enjoy your leisure time....
Sake is a Japanese alcoholic drink derived from fermented rice. Often also referred to as rice wine. written translation of sake-making process set out in the first book about the year 700 AD. In Japan, the word "sake" means "alcoholic beverages". In some regional areas can have other meanings. In southern Kyushu, sake is a distilled beverage. In Okinawa, sake refers to shōchu made from sugar cane.
Sake has a smell similar to a tape of rice. water-based beverage of fermented rice often served with sushi or other Asian snacks. Sake is delicious served warm or cold, usually expressed in sakazuki (small cups flat, like a sauce), ochoko (small cups), or placed in a masu (wooden box).
Sake is also commonly used in traditional Japanese ceremonies.
How to make Japanese SAKE :
Japanese sake is produced through three stages involving the fermentation of rice koji yan has been overgrown with mold, which is a mixture of seeds followed by the start of low temperature sterilization process. The use of early varieties are very important because it can provide an opportunity for fermentation simultaneously, either in time or period Moromi Three main stages are:
- koji making
- motto making
- the mass production moromi