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- The ingredients used to brew sake are ‘rice’ and ‘water.’
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
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By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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The ingredients used to brew sake are ‘rice’ and ‘water.’
The ingredients used to brew sake are ‘rice’ and ‘water.’
The production region of sake rice is said to be Southeast Asia.
Japan grows mainly Japonica Rice.
Sake is brewed from non-glutinous rice. Large grains of sake rice are polished to brew sake.
Therefore, producers take great care since rice ears fall easily.
Over 100 rice brands suitable to brew sake circulate in the market.
However, the following three rice brands constitute seventy percent of raw sake rice used to brew Japanese sake:
Yamadanishiki: 33%
Gohyakumangoku: 25%
Miyamanishiki: 15%
Most sake breweries are located near rivers to use groundwater and spring water, while other breweries have groundwater or a well on the premises. Water quality in Japan is mostly soft water, used to brew sake.
日本酒の原料「米」と「水」
米の原産地は東南アジアと言われている。
日本は、ジャポニカ米
日本酒はうるち米から作るが、日本酒の醸造の際は米を削るので粒の大きいお米を使用する。
したがって稲穂が倒れやすいので生産も大変。
酒造好適米は約100種類以上あるが、
山田錦 ３３％
五百万石 ２５％
美山錦 １５％
この３種類が日本酒の原料米のほとんどの7割占めている。
米の原産地は東南アジアと言われている。
日本は、ジャポニカ米
日本酒はうるち米から作るが、日本酒の醸造の際は米を削るので粒の大きいお米を使用する。
したがって稲穂が倒れやすいので生産も大変。
酒造好適米は約100種類以上あるが、
山田錦 ３３％
五百万石 ２５％
美山錦 １５％
この３種類が日本酒の原料米のほとんどの7割占めている。
水は酒蔵の近くにはほとんどと言って良いほど川が近くにあり、湧き水、地下水を利用している。
敷地内に湧き水や井戸がある酒蔵も多い。水質については、日本のほとんどの水は軟水であり、その水を酒作りに使用している。
敷地内に湧き水や井戸がある酒蔵も多い。水質については、日本のほとんどの水は軟水であり、その水を酒作りに使用している。
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