I. 介紹
One of the most popular alcoholic drinks, Japanese Sake, is a delicate
and unique alcohol with more than 100 blended constituents. It is
said that alcohol is deeply affected by local climate, geography,
and crop quality. Sake was initiated in Japan by using rice as its
main ingredient. Wine and beer, on the other hand, were made in
Europe by using grapes and barley respectively. In any case, all
brewed alcohol is made through a fermentation process in which the
sugar in grain and fruits is broken down into alcohol and carbonic
acid gas, by enzyme of microorganism.
Sake, wine, and beer have been in existence long before the birth
of Christ. Although sake was originally used as an offering to the
gods, today they have become part of our lives and are enjoyed before
and after meals as well as for relaxation. MUSO's sake is natural
sake made from selected ingredients by traditional manufacturing
processes. One can enjoy the full body of rice which can not be
tasted in neither wine nor beer. Sake can be enjoyed hot or cold
depending on the seasons and is becoming popular around the world.
II. 酒的種類
There are several types of sake according to how they are made.
Largely sake can be divided into four categories by ingredients
and manufacturing processes.
| 1. 純米酒 |
| Junmaishu is made from Rice-Koji and water. The word "Junmaishu"
can be translated as pure rice sake. It is believed to be the origin
of Japanese sake without any artificial additives. Junmaishu is
made from rice that has been polished (milled) so that at least
30% of the outer portion of each rice grain has been ground away.
It often has fuller, richer body than other types of sake and the
acidity is a touch higher as well. It can be used as a flavoring
for highly seasoned dishes since junmaishu makes its presence known
a bit more assertively than lighter sake. However, it is not compatible
with butter or ketchup flavors. |
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| 2. 本釀造酒 |
| Honjozoshu is made from Rice-Koji, water and distilled ethyl alcohol.
The use of at least 30% polished rice, which is the same as Junmaishu,
and an addition of distilled ethyl alcohol (called brewer's alcohol)
make Honjozoshu lighter and a bit drier than Junmaishu. It excels
in sharpness and sweetness, and has a pleasant aftertaste. It can
be enjoyed hot or cold. |
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| 3. 精心釀造酒 |
| Ginjyoshu is made from Rice-Koji, water, and distilled ethyl alcohol.
Ginjoshu is made with rice in which at least 40% of the outer portion
is polished away and small amount of brewer's alcohol. Its strong
points are a fruity and flowery flavor and aroma, smoother passage
through the throat, just like water, and a pleasant aftertaste.
Refrigerating it around 10Ž brings out the best balance of aroma
and flavor of Ginjoshu. It is compatible with slightly seasoned,
light dishes. Although MUSO's "Kankyo" Certified Organic
Sake falls into this category, no brewer's alcohol is used (this
sake lists ethyl alcohol which is referred to as brewers alcohol
above). |
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| 4. 其他一般酒 |
| Other industrialized Sake is made from Rice-Koji, water, distilled
ethyl alcohol, and other brewing saccharide, or chemical seasonings.
There is no standard for the percentage for polished rice and the
amount of brewer's alcohol. Some amount of brewing saccharide and
chemical seasonings is used to add artificial flavor. |
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