceramic cup.

3. Drinking Time

Sake can be used as a table wine or as an after-dinner wine. [Edit this paragraph] Japanese sake grade Japan’s sake-making culture originated from China. Japan’s terroir refined it and developed it into the current sake. Its development process is a process of continuous summary of experience, improvement and pursuit of high-quality raw materials. There are many kinds of sake, how to distinguish them? In the past, the Japanese distinguished the quality of Japanese sake by different grades such as special grade, first grade, and second grade. However, the grading system of Japanese sake has been abolished, so ordinary people cannot distinguish the quality of Japanese sake at a glance.

At present, Japanese sake can be roughly divided into two categories. One is Japanese sake with a specific name and Japanese sake called ordinary sake (or economical sake). There are 8 types of Japanese sake with specific names, ranging from Honjozo sake to Daiginjo sake. These sakes are all premium sakes that have been classified as first-class or above. Relatively cheap ordinary sake accounts for 80% of all Japanese sake. [Edit this paragraph] Japanese Sake School According to a survey by the Japan Sake Brewers Union Central Association, approximately 1.4 million liters of Japanese sake are brewed every year across Japan. In the past 10 years, production has tended to decrease slightly. However, the popularity of higher-priced Japanese sake with specific names has continued to grow significantly. Taking Honjoshu as an example, the annual output in 1986 was approximately 87,000 liters, which more than doubled to 212,000 liters in 1992. Ginjo sake including Daiginjo sake has also grown from 9,500 liters to 26,500 liters.

You can guess the grade of Japanese sake from its name, and you can also tell its origin from the label on the bottle. Generally, the labeling content of Japanese sake includes the place of origin, the place of origin of the brewer (called Doushi in Japanese characters), the ratio of raw materials to rice, Japanese sake content and amino acid content, etc. Different schools of brewing methods can be seen from the origin of the brewer. The taste of northern Japan is lighter, while the taste of western Japan is richer. You can experience different flavors when tasting them. [Edit this paragraph] Japanese sake legend Japanese sake is a typical Japanese culture. It is said that every year on Adult Day (January 15th), Japanese men and women over 20 years old wear gorgeous and solemn clothes. The so-called men wear Wu The girl wears a kimono and goes to the shrine with her friends of the same age to worship, then drinks a glass of light sake (according to Japanese law, underage people cannot drink alcohol), and takes a photo of drinking in front of the shrine. The program of this festival has been extended to this day, which shows the status of sake in the hearts of Japanese people.

Throughout the ages, poetry, wine, beauty, and work have been the basic elements of the meaning of life for Japanese men. Living till they are old is the Japanese belief in survival, so they are extremely hard-working. After work, if you have a glass of sake, wealthy people will have a cup of "Shangshan Rushui" or "Nanshan", while those who do manual labor will have a cup of "Hundred Crane", hoping to be able to wander to the beautiful places in their hearts like a crane. [Edit this paragraph] Japanese sake experience The sake you can see at Nakamori Famous Japanese Cuisine has a wide variety of varieties, and the prices are also divided into high, medium and low. You can choose based on your preference. The most surprising thing is that the sake bottles after drinking are not thrown away randomly, but are dotted in different corners, which not only highlights the essence of Japanese sake culture, but more importantly, the rows of "massive" The sake bottle has become a beautiful scenery of Zhongmori's famous dishes.

If friends come from afar, a pot of pine, bamboo and plum blossoms on the ice is naturally indispensable for close friends to have a drink; to visit the elders, to show filial piety, Qianshou and Wanshou are the first choice; for company gatherings, to discuss business, chrysanthemums are authentic It not only loses your identity, but also shows your nature. If you want to enjoy family happiness, heat up a pot of morning incense and it will be really enjoyable and harmonious.

When the weather is cold, it is also a pleasure to warm a small bottle and drink it from a "porcelain cup" (a small porcelain cup for drinking sake). But don’t forget to pour wine for your friends, the “pig’s mouth” cannot be empty! Of course, it is better to use a glass cup for cold drinks, or more authentically, you can use a small square wooden cup. In the past, workers put a handful of salt on the corner of the cup to drink with it, but now you can only see it on festive occasions. [Edit this paragraph] Japanese Sake Complex Japanese law stipulates that the alcohol content of wine can only be around 15°-16°. It is mellow and fragrant in the mouth. A little drink will be beneficial to the body and mind, relax the muscles and activate the muscles and joints, and beautify the face and strengthen the yang.

There are grades of sake, and the order from low to high is sake - top edition - special edition - ginjo - daiginjo. No matter which type of sake, it is the best match for Japanese dishes, and the wine tastes delicious and sweet. In today's world of food, Japanese sake, which is light, refreshing, fragrant and easy to drink, is absolutely indispensable and harmonious with Japanese food.

You must know that wine chilled at 5°C is the most refreshing and delicious, especially Daiginjo and Ginjo sake, which are made from selected fine Japanese rice (the best rice in the world is from Japan) Rice, due to its good quality and low yield, is generally used for local supply) and brewed with mineral water. Such as the Supreme Good as Water, Otokoyama Daiginjo, Kikugenji Daiginjo, Kubota (Manju, Senju), etc., sake has pushed the art of drinking to the highest point, just like the brand "Superior Good as Water", which means "noble and good drink" in Japanese The feeling spreads in all directions like rushing water." The meanings of the names of the following sakes are:

Asaka - the fragrance of the wine is like the air blowing against your face in the morning, pleasant and comfortable.

Pine, bamboo and plum are natural and noble plants in Japanese gardens. Just like them, this wine gives people a harmonious, natural and noble feeling.

Chrysanthemums are authentic - chrysanthemums appear natural and simple among the flowers and can be seen everywhere. Flowers that everyone loves do not seek to be noble but seek to be loved by everyone.

Thousands of years of life, ten thousand years of life - the indispensable meaning of longevity.

There are many Japanese sake brands, such as "Shangshan Rusui", Akame Oomachi, Kubota Manju, Senju, etc. are the first choice for successful people, so the price is also higher; Tamano Hikaru, Zuishin Ginjo, Asaka Daigin Brewing, Manju Junmai Ginjo, Kikugenji, etc. are moderately priced and are very popular among mid-level white-collar workers; Kikumasamune, Bishounen, Nippon Sheng, Asaka, etc. are popular and are especially popular among ordinary families. [Edit this paragraph] List of Japanese Sake Brands Ozeki

Ozeki Sake has a history of 285 years in Japan and is also the leading brand of Japanese sake with a long history. The name "Ozeki" originated from Japan. The traditional sumo sport; hundreds of years ago, the strongest wrestlers from all over Japan would gather together for wrestling competitions every year, and the winning players would be given the title of "Ozeki"; and the name of Ozeki was the first one in 1939 It was adopted for the first time as a special grade name for sake. Sumo is a prestigious national sport in Japan. Ozeki awarded the "Ozeki Cup" to the winning sumo wrestlers in 1958. Since then, Ozeki sake has been integrated with the sumo sport and has become the drink most commonly consumed by the winners at the celebration banquet. As for the sake brand, the Ozeki brand sake is currently represented in the domestic market by Dongshunxing. In recent years, its sales in Taiwan can be said to be among the best, and its market position has been consolidated.

Nihon Sake

Nishinomiya Shuzo Co., Ltd., which brews Nihon Sake, was founded in Hyogo Prefecture, Japan, in the 22nd year of Meiji (1889). It is one of the famous Kobe Nada Gotos. Nishinomiyago, in order to make the brand name consistent with the brewery, changed its name to Nippon Sheng Co., Ltd. in 2000. The company has a history of 112 years since its establishment. Nippon Sake was officially introduced to Taiwan in December 1990 after a successful trial sale at the airport duty-free shop of the public sales bureau. Its taste ranges between laurel crown (sweet) and ozeki (spicy). between. Some people compare the raw materials for winemaking to the meat of the wine, the water used for winemaking to the blood of the wine, and the koji to the bones of the wine. Then the winemaker’s skill and dedication should be the soul of the wine. Japanese sake is no exception. The innate climatic and environmental conditions, the quality of the water, and the quality of the rice are all indispensable factors. If distinguished by the nature of water, there are two representatives of Japanese sake. One is Nada sake made with "hard water", commonly known as "men's sake", and the other is Kyoto Fushimi sake brewed with "soft water", which is commonly known as "men's sake". It is "women's wine", the former is like Japanese wine, white snow, white crane, etc.; the latter is like laurel crown. The raw material rice of Nippon Sheng is Japan's most famous Yamada well, and the water used is "Miyamizu". The characteristics of its wine are that it is not easy to change color and has a light and mellow taste. BOX The difference between hard water and soft water lies in the amount of minerals (calcium, phosphorus, potassium, iron) contained in the water. Hard water has more minerals, while soft water has less.

Gekkeikwan

The original business name of Gekkeikwan was Kasakiya, which was established in the 14th year of Kanei (1637). The name of the liquor at that time was Tama no Izumi, and its founder Okura Rokuroemon started brewing sake at Yamashiro Kasaki-so, which is now Fushimi Ward, Kasagi-machi, Sagara-gun, Kyoto. It has a history of 360 years.

The rice used as raw material is also Yamada well, and the water quality is soft water. The aroma of the wine brewed is pure and elegant. In the Japanese popular wine competition in Meiji 38 (1905), the winner can get the crown symbolizing the highest honor. In order to win the highest honor that symbolizes sake, the brand name "Gekkeikan" was adopted. Due to continuous research and development and the introduction of new technologies, we have recruited outstanding Toshi from Fushimi and Nada areas and all over Japan, such as Nanbu-ryu, Tajima-ryu, Tanba-ryu, Echizen-ryu, etc., and have won gold medals in many evaluation competitions. The honor has made Japanese sake the leading position, and it has also become one of the first and second-class well-known brands in Taiwan.

Shirayuki

The original function of Japanese sake was for sacrificial purposes. The monks in the temple made their own wine for the ceremony, and kept part of it for their own drinking. The early wine was turbid. After continuous evolution and improvement, it gradually became clear, around the 16th century; the origin of Shirayuki sake can be traced back to 1550 AD, when Shin'emon Sogo, the ancestor of the Konishi family, started making wine. The most delicious sake at that time was called " "Maruhaku", due to the success of the Konishi family in making the sake, they put more effort into making sake. In the Edo period of 1600, the second generation of the Konishi family was transporting sake to Edo. When they looked up at Mount Fuji, they were captivated by the majesty of Mount Fuji. I was so moved that I 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.

White Deer

White Deer Sake was founded in Japan in the 2nd year of Kanei (1662) during the era of the Fourth Tokugawa Shogun. It has a history of 340 years; due to the clear and refreshing local water quality Sweet, Nishinomiya's famous water is said to be the most suitable for brewing in Japan. Shirakawa uses this water to make wine. As early as the Bunsei and Tenpo years of the Edo period (1818~1843), Shirakawa sake was known as "the famous sake of Nada". It still has a lofty status. In the early days, it was the largest brand in Taiwan's sake market. Taiwan's Bailu liquor is currently imported by Zhenghui Company. The company is expected to introduce new high-end Bailu liquor products this year, including Daiginjo. , ginjo, junmai ginjo and raw sake, etc. The characteristic of Bailu Sake is its fresh aroma, elegant taste and smooth and delicate taste, which is very suitable for drinking coldly. Another type of Bailu Sake (Nama Sake) has a more refreshing, fresh and sweet flavor than ordinary sake. The so-called "Nama" means fresh It means that the general sake brewing process requires two sterilization treatments, while raw sake only needs one sterilization treatment before bottling, so its taste is fresher and more lively.

Baihe Sake

Baihe Sake was founded in 1743 and has a history of more than 250 years. Baihe Sake was introduced to the Taiwanese market in 1964, and its market share reached a peak of 40 %; Its sales in Japan are also among the first and second largest brands. In Japan's main sake producing area, Kansai Nada Gogo, Hakuhe also has an unshakable position; especially Hakuhe's raw sake and raw storage liquor, etc., are very popular in Japan. Japan’s consumption ranks first 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, ranging from junmai From raw sake, raw storage sake, special junmai sake to daiginjo, junmai ginjo, honzo brew, etc.; the taste ranges from light to spicy and sweet, suitable for women or exclusive for men. It can be said that everything is available, but in Taiwan Drinking habits are not so detailed.

Kiku Masamune

Kiku Masamune is also an old brand in Japan. The characteristic of its products is that the taste of the wine is pungent (DRY), which is different from other drinks generally sold in the market that are slightly sweet. Sake is different because in the process of brewing and fermentation, the company's self-developed "Kikumasa yeast" is used as the sake mother. This yeast has strong fermentation power, so the brewed wine tastes richer and more mellow, and is more suitable for drinking in urban areas. people's taste. In addition, the raw rice used is Japan's most famous rice variety "Yamada Nishiki". The brewed raw wine is then placed in cedar barrels for aging, allowing the wine to absorb the aroma and color of the cedar in the barrels. Just take a sip. Ju Zhengzong has a slowly developing aroma mixed with the aroma of rice and cedar. Therefore, the strong aroma is suitable for hot drinks or iced drinks heated to 50°C. It is a popular drink.

Fuki Sake

The previous article Fuki is a newly introduced oak barrel sake brand. The brewing manufacturer GODO Contract Alcohol Co., Ltd. is located in Asahikawa City, Hokkaido. It was formed in 1924 by merging with four distilleries. , the company originated from the Mikawaya Tavern, which was opened by Kamiya Denbei in Hanakawato, Asakusa, Japan in 1880. Kamiya Denbei started manufacturing alcohol in Asahikawa City, Hokkaido in 1900, and pioneered the Japanese sake brewing industry in Ushiku City, Ibaraki Prefecture in 1903. Later, with Kamiya alcohol manufacturing as the center, four shochu manufacturing companies in Hokkaido were merged and established in Asahikawa. "Contract Alcohol Co., Ltd." was established. GODO means "contract" in Japanese Kanji and "joint force" in Chinese. Due to the combination of different alcohol manufacturers, its product line is more diversified, including shochu, sake, plum wine, wine, etc.; the above article is Fugui. It is brewed from "Miyamizu", a beach water that gushes out from the folds of the famous Rokko Mountains, using Tamba Toshi's traditional brewing techniques. Its taste is fresh and elegant, but there are also more pungent premium sakes.

Midairai

Midairai is a wine produced by Jackie Chan Shuzo Co., Ltd. Yoshizumi introduces local high-quality Japanese sake products; Jackie Chan Shuzo is located in Ehime, Shikoku Island, Japan The prefecture was established in the 10th year of Meiji (1877) and has a history of 125 years. The original meaning of the name "Odaiei" (trademark) is to hope that generations of descendants will prosper. Therefore, the founders of the sake brewery hope that Zanggen (winery) can also prosper from generation to generation, and inherit the traditional culture to brew beautiful sake. People can also feel happy after drinking fine wine. The cultural characteristic of Japanese sake is to adhere to the local terroir and characteristics to brew wine with unique local quality; Jackie Chan Shuzo insists on using the raw material rice variety "Matsuyama Mitsui" produced in the local Ehime Prefecture, and the brewing water uses the highest peak in Shikoku, Mount Ishizuchi Brewed with water from the source, the wine produced is refreshing and slightly sweet, with a balanced and mellow taste. The representative sake, Odaiei Chunmai Ginjo, uses organically cultivated Matsuyama Mitsui raw rice, which has been polished 50% to 60% ( Brewed with rice milling ratio), it has a plump and refreshing taste.

Other brands

Especially the so-called "local sake" which is famous in Japan, has first-class quality, is brewed according to ancient methods, and has a limited quantity. The following introduces several local liquor brands at famous Japanese wine clubs. .

"Masumi" was founded in Kanbun 2nd year, 1662 AD. The original wine of Shinshu Suwa Spring in Nagano Prefecture. During the Meiji and Taisho periods, the local brewing technology was still one level behind. The wine brewed by the Suwa Toshi family was once said to be "the wine of the country people". In order to wash away this shame, the local Suwa Toshi family in Tsutaki Village worked hard and succeeded. After many years of hard work and the promotion of future generations, it was finally awarded the honor of the Sixth Rising Sun. reward. Masumi's reputation did not spread until the Showa era. In the second year of the Showa era, he won the excellence award at the Nagoya National Taxation Bureau Appraisal Competition. After that, he was almost always shortlisted in the national appraisal competition every year. In the National New Sake Appraisal in Showa 21, Dr. Masaichi Yamada of Japan's Ministry of Finance Brewing Laboratory collected first, second and third place in the National New Sake Appraisal. He collected a yeast that emits a binggo-like aroma from Masumi's sake. After more than 300 years, it has survived without being eliminated by nature. In surprise, the association named it Yeast No. 7; its rigorous brewing attitude and insistence on high-quality raw material selection have made Masumi famous and enduring.

The "Hinniyo" brewery located in Ishita-machi, Ibaraki Prefecture, insists on adhering to the soft-water brewing method. Its wine is soft and spicy; the most special one is the soft-water spicy brewing developed in the early Showa era. It won the first prize at the spring evaluation meeting in Showa 19. Since then, its slightly sweet to spicy taste has been praised by all walks of life.

Since Hitonnyo's sake cellar is next to the Kinugawa River, the water in this river is quite clean but soft. Unlike Miyamizu, soft water is not easy to ferment, so the hard water required for making sake must be obtained from the next town.

The characteristics of Renniang Liquor quality are reflected in the process of making sake mash and mash. Generally, in the process of making mash, rice is added in three stages: initial addition, secondary addition, and remaining addition. The main purpose of using hard water when making distiller's sake is to fully ferment it. If you add some soft water later, the fermentation will be more even and complete. Since a large amount of yeast is used in distiller's sake, if the yeast ferments too strongly, it will affect the taste of the wine. At this time, it is necessary to Changing the three-stage addition method to a two-stage method allows the yeast to have enough starch saccharification. Therefore, the method depends on the degree of fermentation. The method of adding soft water will make the taste softer, which has become the biggest feature of Yirenniang. .