Sake at home. How to make rice “Sake” at home? Is sake wine or vodka? What is the name of rice vodka?

Rice vodka at home takes about 3 weeks to prepare. Therefore, we advise you to be patient if you want to know the traditional taste of this drink.

Leave the rice to soak overnight - this is done to achieve the best taste of the finished drink.

Once the rice has absorbed all the water, you can start preparing the vodka. It is best to steam the rice, but you can do it in any usual way - in a saucepan or cauldron. Try to cook rice for as long as possible, this will strengthen the grain walls and lead to longer fermentation.

It is known that the longer the fermentation process lasts, the tastier the sake is. Using the rice vodka recipe, you can make a great drink. If you love such exotic dishes as sushi, sake will not only decorate the festive table, but will also be a pleasant addition to a Japanese-style party.

Add all remaining ingredients, close the lid and shake well to completely mix the contents. Keep jars of sake rice vodka in a cool, dark place and shake daily, slightly opening the lid. It is best to use a water seal or a regular rubber glove for this purpose.

After a few days, you will notice that the wort has fermented - small bubbles will rise to the top of the jar. This process will end by the third week and then sediment will be noticeable at the bottom of the jar, and bubbles will stop appearing.

Now you need to strain the drink using gauze, pour it into bottles and put it in the refrigerator. Using this rice vodka recipe, you will get one bottle of a good Japanese drink.

Therefore, if next time you want to prepare a larger amount of sake, increase the amount of ingredients, observing the proportions.

Secondly, sake is not always drunk hot. The serving temperature depends, first of all, on the type of sake: the best Japanese rice wines - premium, super-premium, original - when heated, lose all the richness of taste and aroma, so it is better to drink them chilled.

There is also “thirdly”. "Sake" is not the official name for this drink. In Japan sake is called nihonshu(Nihon - Japan, shu - sake) or seishu. The latter name is enshrined in Japanese law.

What do you need to make sake?

For production use only polishedrice, since only the center of the rice grain contains the starch needed for fermentation. When grinding, from 25% to 70% of the upper layers of grain are removed. After polishing, the rice is washed, soaked and steamed.

In addition to rice, sake is made using water, koji and shu. Koji- these are grains of rice affected by the mold fungus kojikin, also known as aspergillus oryzae. In a word darling called yeast starter, which in turn is made from rice, water, koji and yeast.

Both koji and shub are involved in a unique technology double parallel fermentation. The fact is that rice contains starch, but there is no natural sugar. Therefore, classical fermentation (the conversion of sugar into alcohol under the influence of yeast) is impossible. This is where it comes to the rescue koji- a grain of rice affected by mold. Koji contains a special enzyme that extracts sugar from starch, which is then converted into alcohol by yeast. Both fermentations (rice starch + koji = sugar, sugar + shubo starter = alcohol) occur simultaneously.

After double fermentation, crude sake undergoes extraction, filtration, two pasteurizations and aging. And only after that it is bottled.

Table sake

Main sake classification built on the degree of polishing of rice. All varieties of sake can be divided into two categories: “ futsu-shu"(ordinary, table sake) and " tokutei-meisho-shu"(all types of premium sake).

« Futsu-shu"(ordinary, table sake) is prepared from rice, which usually loses about 10% of its original mass during polishing. There are no requirements for polishing rice for table sake; sake is produced according to a simplified scheme - from the simplest varieties of rice, with the addition of “fermentable” strong alcohol, sugar (glucose, etc.).

A classic presentation of table sake can charm a person who is in love with the traditional culture of the Land of the Rising Sun. The drink is poured from a small ceramic jug (tokkuri) in small cups (choko), designed for only two or three sips. Serving temperature depends on the weather and time of year. Table sake can be at a comfortable temperature (this serving method is called "khiya") or heated to 35-40% ( "kan-zake"). Heat it in a specially designed ceramic vessel in a water bath. The main thing is not to boil it, in which case the sake completely loses its aroma.

Premium and super premium sake

« Tokutei-meisho-shu"(sake with a prescribed name) brings together eight varieties of high-quality sake, the production of which is regulated by Japanese law.

TO basic premium(the remaining rice during grinding is 70%) are " honjozo-shu"(with the addition of "fermentable" strong alcohol no more than 10% of the weight of the fermented grounds) and " jummai-shu"(without adding “fermentable” strong alcohol).

To class premium(the remaining rice during grinding is 60%) are " tokubetsu honjojo-shu"(prepared in the same way as honjozo-shu, but with more thorough polishing of the rice), " ginjo-shu"(sake of slow fermentation at low temperatures, adding "fermentable" strong alcohol - no more than 10%), " tokubetsu jummai-shu"(prepared in the same way as "junmai-shu", but with more thorough polishing of the rice), " jummai ginjo-shu"(prepared in the same way as "ginjo-shu", but without the addition of "fermentable" strong alcohol).

To class superpremium(the remaining rice when polishing is 50%) are " Daiginjo-shu"(i.e. "great ginjo-shu", prepared in the same way as "ginjo-shu", but with more careful polishing of the rice) and " Junmai Daiginjo-shu"(differs from "daiginjo-shu" in the absence of additives of "fermentable" strong alcohol).

Non-table species sake(i.e. related to "t okutei-meisho-shu"), except, perhaps, for sake in the "basic premium" category, in Japan it is customary to serve it in glass (not ceramic) choko cups. In Europe, the tradition of serving premium sake in wine glasses has become stronger. In addition, non-table sake never warmed up so as not to lose its unique taste and aroma. Feed temperature - 20-25% (room temperature, method "khiya", for any variety) or 10-18% (chilled, method "suzubie» , for premium and superpremium varieties).

And more about the varieties of sake

Sake is also classified according to other criteria. Sake produced by small companies and with a strong personality is called “ copyright", "boutique" (" jizake"). It can be filtered (purified, “ sai-shu") and unfiltered (unrefined, " nigorizake"); pasteurized and unpasteurized (live, " namazake"). It also happens " nama-chozo-shu" (aged "live", not pasteurized before aging) and " nama-zume-zake"(bottled "live"). " Shin-shu" is a “young” sake that goes on sale within a year from the date of its production, " siboritate" is a “young” sake that goes on sale immediately after pressing, " ko-syu" - "old" sake, aged for more than a year, " taruzake"("barrel") - aged in wooden barrels. Sake can also be " gen-shu"(natural strength, undiluted - 18-20% vol.), " tey-arukuru-shu"(low strength - 8-10% vol.), " Namachozo" (unpasteurized sake with sediment), " Yamaha"(produced in an ancient way using natural yeast, without adding a special yeast starter).

Sake and cuisine

Sake is universal: it goes well not only with sashimi, sushi, maki-zushi (the real name of “rolls”), but also with chips, cheese, and nuts.

At the same time, you need to understand that table sake and not very aromatic sake of a higher class (for example, “honjozo-shu”) always only carefully accompany the kitchen.

At the same time, types of sake that are brighter in aroma (for example, “daiginjo-shu”, most “author’s” sake) enter into a kind of dialogue with the dish, sometimes subjugating the taste of the dish, so here you may need the advice of a sommelier.

By the way

Based on sake they make it in Japan shochu- local vodka. It is made not only from rice, but also from other cereals, as well as sweet potatoes, but an important component of any type of shochu will always be koji - rice grains affected by mold. Shochu korui- this is “first grade” shochu, which is obtained as a result of repeated distillation (strength - no higher than 36%, most often 25%). Shochu otsurui- “second grade” shochu, which is produced by single distillation (strength no higher than 45%).

Sake is an Asian relatively weak alcohol (15-16°) and certainly not rice vodka, although this product cannot be classified as wine.

Because it is produced in a specific way, which does not allow it to be classified in any way according to generally accepted European standards.

The process necessarily includes processing of raw materials (rice) with mold fungi of a special kind - Aspergillus oryzae and fermentation.

Sake is most often associated with Japan, but this drink is produced and drunk with equal success in China and Vietnam. Let's look at how this product is produced in Asian countries.

In Japan

The scrupulous Japanese have elevated their rice wine to the highest level of quality. Although the story of how sake was made in the past can make you laugh and disgust you at the same time. Just a couple of thousand years ago, a village would gather and everyone would diligently chew rice grains, moistening them with saliva.

The “chewed” was spat into a common cauldron, where it turned over time into light alcohol. Then a spore fungus was found and since then they have forgotten about “natural” fermentation by chewing.

Reference. The Japanese themselves call rice wine nihonshu, and the word sake for them means any alcohol. But when a European walks into a bar and asks for sake, they understand which drink to pour. Although it has more than 2000 species.

Today sake is made like this:

1. They take large varieties of rice and polish them, while grinding away from 30 to 65% of the grain. The fact is that the top layer and husk do not contain starch, which then turns into sugar, and as a result, into alcohol. But they have an excess of fats and proteins, which spoil the taste of nihonshu.
2. Washing, soaking, steaming.
3. Adding Koji fungus. It is sprayed onto steamed rice and the mass is left in a special room with stable humidity and temperature for a couple of days, checking the specified parameters every few hours. This is the most important moment!
4. “Moto” is the primary congestion. Mix the processed rice with a new portion of steamed cereal, yeast and water. The conversion of starch into alcohol takes place over 2-4 weeks.
5. Add steamed rice and water again. They call it the main Moromi jam. This time, sake ripening takes 3-5 weeks.
6. Separation into clear sake and white sediment. The clear drink is drained, the white precipitate is pressed. Some varieties of sake are only clear, while others add some white liquid.
7. Filtered and unfiltered. Some drinks (probably not very successful ones) are passed through. They become cleaner, but lose a bit of aroma and taste. Traditional rice wine cannot be charcoal refined.
8. Pasteurization and aging. Pasteurization is necessary to preserve sake. Unpasteurized can only be tasted in Japan, it is not sent for export. In addition, the drink is kept in special containers for up to a year before packaging.

Attention. The Japanese pay great attention to water.

They use only one that does not contain iron and manganese, but contains some other elements. There are even famous springs from which water for rice wine is taken. It is produced in eight stages.

In China

Probably, in some provinces of China, the traditional technology for producing “homemade” sake has been preserved, but this advanced technological country simplifies the process. What does he use his own popular product for? dry mixture "Koji", which immediately includes a fermented fungal culture, yeast, and fertilizing.

From rice, sugar and “Koji” they make a mash that matures. Then it is diluted with water, and brought to a strength of 16° with distilled rice alcohol.

In Vietnam

There is sake in Vietnam too, some say it’s even good. But since local alcohol is generally very cheap there. Therefore, there is no need to talk about a long process of production and maturation. Rather, it is rice moonshine, but diluted to 15-16° and slightly flavored.

The taste diversity of sake is not particularly clear to our people: it makes some people become lovers of this drink, while others say it is similar to stillage left in the still after distillation. But this largely depends on the quality of the drink.

Good Japanese sake has a weak but sensitive bouquet of aromas, including fruity, mineral, and mushroom notes.

Chinese and Vietnamese drinks remind some of sherry due to the addition of caramel to the finished product and aging in a wooden barrel. There is a similar drink in Japan.

Use in cooking

Asians believe that sake (75% of drinks produced are called table wine) copes with the elimination of unpleasant odors and at the same time imbues food with a new aroma.

Therefore, sake is used in cooking exactly as we use table wine: fish and chicken are soaked in it before cooking. Cooking the poisonous, but so attractive fugu fish is unthinkable without sake.

Cooking at home

To prepare sake you need to go through several steps. But first, let's prepare the ingredients.

Sourdough "komi-kozo"

You will need:

• 750 g polished long grain rice;
• 1 teaspoon Koji. Chinese, sold online.

The rice is washed until the water is clear (8 - 10 times) and soaked for 1.5 hours. Then put it in a colander and let the water drain (40 minutes). Cook the rice in a double boiler or slow cooker (steamed) until the grains become translucent.

Important. Do not overcook, the grains of rice should become “rubbery”, nothing more.

Cool to 35°C in a sterile container, spread evenly and sprinkle with Koji. Close, but not airtight (you can use a cloth). The starter is ready in about 1.5 days. It is white or yellowish-cream in color and has the smell of hard cheese. Not the most pleasant, but not repulsive.

Sourdough Motto

• soft spring water, without chlorine and iron – 280 ml;
• steamed rice – 190 g;
• “komi-kozo” - 75 g;
• dry baker's yeast – 5 g.

Mix everything in a glass jar, cover with a lid, and place in the refrigerator. Shake daily. At the end, the mixture has a consistency similar to cream soup. This takes up to 10 days.

Fermenting sake

You will need:

• glass bottle 12 - 15 liters;
• steamed rice (can be store-bought) – 2,250 kg;
• water – 3850 l;
• komi-kozo – 0.7 kg.

Please note that to obtain real sake, the process is divided into 4 days.

1. Day one. We put all the moto starter into the bottle, add rice - 400 g, komi-kozo - 160 g and half a liter of water. Close and send the container to a place with a temperature of 12-15°C.
2. Day two. We don’t add anything, but carefully stir the contents with a stick several times.
3. Day three. Add 0.800 kg of rice, 0.250 kg of komi-kozo, 1.2 liters of water to the bottle. Close the container again, stir after 10 hours, and then stir every 3-4 hours.
4. Day four. We load all the ingredients that are left. Mix as on the third day.

Active fermentation continues for several days. Then it fades away. Sake is considered ready when the alcohol meter shows 19°.

Now it should pasteurize, otherwise don’t count on long-term storage. Pour filtered sake into a saucepan, heat to 55°C and hold, reducing heat to low, for 5-6 minutes. Pour into bottles and seal.

Store in a cool place (basement). Place the opened bottle in the refrigerator.

How to drink correctly?

The long-held belief that sake is only drunk warm is incorrect. It is drunk both chilled to 5°C (as) and hot. In hot weather, the Japanese also add ice cubes. In winter, sake is heated in small tokkuri jugs to keep warm. Heating levels:

• sunny – 30°C;
• human skin – 35°C;
• lukewarm – 40°C;
• warm – 45°C;
• hot – 50°C;
• extra heated – 55°C.

But be sure to use small Sakazuki-type glasses (similar to small bowls) and take small sips.

They snack on cheese, seafood, and herring caviar.

The benefits and harms of sake

In Japan, it is believed that sake protects moderately but constantly consuming it from cardiovascular diseases and oncology. And even prolongs life. By the way, in Japan, life expectancy is indeed the highest in the world. Recent scientific studies have confirmed that sake can lower blood pressure, improve memory and heart function.

In the countries of Japan, China and Vietnam, rice vodka enjoys great respect, being considered divine nectar and a drink for true gourmets. Therefore, previously it was produced exclusively in the distilleries of imperial palaces and wealthy feudal lords.

1 The mystery of Japanese vodka production technology

The preparation of Japanese rice vodka, or sake, as it is also called, differs significantly from the process and technology of production of the familiar wheat vodka. Taking a closer look, you will notice that its production is in many ways reminiscent of fermentation. It is due to the fact that this drink is not distilled that it turns out special.

To obtain a truly high-quality drink, manufacturers use exclusively polished rice, the kernels of which contain a high amount of starch necessary for successful fermentation.

According to the original production recipe and depending on the type of alcohol, from 25 to 75% of the upper layers of grain are removed. Finally, the rice is steamed, soaked and filtered.

Important components of Japanese rice vodka are koji rice grains, affected by the kojik mold, and yeast starter - shubo. It is these ingredients that play a major role in double parallel fermentation. Of course, koji grains play a special role. They help release sugar from rice starch. And the fermentation is completed by adding yeast starter. Next comes extraction, careful filtration, pasteurization, aging and bottling.

2 What does Vietnam have in store for us?

In Vietnam, Vietnamese rice vodka with the names “Nep Moy” and “Le Moy” is especially popular. It has varying degrees of quality - from homemade moonshine to premium Kai drink. If we talk about the highest quality vodka, it uses rare yellow rice, which grows exclusively in the Hong Ha River valley. And to give the drink a special aroma, the local tropical lychee fruit is used, which has a unique sweet taste, as well as an intoxicating aroma with notes of orange blossom and rose.

Among local residents, Vietnamese rice vodka appears in the recipes of many infusions. And we are not just talking about herbal medicines. Walking around the outskirts of Vietnam, you are sure to see display cases with tinctures made from tree lizards, seahorses, snakes and goat entrails. Vietnamese drink glasses of such drinks, and tourists treat this exotic drink with caution.

Many varieties of Vietnamese vodka are also obtained from red rice varieties, but this alcohol is not for everyone. If you are lucky enough to ever visit Vietnam, do not miss the opportunity to taste Dieu Kae vodka, which uses white glutinous rice. After all, the main thing here is not even the taste, but the ceremony of drinking. Therefore, take a large group with you on a trip to enjoy this alcohol straight from the jug (can), using thin reed straws.

3 Maotai – loved by the government and the whole country

This Chinese rice vodka is made from early Shanlan sticky rice, which is grown specifically for the production of the beloved alcohol. The harvested rice is ground into powder and yeast is added to it. A distinctive feature of the preparation of rice vodka in China is the high fermentation temperature, as well as eight-fold distillation. All this takes about a month, and then distillation occurs. Next, according to the recipe, the Chinese drink is sent to the basement, where it is aged for 3 years. But that's not all. After the allotted time has passed, the “young” vodka is combined with a more mature one. These manipulations are carried out in order to eliminate differences in the taste of different batches of this alcohol. As a result, properly prepared Maotai has a strength of about 53 °C.

Attention to detail and fidelity to the original recipe for preparing this alcohol made it very popular among high society, so it can also be called a classic drink of diplomats. Thus, Chinese vodka is often presented to the highest ranks of other countries as a sign of deepest respect and respect. Therefore, it is not surprising that Maotai is one of the three most famous alcoholic drinks. This national pride of China was once enjoyed by such great statesmen as Deng Xiaoping, Zhou Enlai and Mao Zedong.

4 Intoxicating sake at home

To make a bottle of Japanese rice vodka, you will need to soak one cup of polished rice overnight. The next morning the rice will swell well and absorb all the moisture. Now you need to fill it with water and send it to cook over low heat. It is best to steam the rice for as long as possible so that the walls of the grains become denser. We transfer the finished cooled rice into the bottle in an even layer, having previously sterilized the jar. Additionally, you need to add half a cup of rice fungus (koji) and half a teaspoon of yeast to the container with rice. Lightly cover the glass jar with a lid and shake it well.

Do not close the container tightly to allow gas exchange to begin. Within a few days you will notice the appearance of the first bubbles, which will signal you about the start of fermentation. But by the end of the third week, this process will completely end, and sediment will appear at the bottom of the jar. Now all that remains is to strain the finished sake through a thick layer of gauze and squeeze out the rice mixture thoroughly.

Sake prepared according to this recipe has a short shelf life, about a month. Therefore, for better preservation of the product, it is recommended to sterilize rice vodka for 10 minutes at a temperature of 60 °C. After this, the finished alcohol will have a cloudy tint, but if you put it in the refrigerator for several days, it will become transparent. Sake prepared at home should have a strength of 15-20 degrees. If this degree turns out to be too high for you, then the recipe allows for adding a teaspoon of sugar to the bottle of vodka.

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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 also call sake. Some say that this is rice vodka, some are convinced that it is rice wine, and there is also a version that it is simple rice beer.

In fact, sake is not similar to 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 under any of the existing categories.

What is the difference between sake and vodka?

Since we have already figured out that there is no such thing as “sake rice vodka,” we just have to figure out what the main differences between them are:

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

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

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

Classic vodka has a crystal clear color, and sake, depending on the degree of ripeness, can vary from a delicate lemon shade to deep amber.

Different cooking technologies.

How sake is made in Japan

In Japan, special varieties of rice are used to prepare sake, which differ from ordinary rice in large grains and high starch content. The best varieties are considered “Yamadanishiki” and “Omachi”.

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

Polishing rice. This process takes 2–3 days.

Rice washing, soaking and steaming.

Preparing koji rice dough.

Preparing the primary mash "moto".

Preparation of the basic moromi mash.

Pressing.

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

Excerpt.

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

As for the process of sake production at home, it is of course different from the factory one, but the main stages are still the same.

Homemade sake recipe

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

Before we start preparing the drink itself, we need to prepare two types of starter. Of course, you can use store-bought analogues, but there is no guarantee that all storage rules have been followed.

Koji Sourdough

Ingredients

Koji-kin seeds – 1 tsp.

Round rice – 800 g

Cooking method

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

Then place the rice in a sieve and leave for 1 hour to allow the excess water to drain completely.

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

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

It is easy to determine the readiness of the starter - 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 starter – 75 g

Water – 270 ml

Dry baker's yeast – 5 g

Cooking method

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

Mix the finished rice with the koji starter, add warm water, yeast and mix everything thoroughly.

Transfer the prepared mixture into a glass container, cover with a lid and place in the refrigerator for 10 days. In this case, it is necessary to shake the contents of the jar daily.

Properly prepared sourdough should have a creamy consistency.

After we have prepared two starters, we can proceed directly to the sake preparation itself.

Sake ingredients

Steamed rice – 15 cups

Koji starter – 700 g

Sourdough Moto – 500 ml

Water – 4 l

Cooking method

Sake preparation 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 starter, 450 ml of water and one glass of koji starter. Transfer the resulting mixture into a 3-liter glass container and leave it warm for a day. Stir the contents of the jar a couple of times during the day. During this time, the rice will absorb all the liquid.

On the third day, add another 750 g of rice, 225 g of koji starter and 6 glasses of water. Leave in the same place for another 12 hours. And don't forget to mix.

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 until the desired strength. On day 10, the strength of the drink will average 15 degrees, and on day 20 it will be about 19 degrees.

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

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

How to drink sake correctly

Sake is drunk following certain rules, etiquette and traditions.

It is usually served in a special tokkuri jug. According to Japanese traditions, before each toast, the drink is poured into small cups of choko, and before drinking they always say “Compai”, which means “to the bottom”.

As for the drinking temperature, it is customary to drink sake either chilled to 5 degrees or 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, it is recommended to heat lower quality sake.

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