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Sake
Sake is an ancient sake from Japan and is called sake.
For Japanese who have lived on rice for a long time, the sake made from rice and rice koji was sacred and indispensable for festivals and milestones in life.
Sake is made from rice starch made by koji mold and glucose, and then fermented with yeast.
It can be made with rice, koji and water as raw materials, but the process is very complicated and subtle.
History
There are many fermented foods that use koji mold in Japan, but it is thought that the first one was sake (sake).
Dating back to its history, it is said that during the Paleolithic Age, when cereals such as millet and barnyard millet, acorns, etc. were chewed and spit out into earthenware, yeast in the air entered and alcohol fermented, producing alcohol.
This is “mouth bite sake”, the roots of Japanese sake.
After that, many sake breweries appeared from Kamakura to the Muromachi era, and brewing techniques improved in the Edo era, and a method of producing sake was established.
Kinds
Sake can be divided in two ways.
How to make sake
We explain how to make refined sake.
Nutrition and effect
Koji acid which included in refined sake prevent a senility of cell, and it is expected for beauty effect because it prevent a producing of melanin color which make stain and mole.
Also, refined sake include many amino acid than other kinds of sake and it useful for prevention of arteriosclerosis and lifestyle-related disease.
Moreover, its alcohol can eliminate bad smell of meat and fish, and make soft feeling to food.
In addition, it is known that other seasonings can easily penetrate into the body, so that even short-time cooking will improve the taste penetration.
