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Topic: Sake

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  The History of Sake
Sake was first brewed in Japan after the practice of wet rice cultivation was introduced in that country around 300 B.C. Though the origins of sake can be traced in China as far back as 4,000 B.C., it was the Japanese who began mass production of this simple but delicious rice concoction.
Sake was used for many different purposes in the Shinto religion, including as an offering to the Gods and to purify the temple.
All of the early variations of sake were cloudy until a seventeenth century brewery worker thought to use ashes to settle the cloudy particles in the sake.
www.asianartmall.com /historyofsake.htm   (655 words)

 Sake - Wikipedia, the free encyclopedia
Sake is widely referred to in English as "rice wine".
In Japan sake is served cold, warm or hot, depending on the preference of the drinker, the quality of the sake and the season.
Sake is also served during the light meal eaten during some tea ceremonies.
en.wikipedia.org /wiki/Sake   (3565 words)

 Sake World - Sake FAQ Menu
Sake is a beverage fermented from rice, which is a grain.
Sake is not a distilled beverage, and is not even remotely related to gin, vodka or other spirits.
This is a measure of the density of the sake relative to water.
www.sake-world.com /html/sake-faqs.html   (1338 words)

 Rice Wine -- Sake
This sake is added less than 120 liters of 100% raw alcohol to each metric ton of white rice during the brewing process.
The most general classification of sakes is the system of grading adminstered by the eleven regional officers of the Central Advisory Committee on Alcohol Beverages.This committee is an part of the National Tax Addiministration Agency of the Treasury Ministry, which is responsible for regulating the industry as well as for colletcing taxes on sake.
Sake can be served as warm or ice-cold except Ginjo-zukuri (always serve it as ice-cold).
www.geocities.com /citynite/sake.html   (528 words)

 Sake Sake Sake
But sake should not be compared too closely with beer, because it is not carbonated, and is also considered a healthy drink because many of the impurities in the rice are eliminated during the lengthy and complicated brewing process.
Sake rice is selected because it is has a larger kernel, and also because it is easier to work with than other grains.
Sake was first made in Japan over 2,000 years ago, and in the intervening years there have been many different types of sake produced.
www.asianartmall.com /SakeSakeSake.html   (1300 words)

 Adams Market Research Alcohol Beverage Industry
Help from sake makers is available as well; Japanese manufacturer Ozeki trained the Ritz staff on, among other things, the meaning of the sake numeric value, indicating the range of relative sweetness (-10) to dryness (+10).
Sake is served hot in Japan during the winter, but that's primarily the lowest grades of sake.
Ohyama is described as "The sake of love, this soushu sake from Yamagata is light and dry, which makes it a wonderful aperitif" and Ichinokura "is characterized by the harmony of smooth flavor and the refreshing aroma of Japanese cedar, which enhances the flavor.
www.beveragenet.net /cheers/1999/0499/499sake.asp   (1858 words)

 Sake World - Hot or Cold?
But in the end, one big reason sake was warmed in the old days was that it was woodier and rougher, and warming masked a lot of the less-than-refined aspects.
Brewing technology and the availability of new strains of sake rice (and the equipment to properly handle it) and new pure yeast strains led to sake with bold and lively taste and fragrance profiles.
Sake like this would be effectively neutered of the very qualities it was brewed to exude, if heated.
www.sake-world.com /html/hot-or-cold.html   (661 words)

 Beer   (Site not responding. Last check: 2007-11-05)
Sake aficionados maintain that the best sake is junmai-shu, which is sake made with just three ingredients: rice, water and koji (rice impregnated with a starch dissolving mold).
Hulled sake rice is polished in a machine to remove the undesirable fats and proteins surrounding the starch in the center.
Sake may be swallowed to test the nodokoshi (its finish), which may be described as dry, sweet or as having a tail.
www.sallys-place.com /beverages/beer/sake.htm   (849 words)

 Vision Brewing's Homebrew Sake Instruction Page
This recipe will produce a sake with a naturally grown lactic acid base that is generally associated with the lovingly made, very expensive boutique sakes found only in Japan.
Sake that is stored with yeasts still alive in the bottle may be unstable and not preserve well.
Sake can be stabilised by pasteurising, this process requires GENTLY heating the strained brew in a saucepan for 5 mins at 55 degrees centigrade(132° F), this will slightly change the character of the drink.
www.tibbs-vision.com /sake/moto1.html   (762 words)

 Sake.com: Sake Making
Amongst Sake with added alcohol, there are four groups, the first and largest of which is cheap Sake, in which lots of alcohol is added to increase yields.
Sake, as it is commonly known, is also sometimes referred to as Nihonshu, or even Seishu (legally).
The type of Sake rice, and the degree to which the rice was polished --both important factors in assessing quality of Sake in today's Sake world-- were not part of the assessment back then.
www.sake.com /sakemaking.html   (900 words)

 Vinography: A Wine Blog: Sake Archives
Sake is made in the depths of winter, when the frozen air is at its most pure, and the water is barely flowing.
Each sake was represented by its bottle, and a label with the name of the producer and the name of the sake, along with a alphanumeric code that matched an entry in the brochures available at the entrance.
This sake is of the highest possible grade, a Junmai Daiginjo-shu (the -shu just means sake), which indicates that it was brewed with rice kernels that have been washed and polished to the point that they are at least 50% of their former size, and contain only the sweetest, purest part of the rice kernel.
www.vinography.com /archives/sake/index.html   (9402 words)

Of the seven (soon to be six) sake producers in the United States, four are in Northern California: Takara in Berkeley, Hakusan in Napa, Gekkeikan in Folsom and Ozeki in Hollister.
The only sake producer not located in a coastal state is Hakushika in Colorado, but it will close March 31 due to the economic downturn in Japan.
In its natural, undiluted state, sake is 20 percent alcohol, which compares to 9-12 percent for most wines and 3-5 percent for beer.
www.coastnews.com /wine/sake.htm   (743 words)

 What is Premium Japanese Sake?
To legally qualify as a Ginjo (premium) sake, at least the outer 40% of the grain must be milled away.
For Daiginjo (super premium sake) at least the outer 50% of the rice kernel must be milled away.
Premium sake is brewed with special sake rice in which the starch component (the shinpaku or "white heart") is concentrated at the center of the grain, with proteins, fats, and amino acids located toward the outside.
www.esake.com /Store/bin/premium-sake/premium-sake.html   (729 words)

 Gekkeikan Sake (U.S.A.), Inc.
Sake is a naturally fermented alcoholic beverage classified in the same general category with wine and beer.
Sake is made from the simple ingredients of rice and water.
As such, sake is imbibed on such occasions as toasting the New Year, celebrating a local festival or solemnizing a wedding vow.
www.gekkeikan-sake.com /sake.cfm   (437 words)

 Amazon.ca: Sake: A Modern Guide: Books: Beau; Deseran, Sara Timken   (Site not responding. Last check: 2007-11-05)
Say the word "sake" to most Americans, and what comes to mind is a hot, semisweet beverage meant for socking down alongside spicy tuna.
The authors survey the surprisingly varied sake universe: "Kira," or "devil sake," is a dry and peppery version which marries well with spicy foods, while "fukunishiki," or "happy fortune" sake, is a "dependable, safe sake," tasty alongside fried snacks.
Sake is hot, hot, hot (though the best are actually served cold).
www.amazon.ca /Sake-Beau-Timken/dp/0811849600   (474 words)

Using select rice polished to 50% of its original size, this ultrapremium "junmai daiginjo" sake is slowly fermented at low temperatures to give it a refreshing fruit like aroma and mild flavor.
Elegant sake with citrus and melon aromas and complex flavors.
Sake is made from steamed rice that has been polished to varying degrees:
www.winepalate.com /sake.htm   (514 words)

 Sake.com: Introduction
The taste of Sake depends on achieving a balance between sweetness and acidity, a balance that can be maintained only through the combination of proper water, malt, yeast and steamed rice.
Sake making is distinguished from other brewing methods by its use of a process called "multiple parallel fermentation".
Sake brewing combines these two steps by a simultaneous conversion that results in Sake having an 18% higher alcohol content than any other fermented drink.
www.sake.com /introduction.html   (795 words)

 Sunday, July 22, 2001
“Habu sake is a liquor that comes to Okinawa from China, where the snake is known for its medicinal properties,” Iguchi, 55, said during an interview in his office in southern Okinawa.
The recipe for habu sake is believed to have come from China centuries ago when present-day Okinawa was known as the independent Ryukyu Kingdom.
Habu sake, because of the herbs and honey that some producers add, is a yellowish color.
ww2.pstripes.osd.mil /01/mag/sm072201c.html   (1181 words)

 Japan Sake Brewers Association   (Site not responding. Last check: 2007-11-05)
In fact, sake is such an integral part of the Japanese diet that having some knowledge of it can add to one’s understanding of Japanese history, culture, and society, as well as of the social environment in Japan today.
ade primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast.
There are many different varieties of sake, and it can be enjoyed either warm or chilled, depending on the season.
www.japansake.or.jp /sake/english/index.html   (166 words)

 Sake World Homepage - John Gauntner
This site is devoted to Japanese sake, and has been created, written and is updated by John Gauntner, widely recognized as a leading non-Japanese authority on sake.
John has written four books and literally hundreds of articles on all things sake, and is known as "The Great Communicator" within the sake world for his uniquely concise way of conveying all aspects of sake, sake enjoyment, and sake culture, history and brewing technology.
The SPC is a five-day intensive immersion into sake and the sake world, replete with plenty of classroom instruction followed by relevant tasting, four sakagura (brewery) visits.
www.sake-world.com   (187 words)

 Cook's Thesaurus: Rice Wines
The Japanese produce two kinds of rice wines: sake, a dry wine that is used for drinking and cooking, and mirin, a sweet wine which is used just for cooking.
Sake doesn't age well in the bottle and should be consumed within a year of bottling.
The Chinese drink it from small porcelain cups, in the same way that the Japanese drink their sake.
www.foodsubs.com /WinesRice.html   (282 words)

Takara Sake USA, established in Berkeley in 1982, has taken pure snow melt from the Sierra Nevada Mountains and superior rice from the fertile Sacramento Valley.
NAMA SAKE is a draft-style sake that is purified not by heat pasteurization but rather through micro-filterization.
NIGORI is the way sake first appeared when it was brewed for the Imperial Court in Kyoto as well as for most of its 2,000 year history.
www.takarasake.com /products/sake.htm   (620 words)

 BlueWine.com: French Wine, California Wine, Australia Wine, Italian Wine.
With its state-of-the-art sake brewing facility in Folsom, California, the company’s first brewing facility in North America, Gekkeikan continues to strengthen its marketing position in the wake of growing demand for sake worldwide.
Ozeki has been providing sake aficionados with a rich, healthful drinking experience since 1711 and was the first major sake brewer to begin production in the United States, in 1979.
Sake brewing has been passed down from generation to generation in the Ota family, and the Daishichi Brewery, founded in 1752, has become famous all over Japan.
recherche.bluewine.com /en/index.asp?no_categorie=121400   (357 words)

 Sake Making [Part 2] "Sweet Sake and Dry Sake"
Whether a Sake will be perceived as sweet or dry is a function of several things, including the balance between the sugar in a Sake and the acids in that Sake.
When Sake is not labeled Junmai, and this includes almost all cheap Sake on the market, it has had some brewer's alcohol added to it.
This is why Sake like Junmai-Sake, Junmai-Ginjo, and Junmai-Daiginjo are often drier, and at the same time maintain a harmony as a result of the balance between the natural sweetness and the acids.
www.sake.com /skmk_pt2.html   (700 words)

 Gekkeikan Sake (U.S.A.), Inc.
Gekkeikan's state-of-the-art sake brewing facility in Folsom, California (see map below) is the latest chapter in a continuing success story that began more than 360 years ago five-thousand miles away in Fushimi, Japan.
Gekkeikan now brings the newest technologies to a brewing process that is nearly 2,000 years old and continues to strengthen its marketing position in the wake of growing demand for sake worldwide.
Just as Fushimi was "discovered" centuries ago, Folsom was found to offer just the right conditions: high quality water and an abundance of rice- the perfect setting for a skilled brewmaster backed by over three and a half centuries of experience.
www.gekkeikan-sake.com   (141 words)

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