ساكى
Sake bottle, Japan, ca. 1740
Sake served in a clear glass
Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura
الساكي (نيهونشوNihonshu) شراب كحولي ياباني يصنع من الأرز المخمر ومكوناته الأرز والماء ويقدم عادة وهوساخن.
وهوقديم العهد حيث كان يتم استخراجه من الأرز منذ قديم العصور في اليابان.
الساكي مشابه لمشروب البوظة المعروف في مصر.
| Special Designation | Ingredients | Rice Polishing Ratio | Percentage of Kōji rice |
|---|---|---|---|
| Junmai Daiginjō-shu (純米大吟醸酒, Pure rice, Very Special brew) | Rice, Kōji rice | Below 50% | At least 15% |
| Daiginjō-shu (大吟醸酒, Very Special brew) | Rice, Kōji rice, Distilled alcohol | Below 50% | At least 15% |
| Junmai Ginjō-shu (純米吟醸酒, Pure rice, Special brew) | Rice, Kōji rice | Below 60% | At least 15% |
| Ginjō-shu (吟醸酒, Special brew) | Rice, Kōji rice, Distilled alcohol | Below 60% | At least 15% |
| Tokubetsu Junmai-shu (特別純米酒, Special Pure rice) | Rice, Kōji rice | Below 60% or produced by special brewing method | At least 15% |
| Tokubetsu Honjōzō-shu (特別本醸造酒, Special Genuine brew) | Rice, Kōji rice, Distilled alcohol | Below 60% or produced by special brewing method | At least 15% |
| Junmai-shu (純米酒, Pure rice) | Rice, Kōji rice | Regulations do not stipulate a rice polishing ratio | At least 15% |
| Honjōzō-shu (本醸造酒, Genuine brew) | Rice, Kōji rice, Distilled alcohol | Below 70% | At least 15% |
- ^ The weight of added alcohol must be below 10% of the weight of the rice (after polishing) used in the brewing process.
Ceremonial use
A cask of sake before the kagami biraki
Decorative sake containers in a Nakatsugawa shop
See also
- Glossary of sake terms
- Mijiu, a Chinese equivalent
- Cheongju, a Korean equivalent
- Amylolytic process
- Awamori, a distilled rice liquor produced in Okinawa
- Chuak, a Tripuri rice beer
- Habushu, awamori liquor containing a snake
- Kohama style, a method of sake brewing
- Mirin, an essential condiment used in Japanese cuisine, which has been drunk as a sweet sake
- Toso, spiced medicinal sake
- The Birth of Saké
References
- ^ WSET Level ثلاثة Award in Sake Study Guide
- Sources
- Bamforth CW. (2005) "Sake". Food, Fermentation and Micro-organisms. Blackwell Science: Oxford, UK: 143–153.
- Kobayashi T, Abe K, Asai K, Gomi K, Uvvadi PR, Kato M, Kitamoto K, Takeuchi M, Machida M. (2007). "Genomics of Aspergillus oryzae". Biosci Biotechnol. Biochem. 71(3):646–670.
- Suzuki K, Asano S, Iijima K, Kitamoto K. (2008). "Sake and Beer Spoilage Lactic Acid Bacteria – A review". The Inst of Brew & Distilling; 114(3):209–223.
- Uno T, Itoh A, Miyamoto T, Kubo M, Kanamaru K, Yamagata H, Yasufuku Y, Imaishi H. (2009). "Ferulic Acid Production in the Brewing of Rice Wine (Sake)". J Inst Brew. 115(2):116–121.
للاستزادة
- Aoki, Rocky, Nobu Mitsuhisa and Pierre A. Lehu (2003). . New York: Universe Publishing. ISBN 0-7893-0847-9; ISBN 978-0-7893-0847-4
- Bunting, Chris, (2011). Drinking Japan, Singapore: Tuttle Publishing. ISBN 978-4-8053-1054-0.
- Eckhardt, Fred (1993). . Portland, Oregon: Fred Eckhardt Communications. ISBN 0-9606302-8-7; ISBN 978-0-9606302-8-8.
- Gauntner, John (2002). . Tokyo: Tuttle Publishing. ISBN 0-8048-3425-3; ISBN 978-0-8048-3425-4.
- Harper, Philip, Haruo Matsuzaki, Mizuho Kuwata, and Chris Pearce (2006). . Tokyo: Kodansha International. ISBN 4-7700-2998-5; ISBN 978-4-7700-2998-0
- Kaempfer, Engelbert (1906). Vol I. Vol II. Vol III. London: J. MacLehose and sons. نطقب:Oclc.
- Morewood, Samuel (1824). London: Longman, Hurst, Rees, Orme, Brown, and Green. نطقب:Oclc.
- Titsingh, Issac (1781). "Bereiding van de Sacki" ("Producing Sake"), ), Vol. III. نطقب:Oclc.
وصلات خارجية
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مشاع الفهم فيه ميديا متعلقة بموضوع [[commons:خطأ لوا في وحدة:WikidataIB على السطر 496: attempt to index field 'wikibase' (a nil value).|خطأ لوا في وحدة:WikidataIB على السطر 496: attempt to index field 'wikibase' (a nil value).]]. |
ابحث عن sake في
قاموس الفهم.
قاموس الفهم.
- Sake Service Institute
- Sake Education Council
- Sake Sommelier Association
- An Indispensable Guide to Sake and Japanese Culture
- What Does Sake Taste Like?
