Home » Japanese sake purchase strategy | Delicious sake, you have to pick it out step by step

Japanese sake purchase strategy | Delicious sake, you have to pick it out step by step

by nadlia
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LJapanese sake is different from domestic liquor. Although they are both wines, the difference can be described as worlds apart. When it comes to sake alone, there are refreshing and full-bodied points, and the difference between them is very obvious. It is not so much to find delicious sake as to find sake that suits your taste. To find the right taste, you have to start with the basic knowledge of sake below, which will teach you how to choose sake step by step. If you don’t like sake, you can click the article below to see beer and wine.

The first type: “raw wine” or “fire into”?

The first thing to pay attention to is whether there is a word “raw” in the name of the wine, that is, whether it is “raw wine”. Raw sake is fire-infused wine that has not been sterilized by heat. This can have a big impact on taste.

It is easy to imagine the difference in taste between raw wine and wine that has been heated. Using fresh milk as an example, it is easy to imagine. Raw sake is like fresh milk that is drunk directly on the ranch, and the milk that has been heated and sterilized after being heated. The fresh milk drunk on the ranch is very fresh and has a mellow taste.

On the other hand, although pasteurized milk does not have that fresh taste, it tastes good even if you drink it every day.

Similarly, Japanese sake raw sake has a fresh sour taste and gorgeous aroma, and if it is new sake, it will have a refreshing sense of bubbles. As for the wine that has been heated, the texture is stable, the taste is smooth and soft, the sourness and sweetness are not particularly prominent, and the aroma is not as fancy as raw wine. However, this type of wine will not affect the taste of the food, and most of them are very suitable for pairing with meals.

It can be seen from this that if you want to find a sake with a fresh taste, a gorgeous aroma, and a sweet and sour taste, you should choose “namashu”. If you want to drink wine with relatively stable taste and aroma, and deep sweet and sour taste, you should choose wine that has been “fired”. Of course, as mentioned in the previous lectures, there are many exceptions in the field of Japanese sake. “Although it has been heated, it has the same refreshing feeling as raw sake!” There are indeed such sake on the market. But relatively speaking, they belong to the minority after all. There is a high probability that you can find a wine that suits your preferences by distinguishing between raw wine and fire wine.

On the other hand, the “nama” series of wine can also be divided into “raw wine” or “nama storage wine” according to the time of fire.

Compared with raw storage wine, raw storage wine has a more obvious taste, but it doesn’t matter if you don’t need to pay attention to such details when you first come into contact with it. When choosing, just pay attention to the “raw” on the bottle, which means that it has not been burnt at all, because most of the burnt wines will not be specially marked with “burnt”. If you see that there is no sign of “sheng” or “fire into”, it means that this wine has been through fire. In addition, in terms of the freshness of Japanese sake, the order is “raw sake” > “namasake sake”, “nama stored sake” > “fired sake”.

When you want to enjoy the fresh sour taste and gorgeous aroma, choose the wine with the word “raw” on the wine label; This is also the trick when choosing Japanese sake.

The second formula: Is it “raw wine”?

The second key point is whether it is “original wine”. The alcohol concentration of Japanese sake is about 20% when it is brewed, and it is diluted with water when it is bottled. This step is called “adding water”, and the alcohol concentration is adjusted to about 15%.

After adding water, although the alcohol concentration is reduced, the aroma and taste will also be slightly weakened. This is because it is diluted with water, and there will inevitably be some unavoidable results. In contrast, raw sake does not lose its flavor because it does not add water, and you can fully experience the sweetness, body and sourness of Japanese sake, which is strong and rich.

It sounds like raw wine has all advantages and no disadvantages, but it is not. For example, if you always eat heavy-flavored dishes, your stomach will be overwhelmed, and drinking raw wine will also make you feel tired. If you want to enjoy Japanese sake leisurely and to your heart’s content, most of the sake with water is more suitable. In fact, if the original wine is a little tired, you can also add some water yourself. In this way, it will immediately become very easy to enter. (But don’t add too much and make the taste too weak!)

In the past, it was a matter of course to add water to Japanese sake, so even if it was added, it would not specifically say “add water” on the label. As long as the identification mark says “raw sake” or “nothing is marked”, it can be distinguished.

The third type: heavy flavor “raw wine” and “mountain waste”

The last important point is whether this wine is raw wine or mountain waste.

Sake and Yamaha use natural lactic acid bacteria, which are Japanese sake brewed by the survival competition of various bacteria. If quick brewing is a flower cultivated in a greenhouse, then Shengji and Shanfei are small wildflowers that grow in weeds and compete for survival.

For wines like Shengjiu or Shanfei, the vitality of the yeast will become stronger after the competition for survival. Most of the brewed Japanese sake is thicker and stronger than the average, and the taste and sourness are also stronger. Because of its strong taste, it tastes very good after heating; on the other hand, most of the fast brewing wines are refreshing and slender. Of course, there are exceptions, but when you want to feel the rich taste, you can choose the wine with the words “Shenggui” or “Shanfei” on the label. Basically, you can’t go wrong.

Type 4: Find your favorite wine based on the three major criteria

It can be seen from this that there are three major criteria that affect the taste of Japanese sake. It can also be said that other factors have less influence on taste in comparison.

– “Sake” or “Fire”

– “Original wine” or “Add water”

– “Raw Brew”, “Mountain Waste” or “Quick Brew”

Combine these elements according to what you learned earlier. For example, if it is both “namashu” and “raw sake”, and it is “namawake”, then it is “namawake”. In addition, each standard axis is the former with a strong taste and the latter with a refreshing type.

56Among them, it is recommended that you try it first, which is the “raw sake” of “namawake”, that is, “namawake”. This sake has the gorgeous fresh aroma of “raw sake” and the rich taste of “raw sake”, making it very delicious. If it is combined with “unfiltered”, it becomes “unfiltered raw sake”. The taste is even more impressive, and it tastes like freshly brewed wine. The refreshing sweetness exudes a fruity aroma, and due to the slightly higher alcohol concentration, it is basically suitable for sipping slowly. If you add the standard of “unfiltered original wine”, you can understand your preferences more clearly when compared with other wines. For example, if you like a calmer aroma, less sour-sweet taste, or a lower alcohol concentration and stronger taste, set various conditions to find.

You can try to compare the taste of unfiltered raw wine, raw unfiltered raw wine or Shanfei unfiltered raw wine. In this way, you can know whether you like raw wine, mountain waste type, or instant brewed type. Let’s compare unfiltered raw wines and wines that have been filtered and added to the fire.

By comparing like this, you can understand your preferences. For example, what you like is unfiltered raw wine. Then find out the difference between the wine with a specific name and try it gradually.

Drink more, try more, and master the type of Japanese sake you like step by step. Finally, it is even better when paired with a glass wine glass unique to Japan.

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