Rice vodka is an Asian drink with a unique taste, containing about 15 ° alcohol. Its preparation process is very specific. It is based on the processing of the main raw material with molds followed by fermentation.

The subtleties of the production of vodka from rice

To make rice vodka, certain ingredients and conditions are required. The process uses:

• high starchy rice;
• koji mold;
• yeast leaven syubo;
• pure water without impurities of metals.

The drink is prepared without distillation, therefore it has a unique taste, different from ordinary wheat vodka. The production process includes sequential stages:

1. Grinding of grains. The top layer, husks containing unnecessary impurities, proteins, fats are removed.
2. Rinsing, soaking, steaming. The raw materials are thoroughly washed, they are in water for about a day, they are treated with steam for a certain time.
3. Adding mold: koji grains. It is placed on top of the rice, left in a warm place for 2 days. Indoor temperature and humidity are strictly controlled.
4. Fermentation. To obtain the wort, mix water and yeast. Fermentation of the mixture takes place within a month. During this period, steamed rice, water, yeast are gradually added to the desired ratio.
5. Filtration. The fermented drink is drained, the remnants of the wort are squeezed out. Using carbon filters, the resulting liquid is purified from unpleasant odors and harmful substances.
6. Excerpt. For a year, rice vodka is stored in tightly sealed vessels. During this time, fermentation finally stops. Sometimes the finished mixture is pasteurized to extend the shelf life and shorten the production time.

Differences in cooking in other countries

Rice wine is considered a Japanese drink, but it is produced in Vietnam with equal success. Here it is prepared from different varieties rice: red, yellow, white glutinous. Depending on the raw material, the drink is called differently: "Nep Moi", "Le Moi", "Zieu Kae". The flavor of the alcohol comes from the addition of the local lychee fruit. Many tinctures are made on the basis of Vietnamese alcohol.

A sake-like Chinese drink made from early shanlan rice, specially grown for this purpose. It is crushed to a powder, yeast is added and left to ferment at high temperature. Then the product is subjected to eight-fold distillation, distilled, and kept in a cellar for three years.

The Chinese vodka is called Maotai. It has a fortress of 53 °.

Residents of Asian countries widely use their alcohol to prepare culinary masterpieces

Home cooking technology

For self-cooking rice vodka will need steamed rice. At night, it is soaked in water to swell. Then boil over low heat or steam.

The cooked substance is placed in a sterilized container, mold and yeast are added. All are poured with water, shaken, loosely covered with a lid. The container is placed in a warm place, the appearance of bubbles indicates the beginning of fermentation. The process takes 2 weeks. After its completion, a sediment appears at the bottom of the container.

The resulting liquid is poured through a gauze folded in several layers, and the remnants of the rice grains are carefully squeezed out.

The shelf life of rice vodka is 1 month. To prolong it, you need to sterilize it at a temperature of 50-60 ° for 10 minutes. The drink will be cloudy at first. If left in the refrigerator for several days, it will become transparent.

For homemade alcohol, half a cup of fungus and half a teaspoon of yeast are taken for a cup of rice. If desired, a little sugar can be added to the finished product, this will reduce its strength.

The benefits and harms of sake

Consistent but moderate consumption of sake helps a person:

• protects against diseases of the cardiovascular system, oncology;
• increases life expectancy;
• reduces pressure;
• improves memory.

Like any other alcoholic beverage, rice vodka should not be drunk at the same time as taking medications. Its constant and immeasurable use can cause cirrhosis of the liver.

Sake Is a traditional Japanese alcoholic drink made from special varieties of rice. There is a lot of controversy around nihonshu, which is also what the Japanese call sake. Someone who claims that this is rice vodka, someone is convinced that this is rice wine, there is also a version that this is a simple rice beer.

In fact, sake is not like traditional European types of alcohol, and it is very difficult to attribute it to any group of alcoholic beverages. But the Japanese are convinced that it is a self-contained drink that does not fit into any of the existing categories.

What is the difference between sake and vodka

Since we have already figured out that there is no such thing as "rice vodka sake", it remains for us to find out what are the main differences between them:

Different strength of drinks. Vodka - 40 degrees, and in sake the strength of the drink ranges from 14-20%.

Different consistency. Sake is thick and viscous, very similar to liquor.

Sake differs from vodka in its aroma. The rice drink contains notes of fruits, flowers, grains, nuts, beans, herbs, spices, dairy products, honey, caramel, chocolate, earth, mushrooms, hay and even meat.

Classic vodka has a crystal clear color, and sake, depending on the degree of maturity, can vary from a delicate lemon shade to deep amber.

Different cooking technology.

How sake is made in Japan

In Japan, special varieties of rice are used for making sake, which differ from the usual one with large grains and a high content of starch. The most the best varieties considered "Yamadanishiki" and "Omachi".

The process of producing a rice drink itself can be conditionally divided into 8 stages:

Rice grinding. This process takes 2-3 days.

Rice washing, soaking and steaming.

Cooking koji rice dough.

Preparing the primary moto mash.

Making the main moromi mash.

Pressing.

Filtration. After pressing, the sake is filtered through activated carbon.

Excerpt.

Manufacturing technology usually leads to a strength of about 18-20 degrees of alcohol. However, sake is diluted with water to about 15 degrees before spilling.

As for the process of making sake at home, it certainly differs from the factory one, but the main stages are still the same.

Homemade sake recipe

The production of sake is very similar to the technology of beer, but it differs in the way of preparing the leaven. The difference is that malt is prepared for beer by sprouting grain. And the rice used in the sake recipe is not germinated, but fermented.

Before proceeding directly to the preparation of the drink itself, we need to prepare two types of sourdough. Of course, store counterparts can also be used, but there is no guarantee that all the rules for its storage have been followed.

Koji sourdough

Ingredients

Koji-kin seeds - 1 tsp

Round rice- 800 g

Cooking method

First, we need to thoroughly rinse the rice until the water becomes completely transparent.

Then we put the rice on a sieve and leave for 1 hour so that the excess water is completely glass.

Now you need to steam the rice. To do this, you can use a steamer or multicooker. Rice cooked in the usual way, not suitable for sourdough.

Cool the finished rice to room temperature, sprinkle it with koji-kin seeds and cover the top with a cotton cloth or gauze well moistened with water. Leave for 14-16 hours for fermentation.

The readiness of the sourdough is easy to determine - the rice will become snow-white and there will be a pronounced smell of cheese.

Live Sourdough Moto

Ingredients

Parboiled rice - 180 g

Koji sourdough - 75 g

Water - 270 ml

Dry baker's yeast - 5 g

Cooking method

With steamed rice, repeat the first 3 steps from the koji sourdough recipe.

Mix the finished rice with the koji sourdough, add warm water, yeast and mix everything thoroughly.

We transfer the prepared mixture to a glass container, cover with a lid and send it to the refrigerator for 10 days. In this case, it is necessary to shake the contents of the jar daily.

A properly prepared starter should have a creamy consistency.

After we have prepared two starter cultures, you can proceed directly to the preparation of sake.

Ingredients for sake

Parboiled rice - 15 cups

Koji sourdough - 700 g

Sourdough Moto - 500 ml

Water - 4 l

Cooking method

Sake preparation will take place in several stages. First, we need to cook rice.

Now cool 375 g of rice to room temperature and mix it with moto starter culture, 450 ml water and one glass of koji starter culture. We transfer the resulting mixture into a glass container with a volume of 3 liters and leave it warm for a day. Stir the contents of the jar a couple of times during the day. During this time, the rice will absorb all the liquid.

On the third day, add another 750 g of rice, 225 g of koji starter culture and 6 glasses of water. We leave in the same place for another 12 hours. And don't forget to mix.

On the fourth day, add all the remaining ingredients, mix thoroughly and leave warm again.

On the fifth day, active fermentation will begin and we continue to maintain it to the desired strength. On day 10, the strength of the drink will be on average 15 degrees, and on day 20 about 19 degrees.

The finished drink must be filtered, and then passed through a filter and bottled.

Young homemade sake can be stored in the refrigerator for about 30 days.

How to drink sake properly

Sake is drunk according to certain rules, etiquette and traditions.

It is customary to serve it in a special jug of tokkuri. According to Japanese traditions, before each toast, the drink is poured into small cups of choco, and before drinking, they must say "Compai", which means "to the bottom".

As for the temperature of consumption, it is customary to drink sake both chilled to 5 degrees, and warmed up to 60 degrees. But the Japanese adhere to one rule: “Good sake is drunk cold. Bad sake is warm. " This is due to the fact that when the rice drink is heated, all the rich aroma and taste dulls or disappears altogether. Therefore, it is advised to warm up sake of inferior quality.

Error or something to add?

Rice vodka(sake) has become widespread due to its unique, incomparable taste. The product is the national drink in Japan. It does not belong to any category of alcoholic beverages. It can be consumed both hot and chilled. The Japanese often add sake to various dishes to emphasize their sophistication and uniqueness. What are the secrets of making the original rice vodka? How to get it at home?

History and features of the preparation of the national Japanese drink

Sake first appeared in Japan about 2000 years ago. Initially, the process of making this drink was simple and primitive. It consisted of chewing and fermenting rice. After the discovery of the koji mold, the technology changed. The specified substance has become a replacement for saliva during fermentation. Today in Japan, rice vodka is produced in large quantities. Almost in every settlement of the country there is a plant where the production of this drink is carried out. There are hundreds of recipes for its preparation.

The production process begins with a special preparation of the rice. For this, a special coarse-grained cereal is grown. It is carefully polished, washed, stored for some time in a room with high air humidity. The last preparatory stage is the steam treatment. Further, the moldy koji fungus is introduced into the grain mass. Its peculiarity lies in the ability to convert starch into alcohol. The resulting mixture combines with the yeast. Fermentation is carried out for three months. After their expiration, the drink is filtered and bottled.

Sake is classified into several types. Based on the level of strength, pungency and sweetness, there are both light and scalding drinks. Young vodka has a light yellow color, while aged vodka is dark. The taste of this type of alcohol has fruity notes. The reason for this fact is unknown even to experienced specialists.

How to cook at home

It takes about three weeks to get sake at home. To get a drink with an original taste, you must carefully follow the technology. The following ingredients are required:

• high-quality polished rice - 180 g;
• purified water - 300 ml;
• special moldy rice fungus - 100 g;
• freshly squeezed lemon juice - 3 ml;
• yeast - 3 g.

The cooking process is step by step. The following technology must be observed:

1. Preparing rice. The grains are sorted out and filled with water for 12 hours to obtain a more pronounced taste. After washing, the cereal is boiled. For this, a double boiler is used. Allowed traditional cooking in a saucepan over low heat.
2. Fermentation. The cooled mixture is placed in a pre-sterilized container. Introduced here lemon juice, fungus and yeast. The mass is thoroughly mixed. It should take up a third of the volume of the dish. The latter is placed in a dark, cool place. The mash is mixed daily. The container is closed with an ordinary rubber glove or a water seal.
3. Filtration and storage. During fermentation, small bubbles appear. After about three weeks, gases cease to evolve. A sediment forms at the bottom. This indicates that the drink is ready and can be filtered. For filtration, cotton wool is used, placed between several layers of gauze. Sake is poured into a glass, hermetically sealed bottle. Rice vodka is stored in a cold place.

Based on this recipe, you can get 500 ml of a drink. The fortress will be about 20 degrees. To make more sake, the amount of ingredients must be increased proportionally. For long-term storage rice vodka should be pasteurized after filtration for 10 minutes at a temperature of 60 degrees.

Secondly, sake is not always drunk hot. The serving temperature depends, first of all, on the sake variety: the best Japanese rice wines - premium, super-premium, author's - lose all the richness of taste and aroma when heated, so it is better to drink them chilled.

There is also "third". Sake is not the official name for this drink. In Japan, sake is called nihonshu(Nihon - Japan, shu - sake) or seishu... The latter name is enshrined in Japanese law.

What you need to make sake

For production use only polishedrice, because only the center of the rice grain contains the starch needed for fermentation. Grinding removes 25% to 70% of the top layers of the grain. After grinding, the rice is washed, soaked and steamed.

Besides rice, water, koji and shubo are used to make sake. Koji- these are grains of rice affected by the kojikin mold, aka aspergillus oryzae... In a word syubo is called a yeast starter, which in turn is made from rice, water, koji and yeast.

Both koji and shubo participate in unique technology double parallel fermentation... The fact is that rice contains starch, but no natural sugar. Therefore, classical fermentation (conversion of sugar into alcohol under the influence of yeast) is impossible. Here he comes to the rescue koji- a grain of rice affected by mold. In koji there is a special enzyme that separates sugar from starch, which is then processed by the yeast into alcohol. Both fermentations (rice starch + koji = sugar, sugar + shubo sourdough = alcohol) take place at the same time.

After double fermentation, unrefined sake is pressed, filtered, two pasteurized and aged. And only after that it is bottled.

Table sake

The main sake classification built on the degree of polishing of rice. All sake varieties can be divided into two categories: “ futsu-shu"(Ordinary, table sake) and" tokutei-meisho-shu"(All types of premium sake).

« Futsu-shu»(Ordinary, table sake) is prepared from rice, which, as a rule, loses about 10% of its original mass during grinding. There are no requirements for grinding rice for table sake, sake is produced according to a simplified scheme - from the simplest varieties of rice, with the addition of "fermenting" strong alcohol, sugar (glucose, etc.).

The classic serving of table sake can charm a person in love with the traditional culture of the Land of the Rising Sun. The drink is poured from a small ceramic jug (tokkuri) into small cups (choko), designed for just two or three sips. The serving temperature depends on the weather and the season. Table sake can be at a comparative temperature (this method of serving is called "Chiya") or heated to 35-40% ( "Kan-dzake"). It is heated in a specially designed ceramic vessel in a water bath. The main thing is not to boil, in this case the sake will finally lose its aroma.

Sake premium and super premium

« Tokutei-meisho-shu"(Sake with the established name) combines eight varieties of high-quality sake, the production of which is regulated by Japanese law.

TO basic premium(the remainder of the rice during grinding is 70%) refer to “ honjojo-shu"(With the addition of" fermenting "strong alcohol no more than 10% of the weight of fermented grounds) and" jummai-shu"(Without the addition of" fermenting "strong alcohol).

To the class premium(the remainder of rice during grinding is 60%) refer to “ tokubetsu honjojo-shu"(Prepared in the same way as honjozo-shu, but with more careful grinding of the rice)," ginjo-shu"(Sake of slow fermentation at low temperatures, the addition of" fermenting "strong alcohol - no more than 10%)," tokubetsu jummai-shu"(Prepared in the same way as" jummai-shu ", but with more careful grinding of rice)," jummai ginjo-shu”(Prepared in the same way as“ ginjo-shu ”, but without the addition of“ fermenting ”strong alcohol).

To the class super premium(the remainder of the rice when grinding is 50%) refer to “ daiginjo-shu"(That is," great ginjo-shu ", prepared in the same way as" ginjo-shu ", but with a more thorough grinding of rice) and" jummai daiginjo-shu"(Differs from" daiginjo-shu "by the absence of additions of" fermenting "strong alcohol).

Non-table species sake(i.e. related to "t okutei-meisho-shu"), Except, perhaps, sake of the" basic premium "category, in Japan it is customary to serve in glass (non-ceramic) teko cups. In Europe, the tradition of serving premium sake in wine glasses... Also, non-table sake never warmed up so as not to lose it unique taste and aroma. Serving temperature - 20-25% (room temperature, method "Chiya", for any variety) or 10-18% (chilled, method "Suzubie» , for premium and super premium varieties).

And more about sake varieties

Sake is also classified according to other characteristics. Sake, produced by small companies and with a strong personality, is called “ copyright"," Boutique "(" jizake"). It can be filtered (purified, " sei-hu") And unfiltered (unrefined," nigorizake"); pasteurized and unpasteurized (alive, " namazake"). It also happens “ nama-tezou-shu"(Aged" alive ", not subjected to pasteurization before aging) and" nama-zume-zake"(Bottled" live "). " Shin-hu"Is a" young "sake that goes on sale within a year from the date of its production," syboritate"- this is a" young "sake, which goes on sale immediately after pressing," ko-hu"-" old "sake, aged for over a year," taruzake"(" Barrel ") - aged in wooden barrels. Sake can also be " gen-shu"(Natural strength, undiluted - 18-20% vol.)," tei-arukoru-shu"(Low strength - 8-10% vol.)," namachozo"(Unpasteurized sake with sediment)," yamahai»(Produced in an ancient way using natural yeast, without adding a special yeast starter culture).

Sake and cuisine

Sake is universal: it goes well not only with sashimi, sushi, maki-zushi (the real name of "rolls"), but also with chips, cheese, nuts.

It should be understood that table sake and not very aromatic sake of a higher class (for example, "honjo-shu") always only carefully accompany the kitchen.

At the same time, types of sake that are brighter in aroma (for example, "daiginjo-shu", most of the "author's" sake) enter into a kind of dialogue with the dish, sometimes subjugate the taste of the dish, so a sommelier's advice may be needed here.

by the way

Based sake in Japan do shochu- local "vodka". It is driven not only from rice, but also from other cereals, as well as from sweet potatoes, however, an important component of any type of shochu will always be koji - rice grains affected by mold. Shochu korui- this is the "first grade" shochu, which is obtained as a result of repeated distillation (the strength is not higher than 36%, most often 25%). Shochu Otsuru- "second grade" shochu, which is produced by a single distillation (strength - not higher than 45%).

The Chinese began to make vodka a long time ago. According to the chronicles, even seven hundred years ago, mash - baijiu - was cooked in huge cauldrons. It has survived to this day detailed description making Chinese vodka.

The vat with the mash was placed in a cauldron, which was closed with a lid. Condensate flowed down it into a special trough. There was no question of cleaning up.

The first Chinese vodka had a strength of about sixty degrees, and its composition contained a huge amount of toxins leading to poisoning of the body. After her, I had a headache and nausea.... To somehow alleviate the condition, the drink was served warmed up.

In a specially made vodka vessel with a narrow neck they poured vodka and put it on hot coals. Light impurities evaporated while the alcohol did not have time to evaporate.

The raw materials for the mash production were millet, barley, rice and corn.

Baijiu has a specific and very unpleasant taste and smell. Some people compare it with kerosene and even with dichlorvos.

One of the types of baiji is the Chinese Maotai vodka. The production of this drink is located in the city of the same name in the Guangzhou province. The company that produces Maotai is state-owned and brings a considerable income to the country's budget. Its strength is from forty to sixty degrees. Chinese sorghum vodka is being prepared, crushed wheat and rice. She has a special smell, characteristic only for Maotai, and the color is yellow.

For China, this alcoholic drink is a national pride. Its sales abroad are breaking all records, and every international meeting with the Chinese delegation does not go without Maotai.

Maotai's Recipe

The recipe for making Chinese vodka is as follows:

• For cooking, use early ripe rice of a special sticky breed and gaoliang.
• Powdered cereal is mixed with yeast.
• Shredded rice and whole grains are placed in the wort boiling kettles.
• Braga is cooked at a high temperature, unlike other alcoholic beverages. This lasts about a month, after which they distill at least eight times.
• Mix Maotai of the old distillation with a young drink.

The resulting vodka has fifty-three degrees of strength. It is quite mild and absolutely safe from the point of view of intoxication. Maotai vodka is prepared long and painstakingly. After eight cleanings, it is aged for about three years in a dark place with a temperature of no more than ten degrees. This explains such a high price of the drink.

But Maotai, according to Chinese nutritionists, does not harm the stomach lining. The drink has a characteristic feature: at the very beginning it may not be intoxicating, but after a while, intoxication comes abruptly and suddenly.

This Chinese vodka is one of the most expensive alcoholic drinks in the world. Its price ranges from one hundred fifty to nine hundred US dollars.

The world first learned about Chinese vodka in 1886, when Maotai was awarded the prestigious prize in Paris. A year earlier, she received three gold medals during an international food conference. In total, Maotai has fourteen gold medals received in different years since the eighties.

The uniqueness of this vodka lies in the fact that such a rare culture as gaoliang is used for its production. The fact of using water from a mountain source is no less significant.

Gaoliang cereal culture is famous by their useful properties:

Gaoliang is recommended for diabetics to lower blood sugar levels, as well as for pregnant women. It is also indispensable in the diet of the elderly as a source of easily digestible vegetable protein. In the wax coating of gaolyan grains there is a substance such as polykazkhanol, which fights the formation of cholesterol plaques on the walls of blood vessels.

Useful qualities this cereal was passed on to Maotai. Experts say that moderate consumption of the drink helps to normalize the function of the brain and nervous system. Thanks to the active ingredients in Gaolyan, the immune system is strengthened and the risk of arthrosis is reduced.

The drink absolutely does not cause a hangover syndrome due to high-quality and multiple cleaning, as well as the content of antioxidants in its composition.

How to drink Maotai

Tradition is of great importance in the life of every Chinese person.... Drinking alcohol in China is more like an ancient ritual. How to drink Chinese vodka:

Surprisingly, the most popular toast in China is "Drink to the Bottom."

Ulyanye vodka

It is produced in Sichuan province. Corn, rice and wheat are used as raw materials. There are several types of Ulyanye, different in strength. Vodka is produced with a strength of fifty-two degrees, thirty-nine and sixty-eight. Unlike Maotai, this vodka is absolutely transparent, with a pleasant aroma.

Ulyanye entered the top ten the best vodkas China and is also actively exported to other countries.

Jiang Nan Chun

This is one of the favorite alcoholic drinks of the Chinese people. Its strength is fifty-two degrees, but recently vodka with a strength of sixty has appeared. She has a rich aroma and good taste. It is not recommended to store Jiang for a long time, as over time it acquires the taste and smell of sourdough. Vodka is prepared from special glutinous varieties of sorghum, glutinous rice and corn.

Jiang's manufacturing method is very ancient... Sichuan province began producing alcoholic beverages earlier than other places in China. Even during the Tang Dynasty, drinks from Sichuan were put into the palace and used exclusively by the court nobility.

This vodka has earned recognition three hundred years ago. ... When was called Mian Zhu Da Qu... It was renamed only in one thousand nine hundred and fifty-eight.

Fenjiu

Gaoliang is used for its production. and clean spring water in Xing Hua village. Fenjiu vodka comes from the Shanxi province where it is still produced. During production, the Chinese tried to preserve the ancient traditions only by slightly improving them. This alcoholic beverage is also one of the ten most exported vodkas in China. Its strength is sixty degrees, and the taste and unique smell makes the drink memorable against the background of other products.

Sheun Jing

Translated as "double distillation". This vodka is made exclusively from special varieties of rice with increased gluten. The strength of the drink is thirty-five degrees.

San Hua

In translation - "three flowers". It is made according to old technology, since the history of this vodka is more than a thousand years old. It got its name thanks to floral scent. The strength of San Hua vodka is fifty-seven percent.

Luzhou

This drink is the pride of the Sichuan alcoholic industry. She has a rather pungent smell of sour peaches. The fortress is fifty degrees.

Vodka with additives

There are also many alcohol-based health drinks sold in China. High Quality... They contain various medicinal herbs, flowers and berries. You can also find drinks that are completely shocking in their composition, containing scorpions, lizards or snakes. Tourists often ask the question - how safe is it to drink such alcohol?

Given the fact that production of strange drinks there are more than one century, the Chinese have learned to make them absolutely safe with any additives. The main thing is not to drink too much when using. large quantities, but limited to the recommended rate.

This weak drink contains only twenty degrees of alcohol. The Chinese call it wine, although there are no fruits in the drink.

Preparing Yellow wine like any vodka ... Rice is used in the manufacture with increased gluten and millet. It is served heated in vessels made of copper or bronze. Often, yellow wine is used for cooking in chinese cuisine.