Myths about Sake
If you perchance to Japanese sake, you know that means “alcoholic beverage” plain and simple. Rice Wine’s real name is Nihonshu, but it was considered too difficult for Western countries when exports once came up. The short and pithy sake was much easier to absorb. The reason for that sake more often than not have an accent over the last letter is that the English would not pronounce it wrong. It had become sejk, as in “heaven’s sake” …
That’s sake do not normally drinking warm the same reason that wine should not be drunk too hot – the heat spoils the finest aromas. But its very own country is not more principled than that heats its rice wine during the cold season. Especially simpler sake, whose bitterness becomes less noticeable with a little heat. However, it should not be served too hot, a rule of thumb says that the temperature should be between body temperature and freshly tapped bathing, or a maximum of 50 º.
To drink his sake cold is much more common, and then the temperature should be the same as for white wines: 10-14 degrees. When used as an aperitif, it is even often an ice cube in the glass.
The sake is made from rice are familiar to most, and that is perhaps why the misconception that it is a spirit so prevalent. Burning the spirits of rice seems more natural than enough to ferment it into wine. The truth is that sake is a wine to certain parts brewed like a beer.
The more of a grain, which is polished away, the finer material. To polish the rice is comparable to cutting off some bunches of grapes on the vine to concentrate the flavor in them that may hang. It is the size of a grain kernel, most of the starch is, the first to be converted into fermentable sugar and then to alcohol. At the same time avoids the fatty acids and proteins present in the surface layer and which would reduce the quality.
The most exclusive varieties of rice are made with only 35 percent of its original mass remaining. Then they say that the rice is polished to 35 percent. Most commonly sake rice polished to 50 percent. Of the rice we eat is 90 percent left.