sake

description

Sake. Wannan shi ne abin shan giya na Jafananci, wanda aka samar ta hanyar noman shinkafa. Dandalin sakewa na iya haɗawa da sherry, apples, innabi, ayaba, kayan yaji, kayan yaji. Launin abin sha yawanci a bayyane yake, amma kuna iya canza launuka zuwa amber, rawaya, kore, da lemo. Ƙarfin abin sha ya bambanta daga kimanin 14.5 zuwa digiri 20.

Yin sakewa yana da tarihi sama da shekaru dubu biyu. An fara aro girke -girke na farko daga Sinawa, waɗanda suka ƙera giya shinkafa a ƙarni na 8 BC. Da farko sun yi wannan abin sha ne na musamman ga manyan sarakuna da ministocin haikalin. Amma da farkon tsaka -tsakin shekaru, sun fara shaye shaye a cikin ƙauyuka. Fasahar kere -kere ta bambanta da ta zamani, musamman a matakin noman shinkafa. Don fara ƙonawa, sun tauna shinkafar da ke cikin bakinsu kuma suka gauraya ta da miyau suna tofa ta cikin kwalaye.

Zuwa yau abin sha yana da inganci da ɗanɗano, masana'antun a hankali suna zaɓar shinkafa, ruwa, fungi, da yisti.

Production ta Sake

Neman sakewa yana amfani da shinkafar sakany ta musamman, wacce ta fi girma kuma take da sitaci idan aka kwatanta da na al'ada. Yana da kyau kawai don samar da abin sha. Shinkafa ta girma akan tsaunuka da tsakanin tsaunuka, inda akwai manyan sauye-sauye a yanayin dare da rana. Akwai sama da iri 30 na nakanogo shinkafa wacce gwamnati ta tabbatar da hakan. Mafi mashahuri iri-iri shine Yamada Nishiki.

Kulawa ta musamman a cikin samar da sake suna biyan ruwa. An wadatar da shi musamman tare da magnesium, potassium, da phosphorus don ƙirƙirar ingantaccen yanayi don kiwo da ƙura. Kuma wasu abubuwa Akasin haka suna tsaftace (baƙin ƙarfe, manganese) ya zama dole don adana dandano da halayen abin sha.

Shinkafa tana dauke da yawan sitaci da suga. Saboda haka yisti mai yisti mai sauki ba zai yiwu ba. Don magance wannan matsalar, akwai fungi.

Don fara aiwatar da fermentation sacademy yana amfani da yisti sakanya na musamman. Sakamakon shekaru ne na aikin masu kiwo da kuma makarantar kimiyya ta musamman ta jihar. Akwai nau'ikan yisti fiye da dubbai na Sake.

Fasaha ta sake samarwa ta hada da matakai da yawa:

Nika shinkafa don sake

Kafin amfani da shinkafa dole ne a tsabtace shi daga kwasfa da amfrayo, wanda saboda abubuwan gina jiki na su na iya shafar ingancin abin sha. Wannan tsari yana faruwa ne a cikin injin nika inda suke tsaftace hatsi daga abubuwan da basu dace ba ta hanyar shafawa juna. A lokacin da wannan matakin zai ɗauki awa 6 zuwa 48. Nan da nan bayan gogewa, ba za ku iya amfani da shinkafar ba. Dole ne ya zauna makonni 3-4 kuma sannu a hankali yana haɓaka danshi da aka rasa.

Wankewa da jika shinkafa

Don cire abubuwa na waje, suna wanke shinkafar da ruwa a matsin lamba, saboda haka cimma ƙarin sakamakon niƙa. Sannan wake ana jikewa na kwana daya.

Steam shinkafa

Yana da mahimmanci don laushi tsarin sitaci da haifuwa da wake daga ƙwayoyin cuta masu cutarwa.

Barna shinkafa saboda sake

A cikin shinkafar shinkafa da ke cikin kwalliyar da ke lalata hadadden tsarin sitaci a cikin sikari mai narkewa. Tsarin yana faruwa a yanayin zafin jiki na yau da kullun na 30 ° C da ƙarancin zafi na 95-98% na awanni 48. Don adana isasshen oxygen kuma yawan zafin jiki baya tashi sosai, lokaci-lokaci suna haɗa shi da hannayensu.

Yisti fara

Don yis ɗin ya hanzarta kuma ya inganta yadda ya kamata, sai su narkar da shi cikin ruwa su bar shi na fewan kwanaki.

Fermentation

Addedara al'adun fara yisti wanda aka shirya a cikin shinkafa kuma yana fara juya shinkafa cikin sake. A hankali a hankali sanya shinkafar a ƙananan ƙananan matakai na kwanaki 3-4. Wannan yana ba da dama ga yisti don “rashin cika aiki.” Jimlar lokacin ƙonewa shine kwanaki 15-35, ya dogara da nau'ikan sake saboda hanyar fita.

Dannawa na dusa

A wannan matakin, akwai rabuwar daskararrun dusar kankara daga abin shan da kanta. Irƙirar amfani da matatun matatun musamman na ci gaba da aiki.

Siment da tacewa

Don sakin matasa daga babban sitaci, furotin, da sauran daskararru, bar shi tsawon kwanaki 10. Na gaba, suna tace shi a hankali, suna zubar da albarkacin ta gawayi.

Maimaitawa

Saura bayan samar da sakewa, ana cire enzymes ta hanyar dumama abin sha zuwa 60 ° C.

Exposure

Yi tsufa a cikin tukunyar da aka sanya gilashi tsawon watanni 6 - yana taimakawa wajen kawar da ƙamshin halayyar shinkafar shinkafa kuma yana ba da abin sha ƙanshi mai daɗi da ɗanɗano mai ɗanɗano. Yayin wannan aikin, suna ajiye shi a cikin zafin jiki na yau da kullun na 20 ° C.

Gyara kwallan

Sake bayan tsufa yana da ƙarfin 20 vol. Sabili da haka, kafin a fara jujjuya shi, ana tsarma shi da ruwa don samun ƙarfi cikin kusan 15.

Akwai nau'ikan sakewa da yawa: focusu - giya tebur, 75% ana samarwa a ƙasar sake; dakotamarisa - Premium sake, 25 % an ba da su ga kasuwa. Hakanan, dangane da ingancin abin sha, mutane suna cinye shi ta hanyoyi daban -daban.

Matakan da ba a saba da su ba kafin amfani da zafi zuwa kusan 60 ° C, kuma fitattu - sanyaya zuwa 5 ° C. A matsayin abun ciye -ciye tare da sakewa, zaku iya amfani da abincin teku, kwakwalwan kwamfuta, cuku da sauran kayan abinci masu sauƙi. Yana riƙe da inganci mai kyau ba fiye da shekara guda a zazzabi na -5 zuwa 20 ° C ba.