| Wine |
What Is Sake? (SIW 7LƚGLƴ Equals to Sake?
larger grain size, lower protein content,
areas with rich water resources. Water
a n d b i g g e r c o r e . We l l - k n o w n s h u z ˛
hardness, in other words, the amount
k˛tekimai include “ Yamada Nishiki ”
of mineral contents in the water is also
Sake, also known as nihonshu ( にほんしゅ),
from Hy˛go, and “ Gohyakumangoku ”
strongly linked to the quality and body
is a type of liquor made from rice, k˛ji,
from Niigata. Just as different types of
of the sake. For example, sake produced
and water with an average alcohol content
grapes resulted in different flavor of wine,
in areas where the water is hard, such as
of 16-17%. Sh˛ch͌ can be viewed as the
different types of sake rice, carrying the
“nada-gogo” in Hyogo region, tends to have
whiskey in Japan, a type of distilled spirit
characters of the terroir they are cultivated
stronger body, richer texture, dry tone,
with an average alcohol content over 20%
in, brings sake different characteristics
and a crisp finish. Examples of sake made
after diluting.
and styles.
by harder water includes “ Kazenomori ” from Yucho Brewery in Nara. In contrast
%VI µ.ETERIWI 7EOI¶ ERH µ6MGI Wine” the Same?!
A point worth noting is that although the
to hard water, “Gokonomiya” from Kyoto’s
rice wine made in Taiwan is also produced
Fushimi-ku is a renowned soft water. The
from rice, it is made through distillation, One of the main ingredients of sake is rice – not the rice we normally eat,
resulting in an entirely different kind of
2
drink with a much higher alcohol content.
but a special kind of rice named “ shuz˛ k˛tekimai ” which are suitable for use in
Apart from the sake rice, a bottle
sake brewing. To be a shuz˛ k˛tekimai, the
of sake contains about 80 % of water,
rice hold characteristics such as having
therefore most sake brewery situated in
「特定名稱酒」的八個類別 ;OL LPNO[ JH[LNVYPLZ MVY ZWLJPHS KLZPNUH[PVU ZHRL 使用原料 Ingredients
米、米麴 Rice, kōji mold
米、米麴、規定量內 的釀造用酒精 Rice, kōji mold, alcohol
-
純米 Junmai sake
-
70% and under
-
本釀造 Hon-Jouzon
60% and under
純米吟釀 Junmai ginjo、 特別純米 Tokubetsu Junmai
吟釀 Ginjo、 特別本釀造 Tokubetsu
純米大吟釀 Junmai daiginjo
大吟釀 Daiginjo
精米步合 Rice polished
50% and under
米、米麴、規定量外的 釀造用酒精、其他副原料 Rice, kōji mold, alcohol, other side ingredient
普通酒 Futsu Shu
1. 日本酒品項繁多，同一個酒廠會有多個系列 酒款。圖內為大七酒造的作品。 （攝於台北 吉力酒藏） There are a wide variety of Japanese sake. Even within one sake brewery, there are usually more than one series of product. Showing here are sakes produced by Daishichi Brewery. (Photographed in Taipei Kichiriki Sake Cellar)
Hon-Jouzon
2. 十四代 播州山田錦 中取大吟釀。果香豔麗 迷人，層次豐富，甜潤飽滿，整體調性明亮 柔美。 Takagi Sake Brewery Juyondai Daiginjo Nakatori Banshu Yamadanishiki. Captivating fruitiness with multiple layers of tastes and full body structure. Presenting an overall light and refreshing style.
註：釀造日本酒的酒米首要經過「精米」步驟，將米粒外圍會產生雜質的蛋白質與脂質削去，剩下的比例 就是所謂的「精米步合度」。舉例說明，一粒米磨去 40% ，精米步合度即為 60% 。一般來說，精米步合度 的數字越低，代表米粒外層雜質越少，所釀製的酒款自然也越清新柔順。
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