The healthy way of drinking

If sake is compared with other brewage, alcohol content has become height considerably. Therefore, if it drinks ordinarily, it will be easy to get drunk. Then, let's utilize "water" well. 

The 1

It is drinking water about the same as the drunk amount of alcohol. Water can be enjoyed compared with wine etc., without losing the feature that sake is clever even with a drinker. While drinking alcohol taking advantage of this feature, please drink water briskly. If it carries out like this, it stops remaining in the next day. 

The 2 

It mixes with with water at the time of warmed sake. When warming alcohol, it warms, after doing hot water about twenty percent. Then, a mellow taste spreads. Furthermore, since alcohol content falls in a good thing, drunkenness becomes light and is hard to be having a hangover. Hot water is about twenty percent to the last. If it puts in too much, because it will be reserved alcohol or corky hot water. Anyway, excessive drinking is a prohibited thing. Let's drink a proper quantity pleasantly happily to the last. When it is likely to be having a hangover truly, if the mineral which is mainly concerned with salt is supplied, it is supposed that it is good. Certainly when the miso soup of a little deep , kelp tea, etc. are drunk . 

Kindｓ of ｓake

There are various kinds of sake.

Daiｇinjo-shu

Daiginjo-shu uses the polished rice of 50% or less of a rice-cleaning rate among quality sake brewed from the finest rice, and means what has a flavor and especially good color and gloss.
The aroma and taste are just called work of art of sake.

Ginjo-shu

Ginjo-shu used the polished rice of 60% or less of a rice-cleaning rate, rice malt and water, or these and the alcohol for brewing as materials, and made it examine and manufacture (it is fermentation slowly at low temperature), and the feature is the sake which has characteristic perfume. 

Tokubetsujunmai-shu 

It is this brewing specially.   Pure rice or the thing which can carry out an informative label under the objective matter with which especially this brewing has a flavor and good color and gloss, and consumers can understand the reason to be easily is said specially. 

Junmai-shu

Junmai-shu is the sake of only the rice which is built only considering the polished rice, the rice malt, and water of 70% or less of a rice-cleaning rate as materials, and uses neither brewing alcohol, nor sugars, etc. 

The taste of the rice currently used is the feature. 

Honjozo-shu 

Honjozo-shu is the sake built considering the polished rice, the rice malt, brewing alcohol, and water of 70% or less of a rice-cleaning rate as materials. 

In traditional structure, it can get deliciously also as warmed sake. 

Gen-shu

Usually, after sake adds water to malt and adjusts an alcohol content, it is sold as goods, but it is gen-shu which has a high alcohol content which does not carry out this adjustment. 

Son-shu

Repack many into the bottle in the state where the barrel was stuffed, in the alcohol which was stored with wooden barrels and attached the wooden scent. 

It is marketed. 

Kizake

Common sake is performing inaugural kindling twice  before carrying out bottling before storing, and producing commercially. 

Kizake does not start kindling in a furnace at all, extracting and exceeding moromi, and fresh flavor is the feature. 

The origin of Sake

Do you know the origin of Sake?

The origin is very very old.
Sake brewing is featured by Koji. Here, I will finish in the description so light on koji described in detail later.Koji is one of the most important in the brewing. No koji, NO sake!! OK?
When was the prototype of sake koji sake made ​​from rice and koji did the appearance does not know the exact place.The history of alcohol is as old as it. Since meal ready to eat dried, the meal was damp in water and mold grew, alcohol is made to build using it and there is also an opinion of having held the party in the alcohol.

Although it is floating in the air or has adhered to straw etc., an aspergillus will be increased making a spore come into bud there, and building a fungal thread, and also carrying out adhesion of many spores, if washed up on the boiled rice or the steamed rice.
Since an aspergillus produces enzyme, especially amylase so much, secretes it outside of the body and leaves it in rice malt in it, the starch of rice is saccharified and changes to grape sugar.