December 11, 2018
  • Gastronomia.com España
  • Gastronomia.com México
  • Gastronomia.com Perú
  • Gastronomia.com Colombia
  • Gastronomia.com Paraguay
  • Gastronomia.com Argentina
  • Gastronomia.com Ecuador
  • Gastronomia.com Portugal
Follow us on  

June 18, 2018
Rating  51 (1)
Sake: cultural and gastronomic symbol of Japan
FacebookTwitterGoogle PlusLinkedin
Sake in Japanese refers to "alcoholic beverage", encompassing in this definition any alcoholic beverage such as wine, liquor or beer. Today we use popularly and internationally the term "sake" to refer to the Japanese (alcoholic) beverage made from the fermentation of rice. However, in Japan, this drink is known as nihonshu or shochu.
 
The origin of nihonshu (popularly "sake") is still uncertain, and there are many versions around this drink. One of them maintains that it was introduced from China after the incorporation of rice cultivation in Japan.
 
The curious thing about this drink is that formerly in its elaboration process, the priestesses chewed the cooked rice so their saliva could contribute with sugar to the process. When this first phase was concluded, the fermentation phase of the rice was continued from yeasts of wild origin. After many centuries and with a more polished and evolved production technique, sake came to be considered a noble and sacred drink.




 
The ingredients used in its preparation are rice, water, yeast and koji (it is a fungus that is grown in steamed rice). Even though these are the basic ingredients of the nihonshu recipe, nowadays there are many varieties according to the ingredients used in their preparation and the technique used.
 
In general, nihonshu is a strong, thick and slightly sweet drink. In Japan, depending on the time of year and the food that is going to be consumed, it can be served hot, cold or tempered.
 
Due to its international popularity, it is not difficult to find this drink in food stores specializing in Asian products.
 

Rate this news 

 

Top videos

EVENTOS
October 10, 2017
(40)
Del 15 al 17 de septiembre se celebró en La Rural, Buenos Aires, FIBEGA, la Feria Iberoamericana de Gastronomía, que reunió a los destinos gastronómicos mundiales más relevantes, el II Congreso Iberoamericano de Gastronomía y el Encuentro Iberoamericano de Chefs. Países como Perú, México, Argentina, Uruguay, Brasil, Guatemala o País Vasco mostraron su riqueza y diversidad gastronómica; y representantes de diferentes sectores relacionados con la cocina como los chefs Germán Martitegui, Andoni Luis Aduriz o José del Castillo, ofrecieron showcookings y presentaciones. Un túnel del vino, en el que se ofrecieron catas y degustaciones de los vinos y bebidas más representativas y sorprendentes, y diferentes espacios de degustación y mercado. 3 jornadas de celebración de la cultura gastronómica de Iberoamérica que reunieron a más de 22.000 visitantes.