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Sake??. An alcoholic beverage!!! What kind of alcohol? Wine ? Beer ? Spirit ?

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Presentation on theme: "Sake??. An alcoholic beverage!!! What kind of alcohol? Wine ? Beer ? Spirit ?"— Presentation transcript:

1 Sake??

2 An alcoholic beverage!!!

3 What kind of alcohol? Wine ? Beer ? Spirit ?

4 How all alcohol is made? Fermentation Yeast + Sugar Alcohol + CO 2

5 What is wine made from? ?

6 Grapes!!

7 Fruit !! Wine is made from fruit. The sugar is naturally occurring in the fruit. Fructose- is the sugar in fruit.

8 Wine!! Yeast + Fructose Wine + CO 2 (fruit sugar)

9 Properties of Wine Alcohol Percentage 8-17% x 14% Varying Color Usually noncarbonated.

10 What is beer made from? ?

11 Grain!!!

12 Malting A germinated grain is dried out. The enzymes are still active converting starch to sugar.

13 Beer!!! Yeast Malt sugars Beer

14 Beer!!! Properties of Beer Alcohol Percentage 4-13% 5% Varying Colors Usually carbonated

15 Spirits-the concentration of naturally occurring alcohol, like wine and beer through distillation.

16 Properties Over Over 20% alcohol Average 40% Clear without wood barrel aging. Not carbonated!

17 Sake

18 Grain!!!

19 Rice

20 History of Sake Sake has been around for about 1000 years.

21 Properties of Sake Alcohol Percentage 13-20% 16% Colorless Usually noncarbonated.

22 Conclusion Sake has similar alcohol % to wine Sake is not carbonate like wine Sake is colorless like spirits Sake’s alcohol is derived from grain like beer. Sake is neither beer nor wine nor spirit. Sake is sake!!!

23 7 Basics If you know the 7 Basics of Sake You will know more than 99% of the American Public.

24 1 st the Four Ingredients of Sake Rice Water Koji Yeast

25 Rice is cultivated specifically for making sake. Over 100 different varieties of sake rice grown across Japan.

26

27

28 Hard vs. Soft

29 Hard Masculine Soft Feminine

30 Koji A mold a.k.a. aspergillus orzae Grown on a third of the rice used in the production of sake.

31 Koji produces Enzymes that breakdown complex starches into simple sugars.

32 Koji Starch to Sugar

33 Yeast Culture

34 Yeast Without modern yeasts, premium sakes wouldn’t be as fun!! Yeast + Sugar Sake

35 Final 3 of Basic 7 Milling %

36 Three Grades of Premium Sake Milling Percentages 30% or more milled away 70% remaining 40% or more milled away 60% remaining 50% or more milled away

37 30%Milling or More Junmai and Honjozo Rich, rustic, food friendly

38 40% Milling or More Junmai Ginjo and Ginjo Aromatic, floral, fruity, fun

39 50% or more milled away Junmai Daiginjo and Daiginjo Elegant Light Smooth

40 Three Grades of Premium Sake Milling Percentages 30% or more 40% or more 50%or more Junmai & Honjozo Junmai Ginjo & Ginjo Junmai Daiginjo & Daiginjo

41 60% remaining 70% remaining

42 Sake Kanji 101 純 (Jun)- Pure 米 (Mai)-Rice 酒 (Shu or Sake) alcohol 純米酒 -Pure rice sake. All the alcohol is from the fermentation of rice

43 7 Basics 1.Rice- core of starch at the center surrounded by other nutrients. Cultivated specifically for making sake. Over 100 different varieties across Japan. 2.Water -(Hard water – Masculine Sake) (Soft water –Feminine Sake) 3. Koji- Mold used to convert starch to sugar. 4. Yeast- Mold used to convert sugar to alcohol. (Now all lab cultivated, isolated yeasts, for varying styles) 5. 30% milling- Rich, rustic, food friendly (Junmai-Honjozo) 6. 40% milling- Aromatic, floral, fruity, fun. (Junmai Ginjo, Ginjo) 7. 50% milling- Elegant, light, smooth. (Junmai Daiginjo, Daiginjo) “The great ginjo”

44 Brewing Process

45 Health Benefits of SAKE 1.Preventing Cancer 2.Prevention of Cirrhosis 3.Preventing Arteriosclerosis 4.Preventing of Angina pectoris or Cardiac Infarction 5.Preventing aging and senility 6.Preventing of Osteoporosis

46 Sake


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