Sake. Yadda yawa digiri a shi, da kuma yadda za a yi amfani da shi?

Sake, ko kamar yadda shi ne ake kira - Japan vodka, tare da samurai, Fujiyama, kimonos da ceri blossoms ne m alama ce Japan yana for ƙarni da dama. The abu ne cewa, kasar ta dade da aka artificially ware daga sauran kasashen duniya, kuma ya ci gaba da kansa hanya, ba tare da kasancewa surkulle tasiri har cikin karni na 19th. Kuma Japan barasa. Sake ya ba tukuna aka yi a wasu kasashe, shi ne prerogative kawai na Japan masana'antun!

bayani dalla-dalla

Saboda haka, saboda - nawa digiri shi da kuma abin da irin abin sha yana yiwuwa a gudanar da wani? Ga wani rukuni na sake yana da wuya a kawo. Wasu kiran sha shinkafa ruwan inabi, kamar yadda ya shirya shinkafa. Amma wajibi barasan ba za'ayi. Wine, saboda (nawa digiri, za mu gaya: daga goma sha biyar zuwa ashirin) kuma ana kiranta ba gaskiya ba ne, saboda abin sha shiri fasahar hada mold fermentation. Kamar yadda Turai, misali, wani abin sha nagartacce za a iya dangana more ga giya daga shinkafa, kawai dagagge sansanin soja, aka samu da yin amfani da musamman fasahar.

A kadan tarihi

Sake a zamanin da - gata na sarki kuma ya fi mutane. Sai aka kira da sha na alloli. A ta sãkẽwa tsari, shi da aka kiyaye, bisa ga shaidar Japan archaeologists, domin biyu millennia. Saboda haka akwai wani abu to ku yi alfahari! Sake kuma amfani da daban-daban na ibada. A Japan, akwai wani yaren, ko da abin da ake kira jarumi Rice (m da Turai Bacchus). Saboda duniya amfani ya zama samuwa ne kawai a cikin 18th karni. Tun daga nan, da kuma sauki manoma ya fara yin amfani da sihiri sha na alloli. Akwai kamfanonin a kan samar da sake. Wasu daga cikin su har yanzu wanzu, goyon bayan kusan shekara ɗari uku na samar da hadisin.

A shirye-shiryen da fasaha

A tsari ne fairly aiki m, ta girke-girke wuce sauka da kuma kiyaye su domin ƙarni. Ga shiri, musamman shinkafa sakamai, wanda ya ƙunshi mai yawa sitaci. Har ila yau muhimmanci shi ne ma da abun da ke ciki na ruwa amfani for abin sha.

Figure niƙa, rike sama, wanke, sharkaf, steamed. Sa'an nan - da malting mataki na steamed shinkafa (bazuwar shi kyawon tsayuwa). Malt ke yisti da aka yi amfani a matsayin babban bangaren ga Mash. Bugu da ari - gauraye aka gyara da kuma ruwa mai tsarkakẽwa aka kara. A na gaba lokaci - maturing Mash (yawanci har zuwa kwana talatin). A lokaci guda cunkoso wajibi ne daga lokaci zuwa lokaci sanyaya zuwa biyar digiri. Wannan ya bayyana cewa, saboda an yi a baya a cikin watanni hunturu. Braga ta Portugal sa'an nan rabu cikin m da ruwa kasarun adadi (a zamanin da shi da aka yi ta hanyar yin amfani da extrusion load - musamman jaka da abin sha da aka sanya a karkashin matsin lamba, extruded cikin wani VAT na ruwa). An ce, wannan hanya na samar da irin wannan barasa yakan mallaki ƙarin bayanin da kuma iyawa. The m sulusi da murabba'i, ma, ba a rasa! Ana amfani domin samar da shochu - wani irin barasa a Japan. Kuma domin Pickle kayan lambu.

A karshe mataki

Kamar wancan shirya matasa sake. Yadda yawa digiri da shi? Game da goma sha biyar. Yana settles a wani musamman ganga for game da makonni biyu. Kamar wancan kamata m slurry zuwa precipitate, da kuma babba rabo ne drained cikin wani tanki. The ruwa ne sai ya kara tace (wasu masana'antun fi son zuwa ƙetare wannan tsari, yana fifita ajiye halitta dandano) - kuma, bisa manufa, da abin sha ne a shirye domin amfani. Amma gaskiya connoisseurs fi son zuwa sha shekaru sake. Don gudanar da wannan pasteurisation tsari (ta amfani da tururi nada, lokacin da har zuwa 65 digiri ruwa ne mai tsanani), shãfe haske da kuma yin kwanci for shida zuwa watanni goma sha biyu.

Japan sake. Yadda yawa digiri a sha?

A kan aiwatar da tsufa da abin sha karfin za a iya ƙara. Samun wani na da sake. Yadda yawa digiri da shi? Up zuwa ashirin, da wuya - har zuwa ashirin da biyar. Too low wani sansanin soja - a kalla, da Rasha vodka ko Irish wuski ne kwantantuwa! Amma wannan sansanin soja mafi yawa ana diluted zuwa 16 digiri. A rabo daga vodka saboda (nawa digiri): 40 ga 16. Saboda haka, a wannan batun, kira saboda shinkafa ruwan inabi m.

iri saboda

Class abin sha dogara a kan mataki na nika da shinkafa. Gaskiyar cewa harsashi hatsi ƙunshi mai da abubuwa da ba da abin sha wani m iyawa. A mafi girma da kashi goge shinkafa da ake amfani da su yi, da mafi prized sha. Ga wasu daga cikinsu:

• "Dzyummay" - m shinkafa ba tare da tarawa (distilled barasa, sitaci, sugar).
• "Gindzo" - 60% na milled shinkafa. A cikin shirye-shiryen da musamman amfani yisti fermentation tsari faruwa a low yanayin zafi. A samfurin yana da wani fure da Fruity aromas, m iyawa.
• "Daygindzo" - yi amfani a cikin shirye-shiryen da high quality-shinkafa iri. Yana dauke da mafi sake.
• "Hondzodzo" - shinkafa polishing ba kasa da 70%. A wasu irin ƙara a kananan adadin distilled barasa. Yana yana da wani m dandano, amma kadan aftertaste.

Yadda za a yi amfani da

Sha saboda musamman kananan kofuna. An ce mai kyau ingancin sha kamata sha chilled zuwa 5 digiri. Poor sake, da Japan ce, a dumi sha (Warming up to 60 digiri). Sa'an nan dukan m dandano halaye bace.