Japanese rice wine
What is Japanese rice wine?
Self-explanatory, Sake (Rice wine) is made of rice, starches of which are transformed into alcohol, water and carbon dioxide by malted rice yeasts. With most advanced facilities 1.3 billion-litre Sake is produced yearly in Japan.
How to make Japanese rice wine?
We need to remove rice bran which is not good for flagrance and taste of "Sake".?Cleansed rice is soaked in water and steamed for 15 minutes so that malted rice yeasts can easily digest rice and produce sugar (later alcohol). The most important step is to make "malted rice yeast". One fourth of steamed rice is mixed up with yeast as the "malted rice yeast". Afterward the "malted rice yeast" acts as the core reactor it is mixed up with the rest of steamed rice, water and additional yeast. Fermentation without oxygen (via lactic fermentation) transforms sugar made by the malted rice into alcohol, which is called "Shu-bo", i.e., "Mother of Sake".??"Su-bo" as the basement, malted rice yeast, steamed rice and water are added three times. After this process "Su-bo" changes its name to "Moro-mi", that is, "Baby Sake".?Pressing "Moro-mi", "Sake" and "Sake lee" are produced. At this stage "Sake" looks milky and still contains live yeast in it. So, "Sake" needs to be filtered and sterilised.
Which part of Japan does consume "Sake" mostly?
The answer is "Niigata prefecture", which is famous as biggest producer of super brand rice, "Koshi-hikari". The second is "Akita prefecture" which also famous as rice producer.
Liquor changes into white?
We rarely have contaminated Sake, which becomes from clear "Sake" to something milky by some bacteria.
Although it doesn't taste good usually, as our God performs miracles, sometimes it tastes better.