The taste of sake is pure and natural when it is pure and clear!

Although sake is well-known in Japan, it is also referred to as sake, which is made from rice and natural mineral water, and is not only a specialty of the country. During parallel complex fermentation, which includes brewing, brewing, and final brewing, the alcohol content of sake is about 18%.

It can also be described as: made of rice is incredible is the liquid, which is carried out in front of our country by presenting the general form of presenting a clear appearance and leisurely rice aroma, with a clear aroma that is often accompanied by an intriguing taste, but the selection of the time also has its own learning, drink from the pure taste, leisurely sake fragrance refreshes the heart.sake tasting hong kongis very good.

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Take a look at the sake bottle's packaging

Light is an important natural enemy of sake, not only is it not afraid of sunlight, but even fluorescent light irradiation for too long will affect the quality of the wine to produce developmental changes in color and smell will vary. To avoid pollution caused by the light environment, the enterprise chooses to use dark brown bottles or lime green bottles and other shading effects to avoid pollution.

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Date of production and alcohol content of sake

A sake's production date is either its "date of manufacture" or its "date of bottling". A recent date of production indicates that the sake is fresher and tastes better. The stronger the sake, the spicier its flavor. Sake with a strength greater than 15 degrees tends to be stronger, while sake with a strength of 13 or 14 degrees tends to be lighter.

There have been over 350 years of history of Kikuyu Sake, which is the first sake maker in Japan. This flavorful bud is loved by people of all ages and has often been offered to the Emperor of Japan throughout its history. The intense flavor of this sake makes it memorable among other sakes.

The brewing process reflects in the sake's clear flavor, which exudes a relaxing aroma and is characterized by a sweet, mellow, refreshingly sweet mouthfeel.

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Take a look at the wine's ingredients

Essentially, the ingredient system in this case revolves around the type of rice and the quality of the water. "Good rice for sake brewing" includes Yamada-nishiki, Kumamachi, Gohyakumangoku, and Miyama-nishiki, which have large, full, and firm grains. In contrast to spicy, full-bodied sake, soft water with fewer minerals produces a sweeter, softer, lighter flavor.

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Take a look at the sake classification

During the production of sake, the rice must be ground before it is used. Remove as much protein and fat as possible from the outside of the grain, which creates a bad flavor, and then use the middle starch to make the wine. Known as "mibu", this categorization indicates the quality of sake as an indicator of its standard of taste.

Between Yonda-brewing and Junmai Yonda-brewing, refined white rice is 50% lower, and usually has a delicate flavor and style. There is more refined rice than 50% and less than 60% in Yonda brewing and Junmai Yonda brewing, which has a rich, fruity flavor. It is brewed with more than 60% refined rice and less than 70% refined rice.

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Sake's color

Pour the sake into a professional glass and observe its color when observing its color. From different angles, observe the sake's color and clarity. For convenience, the clearer the sake, the fresher it is, while the darker the color, the longer it will last. It's more refreshing to drink fresh sake than aged sake.