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Abu na biyu, sake ba koyaushe yake sha da zafi ba. Zazzabi na hidima ya dogara, da farko, saboda ire-iren ire-iren: mafi kyawun giya na shinkafa na Jafananci-ƙima, mafi girma, marubucin-rasa duk wadataccen ɗanɗano da ƙanshi lokacin zafi, don haka yana da kyau a sha su sanyi.
Akwai kuma "na uku". Sake ba shine sunan hukuma don wannan abin sha ba. A Japan, ana kiran sake (Nihon - Japan, Xu - sake) ko seisyuName Sunan na ƙarshe an sanya shi cikin dokar Jafanawa.
Abin da kuke buƙatar yin sake
Don amfanin samarwa kawai wanda aka goge Shinkafa, Domin kawai tsakiyar hatsin shinkafa ya ƙunshi sitaci da ake buƙata don kumburi. Nika yana cire 25% zuwa 70% na saman yadudduka na hatsi. Bayan an nika, sai a wanke shinkafar, a jika ta da kuma tafasa.
Bayan shinkafa, ruwa, koji da shubo ana amfani dasu don sakewa. Yi shi - wadannan hatsi ne na shinkafa wanda yashafi kwajikin, aka. A wata kalma zan hau shi ake kira yisti fara, wanda kuma ake yin sa daga shinkafa, ruwa, koji da yisti.
Dukansu koji da shubo suna cikin fasaha ta musamman parallelarfafawa iri biyu… Gaskiyar ita ce shinkafa ta ƙunshi sitaci, kuma sukari na halitta baya nan. Sabili da haka, ƙonawa ta gargajiya (juzu'in sukari zuwa barasa ƙarƙashin rinjayar yisti) ba zai yiwu ba. Anan ya zo don agazawa koodzi - hatsi na shinkafa wanda ya lalace. A cikin koji akwai enzyme na musamman wanda ya raba sukari da sitaci, wanda yisti zai sarrafa shi zuwa cikin giya. Dukansu narkarwar (sitacin shinkafa + koji = sukari, sukari + shubo naman alade = barasa) ana faruwa a lokaci guda.
Bayan bushewar ninki biyu, ba a sake lalataccen sakewa ba, an tace shi, manna biyu sun tsufa kuma sun tsufa. Kuma kawai bayan haka ana yin kwalba.
Tebur sake
Summary sake rarrabuwa gina bisa digiri na goge shinkafa. Duk sabili iri ana iya kasu gida biyu: “futsu-syu»(Talakawa, jakar kujera) da«tokutey-meisyo-syu“(Duk ire-iren abubuwan sabo).
«Futsu-xu»(Na yau da kullun, saboda tebur) an shirya shi daga shinkafa, wanda, a matsayin mai mulkin, ya rasa kusan 10% na asalinsa yayin nika. Babu wasu buƙatun don nika shinkafa don tebur sabili, ana samar da sake bisa ga makirci mai sauƙi - daga nau'ikan shinkafa mafi sauƙi, tare da ƙari na "fermenting" giya mai ƙarfi, sukari (glucose, da sauransu).
Kyakkyawan hidimar tebur na sakewa mutum mai kauna da al'adun gargajiya na Land of the Rising Sun. Ana zub da abin shan daga ƙaramin bututun yumbu a cikin ƙananan kofuna, an tsara shi don sips biyu ko uku kawai. Zafin jiki mai hidima ya dogara da yanayi da kuma yanayi. Tebur sake na iya zama a karamin yanayin zafi (ana kiran wannan hanyar yin hidimar) ko dumi har zuwa 35-40% (). Ana dumama shi a cikin yumɓu na musamman wanda aka tsara a cikin wanka mai ruwa. Babban abu shine kada a tafasa, a wannan yanayin sake ƙarshe zai rasa ƙanshi.
«Tokutei-meisyo-syu“(Sake da sunan da aka kafa) ya haɗu da nau'ikan nau'ikan inganci guda takwas, waɗanda dokokin Japan ke tsara samar da su.
К asali na asali (ragowar shinkafar yayin nika kashi 70%) koma zuwa “honjojo-shu"(Tare da ƙari na" fermenting "ƙazamar giya ba ta wuce kashi 10% na nauyin filayen da aka toshi ba) kuma"ай-сю“(Ba tare da ƙari na” fermenting “ƙaƙƙarfan barasa ba).
Zuwa aji Premium (ragowar shinkafar yayin nika kashi 60%) koma zuwa “tokubetsu honjo-su"(An shirya shi kamar yadda honjozo-shu yake, amma tare da narkar da shinkafar a hankali),"ginjo-syu“(Saboda jinkirin bushewa a yanayin ƙarancin zafi, ƙari na“ ƙwaya mai ƙarfi ”mai ƙarfi - bai wuce 10% ba),”tokubetsu dummai-syu“(An shirya shi kamar yadda ake yi wa jummai-shu“, amma tare da narkar da shinkafa a hankali),dummay ginjo-xu“(An shirya shi kamar yadda ya dace da” ginjo-shu “, amma ba tare da ƙari na” fermenting “barasa mai ƙarfi ba)
Zuwa aji super premium (ragowar shinkafar yayin nika kashi 50%) koma zuwa “daiginjo-syu“(Wato, babban ginjo-shu“, an shirya shi kamar yadda "ginjo-shu", amma tare da kara nikakken shinkafa) da kuma "dummai dainginjo-syu“(Ya bambanta daga” daiginjo-shu “ta hanyar rashin ƙarin tarawa” “giya mai ƙarfi”).
Nau'in da ba tebur ba sake (watau mai alaƙa da “тokutey-meisyo-syu"), Ban da, wataƙila, saboda" babban ƙima ", a Japan al'ada ce a yi hidima a cikin kofuna na gilashi (ba na yumbu ba). A Turai, al'adar ba da hidimar ƙima a cikin gilashin giya ta kafu sosai. Har ila yau, ba tebur sake taba warmed upta yadda ba za a rasa dandanonta da kamshinta na musamman ba. Yin aiki da zafin jiki - 20-25% (zafin jiki na ɗaki, hanya, ga kowane nau'i) ko 10-18% (sanyaya, hanya, don ƙwararru masu girma da girma).
Kuma ƙari game da sake iri
Hakanan ana rarraba Sake bisa ga wasu ƙa'idodi. Sake, wanda ƙananan kamfanoni suka samar kuma ke da ƙwarin gwiwa, ana kiran sa “copyright"," Shago "("koya“). Ana iya tace shi (tsarkakewa, “shida-hu") Kuma ba a tace ba (ba a tace shi ba,"nigoridzake“); manna shafawa kuma ba a shafa shi ba (da rai, “da 'ya'yansa maza“). Hakanan yana faruwa “nama-tyozo-syu"(Ya tsufa" da rai ", ba a shafa shi ga manoma kafin tsufa) da"nama-zumé-zake“(Kwalba” rayuwa “). "Xing-xu"Ya kasance" matashi ne "wanda ake siyarwa tsakanin shekara ɗaya daga lokacin da aka samar da shi,"tsai da shawara“- wannan shine” saurayi ”wanda ake sayar dashi kai tsaye bayan latsawa,”ku-syu“-” tsufa “saboda, ya wuce shekara,”taruzake“(” Ganga “) - ya tsufa a cikin gangayen katako. Sake iya zama “gen-su"(Naturalarfin ƙasa, wanda ba shi da ƙarfi - 18-20% vol.),"tai-arukoru-su"(Strengthananan ƙarfi - 8-10% vol.),"namahodzo"(Ba tare da an sake shafa shi ba tare da laka),"yamahai»(An samo shi ta tsohuwar hanya ta amfani da yisti na halitta, ba tare da ƙara al'adun fara yisti na musamman ba).
Sake da kicin
Sake na kowa ne: yana tafiya da kyau ba kawai tare da sashimi, sushi, maki-zushi (ainihin sunan "rolls") ba, har ma da kwakwalwan kwamfuta, cuku, kwayoyi.
Ya kamata a fahimci cewa sabili da teburin kuma ba daɗin ƙamshi na babban aji ba (misali, “honjo-shu”) koyaushe kawai a hankali ke tare da ɗakin girki.
A lokaci guda, nau'ikan sake da suke da kyalli a kamshi (alal misali, "daiginjo-shu", galibin "marubucin") suna shiga cikin wata tattaunawa ta tattaunawa tare da akushi, wani lokacin ma sukan shayar da dandanon abincin, don haka ana iya buƙatar shawarar sommelier anan.
AF
A kan tushen sake a Japan yi suke - "vodka" na gida. Ana fitar da shi ba kawai daga shinkafa ba, har ma daga wasu hatsi, har ma da dankali mai daɗi, amma muhimmin sashi na kowane nau'in shochu koyaushe zai kasance koji - hatsin shinkafa da ƙyallen ya shafa. Shochu kore - wannan shine "saiti na farko" shochu, wanda aka samu sakamakon maimaita narkewa (ƙarfin bai fi 36% ba, galibi 25%). Shochu Otsuru - "aji na biyu" shochu, wanda aka samar da shi ta hanyar narkewa ɗaya (ƙarfi - bai fi 45% ba).