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sake make a vine

sake make a vine

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Published by joshy_47

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Published by: joshy_47 on Aug 22, 2009
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05/11/2014

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 Welcome to the world of 
 sake
. If you are reading this pamphlet, you have likely already tasted
 sake
or are keen to try it at least once. Japan boasts a proud 2,000-year history of 
 sake
brewing.
Sake
has long been the drink of choice among Japanese, and now, as Japanesefood enjoys extraordinary popularity abroad,
 sake
is increasingly exported.
Sake
is made primarily from rice to which
komekoji
(moulded rice)
and yeast is added to produce a brewed beverage with an alcohol content of 13-20%.Only the purest water sought throughout Japan is used in the production of 
 sake
. The numerous varietals of 
 sake
can be served either warm or cold. Japanese diners also enjoy 
 sake
as a complement to meals.
Rice that has
koji-kin
mould ( 
 Aspergillus oryzae
 ) growing onit will act like malt and convert further rice (starch) to sugar.
 To help people around the world familiarise themselves with the world of 
 sake
, we present 
Sake
 AtoZ
. This information is provided not only to guidereaders in the pleasures of 
 sake
, but also as an invitation to Japan,the birthplace of this wonderful elixir.
Introduction
This pamphlet is a compilation of WSET
R
Sake Seminar and Tasting that has held every yearsince 2003, with the cooperation of Wine & Spirit Education Trust. JAL has led and developedthe WSET
R
Sake Seminar and Tasting with
sake 
breweries who participated. JAL as well asthe
sake 
breweries wish sincerely to express gratitude to WSET
R
.
 
INDEX
Sake 
in Context
Defining
Sake 
Sake 
on the Japanese Market
Sake 
Overseas
Sake 
VarietalsAssessing Quality
Sake 
-Tasting
Tasting ProcessKey Points in
Sake 
-Tasting
Constituents and Related Indices
Serving and Enjoying the Pleasures of
Sake 
Characteristics of
Sake 
How to Enjoy
Sake 
Pairing Taste Characteristics and Cuisine
Storing
Sake 
Brewing
Sake 
Breweries
Toji 
Sake 
Ingredients
Rice
Water
Komekoji 
Moulded rice
Brewing Alcohol
Sake 
Production
Fermentation
Brewing
Main Production Methods
HistoryReference MaterialsOther Resources
03-0506-0809-1112-1516-1718-2122-2829
Editor:Kimiko MASUDAPublished by:Japan Airlines International Co.,Ltd.Copyright:
C
2007 Japan Airlines International Co.,Ltd. All rights reservedThanks toNational Research Institute of BrewingJapan Sake Brewers AssociationSAKE WORLD, INC. John GAUNTNERSake Service InstituteKOKKI SHUZO Co.,Ltd.MASUDA SAKE COMPANY LTD.MIYASAKA BREWING COMPANY, LTD.Okunomatsu Sake Brewery Co.,Ltd.SHATA SHUZO Co.,Ltd.JAL Academy Co.,Ltd.Special thanks toDavid WRIGLEY MW AIWS of Wine & Spirit Education Trust

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