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Christina Ann Graves. ~ A Little Information ~ Ingredients ~ Brewing ~ How to Drink Sake ~ Drink Recipes ~ Questions.

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Presentation on theme: "Christina Ann Graves. ~ A Little Information ~ Ingredients ~ Brewing ~ How to Drink Sake ~ Drink Recipes ~ Questions."— Presentation transcript:

1 Christina Ann Graves

2 ~ A Little Information ~ Ingredients ~ Brewing ~ How to Drink Sake ~ Drink Recipes ~ Questions

3 ~ Fu-Ki translates as “Rich & Noble.” ~ Produced in Japan by Godo Shusei Company Ltd. (founded in 1924) ~ Fu-Ki Plum wine and Sake are the quintessential representatives of Japanese culture. ~ Crafted using age-old traditional methods and the finest local ingredients. ~ Sake can only be produced in the cold winter months, the time of the year most suitable to fermentation. ~ The famed mineral-rich Miyamizu water used in the process is regarded as one of the best natural ingredients available.

4 Rice ( 米 ) ~ Shuzo kotekimai (sake rice) ~ Shinpaku (starch) ~ There are at least 80 types of sake rice in Japan. Water ( 水 ) Clean water Groundwater or Well Water Fu-Ki Sake is brewed with famed mineral-rich water, regarded as the purest available.

5 Koji ( 麹 ) ~ Enzyme essential to break down the starch (no koji, no sake!) ~Koji muro (special room) Perfect rice koji is precious and carefully guarded by sake brewers.

6 Polishing off the outer husk, Sake loses 30% of the rice to ensure better taste. ~ Polished to remove proteins and oils from the grains. ~ Washed clean of rice powder and steeped in water. ~ Steamed cooked. ~ Koji-kin is mixed into the steamed rice. ~ Yeast and water are mixed with the Koji. ~ Steamed rice, fermented rice, and water are added to form Moromi (the Main Mash). ~ Moromi ferments for 2-3 weeks. ~ Extracted through a filtering process. ~ Carbon filtered and pasteurized. ~ Allowed to rest and mature. ~ Diluted with water.

7 A traditional Japanese serving set consists of a tokkuri (left) which is often submerged in boiling water to warm the sake and Ochoko (right) small cups for sake sipping. Chilled or at Room Temperature: ~ 2 -3 hours in the fridge Warm: ~ Pour into a Tokkuri with water ~ Place the Tokkuri into a pan of hot water. Pour for others, not yourself. Note: Sake oxidizes slowly. After opening it can be stored in the refrigerator for at least one month.

8 http://fukisake.com/cocktails/rising-sun

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10 http://fukisake.com/ http://www.geminispiritswine.com/fu-ki.asp


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