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What's the taste of sake?

Japanese sake is generally divided into two flavors, one is spicy and the other is sweet. Since the Meiji Restoration Movement in Japan in the second half of the19th century, the quality of Japanese sake has gradually declined, especially during the Second World War, Japanese wine merchants added a lot of edible alcohol to sake to increase their alcohol production and make huge profits, which eclipsed the unique flavor of sake.

Therefore, Japanese old people call this inferior sake the wine in troubled times, and the original pure Japanese sake as "the wine of peace". Because the sake brewing industry was influenced by the "troubled times" in history, it left a bad impression on Japanese consumers, and the new generation of Japanese people advocated drinking beer and spirits, the sales of sake declined year by year. Today, although the quality of Japanese sake has been restored to the original level, and the product quality has been continuously improved by using modern brewing technology and equipment, its products only account for 15% of the Japanese liquor market sales.

The difference between sake and liquor

1, the difference between brewing raw materials

Although the main brewing raw materials of sake generally use grain, they are basically rice or other natural water sources, and the raw materials are relatively simple. However, the raw materials for brewing liquor in China are very rich, such as sorghum rice or rice or other grains, which can be used to brew liquor.

2, the difference of brewing technology

Although Japanese sake also needs fermentation, the fermentation process is usually frequent, so the alcohol content of sake brewed is relatively low, basically below 18. China liquor generally needs to be converted into sugar before fermentation and distilled after fermentation, so the alcohol content of liquor is generally around 50 degrees. This is why sake is not so spicy in taste and taste.