Okuqukethwe
Okwesibili, i-sake ayiphuzi njalo ishisa. Izinga lokushisa lokuphakela lincike, okokuqala, ngenxa yezinhlobonhlobo: amawayini erayisi aseJapan angcono kakhulu - i-premium, i-super-premium, eyababhali - alahlekelwa yikho konke ukunotha kokunambitheka nephunga lapho eshisiwe, ngakho-ke kungcono ukuwaphuza epholile.
Kukhona futhi "okwesithathu". ISake akulona igama elisemthethweni lalesi siphuzo. EJapan, ngenxa ibizwa (yiNihon - Japan, Xu - sake) noma seisyu… Igama lokugcina lifakwe emthethweni waseJapan.
Okudingayo ukukwenza
Ukusetshenziswa kokukhiqiza kuphela ivaliwe irayisi, ngoba isikhungo kuphela sokusanhlamvu kwerayisi esiqukethe isitashi esidingekayo ekuvutshelweni. Ukugaya kususa u-25% kuya ku-70% wezingqimba eziphezulu zokusanhlamvu. Ngemva kokugaya, irayisi iyagezwa, ifakwe emanzini futhi ifakwe emanzini.
Ngaphandle kwerayisi, amanzi, i-koji ne-shubo kusetshenziselwa ukwenza. Kwenze - lezi izinhlamvu zerayisi ezithintekile isikhunta se-kojikin, aka. Ngamafuphi ngiyakhuphuka ibizwa nge-yeast starter, yona nayo eyenziwe ngelayisi, amanzi, i-koji nemvubelo.
Kokubili i-koji ne-shubo zibamba iqhaza kwezobuchwepheshe obuhlukile ukuvutshelwa okufana kabili… Iqiniso liwukuthi irayisi linesitashi, kanti noshukela wemvelo awekho. Ngakho-ke, ukuvutshelwa kwe-classical (ukuguqulwa ushukela ube utshwala ngaphansi kwethonya lemvubelo) akunakwenzeka. Nangu esesiza koodzi - uhlamvu lwerayisi oluthintekile yisikhunta. Ekoji kune-enzyme ekhethekile ehlukanisa ushukela nesitashi, bese icutshungulwa yimvubelo ibe wutshwala. Kokubili ukuvutshelwa (irayisi isitashi + koji = ushukela, ushukela + shubo sourdough = utshwala) kwenzeka ngasikhathi sinye.
Ngemuva kokuvutshelwa okuphindwe kabili, kucaciswa into engachazwanga, kuhlungiwe, kubekiwe kungabi namanzi futhi kugugile. Futhi kuphela ngemuva kwalokho kufakwa ibhodlela.
Ithebula
Isifinyezo ukwahlukaniswa ngenxa eyakhiwe ngezinga lokupholisha irayisi. Izinhlobo ze-All sake zingahlukaniswa ngezigaba ezimbili: “futsu-syu»(Okujwayelekile, isikhwama sesihlalo) ne-«tokutey-meisyo-syu“(Zonke izinhlobo zeprimiyamu).
«Futsu-xu»(Okuvamile, ngenxa yetafula) kulungiselelwe kusuka elayisi, okuthi, njengomthetho, kulahlekelwe cishe u-10% wesisindo saso sokuqala ngesikhathi sokugaya. Azikho izidingo zokugaya irayisi ngenxa yetafula, ngenxa yokuthi kukhiqizwa ngokwesikimu esenziwe lula - kusuka ezinhlotsheni ezilula kakhulu zelayisi, ngokungezwa "kokuvutshelwa" kotshwala obunamandla, ushukela (ushukela (njll.).
Ukuphakelwa okudala kwetafula kungenza umuntu athandane nesiko lendabuko leZwe le-Rising Sun. Lesi siphuzo sithelwa kujeke omncane we-ceramic ezinkomishini ezincane, zenzelwe ama-sips amabili noma amathathu kuphela. Ukushisa okusebenzayo kuncike esimweni sezulu kanye nenkathi. I-Table sake ingaba sezingeni lokushisa okuhlanganisiwe (le ndlela yokukhonza ibizwa kanjalo) noma ifudunyezwe ize ifike ku-35-40% (). Ishiswa esitsheni se-ceramic esenziwe ngokukhethekile emanzini okugeza. Into esemqoka ukungabilisi, kulokhu ngenxa yalokho ekugcineni kuzolahlekelwa iphunga layo.
«I-Tokutei-meisyo-syu“(Sake ngegama elisunguliwe) kuhlanganisa izinhlobo eziyisishiyagalombili zekhwalithi ephezulu, ukukhiqizwa kwayo kulawulwa ngumthetho waseJapan.
К i-premium eyisisekelo (okusele kwelayisi ngesikhathi sokugaya ngama-70%) bhekisa ku “honjojo-shu"(Ngokungezwa" ukubilisa "utshwala obunamandla obungadluli ku-10% wesisindo sezizathu ezivutshiwe) futhi"дюммай-сю"(Ngaphandle kokungezwa" ukubilisa "utshwala obunamandla).
Ekilasini Premium (okusele kwelayisi ngesikhathi sokugaya ngama-60%) bhekisa ku “tokubetsu honjo-su"(Ilungiselelwe ngendlela efanayo ne-honjozo-shu, kepha ngokugaya irayisi ngokucophelela),"i-ginjo-syu"(Ngenxa yokuvutshelwa kancane emazingeni okushisa aphansi, ukungezwa" kokubilisa "utshwala obunamandla - abudluli ku-10%),"tokubetsu dummai-syu"(Ilungiselelwe ngendlela efanayo ne-" jummai-shu ", kodwa ngokugaya irayisi ngokucophelela),"dummay ginjo-xu"(Ilungiselelwe ngendlela efanayo ne-" ginjo-shu ", kepha ngaphandle kokungezwa kwe" ukubila "utshwala obunamandla).
Ekilasini i-super premium (okusele kwelayisi ngesikhathi sokugaya ngama-50%) bhekisa ku “i-daiginjo-syu"(Okusho ukuthi," i-ginjo-shu enkulu ", elungiselelwe ngendlela efanayo ne-" ginjo-shu ", kepha ngokugaya irayisi ngokuphelele) futhi"dummai dainginjo-syu"(Ihluke ku-" daiginjo-shu "ngokungabikho kokungezwa kwe" ukubilisa "utshwala obunamandla).
Izinhlobo ezingezona ezetafula ngenxa (okusho okuhlobene ne- “тokutey-meisyo-syu"), Ngaphandle, mhlawumbe, ngenxa yesigaba" seprimiyamu eyisisekelo, e-Japan kuyinto evamile ukusebenzisa izinkomishi ze-teko engilazi (ezingezona eze-ceramic). EYurophu, isiko lokusebenzisa i-premium sake ezingilazini zewayini selisungulwe ngokuqinile. Futhi, i-non-table sake akakaze afudumaleukuze ingalahlekelwa ukunambitheka kwayo okuyingqayizivele nephunga. Ukushisa okuphakelayo - 20-25% (igumbi lokushisa, indlela, yanoma yiluphi uhlobo) noma i-10-18% (ebandisiwe, indlela, yezinhlobo ze-premium kanye ne-super-premium).
Nokuningi ngenxa yezinhlobonhlobo
I-Sake ibuye ihlukaniswe ngokwemigomo ethile. I-Sake, ekhiqizwa izinkampani ezincane futhi enobuntu obuqinile, ibizwa ngokuthi “ilungelo lobunikazi“,” Thenga “(“funda“). Ingahlungwa (ihlanzwe, “eziyisithupha-hu") Futhi ayihlungiwe (ayichazwanga,"nigoridzake“); i-pasteurized futhi ayihlanjwanga (iyaphila, "namadodana akhe“). Kuyenzeka futhi “nama-tyozo-syu"(Umdala" uyaphila ", hhayi ngaphansi kokuncishiswa ngaphambi kokuguga) futhi"nama-zumé-zaké"(Amabhodlela" bukhoma "). "Xing-xu"Ingabe" intsha "eqhubeka ukuthengiswa kungakapheli unyaka kusukela ngesikhathi sokukhiqizwa kwayo,"vumelana"- lokhu" kungenxa yentsha, "eqhubeka nokudayiswa ngemuva kokucindezela,"ko-syu"-" i-sake endala, eneminyaka engaphezu konyaka, "taruzake"(" Umgqomo ") - osekhulile ngemigqomo yokhuni. Isake futhi singaba “i-gen-su"(Amandla emvelo, angaphakanyisiwe - 18-20% vol.),"tai-arukoru-su“(Amandla aphansi - 8-10% vol.),”namachodzo"(Ukungahlanjululwa ngenzika),"yamahai»(Kukhiqizwa ngendlela yasendulo kusetshenziswa imvubelo yemvelo, ngaphandle kokungeza isiko elikhethekile lokuqalisa imvubelo).
Sake nekhishi
I-Sake iyindawo yonke: ihamba kahle hhayi kuphela nge-sashimi, i-sushi, i-maki-zushi (igama langempela elithi "rolls"), kodwa futhi nama-chips, ushizi, amantongomane.
Kufanele kuqondwe ukuthi ngenxa yetafula hhayi ngenxa yamakha kakhulu esigaba esiphakeme (ngokwesibonelo, "honjo-shu") ngaso sonke isikhathi sihambisana nekhishi ngokucophelela.
Ngasikhathi sinye, izinhlobo zokwenza okukhanyayo ngephunga (ngokwesibonelo, i- “daiginjo-shu”, iningi “lombhali”) zingena enkulumweni yokuxoxisana nesitsha, kwesinye isikhathi zinqoba ukunambitheka kwesidlo, ngakho-ke iseluleko sommelier singadingeka lapha.
Konje
Ngesisekelo se ngenxa eJapane do shochu - "i-vodka" yendawo. Akuqhutshwa kuphela elayisi, kodwa futhi nakwezinye okusanhlamvu, kanye namazambane amnandi, kodwa ingxenye ebalulekile yanoma yiluphi uhlobo lwe-shochu iyohlale i-koji - okusanhlamvu kwerayisi okuthinteka yisikhunta. Shochu korui - lena yi-shochu "yebanga lokuqala", etholakala njengomphumela we-distillation ephindaphindwayo (amandla awekho ngaphezu kwama-36%, imvamisa ama-25%). UShuchu Otsuru - "ibanga lesibili" shochu, ekhiqizwa yi-distillation eyodwa (amandla - hhayi ngaphezulu kuka-45%).