Oak barrels. Sake (rice wine) at home Rice wine name
rice wine
rice wine
Rice wine - also known as Shao-xing wine. It is a wine made from rice and has an amber color. It is drunk unchilled or heated (in winter). Rice wine is an important condiment in Chinese cuisine. In extreme cases, replace with dry sherry. Japanese rice wine is commonly used in Thai cuisine.
Dictionary of culinary terms. 2012 .
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Rice wine with a strength of about 16-19 degrees, depending on the variety. There are, figuratively speaking, countless varieties of sake. According to official statistics, there are more than 2,400 factories for the production of this drink in the country. Actually… All of Japan
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The process of making rice wine at home is quite interesting, although quite lengthy. Despite this, your efforts will not be in vain, and this experience will help you in the future to prepare a delicious drink without even looking at the recipe.
Before you make wine from rice, you will need to make a starter.
Pour 10 cups of sugar into a large and convenient saucepan, pour in all the water and mix well. Put the sugar mixture on a slow fire and cook a thick sugar syrup. Remove the pan from the stove and leave the syrup at room temperature for 30-40 minutes to cool down to 28-30 degrees.
Pour rice into a large glass jar, pour over warm sugar syrup, add dark raisins and yeast. Mix the resulting mixture well and tightly close the lid with a water seal.
Put the starter for wine on rice in a warm, dark place for 4-5 weeks. Depending on the starting materials, water quality, temperature and yeast activity, the sourdough can ferment for up to a month and a half. It is very important not to miss the moment when the mash is ready, otherwise it will turn sour - as soon as the fermentation stops, the leaven will need to be drained from the sediment. Homemade wine with rice is prepared quite simply, but it is important to follow the sequence of actions indicated in the recipe.Carefully drain the liquid into a clean dish and proceed to the next step in making wine.
How to make homemade rice wine
Mix the remaining 4 cups of sugar with a glass of water and cook a not very thick syrup. Bring the mixture to a boil over low heat and simmer for 5-7 minutes. Remove the syrup from the heat and let it cool well - it should not be hotter than 30 degrees.
Gently pour the cooled sweet mass into the rice wine, mix well and close the lids tightly. Put the jars in a cool place to ripen.
According to this recipe, rice wine will be ready in about 3 months, but the result is worth the effort and time spent.
If you are about to prepare this amazing drink for the first time, here are some simple but useful tips to help you.
Before making wine from rice, check the quality of the main component. Put a few grains in a cup, cover with warm water and leave at room temperature for a few days. If the rice begins to ferment, it can be used to make an alcoholic drink. If the water dries up and the rice begins to dry out or rot, use a different kind of grain.
Try to buy rice that is not washed or polished - wild yeast on the surface of the grains contributes to more efficient fermentation of the drink.
Rice wine was invented in Japan. The process of making this drink is peculiar, not similar to the preparation of other alcohol. Some people mistakenly call this drink Japanese vodka, but this name is incorrect, since the liquid is not subjected to the distillation process.
Properties and description of rice wine
Made from rice, it is a high-strength drink. The indicator varies between 18-25 °. The liquid contains a large number of amino acids. Their concentration is 7 times higher than in red wines. Such substances prevent the occurrence of cancer.
Japanese scientists have found that regular consumption of a small amount of rice wine helps to improve memory, normalize digestive processes and blood circulation. Positive influence Japanese alcohol also affects the heart: the body works better, the risk of heart attack and angina is reduced.
The drink has an antiseptic effect. In addition, it helps to stop bleeding more quickly. A compress pre-soaked in this alcohol should be applied to the sore spot.
Japanese has a beneficial effect on the skin. Can be used alcoholic drink instead of lotion: if you regularly wipe the skin with it, the pores narrow, acne disappears, black dots disappear. The complexion becomes brighter, the texture is more even.
A bath with 200 g of this alcohol dissolved in it will help get rid of insomnia and constant fatigue.
How rice wine is made
Rice wine is produced using a special technology that does not resemble the production process of any other type of alcohol.
Pure water and rice are used for production. Rice is recommended to be taken with round grains, as it contains more starch. Water is purified from manganese and metal impurities. At the same time, it is necessary that it contains phosphorus, potassium and magnesium.
The first stage of production is polishing rice grains. The more grinded raw materials, the better the product will be obtained.
Then the grains should be washed. After that, they are soaked for several hours and doused with steam. Further, the raw material is divided into 2 parts: the starter is prepared from one, the second will be added later. To prepare the sourdough, you should mix the first part with a special mold fungus. The mixture is infused at high temperatures for 36 hours, then mixed with water and previously separated rice.
After that, the fermentation process begins. The future must wander within a month. Then the resulting workpiece is cleaned and infused. After that, the liquid is poured into special ceramic barrels and left for a year. This method allows you to make the taste of the drink softer, saturates it with new shades.
Required Ingredients
At home, it is difficult to make alcohol that resembles the original version in taste and quality. However, you can make a similar analogue.
You will need to take special Chinese yeast. Cultures of koji fungus are also suitable for fermentation.
In addition, you will need pure water and a small amount wheat flour. Lemon juice can be added if desired.
Recipes for cooking at home
To cook rice, you need to take:
- 900 g of rice;
- 5 g of Chinese yeast;
- juice of 1/2 lemon;
- 1 tsp wheat flour;
- water for cooking.
Pour rice with water and boil for an hour. When the cereal is saturated with water, it should be filtered, and then steamed for 15 minutes. After that, the raw material is again filtered and washed.
Yeast, flour and lemon juice are added to the cereal (the last component can be excluded). Then you should distribute the rice around the edges of the pan. There should be a small notch in the center. The container must be wrapped with cling film, covered with a lid, wrapped in a thick towel or blanket, placed near the battery turned on at full power and insisted for a week. If a sufficient amount of liquid has appeared in the center of the mixture, you can proceed to the next stages of production, but if it is not enough, you should hold the workpiece for another 2 days.
When the amount of liquid becomes sufficient, you need to move it into a glass bottle. To do this, it is necessary not only to pour the liquid part, but also to squeeze the rice using a gauze cloth folded several times.
You can store homemade drink for a month. If it turned out to be excessively strong, you can lower the indicator by adding 1 tsp. granulated sugar. You can use other recipes, but in other versions, the cooking process will take more time. Some manufacturers of homemade alcohol like to add spices and spices. The taste, however, becomes less similar to the original.
Japanese wines are rare and original drinks. The first mention of wine production in Japan dates back to 1697. The Japanese have a special relationship with this drink. It is customary to give wine as a wish for health, peace and longevity. Among Japanese wines, a special place is occupied by the traditional nihonshu rice wine, which we call sake. Many families have their own family drink recipe.
Features of rice drink
Considered by many to be rice vodka, this drink tastes more like wine or liquor. The strength of sake is not more than 25 degrees (from 14 to 25). And the technology for the production of rice wine is more like the process of obtaining beer.
Its taste is very soft, it may contain notes of sherry, slight bitterness, subtle grape, apple or banana flavors.
For an intoxicating drink, a rice variety is chosen, which has round, large, heavy grains with a high starch content. Any sake recipe is designed for such rice. The Yamadanishiki and Omachi varieties are considered the best for the production of Japanese wine.
Japanese winemakers pay special attention to water. It should not contain iron, manganese. At the same time, the water should contain potassium, calcium, magnesium, phosphorus.
Making wine at home
Japanese rice wine can be made at home. Although the process is troublesome, the result will pleasantly surprise you.
Some useful tips:
Rice grain wine
This is a recipe with koji spores, which makes for a great drink.
Ingredients:
- rice - 200 g;
- water - 300 ml;
- koji spores - 100 g;
- lemon (lime) - 1 pc.;
- yeast (baking) - 1/2 tsp
Cooking
If all the steps are completed correctly, you will get a pleasant wine with a strength of 15 to 20%.
Rice drink is stored in the refrigerator for no more than a month.
An exotic drink is served in small ceramic or wooden vessels. Pour it into miniature square cups. Chill the rice wine before serving.
The wines of Japan can be safely attributed to rare and unique drinks with an original taste. One of the first mentions of the production of such wines dates back to 1697. The inhabitants of this country have special attention to this drink. It is customary even to bring rice wine as a gift, while wishing a person peace, goodness and a long life. Of these wines, the main place is occupied by the classic, from grains of the Nihonshu variety, which is also called sake. Most Japanese families even have their own home recipe preparation of a tasty and healthy drink.
Rice wine - sake
Sake has a strength of up to about 18% depending on the variety. And there are countless varieties of this drink. According to statistics, in the Land of the Rising Sun, there are about two and a half thousand small and large enterprises for the production of sake. In fact, everything is much larger, since at home it is also prepared in almost every self-respecting home. Rice wine is a matter of national pride for the inhabitants of the island and is directly associated with the concept of "small homeland" ("furusato").
As usual, a little history
The origin and production of Japanese wine is rooted in ancient times. It was drunk more than two thousand years ago and just like that, and used in terms of divine offerings. In Japan, long isolated from the rest of the world, sweet rice wine was brewed in distilleries at the court of the emperor or in monasteries. And the sake itself was an integral part of the menu of all kinds of Shinto festivities. And since the 12th century, the villagers have been mastering winemaking, and it is gradually becoming an obligatory component of Japanese customs and traditions. Rice wine performs this function to this day, although in modern life it is pressed by strong and not too foreign drinks - whiskey and beer, rooted in local soil.
Some subtleties of names
Previously, the name "sake" referred only to a rice drink. But over time, with the supply of others to Japan, this terminology began to spread to a wider range - applying to all brands that include a certain degree. This name now includes whiskeys, grape brandies, and even vodka. By the way, the locals call rice alcohol “sei-shu” or “nihon-shu” (which means: Japanese wine), distinguishing it from “yo-shu” (wine from Europe).
Japanese rice wine
This drink, which is sometimes also called vodka from the grains of the same name, tastes more like a liquor. Sweet rice wine is widely used in Japanese cuisine. Its alcohol component is not too high: from 14% and slightly higher. And the production of wine is more associated with the process of brewing strong beer. Its taste turns out to be soft and delicate, sometimes notes of sherry are significant, bitterness is barely noticeable, a little grape-apple or banana flavor. For manufacturing, they use rounded, heavy grains with a considerable amount of starch. "Omachi" and "Yamadanishiki" are considered the best varieties for production. Sakedelas pay special attention to the quality of water. Unacceptable iron with manganese. But there should be (in reasonable amounts, of course) calcium and potassium, magnesium and phosphorus.
Cook at home
It is quite possible to make rice wine at home, although the process will be a hassle, while the results will certainly pleasantly surprise you.
Beneficial tips:
- To produce high quality wine, you need the right basic ingredient. The grains must certainly be round and unpolished. You can’t wash them at all, since natural yeast (koji) is on the plane, which contributes to more efficient fermentation of the wort.
- Before cooking, be sure to evaluate the quality of rice! To do this, put a little cereal in a bowl, moisten with warm water (no more than 40 degrees) so that it covers the grains completely. Set aside for a few days in a warm place. If it dries out or rots, this important ingredient will need to be replaced. If the fermentation has started, the raw material is recognized as suitable for the production of homemade sake.
- Attention: without koji spores, it is impossible to make high-quality wine. They give a unique aroma and piquant flavor to this sake. Koji converts the starches found in rice into sugars. As a result, the wine comes out tasty without the introduction of sugar into its composition. It is quite realistic, of course, to choose recipes that do not contain this ingredient, but the taste of the final product will be much worse. If you have not been able to get (on the Internet or a store for winemakers) the appropriate spores, then they can be replaced with a natural product - koji rice, on which these fungi live.
How to turn down the degree?
If the wine made from rice turned out to be extremely strong in terms of alcohol content, lowering the degree will be extremely simple: you need to add a small spoonful of sugar to the vessel, close and shake until completely dissolved.
Homemade sake is usually stored for no more than a month. To extend the terms, it needs to be sterilized. To do this, we lower the vessel for a quarter of an hour into water heated to 60 degrees. Then cool and put in the cold for storage.
Recipe. The Right Ingredients
For each glass of grains we take: one and a half glasses of good water, one hundred grams of spore koji, juice of half a lemon, half a small spoonful of baker's yeast. Depending on the intended amount of sake to be prepared, the volumes of the ingredients are proportionally increased.
Cooking
- Put the rice in a bowl and fill it with water. Set aside overnight, soaking to make the wine more fragrant.
- Cooking. This process can be done both in a saucepan and in a double boiler. We cook for a long time, on low heat. We cool the finished (even overcooked) product.
- Squeeze some lemon juice into the water while stirring. Then put the rice in a container for fermentation (make sure that there is less air).
- Add water and yeast. Close the bowl and shake until a homogeneous mass is obtained.
- The wort in the jar is set aside in a cool and dark place, and the lid is slightly opened.
- The jar needs to be shaken daily. From the moment the fermentation process begins, sake should stand for three weeks (until the bubbles disappear).
- Drain the wine through cheesecloth and colander, and squeeze the rice. The resulting sake, if we do everything according to the recipe, will be a fortress of 14-21 degrees.
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