ọdịnaya
Nke abuo, ịtụgharị anaghị adị ọkụ mgbe niile. Okpomoku ọrụ na-adabere, nke mbụ, n'ihi ihe dị iche iche: mmanya osikapa ndị Japan kacha mma-adịchaghị mma, nke kachasị mma, nke onye edemede-tụfuru oke ụtọ na isi ụtọ mgbe iwe dị ọkụ, yabụ ọ ka mma ị drinkụ ha jụrụ oyi.
E nwekwara “nke atọ”. Sake abụghị aha gọọmentị maka mmanya a. Na Japan, a na-akpọ sake (Nihon - Japan, Xu - sake) ma ọ bụ sesyuName Aha ikpeazụ aha ya bụ iwu ndị Japan.
Ihe ikwesiri ime
Maka imepụta ihe naanị egbu egbu osikapa, n'ihi na naanị etiti ọka osikapa nwere starch dị mkpa maka gbaa ụka. Nri na -ewepụ 25% ruo 70% nke oke ọka. Mgbe ọ gwerịrị, a na -asacha osikapa, tinye ya na mmiri.
E wezụga osikapa, mmiri, koji na shubo ka eji eme ihe. Mee ya - ndia bu nkpuru osikapa nke kojikin ebu metutara, aka. Na okwu m na-arịgo a na-akpọ yist Starter, nke n’aka nke na-mere osikapa, mmiri, koji na yist.
Ma koji na shubo na-esonye na teknụzụ pụrụ iche okpukpu abụọ yiri gbaa ụka… Nke bụ eziokwu bụ na osikapa nwere starch, shuga eke adịghịkwa. Yabụ, ịgba ụka oge gboo (ịtụgharị shuga n'ime mmanya n'okpuru mmetụta yist) agaghị ekwe omume. Lee ọ na -abịa napụta koodzi - ọka nke osikapa emetụta ebu. Na koji enwere enzyme pụrụ iche nke na-ekewa sugar na stachi, nke yist na-edozi ya n'ime mmanya. Abụọ gbaa ụka (osikapa stachi + koji = sugar, sugar + shubo sourdough = mmanya) na-ewere ọnọdụ n'otu oge.
Mgbe gbaa ụka okpukpu abụọ, a na-enyogharịghị edegharị, gbanye, abụọ efere na agadi. Naanị mgbe nke ahụ gasịrị, a na-agbanye ya.
Isiokwu hà
Summary nhazi ọkwa wuru na ogo nke osikapa. Enwere ike ike iche ụdị ụdị abụọ:futsu-syu»(Nkịtị, akpa oche) na«tokutey-meisyo-syu“(All ụdị nke adịchaghị mkpa).
«Futsu-xu»(Nkịtị, okpokoro okpokoro) kwadebere site na osikapa, nke, dịka iwu, tụfuru ihe dịka 10% nke ihe mbụ ya n'oge egweri. Enweghị ihe ọ bụla achọrọ maka egweri osikapa maka okpokoro, a na-emepụta ya dịka atụmatụ dị mfe - site na ụdị osikapa kachasị mfe, na mgbakwunye nke mmanya "siri ike", shuga (glucose, wdg).
Orucha okpokoro nke okpokoro nwere ike ime ka mmadu nwere ihu oma na omenala omenala nke ala nke ọwụwa anyanwụ. A na-agbanye ihe ọ drinkụ drinkụ ahụ site na obere ite seramiiki na obere iko, emepụtara maka naanị abụọ ma ọ bụ atọ. Ọnọdụ okpomọkụ na-eje ozi dabere na ihu igwe na oge. Okpokoro okpokoro nwere ike ịdị na kọmpat okpomọkụ (a na-akpọ usoro a nke ije ozi) ma ọ bụ kpoo ruo 35-40% (). A na-eme ka ọ dị ọkụ n'ụgbọ seramiiki pụrụ iche na mmiri ịsa ahụ. Ihe bụ isi abụghị ka obụpde, na nke a, ọ ga-emesị mee ka ísì ya ghara isi.
«Tokute-meisyo-syu“(Jiri aha e guzobere) jikọta ụdị asatọ dị elu, ndị iwu Japan na-achịkwa mmepụta ha.
К isi adịchaghị (Nke fọdụrụnụ nke osikapa n'oge egweri bụ 70%) na-ezo aka “honjojo-shu"(Na mgbakwunye nke" mmanya siri ike "ihe dị ka pasent 10 nke ibu nke ahịhịa ụka) na"ай-сю"(Na-enweghị mgbakwunye nke" mmanya siri ike).
Na klaasị Adịchaghị (Nke fọdụrụnụ nke osikapa n'oge egweri bụ 60%) na-ezo aka “tokubetsu honjo-su"(A kwadebere n'otu ụzọ ahụ honjozo-shu, ma jiri nlezianya na-egweri osikapa),"ginjo-syu"(Were nwayọ gbaa ụka na obere okpomọkụ, mgbakwunye nke" mmanya siri ike "- ihe karịrị 10%),"tokubetsu dummai-syu"(Kwadebere n'otu ụzọ ahụ dị ka" jummai-shu ", ma jiri nlezianya na-egweri osikapa),"dummay ginjo-xu"(A kwadebere n'otu ụzọ ahụ dị ka" ginjo-shu ", mana na-enweghị mgbakwunye nke" mmanya siri ike).
Na klaasị super adịchaghị (Nke fọdụrụnụ nke osikapa n'oge egweri bụ 50%) na-ezo aka “daiginjo-syu"(Nke ahụ bụ," nnukwu ginjo-shu ", nke a kwadebere n'otu ụzọ ahụ" ginjo-shu ", ma jiri osikapa na-egweri nri) na"dummai dainginjo-syu"(Ọ dị iche na" daiginjo-shu "site na enweghị mgbakwunye nke" mmanya siri ike).
Speciesdị ndị na-abụghị tebụl ọzọ (ntụgharị metụtara “тokutey-meisyo-syu"), Ewezuga, ikekwe, maka ụdị" adịchaghị adị ", na Japan ọ bụ omenala ije ozi na iko teko iko (na-abụghị seramiiki). Na Europe, ọdịnala nke ije ozi dị oke mkpa na iko mmanya abawanyela. Ọzọkwa, enweghị tebụl na-ekpobeghị ọkụka oghara ida uda na okpukpo ya puru iche. Ije Ozi dị ọkụ - 20-25% (ime ụlọ, usoro, maka ụdị ọ bụla) ma ọ bụ 10-18% (chilled, usoro, maka ụdị adịgboroja na nke kachasị elu).
Na ihe banyere iche iche
A na-ekekwa Sake dịka njirisi ndị ọzọ. Sake, nke obere ụlọ ọrụ mepụtara ma nwee ezigbo agwa, ka akpọrọ “nwebisiinka“,” “Lọ ahịa “(“na-amụta“). Enwere ike ichota yaisii-hu") Na enweghị nzacha (enweghị nụ,"nigoridzake“); pasteurized na unpasteurized (ndụ, “na umu-ya ndikom“). Ọ na-eme “nama-tyozo-syu"(Agadi" na ndụ ", ọ bụghị n'okpuru pasteurization tupu ịka nká) na"nama-zumé-zaké“(Bottled” na-ebi ndụ “). “Xing-xu"Bụ" nwata "n'ihi na a na-ere ya n'ime otu afọ site na mgbe e mepụtara ya,"gbanye nnu“- nke a bụ" nwata "n'ihi, nke na-ere ozugbo ịpị,"ko-syu“-” ochie “ochie, mee agadi ihe karịrị otu afọ,”taruzake"(" Gbọmgbọm ") - agadi na gbọmgbọm osisi. Sake nwekwara ike ịbụ “gen-su"(Ike okike, ewepụtaghị - 18-20% vol.),"tai-arukoru-su"(Ike dị ala - 8-10% vol.),"nke ọma“(Ejizighị nsị ahụ mee sedimenti),”yamahai»(E wepụtara ya n’ụzọ mgbe ochie na-eji yist eke, n’agbakwunyeghị na yist Starter pụrụ iche).
Sake na kichin
Sake bụ ihe zuru ụwa ọnụ: ọ na-aga nke ọma ọ bụghị naanị na sashimi, sushi, maki-zushi (ezigbo aha "mpịakọta"), kamakwa na ibe, chiiz, mkpụrụ.
Ekwesiri ighota ya na okpokoro ma obughi ezigbo aromatic nke klas di elu (dika imaatu, "honjo-shu") jiri nlezianya na-eso kichin mgbe niile.
N'otu oge ahụ, ụdị ihe ndị na-enwu enwu (dịka ọmụmaatụ, "daiginjo-shu", ọtụtụ n'ime "onye dere akwụkwọ") na-abanye n'ụdị mkparịta ụka na efere, oge ụfọdụ na-edo onwe ha ụtọ nke efere, yabụ Enwere ike ịchọrọ ndụmọdụ sommelier ebe a.
N'agbanyeghị
Na ndabere nke ọzọ na Japan na-eme shochu - vodka mpaghara. A na -ebugharị ya ọ bụghị naanị site na osikapa, kamakwa site na ọka ndị ọzọ, yana site na poteto dị ụtọ, mana akụkụ dị mkpa nke ụdị shochu ọ bụla ga -abụ koji mgbe niile - ọka osikapa na -emetụta. Shochu korui - nke a bụ "ọkwa mbụ" shochu, nke a na - enweta n'ihi nsị ugboro ugboro (ike adịghị elu karịa 36%, ọtụtụ mgbe 25%). Shochu Otsuru - “ọkwa nke abụọ” shochu, nke a na-emepụta site na otu distillation (ike - adịghị elu karịa 45%).