日本清酒英文介绍

日本清酒,是借鉴中国黄酒的酿造法而发展起来的日本国酒。但却有别于中国的黄酒。下面小编为大家整理的日本清酒英文介绍，希望对大家有用!

日本清酒英文介绍

The history of Sake is very complicated and full of ceremonies. It is a part of many Japanese rituals, from sealing wedding vows to blessing a new home, to being used as an offering to the shrines of gods. There is physical evidence of fermented rice beverages dating back to 300BC. The type and style of Sake we are most familiar with today came into existence about the 16th century and did not see much change until the middle of the 20th century. Chilled Sake came about in the mid-20th century due to a better understanding of the complicated process of turning rice into a fermentable sugar. Traditionally, quality Sake was heated gently (not baked in a cask as is common in many American Japanese restaurants) to diminish bitterness and allow some of the musty lees character to vaporize, leaving fresh, clean flavors. Science and technology has shown the Sake masters, that many of the ancient traditions of making Sake are essential, but it has also shown them how to make clean and more intensely flavored Sake that does not need to be heated. Today, all quality Sake is enjoyed chilled.

Despite what you may have heard, Sake is not a wine, nor is it a beer, although it is similar to beer in the fact that both are fermented from a type of grain. The difference is that in beer the enzymes needed to convert the starch into a fermentable sugar are created during malting, whereas in Sake the enzyme to convert the rice into a fermentable sugar is a special mold known as koji, which must be propagated and added. Also, during Sake production, saccharification (the conversion of starch into sugar), happens at the same time and in the same vessel as the fermentation (these are two separated stages in beer production). As the rice is being converted into sugar, the yeast is converting the sugar into alcohol. This is what makes Sake fermentation so difficult—if saccharification happens too slowly, the yeast will starve, and if it happens too fast, the yeast is overwhelmed and can’t function so the sugar is not converted to alcohol. This process is known as “multiple parallel fermentation” and is the reason why Sake can ferment naturally to 20%~22% alcohol.