SSSIA

Chapter 1: Secrets to readily enjoy sake 

Many consumers say labels on sake bottles are not sufficient to select one product over another. 

Wine and liquor are made from sugar in wine grapes fermented into alcohol. 

Beer is made from fermented barley and water, while sake is made from fermented rice and water.  

Sake is brewed from rice, water, fermentation, the climate, and the highly technical skills of the Toji (master brewer), brewery, and brewery workers. 

Sake is enjoyed chilled or warm, compatible with various foods.  

A full-bodied beverage containing amino acids, sake is highly effective to clear the skin. Reflecting the characteristics of each region, sake is a special beverage made from high-quality food ingredients, served as a sacred offering to deities. 

The techniques of the artisans are evident as an added value to sake. 

 

4 types of sake 

Sake is categorized into four types: Aromatic Sake, Refreshing Sake, Pure Sake, and Mellow Sake. 

This report introduces two of the sake types. 


Aromatic Sake: Mainly Daiginjo and Ginjo-type sake.

In season: Spring to summer 

Serving temperature: Approximately 15 degrees Celsius (59 degrees Fahrenheit), even if served chilled  

Drinking vessel: Wine glass 

Compatible dish: Marinated octopus 


Refreshing Sake: Light and smooth, non-premium sake. 

In season: Summer 

Serving temperature: Thoroughly chilled or warm    

Drinking vessel: Small glass 

Compatible dish: Chilled tofu, basically compatible with any food.


よくわかる日本酒・酒アンバサダーになろう


その1：日本酒を簡単に楽しむ秘訣


どの酒を飲んだらいいのか、ボトルを見ただけではわからないという声が多い。

醸造酒 、ワイン　ぶどうに含まれている糖分をそのままアルコール発酵

ビールは麦と水、日本酒は水と米を発酵。


日本酒は、米、水、発酵、気候風土、杜氏・蔵元・蔵人のたくみな技

日本酒は冷やしても、温めても楽しめる。また料理との相性もいい。

アミノ酸を含むコクのある飲料、美肌効果も高い。各地域の特徴を反映、神様に捧げる聖なる液体で高価な原料から作られる特別な酒、匠の技　付加価値のある酒


日本酒の４タイプの酒

日本酒には薫酒、爽酒、醇酒、熟酒と4つのタイプがあり今号では2タイプを紹介する。


薫酒　主に大吟醸、吟醸系。

美味しい季節：春から夏にかけて　　

飲む温度：冷やしたとしても１５度くらい

酒器—ワイングラス

合う料理：タコのマリネ


爽酒　軽快でなめらか　普通酒。　

美味しい季節：夏　　

飲む温度：ガンガン冷やすか熱燗にする

酒器—こぶりのグラス

合う料理：冷奴、基本なんの料理でも合う。