According to China's historical records, there was only "turbid wine" in ancient Japan, and there was no sake. Later, some people added Carboniferous to turbid wine to precipitate it, and took sake to drink, so it was named "sake". Classification of sake: (1) According to different production methods: (1) Pure rice wine is pure rice wine, which only uses rice, rice koji and water as raw materials without adding edible alcohol. Most of these products are for export. 2) Ordinary brewed wine Ordinary brewed wine belongs to the low-grade sake of the public. It is an edible alcohol with more people in the original wine, that is, 1 ton of uncooked rice mash 100% alcohol 120L. (3) Enhanced wine Enhanced wine is a kind of mellow and sweet sake. Edible alcohol, sugar, acid, amino acids, salt and other raw materials are added during blending. (4) This kind of brewed wine belongs to middle-grade sake, and the addition of edible alcohol is lower than that of ordinary brewed wine. (5) When brewing Yin liquor, it is required that the polished rice rate of raw materials used should be below 60%. Sake brewing in Japan pays great attention to the refined whiteness of brown rice, which is measured by polished rice rate. The higher the whiteness of milled rice, the lower the milled rice rate. White rice absorbs water quickly and is easy to steam and gelatinize, which is beneficial to improve the quality of wine. Yin's wine is known as "the king of sake".
(2) Classification by taste: (1) Sweet wine Sweet wine is a kind of wine with high sugar content and low acidity. (2) Spicy wine Spicy wine is a wine with low sugar content and high acidity. (3) The wine with high alcohol concentration is a kind of wine with rich extract and sugar and strong taste. (4) Danli wine Danli wine is a refreshing wine with little extract and sugar. (5) High acid wine High acid wine is a kind of wine characterized by high acidity and sour taste. (6) The original wine is sake that is not diluted with water after production. (7) Marketable wine refers to the original wine diluted with water and bottled for sale.
(3) Classification by storage period
(1) New wine New wine refers to sake that has not passed the summer after pressure filtration. (2) Old wine refers to sake that has been stored for a summer. (3) Aged wine Aged wine refers to sake that has been stored for two summers. (4) Secret wine Secret wine refers to sake with a wine age of more than 5 years.
(4) Classification according to the grades stipulated in the wine tax law: (1) Super sake is of excellent quality, with an alcohol content of over 16% and an original extract concentration of over 30%. (2) The quality of the first-class sake is excellent, the alcohol content is above 65438 06%, and the original extract concentration is above 29%. (3) The quality of the second-grade sake is average, the alcohol content is above 65438 05%, and the original extract concentration is above 26.5%.
Turbid sprinkling: Turbid wine is opposite to sake. After the sake mash is filtered, the new wine is allowed to stand for a week, and the supernatant is extracted, and the white turbid part is turbid wine. ,
One of the characteristics of cloudy wine is the existence of raw yeast, which will continuously ferment to produce carbon dioxide, so it should be packed with special bottle stoppers and pressure bottles. After bottling, heat to 65℃ for sterilization or low-temperature storage, and drink as soon as possible. This wine is considered to have a peculiar appearance and a unique taste.