What is sake made from? Sake: the famous Japanese drink What people drink sake in Japan

Sake, or as it is also called - Japanese vodka, along with samurai, Fujiyama, kimono and sakura has been a constant symbol of Japan for many centuries. The thing is that this country was artificially isolated from the rest of the world for a long time and developed in its own way, without experiencing foreign influence until the 19th century. So with Sake, it is still not made in other countries, exclusively by Japanese producers!

Specificity

So, sake - how many degrees is it and what type of drink can it be attributed to? It is quite difficult to attribute sake to any group. Some call the drink rice vodka, as it is made from rice. But mandatory distillation is not carried out. Sake wine (how many degrees, we will tell: from fifteen to twenty) is also not right to call it, because the technology for preparing the drink includes mold fermentation. According to European standards, for example, the drink can be attributed, rather, to beer made from rice, only with an increased strength, achieved using special technologies.

A bit of history

Sake in ancient times was the privilege of the emperor and those close to him. Then it was called the drink of the gods. In its unchanged form, it was preserved, according to Japanese archaeologists, for two millennia. So there is something to be proud of! Sake was also used for various rituals. In the mythology of Japan, there is even the so-called Rice Warrior (comparable to the European Bacchus). Sake became available for general consumption only in the 18th century. Since then, ordinary peasants began to use the magic drink of the gods. Sake factories appear. Some of them still exist today, maintaining almost three hundred years of tradition of production.

Cooking technology

The process is quite laborious, its recipes have been passed down and preserved for many centuries. For cooking, special sakamai rice is used, which contains a lot of starch. The composition of the water used for the drink is also important.

Withstand, washed, soaked, steamed. Then - the stage of malting (decomposition of mold fungi in it). Malt goes to sourdough, is used as the main component for mash. Next - mix the components and add clean water. The next phase is the maturation of the mash (usually up to thirty days). In this case, the mash must be cooled to five degrees from time to time. This explains the fact that sake used to be made during the winter months. Then the mash is divided into solid and liquid fractions (in ancient times this was done by squeezing out with a load - special bags with a drink were placed under oppression, the liquid was squeezed into a vat). It is said that with this method of production, this type of alcohol acquires additional notes and taste. The solid fraction also does not disappear! It is used to make shochu, another type of alcohol in Japanese. Also for marinating vegetables.

Final stage

In this way, young sake is obtained. How many degrees is in it? About fifteen. It settles in a special container for about two weeks. In this case, solid suspensions should precipitate, and the upper part is poured into another tank. Then the liquid is filtered additionally (some manufacturers prefer to omit this process, preferring to preserve the natural aftertaste) - and, in principle, the drink is ready to drink. But true connoisseurs prefer to drink aged sake. To do this, the pasteurization process is carried out (using a steam coil, when the liquid is heated to 65 degrees), corked and incubated for six to twelve months.

Japanese sake. How many degrees are in the drink?

During the aging process, the strength of the drink may increase. Get aged sake. How many degrees is in it? Up to twenty, rarely up to twenty-five. Also a low fortress - at least, it is incomparable with Russian vodka or Irish whiskey! But this fortress is usually diluted to 16 degrees. The ratio of vodka-sake (how many degrees): 40 to 16. So in this regard, it is doubtful to call sake rice vodka.

types of sake

The class of the drink directly depends on the degree of polishing of rice. The fact is that the shell of the grains contains oils and substances that give the drink an unpleasant aftertaste. The greater the percentage of polished rice used for cooking, the more appreciated the drink. Here are some of them:

How to use

They drink sake from special small cups. They say that a good quality drink should be drunk chilled to 5 degrees. Bad sake, according to the Japanese, is drunk warm (warming up to 60 degrees). Then all unpleasant tastes disappear.

Sake is a traditional Japanese alcoholic drink made from special varieties of rice. There is a lot of controversy surrounding nihonshu, which is what the Japanese call sake. Who claims that this is rice vodka, someone is convinced that this is rice wine, there is also a version that this is a simple rice beer.

In fact, sake is not like traditional European types of alcohol, and it is very difficult to attribute it to any group of alcoholic beverages. But the Japanese are convinced that this is a self-sufficient drink that does not fall into any of the existing categories.

What is the difference between sake and vodka

Since we have already dealt with the fact that there is no such thing as "rice sake vodka", it remains for us to find out what are the main differences between them:

Different strength of drinks. Vodka - 40 degrees, and in sake, the strength of the drink ranges from 14-20%.

Different consistency. Sake is thick and viscous, very reminiscent of liquor.

Sake differs from vodka in its aroma. The rice drink has hints of fruits, flowers, grains, nuts, beans, herbs, spices, dairy products, honey, caramel, chocolate, earth, mushrooms, hay and even meat.

Classical vodka has a crystal clear color, while sake, depending on the degree of maturity, can vary from a delicate lemon shade to a deep amber.

different cooking technology.

How sake is made in Japan

In Japan, for the preparation of sake, special varieties of rice are used, which differ from the usual ones in large grains and a high content of starch. The best varieties are considered "Yamadanishiki" and "Omachi".

The process of producing rice drink can be conditionally divided into 8 stages:

Grinding rice. This process takes 2-3 days.

Rice washing, soaking and steaming.

Preparation of koji rice dough.

Preparation of the primary mash "moto".

Preparation of the main moromi mash.

Pressing.

Filtration. After pressing, the sake is filtered through activated charcoal.

Excerpt.

The manufacturing technique usually results in a strength of about 18–20 degrees of alcohol. However, sake is diluted with water to about 15 degrees before bottling.

As for the process of making sake at home, it certainly differs from the factory, but the main steps are still the same.

Sake recipe at home

The production of sake is very similar to the technology of beer, but differs in the way the sourdough is prepared. The difference is that malt is prepared for beer by germinating grain. And the rice used in the sake recipe is not sprouted, but fermented.

Before proceeding directly to the preparation of the drink itself, we need to prepare two types of sourdough. Of course, store analogues can also be used, but there is no guarantee that all the rules for its storage have been observed.

Sourdough Koji

Ingredients

Koji-kin seeds - 1 tsp

Round rice - 800 g

Cooking method

First, we need to thoroughly rinse the rice until the water is completely clear.

Then we throw the rice on a sieve and leave it for 1 hour so that the excess water is completely glass.

Now you need to steam the rice. To do this, you can use a double boiler or a slow cooker. Rice cooked in the usual way is not suitable for sourdough.

Cool the cooked rice to room temperature, sprinkle it with koji-kin seeds and cover with a cotton cloth or gauze thoroughly moistened with water. Leave for 14-16 hours for fermentation.

The readiness of the sourdough is easy to determine - the rice will become snow-white in color and there will be a pronounced smell of cheese.

Live sourdough Moto

Ingredients

Steamed rice - 180 g

Koji sourdough - 75 g

Water - 270 ml

Dry baker's yeast - 5 g

Cooking method

With steamed rice, repeat the first 3 points from the koji sourdough recipe.

We mix the finished rice with the koji sourdough, add warm water, yeast and mix everything thoroughly.

We shift the prepared mixture into a glass container, cover with a lid and send it to the refrigerator for 10 days. At the same time, it is necessary to shake the contents of the jar daily.

Properly prepared sourdough should have a creamy consistency.

After we have prepared two starter cultures, you can proceed directly to the preparation of sake.

sake ingredients

Parboiled rice - 15 cups

Koji sourdough - 700 g

Sourdough Moto - 500 ml

Water - 4 l

Cooking method

The preparation of sake will take place in several stages. First we need to cook the rice.

Now cool 375 g of rice to room temperature and mix it with moto sourdough, 450 ml of water and one glass of koji sourdough. We transfer the resulting mixture into a glass container with a volume of 3 liters and leave it warm for a day. During the day, mix the contents of the jar a couple of times. During this time, the rice will absorb all the liquid.

On the third day, add another 750 g of rice, 225 g of koji sourdough and 6 glasses of water. We leave it in the same place for another 12 hours. And don't forget to stir.

On the fourth day, add all the remaining ingredients, mix thoroughly and leave warm again.

On the fifth day, active fermentation will begin and we continue to withstand it to the desired strength. On day 10, the strength of the drink will average 15 degrees, and on day 20, about 19 degrees.

The finished drink must be filtered, and then passed through a filter and bottled.

Young homemade sake can be stored in the refrigerator for about 30 days.

How to drink sake

Sake is drunk according to certain rules, etiquette and traditions.

It is customary to serve it in a special tokkuri jar. According to Japanese tradition, before each toast, the drink is poured into small cups of choco, and before drinking, they must say “Kompai”, which means “to the bottom”.

As for the temperature of consumption, it is customary to drink sake both chilled to 5 degrees and heated to 60 degrees. But the Japanese adhere to one rule: “Good sake is drunk cold. Bad sake is warm.” This is due to the fact that when the rice drink is heated, all the rich aroma and taste dulls or disappears altogether. Therefore, lower quality sake is recommended to be heated.

Error or something to add?

Sake is the traditional spirit of Japan, sometimes misleadingly referred to as rice vodka or rice wine. This is not true - there are no analogues of sake.

The taste of the drink can have bitter shades with fruity notes, among which one can guess juicy grapes, bulk apples, ripe bananas. The best varieties have a taste of mushrooms and noble cheese.

The color can be transparent, greenish lemon or yellowish amber.

The consistency is thick (like a liqueur).

Fortress: 15-20%

100 grams of sake contains: proteins - 0.5 g; fats - 0 g; carbohydrates - 5 g. Energy value - 134 kcal.

Story:

It is believed that sake has been brewed for at least 2,000 years. This is clear from the chronicle of 720 BC, which tells of the worship of the deity of rice wine. At first it was made only for the Emperor. Covered with myths, sake was used for rituals. But they cooked it differently than now: rice was chewed for a long time and spit into vats, where it fermented. When, instead of saliva, a mold fungus - koji (17-18 centuries) began to be used for fermentation, "divine" alcohol began to be mass-produced, and it was finally sold not only by representatives of the imperial retinue, but also by peasants. Some companies still produce sake to this day (already 300 years old!).

Production secrets:

The sake production process is long and laborious. The drink is based on special (large, heavy and starchy) rice and mineralized K, Mg, P, Ca, but devoid of Mn and Fe water (from local springs).

Rice polishing within 2-3 days. The grain is ground by 30-60%, the remnants of bran and germ are removed.
Rice preparation. It includes washing, soaking in water (up to a day) and steaming.
Working with koji. Mold fungi are placed on a piece of prepared rice, placing it in a warm, humid room (with strict microclimate control) for about 2 days.
Primary congestion "moto". Rice with and without Koji (part) is mixed, water and yeast are added, aged for half a month - a month. During this time, Koji converts the starch into sugar.
The main congestion is "moromi". The remaining rice and water are added to the resulting mixture in 3 stages (4 days). The composition ferments 18-31 days. Sake of ordinary varieties ferments at 15-20 ° C, elite ones at 10 ° C (and not higher) - the more slowly the fermentation takes place, the richer the taste of alcohol will be.
Sediment separation. The fermented sake is decanted and passed through a press, making the drink clear. But some varieties must be "smoky", for which the settled sediment returns to the liquid.
Stonecrop. Young sake is passed through a filter containing activated carbon. But this is not always done, because the process deprives the drink of color, some aromas and flavor notes.
Pasteurization and aging. It is carried out to kill bacteria and yeast residues. Sake is heated to 65°C, sealed and aged for six months to a year. This increases the percentage of alcohol in the drink, but it is again bred.

Types and varieties:

Sake is now produced not only in Japan, but also in China and the United States. From the Chinese known "Jingdao" or "Red Crane", from the American - "Yaegaki Ki-ippon Dry Sake", "Gekkeikan Sake", "Sho Chiku Bai". The Japanese consider the best sake produced in 5 regions of their country - Akita, Kyoto, Hyogo, Osaka and Hiroshima. Among the brands, they prefer two "cranes" - "Sawanotsuru" (marsh) and "Hakutsuru" (white).

Beverage classification. Let's say right away that the higher the percentage of grinding of rice grains, the higher the class of sake, and, accordingly, its taste, and its quality, and its price.

"Jummai"- a completely natural product. It contains only rice (polishing up to 70%), additions in the form of alcohol, sugar, etc. No. Any other sake that does not have additives in the name acquires the prefix "junmai" ("junmai ginjo", "junmai daiginjo")
"Honjozo"- grinding of rice grains in it reaches 70%, but has a minimal additive in the form of alcohol. This softens the taste, making it slightly rough, but light.
"Ginjo"- grinding of rice grains in it reaches 60%. It has an additive in the form of special yeast that allows the drink to ferment at low temperatures. The taste is light, notes of fruits and flowers are heard in the aroma.
"Daiginjo"- grinding of rice grains (the highest quality) in it reaches 50%. It is considered the highest sake.
"Tokutei meishoshu" is the general name for premium drinks. It makes up 25% of the volume of sake produced.
Futsushu- This is the general name for drinks that are no different from table wine made from rice. It makes up 75% of the volume of sake produced. Has no gradations.

Action on the body:

Benefits (from small doses): normalizes the work of the heart and blood vessels, restores memory, improves brain function, improves immunity, prevents cancer, treats bruises and abrasions, prolongs youth.

Harm: If you are individually intolerant to sake, drink excessive amounts of sake, are pregnant, breastfeeding, or are a child.

How to drink sake properly:

Beverage temperature . Before drinking, elite sake is cooled to 5 ° C, mediocre sake is heated to 15-30 ° C, which improves its taste in both cases.
Dishes . For drinking, there are special small cups made of ceramics, glass, wood, plastic or metal without handles (piles - bowls), which are called "choco". The round vessel from which sake is poured has a narrow neck. It is called "tokkuri". It is placed for heating or cooling in a metal container ("tirori" or "tampo"). In the old days in Japan, sake was served in 180 ml wooden boxes (“masu”) filled with it, now more and more often in ceramic bowls.
drinking process . Each "choco" is drunk to the bottom and filled again for a new toast. At the end of any toast, the word “compay” is pronounced, meaning that the “choco” must be drained completely. They don't pour themselves.
Snack . Japanese dishes are considered ideal - sushi, rolls, seafood, etc. But you can serve sake with nuts, chips, sandwiches, slices of cheese or vegetables.

Sake at home

Having tried, you can get the hang of preparing a perfectly acceptable imitation of sake. The components of the recipe can be purchased at shops specializing in Japanese cuisine or through online stores.

For the koji starter:

koji-kin seeds - 1 tsp
round rice - 800 gr.

For the primary traffic jam "moto":

koji rice - 75 gr.
steamed rice - 180 gr.
yeast - 5 gr.
water - 280 gr.

For the main moromi congestion:

sourdough "moto" - 500 ml
water - 4 l.
koji rice - 700 gr.
steamed rice - 15 cups

Preparation of sourdough (koji rice). To do this, wash the rice under running water until it becomes transparent, and recline it in a shallow colander. After an hour, when the water from the rice drains through a colander, it will need to be steamed and cooled. Sprinkle the koji-kin seeds over the prepared rice and cover with a slightly damp cloth. After 15 hours, the starter is ready. The smell of cheese emanating from rice will help determine this. We will need this rice at all stages of cooking.
Preparation of live sourdough "moto". To do this, steam steamed rice (180 g), cool it and mix it with water, kozhdi rice (75 g from previously cooked) and yeast. This composition is placed in a glass jar and sent to the refrigerator for 10 days. The jar is shaken daily until the starter becomes like a cream soup.
Preparing a young drink. The whole cooking process can take about a month (or even more). But the highlights will take place in the first 4 days:

Day 1: Steamed rice (375 gr.) Steamed, cooled and poured with water (450 ml). In the mixture we add all the starter "moto" and 150 gr. koji rice. Mix everything and leave for 15 hours at room temperature.
Day 2: Stir the mixture.
Day 3: we introduce steamed (steamed and chilled) rice into the composition - 750 gr., koji rice - 225 gr., water - 1.2 liters. After 10 hours, the mixture is stirred again, after which the mixing process is repeated every 2 or 3 hours.
Day 4: We add the remaining ingredients to the composition: (steamed and chilled) rice, koji rice and water. We stir.
Day 5 and 6: Mix the mixture well and leave to ferment for about 15 days.
Day 20: Strain young sake and pour into sterile bottles. Such sake will not be stored for long - 30 days (in the refrigerator). It will be more traditional to pasteurize it (keep it at a temperature of 65 degrees) and then keep it for 6-12 months in an airtight package.

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Sake is the traditional spirit of Japan, sometimes misleadingly referred to as rice vodka or rice wine. This is not true - there are no analogues of sake.

The taste of the drink can have bitter shades with fruity notes, among which one can guess juicy grapes, bulk apples, ripe bananas. The best varieties have a taste of mushrooms and noble cheese.

The color can be transparent, greenish lemon or yellowish amber.

The consistency is thick (like a liqueur).

Fortress: 15-20%

100 grams of sake contains: proteins - 0.5 g; fat - 0 g; carbohydrates - 5 g. Energy value - 134 kcal.

Story:

It is believed that sake has been brewed for at least 2,000 years. This is clear from the chronicle of 720 BC, which tells of the worship of the deity of rice wine. At first it was made only for the Emperor. Covered with myths, sake was used for rituals. But they cooked it differently than now: rice was chewed for a long time and spit into vats, where it fermented. When, instead of saliva for fermentation, they began to use a mold fungus - koji (17-18 centuries), "divine" alcohol began to be mass-produced, sold, and it was finally tried not only by representatives of the imperial retinue, but also by peasants. Some companies still produce sake to this day (already 300 years old!).

Production secrets:

The sake production process is long and laborious. The drink is based on special (large, heavy and starchy) rice and mineralized K, Mg, P, Ca, but devoid of Mn and Fe water (from local springs).

The main stages of production are:

Rice polishing within 2-3 days. The grain is ground by 30-60%, the remnants of bran and germ are removed.
Rice preparation. It includes washing, soaking in water (up to a day) and steaming.
Working with koji. Mold fungi are placed on a piece of prepared rice, placing it in a warm, humid room (with strict microclimate control) for about 2 days.
Primary congestion "moto". Rice with and without Koji (part) is mixed, water and yeast are added, aged for half a month - a month. During this time, Koji converts the starch into sugar.
The main congestion is "moromi". The remaining rice and water are added to the resulting mixture in 3 stages (4 days). The composition ferments 18-31 days. Sake of ordinary varieties ferments at 15-20 ° C, elite ones at 10 ° C (and not higher) - the more slowly the fermentation takes place, the richer the taste of alcohol will be.
Sediment separation. The fermented sake is decanted and passed through a press, making the drink clear. But some varieties must be "smoky", for which the settled sediment returns to the liquid.
Stonecrop. Young sake is passed through a filter containing activated carbon. But this is not always done, because the process deprives the drink of color, some aromas and flavor notes.
Pasteurization and aging. It is carried out to kill bacteria and yeast residues. Sake is heated to 65°C, sealed and aged for six months to a year. This increases the percentage of alcohol in the drink, but it is again bred.

Types and varieties:

Sake is now produced not only in Japan, but also in China and the United States. From the Chinese known "Jingdao" or "Red Crane", from the American - "Yaegaki Ki-ippon Dry Sake", "Gekkeikan Sake", "Sho Chiku Bai". The Japanese consider the best sake produced in 5 regions of their country - Akita, Kyoto, Hyogo, Osaka and Hiroshima. Among brands, they prefer two "cranes" - "Sawanotsuru" (marsh) and "Hakutsuru" (white).

Beverage classification. Let's say right away that the higher the percentage of grinding of rice grains, the higher the class of sake, and, accordingly, its taste, and its quality, and its price.

"Jummai"- a completely natural product. It contains only rice (polishing up to 70%), additions in the form of alcohol, sugar, etc. No. Any other sake that does not have additives in the name acquires the prefix "junmai" ("junmai ginjo", "junmai daiginjo")
"Honjozo"- grinding of rice grains in it reaches 70%, but has a minimal additive in the form of alcohol. This softens the taste, making it slightly rough, but light.
"Ginjo"– grinding of rice grains in it reaches 60%. It has an additive in the form of special yeast that allows the drink to ferment at low temperatures. The taste is light, notes of fruits and flowers are heard in the aroma.
"Daiginjo"– grinding of rice grains (of the highest quality) in it reaches 50%. It is considered the highest sake.
"Tokutei meishoshu" is the general name for premium drinks. It makes up 25% of the volume of sake produced.
Futsushu- This is the general name for drinks that are no different from table wine made from rice. It makes up 75% of the volume of sake produced. Has no gradations.

Action on the body:

Harm: If you are individually intolerant to sake, drink excessive amounts of sake, are pregnant, breastfeeding, or are a child.

How to drink sake properly:

Beverage temperature . Before drinking, elite sake is cooled to 5 ° C, mediocre sake is heated to 15-30 ° C, which improves its taste in both cases.
Dishes . For drinking, there are special small cups made of ceramic, glass, wood, plastic or metal without handles (stacks - bowls), which are called "choco". The round vessel from which sake is poured has a narrow neck. It is called "tokkuri". It is placed for heating or cooling in a metal container ("tirori" or "tampo"). In the old days in Japan, sake was served in 180 ml wooden boxes (“masu”) filled with it, now more and more often in ceramic bowls.
drinking process . Each "choco" is drunk to the bottom and filled again for a new toast. At the end of any toast, the word “compay” is pronounced, meaning that the “choco” must be drained completely. They don't pour themselves.
Snack . Japanese dishes are considered ideal - sushi, rolls, seafood, etc. But you can serve sake with nuts, chips, sandwiches, slices of cheese or vegetables.

Sake at home

Prepare:

For the koji starter:

koji-kin seeds - 1 tsp
round rice - 800 gr.

For the primary traffic jam "moto":

koji rice - 75 gr.
steamed rice - 180 gr.
yeast - 5 gr.
water - 280 gr.

For the main moromi congestion:

sourdough "moto" - 500 ml
water - 4 l.
koji rice - 700 gr.
parboiled rice - 15 cups

You need to prepare like this:

Preparation of sourdough (koji rice). To do this, wash the rice under running water until it becomes transparent, and recline it in a shallow colander. After an hour, when the water from the rice drains through a colander, it will need to be steamed and cooled. Sprinkle the koji-kin seeds over the prepared rice and cover with a slightly damp cloth. After 15 hours, the starter is ready. The smell of cheese emanating from rice will help determine this. We will need this rice at all stages of cooking.
Preparation of live sourdough "moto". To do this, steam steamed rice (180 g), cool it and mix it with water, kozhdi rice (75 g from previously cooked) and yeast. This composition is placed in a glass jar and sent to the refrigerator for 10 days. The jar is shaken daily until the starter becomes like a cream soup.
Preparing a young drink. The whole cooking process can take about a month (or even more). But the highlights will take place in the first 4 days:

Day 1: Steamed rice (375 gr.) Steamed, cooled and poured with water (450 ml). In the mixture we add all the starter "moto" and 150 gr. koji rice. Mix everything and leave for 15 hours at room temperature.
Day 2: Stir the mixture.
Day 3: we introduce steamed (steamed and chilled) rice into the composition - 750 gr., Koji rice - 225 gr., Water - 1.2 liters. After 10 hours, the mixture is stirred again, after which the mixing process is repeated every 2 or 3 hours.
Day 4: We add the remaining ingredients to the composition: (steamed and chilled) rice, koji rice and water. We stir.
Day 5 and 6: Mix the mixture well and leave to ferment for about 15 days.
Day 20: Strain young sake and pour into sterile bottles. Such sake will not be stored for long - 30 days (in the refrigerator). It will be more traditional to pasteurize it (keep it at a temperature of 65 degrees) and then keep it for 6-12 months in an airtight package.

Sake is a traditional alcoholic drink that has been produced in the Land of the Rising Sun for many centuries. It is drunk by all adult Japanese, including the emperor himself.

In our country, it is mistakenly called Japanese vodka. This is a delusion. It has absolutely nothing to do with vodka. According to the production technology, this drink is much closer to European beer.

There are a few common questions that are usually asked by people who are starting to get interested in Japan and sake. Let's answer them and get a little closer to this amazing Far Eastern country.

How many degrees does it have?

Its strength is 19 degrees. For lovers of exact formulations, we can say that this drink contains 19% ethyl alcohol in its composition.

Despite the initially low strength, many Japanese are accustomed to additionally dilute it to 15-16 degrees immediately before use.

Sake has an unusual slightly bitter spicy aftertaste and aroma unusual for Europeans.

What is the drink made from?

It is made from steamed rice, rice malt and pure water. An obligatory component used in the production process is a special koji yeast.

The production of the drink is based on two sequential processes. The first is mold fermentation of rice. It should not be confused with the usual fermentation process for winemaking. This is followed by pasteurization, after which sake is ready to drink.

Today, everyone can prepare this unique drink at home. It cannot be said that it will be very easy. You will have to work hard. However, the final result will more than pay for all your hard work. You can find all the necessary information in the article "".

So traditionally called the devices necessary for serving and drinking this alcoholic beverage.

Usually a sake set consists of a jug, as well as miniature drinking cups. Most often they are clay or ceramic. However, sometimes they are made of wood or glass.

A sake set is essential if you want to not only taste this drink, but also create a unique and mysterious atmosphere of Japan.

It is not customary to drink sake in one gulp, like Russian vodka. You can find out all the nuances of this process in the article "?".

sake day in japan

In the Land of the Rising Sun, a large number of various holidays are celebrated. Some of them are very ancient. There are modern ones.

The holiday, which is usually called Sake Day, stands apart. It is customary to celebrate it annually in early October. Even if the holiday of the main national drink is not a state holiday, rich tables are set all over Japan on this day. The place in their center is occupied by jugs filled with fine sake.

With the wild popularity of this rice spirit in Japan, only the cult of national alcohol in China can be compared.

Code of Practice for Drinking Sake

Drink it with a smile.
Take your time. Drink in small sips, enjoying each one.
Do not forget about traditional snacks: fish and seafood.
You can't force someone to drink it. Everything must come from the heart.
Drinking should be finished before midnight.