前, 以前, 前件, 一昔前. Masu[升] Square wooden box traditionally for measuring grains. While you may have tried it once and thought it wasn’t for you, don’t give up yet! From Middle English sake (“sake, cause”), from Old English sacu (“cause, lawsuit, legal action, complaint, issue, dispute”), from Proto-Germanic *sakō (“affair, thing, charge, accusation, matter”), from Proto-Indo-European *seh₂g- (“to investigate”). Different brewing techniques, developed and honed over the centuries, have resulted in an assortment of sakes to suit the palette of virtually everyone. As with wine, the recommended serving temperature of sake varies greatly by type. weddings) or especially festive occasions (New Year). Sake, also spelled saké (/ˈsɑːki, ˈsækeɪ/ SAH-kee, SAK-ay,[1][2] also referred to as Japanese rice wine),[3] is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. [6][page needed] Sake production was a government monopoly for a long time, but in the 10th century, temples and shrines began to brew sake, and they became the main centers of production for the next 500 years. [20], The fermentation process of sake is a multiple parallel fermentation, which is unique to sake. That desirable pocket of starch in the center of the grain is called the shinpaku (心白, しんぱく). [20], The entire process of making sake can range from 60–90 days (2–3 months), while the fermentation alone can take two weeks. This word contains non- jouyou kanji 常用漢字. There is guaranteed to be a sake out there for you! Usually light with fruity aromas. Sake (also saké, saki, osake, o-sake, -zake) [酒] means ‘alcohol’ and is used as a blanket term for all alcoholic beverages in Japanese. O-toso also known as spiced sake. Sake served to gods as offerings prior to drinking are called o-miki (御神酒) or miki (神酒). tse.or.jp. Can be used in cooking and baking but also for cosmetics. At the time, sake comprised 30% of Japan's tax revenue. Typically, hot sake is a winter drink, and high-grade sake is not usually drunk hot, because the flavors and aromas may be lost. The most successful of these family breweries still operate today. As early as the late 17th century, it had been discovered that small amounts of alcohol could be added to sake before pressing to extract aromas and flavors from the rice solids. Doburoku[どぶろく] A simple, completely unfiltered “home-brew” sake. [20] The sake is then stored in bottles under cold conditions (see "Maturation" below). Today, with influence from wine vintages, some breweries label sake intended for aging with a vintage, but this is otherwise rare. The four main grades of sake are junmai, honjozo, ginjo and daiginjo. tse.or.jp. This number is equal to the milliliters of titrant required to neutralize the acid in 10 ml (0.35 imp fl oz; 0.34 US fl oz) of sake. More Japanese words for for the sake of. Toso is drunk to flush away the previous year's maladies and to aspire to lead a long life. Sake rice is used only for making sake, because some say it is unpalatable for eating. English equivalent: In wine there is truth. Sake, also spelled saké , is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. (Translation of sake from the Cambridge English–Japanese Dictionary © … por el bien de. [19] Aside from these cases, there is no evidence to indicate A. oryzae is a harmful pathogen to either plants or animals in the scientific literature. [お酒] o-sake. This process is unlike the techniques used in making wine or beer. Atsukan[熱燗] Hot sake, served at 50ºC. This 3rd-century Chinese text speaks of the Japanese drinking and dancing. Landowners who grew rice crops would have surplus rice at the end of the season. oryzae. While some people may refer to the drink as a rice wine, the truth is that sake is created by fermenting the rice in the presence of koji fungus and yeast. Sometimes used for serving sake. for a particular purpose. [18] However, whereas fermentation occurs after saccharification in beer brewing, saccharification (via kōji-kin) and fermentation (via yeast) occur simultaneously in sake brewing (see "Fermentation" below). Anime. [citation needed] It is possible to store sake in the refrigerator, but it is recommended to consume it within two days. Generally junmai (純米) is a term used for sake that is made of pure rice wine without any additional alcohol. Kōji-kin is an enzyme-secreting fungus. 大吟醸: Daiginjo: Super-premium sake brewed with rice polished down to 50% or less of its original weight. [お酒] o-sake. sake translation in Japanese-English dictionary. Often released as a seasonal item in early spring. 75% of today's sake is made using this technique. Guinomi[ぐい呑 or ぐい飲] a large sake cup, often made from clay. Japanese Translation. Although these things are true, the government also wanted more tax money from breweries, as using wooden barrels means that a significant amount of sake is lost to evaporation (approximately 3%), which could have otherwise been taxed. When premium sake is opened it begins to oxidize, which affects the taste. ahead. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. There are also a variety of devices for heating sake and keeping it warm, beyond the traditional tokkuri. Kome (also o-kome)[米] Rice. Hyponyms (each of the following is a kind of "sake"): behalf (for someone's benefit (usually expressed as 'in behalf' rather than 'on behalf' and usually with a possessive)) Sense 2. Yeast then turns this glucose into alcohol via fermentation. Requires great care and skill at all steps of the production. The wood (usually Japanese cedar) imparts a very distinct flavour on the sake, even after only a few days. [20] Here, the third and final batch of kōji, steamed rice, and water is added to the mixture to complete the 3-step process. [17] When assessing its safety, it is important to note that A. oryzae lacks the ability to produce toxins, unlike the closely related Aspergillus flavus. Expressive fruity aromas. [21] This results in sake having a generally higher alcohol content than other types of liquor. [36] Sake stored at room temperature is best consumed within a few months after purchase. Water is involved in almost every major process of sake brewing, from washing the rice to dilution of the final product before bottling. Thus, sake made with rice that has been highly milled is usually more expensive than a sake that has been made with less-polished rice. something you say when you are angry about something. This was the end of home-brewed sake, and the law remains in effect today even though sake sales now contribute only 2% of government income. The value can be used as an indicator of sweetness: the higher the number, the dryer the sake (-3 would be very sweet, +10 very dry). In general, it is best to keep sake refrigerated in a cool or dark room, as prolonged exposure to heat or direct light will lead to spoilage. Kara-kuchi[辛口] Dry taste. sake definition: 1. in order to help or bring advantage to someone: 2. because of, or for the purpose of something…. Unrefined sake was squeezed out at the brewery and there are about 180 holes (60 cm wide, 20 cm deep) for holding storage jars. —See also daiginjo. Postwar, breweries slowly recovered, and the quality of sake gradually increased. parrots, a horse) being infected with A. The core of the rice grain is rich in starch, while the outer layers of the grain contain higher concentrations of fats, vitamins and proteins. Sake is traditionally served in units of gō, and this is still common, but other sizes are sometimes also available. See Also in Japanese. [31] Outside of Japan, the sake bomb, the origins of which are unclear,[32] has become a popular drink in bars and Asia-themed karaoke clubs. It is made from fermented rice. The opposite is karakuchi [辛口], dry. These are now hung outside many restaurants serving sake. [citation needed]. There were a few breweries producing "sake" that contained no rice at all. Sake consumption continued to decrease while the quality of sake steadily improved. In contrast to nigorizake, this contains fewer and only very fine particles (which would usually be collected as a sediment when the sake rests in tank after pressing) of rice and yeast so the colour and texture will be lighter than most other cloudy sake. In more modern restaurants wine glasses are also used, and recently footed glasses made specifically for premium sake have also come into use. The weight of added alcohol must be below 10% of the weight of the rice (after polishing) used in the brewing process. | Meaning, pronunciation, translations and examples Different temperature stages have their own names: Most common are atsu-kan (‘hot’, 50ºC) and nuru-kan (‘warm’, 40ºC). Ideally a ‘craft sake’ produced in small batches and expressing a regional style, but sometimes just a marketing term. Literally means ‘clear alcohol’. The words sake and shake are sometimes translated to English as "Salmon." [5] The brewing of shōchū, called "Imo–sake" started, and was sold at the central market in Kyoto. Another traditional cup is the masu, a box usually made of hinoki or sugi, which was originally used for measuring rice. [18] Under warm and moist conditions, the kōji-kin spores germinate and release enzymes called amylases that convert the rice starches into glucose. Sake is a well-loved Japanese alcohol that has gained popularity in many parts of the world. Amazake[甘酒] Very sweet and thick non-alcoholic drink usually made from rice that has been treated with koji (see there). The earliest reference to the use of alcohol in Japan is recorded in the Book of Wei in the Records of the Three Kingdoms. Today Hyōgo has the most sake brewers of any prefecture. Can also sometimes be used as a general term for sake cups of any shape and size. Koshu (also ko-shu, kosyu)[古酒] Aged sake. のために . While modern breweries with cooling tanks operate year-round, most old-fashioned sake breweries are seasonal, operating only in the cool winter months. This page was last edited on 15 April 2021, at 23:11. The Japanese Sake Association encourages people to drink chaser water for their health, and the water is called Yawaragi-mizu.[33]. Steamed rice that has been treated with the fungus is also sometimes referred to as koji. Aminosan-do (アミノ酸度) indicates a taste of umami or savoriness. Nihonshu (日本酒): Literally meaning ‘Japanese Sake’. Saucer-like cups called sakazuki are also used, most commonly at weddings and other ceremonial occasions, such as the start of the year or at the beginning of a kaiseki meal. But as the perception of sweetness depends on many factors, the number might not always accurately reflect the taste. [13], The oldest known sake brewery is from the 15th century near an area that was owned by Tenryū-ji, in Ukyō-ku, Kyoto. The new year's sake is called shinshu 新酒 ("new sake"), and when initially released in late winter or early spring, many brewers have a celebration, known as kurabiraki 蔵開き (warehouse opening). Akin to West Frisian saak (“cause; business”), Low German Saak, Du… ‘muddy’) sake. How to Order it in a Restaurant: Now that you have the basics, here is how you order it. The term “Japanese Sake” is protected and may only be used for sake produced in Japan. Under Japanese liquor laws, sake is labeled with the word "seishu" (清酒; 'clear wine'), a synonym not commonly used in conversation. Suzuki K, Asano S, Iijima K, Kitamoto K. (2008). Sake as we know it in English, in fact, is actually referred to as nihonshu (日本酒) in Japanese, using the kanji for “Japan” and the kanji for “sake.” Sometimes when speaking with a Japanese person in English, they might ask you, “Do you like Japanese Sake?” There are at least 80 types of sake rice in Japan. Sake is sold in volume units divisible by 180 ml (6.3 imp fl oz; 6.1 US fl oz) (one gō), the traditional Japanese unit for cup size. A barrel-breaking ceremony is often part of happy occasions like weddings or store openings and guests are then served the sake in a masu. A honorary prefix is usually added in both writing and speaking, i.e. Aside from being served straight, sake can be used as a mixer for cocktails, such as tamagozake, saketinis or nogasake. There is not traditionally a notion of vintage of sake—it is generally drunk within the year, and if aged, it does not vary significantly from year to year. A honorary prefix is usually added in both writing and speaking, i.e. No tame ni. [20] The high yeast content of the shubo promotes the fermentation of the moromi. Another preparation method involves dissolving sake lees (—see kasu) and sugar in hot water, resulting in slightly alcoholic beverage. Sakazuki[盃] A flat sake cup, like a small saucer or very shallow bowl. 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