[Tell you by a Japanese sake expert] A thorough explanation of the crystallization of the craftsman’s traditional techniques that the Japanese sake industry has once again focused on!

Have you ever seen the word sashimi on the label of Japanese sake?詞嗎？

How much do you know about Shengyu少呢？

「How to pronounce Shengyu法

First of all, let’s get to know how to pronounce the student 酛 Japanese as KIMOTO phonetic notation is 酛ㄔㄨㄞˋ為生酛(ㄔㄨㄞˋ)。

酛 is a word that is not usually used, and the pronunciation is also very strange.（笑）。

In fact, in recent years, the traditional technique of making 酛 has regained attention in the Japanese sake industry, causing a wave of trends.潮流。

This Japanese sake lecture is going to explain in detail what is shengjin！

With this opportunity to understand, next time you can change from as if you have read this word to being able to puff up your chest and say, I know what Shengyu is.什麼！” 了。

What is Shengyu

「Making sake mother is the first and most important step in the process of making Japanese sake驟。

The so-called brewer is also known as glutinous rice. It is an artificial yeast culture broth brewed from steamed rice koji water and yeast. The function of yeast is to convert the sugar contained in the rice into alcohol. Foundation步製作醪的基礎。

The most important use of making Jiu Mu is「Only increase the yeast necessary for the brewing process」。

In order to achieve this, it is necessary to prevent the bacteria in the air and the wild yeast that is not needed for making Japanese sake from living in it.活。

At this time, a certain ingredient contained in the wine mother is the biggest contributor, that is就是－－Lactic acid。

The lactic acid in the wine mother can eliminate the excess bacteria. In this way, an environment conducive to the continued growth of the truly useful yeast can be created.境。

Before the Meiji era, when there was no way to get refined lactic acid, brewers would put their own lactic acid bacteria into the air to extract lactic acid to prevent unwanted bacteria from multiplying. The sake mother made in this way is called被稱為「Health」。

 

Nowadays, many winemakers add artificial ingredients when making wine mothers成分「Lactic acid for brewing」To grow yeast。

The wine mother made in this way is called「Instant Brewing」。

In terms of the most simple and understandable difference，「Health」Is byThe power of natural lactic acid bacteria to make wine mother，Is an ancient method。

A huge project that is very labor-intensive程

 

During the Meiji era, a project that bothered everyone是Need overweight labor「Manufacturing」。

Let’s briefly introduce this project。

In order to prevent other bacteria from multiplying必須Melt steamed rice at low temperature to cultivate yeast。

Therefore, steamed rice and water are added to a smaller bucket and pounded with a stick called 棹 to form a paste-like state. This process is called mountain dump為「山卸」。

Must repeat 3 times every 4 hoursThis task is not easy易。

Soon after the steamed rice becomes viscous, lactic acid bacteria will begin to metabolize lactic acid due to this action動作，The lactic acid and sugar in the wine mother will become more and more，Basically it can create an environment where it is difficult for bacteria to survive。

Mountain unloading is really a very heavy work, which needs to be carried out uninterrupted from late night to morning, even in the extreme cold.不例外。

andIt takes as long as 4 weeks to make the raw jellytime。

Relative toInstant brewing tin only takes about 2 weeksCan complete a full time difference of 1 times間。

Furthermore, we must also consider that the risk of bacterial reproduction in the process is really a very labor-intensive project.啊！

After the Meiji era, winemakers gradually abolished the coolie project of mountain unloading廢除掉。

Because they found「The ferment of koji is melted in water and then steamed rice can also be formed母」。

This method is called「Mountain waste」，Means to abolish the mountain unloading operation作業。

Therefore, the raw jelly was divided into 2 types, which were made by unloading成的「Shengyu series wine mother」And the abolition of mountain unloading「Mountain Waste Wine Mother」。

It’s just that, thanks to the elimination of mountain unloading, the labor of this vast project has also been greatly reduced.輕，但The manufacturing time takes about 4 weeks. This still hasn’t changed. During this period, there is still a risk of bacterial growth.在。

Therefore also pointed outCompared with the quick brewing, it is still a very troublesome production method.法。

The taste of wine made from raw 酛？

 

 

 

The Japanese sake made from raw 酛 has有「Strong flavor」Characteristics。

The powerful yeast that survived the battle with wild bacteria in the natural environment. The wine made from such yeast can show a more complex and rich taste, which cannot be expressed by the instant brewing method.出來的。

This rich taste matches the food very well. It is recommended to be enjoyed with food and wine用。

It is rich in lactic acid bacteria, so it tastes especially good with cheese or milk dishes.喔！

Conclusion

What do you think？

If you have the opportunity, you can take this opportunity to compare the difference between the shochu made with traditional methods and the ordinary Japanese sake.的不同。

Nowadays, most of the sake brewers use the fast brewing method to make Japanese sake, but there are also brewers who are only interested in making sake from raw shochu. Please be sure to try their hard work and you will definitely find another look of the sake.種樣貌！