Tuesday, February 19, 2013

From Japan

The other day I saw this image below while looking for material for a blog post and got inspired. This image shows a beautiful perspective of the barrels used in the production of Sake. When I wrote yesterday's post about good quality design, the process of making sake could not be a better example of quality.


This traditional rice wine has its first origin back to the 3rd century AD, but not until the 3rd century BC a true method of growing rice was introduced in Japan and with it the tradition of making Sake with it. Through time sake has become part of the culture being used even in religious ceremonies, festivities and games. 
 

The methods of production have changed with times but it is known that as more countries have started to make sake {US, China, Australia, S. America, S. Asia}, they have incorporated ancient methods of making it to give it a unique flavor.In Japan, the making of sake has decreased but its quality has actually increased exponentially.


Sake is produced by brewing the rice like you would do in beer and a fermentation process like that of wine. There are 3 ingredients included in the making of sake: sake rice, water which makes up to 80% of the final product, rice-koji which is a mold used in the fermentation process, and in some cases distilled alcohol is added {the more it contains the lowest the quality}.


The making of sake can take from 4 to 6 weeks of a process that involves several carefully executed steps. Then the sake is filtered, pasteurized and poured into the cedar barrels to mature, which takes from 6 to 9 months. There are different varieties and they vary in acidity, value and alcohol level, which is important to know if you like to drink it hot or cold... I prefer it cold in a "choko" glass!

Have a great day and admire the process!