Why add"brewed alcohol"to Japanese sake? The real reason will tell you now!

Japanese sake can basically be categorized into two types: added brewed alcohol and no-added brewed alcohol.這兩種類。

For people who are not so clear about Japanese sake, will it be cheaper if you add alcohol to it? Does it mean that the quality has deteriorated, etc. It may easily cause such bad questions and impressions.類不好的質問與印象。

In recent years, due to the rising popularity of pure rice wine, the amount of alcohol used in the brewing has changed from the 2011 brewing year to the Heisei 27 brewing year, July 1, 2011, June 30, 2016. One ton of white rice was brewed in 4 years. The average consumption of alcohol has risen from 179.7 liters to 152.0 liters, showing a downward trend every year現年年下降的趨勢。

※Calculated based on 100% alcohol content

Generally speaking, the popularity of pure rice wine is far greater than that of alcoholic beverages.類。

However, it is precisely because of the addition of brewing alcohol that these wines themselves can highlight their unique charm.韻味。

Brewing alcohol sometimes plays such an important role。

This time, let us work together to solve the myth of brewing alcohol and the important role it plays. At the end of the article, we will also introduce you to some of the famous wines.款銘柄美酒。

Brewing alcohol

 

 

The so-called brewed alcohol is simply是Edible alcohol。

It is not a chemical medicine but a substance that is mainly transformed from plants using sugarcane as a raw material物質。

The brewed alcohol basically has no fragrance and taste, so when it is added to Japanese sake, it will not change its own taste.味。

　

In most cases, large-scale winemakers will uniformly add the brewed alcohol to the wines they produce and sell or buy from other small wineries. However, some small wineries will only use their own brewing. alcohol釀製酒精。

Although the brewing alcohol itself is almost 100-purity alcohol, it will be adjusted to a concentration of about 30 before adding sake.%的濃度。

Alcohol with a concentration of 36 or less is called為－－「Shochu A」。It is often used to make horn HIGH or plum wine, so maybe you have drunk this kind of alcohol without everyone knowing it.精呢！

Why add brewed alcohol specially？

 

Obviously, it’s okay if you don’t add it. That’s why the brewed alcohol is specially added to the wine.呢？

This is of course because the addition has its advantages。

• Makes the taste refreshing

Most Japanese sake with brewed alcohol has a clean and refreshing taste感。

I think everyone has felt it while drinking。

This is because the sugar and sour impurities contained in the sake itself are suppressed by the brewing alcohol.來。

Most of the sake that is usually added to brewed alcohol is classified as spicy. This is because the concentration of 30-strength brewing alcohol added to the glutinous rice during production will also increase the concentration of Japanese sake.高的關係。

However, there are other factors that cause the feeling of pungent or sweet taste, so it is not that as long as it is a high-concentration wine, it will be classified as a pungent wine.口酒。

Brewed alcohol will be added for the purpose of producing various flavor changes of Japanese sake like the example explained above.中。

• Give the sake a fruity aroma of Ginjo

Have you ever felt the gorgeous aroma rich in fruity aroma when drinking Ginshu or Daiginshu?呢？

This scent is called Ginjo incense. It is made up of ingredients contained in turbid sake. In fact, this ingredient can only be dissolved in alcohol and cannot be dissolved in water.法溶解於水。

The main purpose of squeezing turbid sake is to separate the milky white residue from the dregs from the liquid. The dregs are low in alcohol content but rich in aroma and are only soluble in alcohol and insoluble in water. Then the dregs are dissolved in high-concentration alcohol. Such steps can get rich wine with rich aroma富含濃郁酒香的酒。

This is why the wines participating in the appraisal are usually Daiginjo sake, precisely because it has a richer aroma than other wines.香氣。

• Can effectively prevent the reproduction of bacteria and mold

If the quality control of wine is not carried out correctly, there will be the possibility of bacteria proliferation and reproduction性。

Therefore, brewing alcohol is also added for the purpose of preventing corruption酒精。

Another use of adding brewed alcohol is to prevent the deterioration of wine quality so that the wine can be preserved for a long time.下來。

Adding brewed alcohol has been a practice since the Edo period

The exact era in which the manufacture of Japanese sake can be traced back to now is unclear, but the culture of rice cultivation has been spread since the Yayoi period流傳的。

In the Nara era, because the stable rice of the era was able to be stably produced, the country also set up an organization specializing in sake production and dedicated the finished Japanese sake to the imperial court.奉給朝廷。

After that, the production of sake was no longer confined to shrines or temples, and private sake production continued to develop. Then in the Muromachi period, the original izakaya also officially appeared.正式地登場。

In the Muromachi period, rice was used as a raw material for production. The method of separating the dregs and sake by filtering the turbid sake and heat-sterilizing them is the original form of sake brewing today.代開始出現。

Then after entering the Edo period, the industry dedicated to making a living gradually flourished來。

Among them, in order to maintain the quality of the wine and prevent corruption, it is necessary to add alcohol to it. This approach began in this era.開始了。

But what was slightly different then was that it was not using what is now called brewed alcohol but adding shochu made from sake dregs and honkaku shochu.物質。

The history of adding alcohol is unexpectedly longer than expected呢。

So when did brewing alcohol start to give people a bad impression?？

 

According to the above records, it is clear that this kind of brewed alcohol with a clear purpose and a long history makes people feel negative.印象呢？

This is the result of the triple brewing performed in the past的結果。

The countermeasures implemented due to insufficient rice production led to a triple increase in the popularity of sake

「Three times wine酒）」Refers to the wine that was born after the war due to insufficient rice酒。

Because rice itself was in a state of shortage at that time, in order to make wine made with rice as a raw material reach about twice the amount of effect, a large amount of brewing alcohol was added, and then sweeteners and sour agents were added to make it finally reach the original value. 3 times the amount of water made in this way is the so-called three-zeng wine所謂的三增酒。

Although the quality of this kind of wine is definitely not good, because of the serious shortage of rice at the time, the three-fold sake that can be mass-produced at low cost compared with the pure rice wine with too much flavor is more popular at that time. Also temporarily maintained for a while一段時間。

Nowadays, due to the amendment of the Liquor Tax Law, the situation where the increase of liquor is tripled has gradually disappeared. Sanzeng liquor is no longer regarded as a kind of sake on the market.一種上市。

Doesn’t the bad impression come from feeling uncomfortable because of drunkenness?…？

Alcohol that is added to brew alcohol will make people feel painful because of drunkenness. Sometimes I hear this saying法。

But there is no basis for such a thing as uncomfortable after being drunk by adding alcohol何根據的。

The main body of brewed alcohol is Type A shochu, which is the same as the ingredients used in plum wine and shawar drinks的。

Due to the effect of triple brewing, the negative impression that the quality of the wine added with brewed alcohol is not good and the health is gradually formed象逐漸成形。

Now there is also a practice of adding brewed alcohol for the purpose of adjusting the flavor of the wine. Therefore, it does not necessarily mean that the wine with the added brewing alcohol is the wine with higher alcohol concentration.的酒。

※On the other hand, for raw wine that is not heated or added with water, the alcohol that is added to brewing alcohol means that the alcohol concentration will become higher.沒有錯。

Compared to avoiding drinking alcohol with added brewed alcohol, the most important and more important thing to pay attention to should be not to drink too much and please choose the appropriate wine according to the physical condition of the day so that you can enjoy the greatest pleasure of drinking.樂趣哦！

Conclusion

This time I bring you a detailed introduction about brewing alcohol。

Although the general impression of brewing alcohol is negative, it is actually a great contributor to the unique flavor and aroma of Japanese sake.臣！

In addition to the above-mentioned types, there are still a lot of fine wines with brewed alcohol多。

Please don’t hate them before you have tasted them yourself. If you try these prosperous inscriptions one by one, you will definitely open a new door to the world of Japanese sake that you still don’t know about.大門！