All the secrets of Sake – rice from the far east

Sake is an eastern alcoholic drink produced by fermentation, not distillation. He ran into glasses for brandy, cooked like beer, and called it wine. And that, of course, is made of rice. The editorial board of passed a two-week sake workshop, tried ten different types, and here it came to the conclusion.

First of all, it’s not a distillate, it’s produced by fermentation, and there are no added sulphates – so the day after consuming it, there should not be a headache! Of course, if it’s a real sake, no additives, because today everyone is busy just to cook the best home-made sake, although the process is quite slow and relatively more complicated than baking brandy, brewing beer or making wine.

Sake is a Japanese word meaning “alcoholic drink”, and the exact Japanese name for sake is Nihonshu. Sake contains 10 to 20% alcohol, and there are more theories about its origin – one started in China at about 4800 BC, and according to the second theory, it began to produce in Japan in the 3rd century AD.

Everything we wanted to know about this eastern plague was realized at the Wine Festival Label Grand Karakterre at Zagreb’s Westin Hotel, where a Dutch distributor of about fifty different sakes, Mr. Dick Stegewerns, held a two-hour lecture with a tasting. We tried classical, warm, with rice pieces, added with alcohol, and one that was damn resembling a plum pelinkovka. But that was in a bitter stage. How to describe sake at all? Well, as it is served, depending on the species, at a temperature of 5-55 degrees Celsius, impressions are definitely – everywhere.

Sake is a wonderful, interesting aperitif, taste between apple and plum, cold, full of flavors, hot smoked too, smelling like a cooked wine. The quality is high, the rest is only 1500 factories that produce sake, but only those that guarantee quality. The 2000-year tradition, as well as the legend that the Kamikaze must have drunk a lunch before the last summer, are much talked about the reputation that this drink enjoys in Japan. Well, there would be no burning, pure culture, that you also have a bottle of this quality alcoholic beverage in your home-made buffet. Who knows when you can knock the lost backpacker from Yokohama on the door …

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