It is believed that the kitchen Land of the Rising Sun.- One of the most unique in the world. She characterized by simplicity and naturalness, and all the dishes are executed with minimal thermal treatment the most common products. Yet Japan drinks are not as simple as it may seem inexperienced traveler, and their preparation process can be compared with the mystery and ritual, passed on from generation to generation.
Japan Customs rules allow the import into theup to three bottles of alcohol, each of which is greater than 0.75 liters. Removal of alcohol from countries allowed within reasonable limits, that is quite sufficient for those who decided to bring the foot of Mount Fuji from a few bottles of good sake.
The national drink of Japan
The main world-famous nationalJapanese drink - rice wine sake. However, the alcoholic vodka called a masterpiece is not quite true: in its production uses no conventional distillation and pasteurization process.
Sake first appeared at the imperial court of not less than two thousand years ago, and today it is the technology of preparation, as then, the production includes several stages:
- Grinding grains of rice and to turning of the required parameters.
- Washing and steaming of raw materials, followed by the addition of a special kind of cultural mold.
- Preparation of the wort and fermentation of the resulting mass.
- Pressing and filtering to eliminate unwanted odors and to achieve the right color.
- Extract of the finished product.
For the preparation of the highest grade of sake Japaneseuse special rice varieties Yamadanisiki. This crop grows in Hyogo Prefecture, where the water from the extract and special springs. Its composition must be of iron and manganese, and phosphorus and potassium, on the contrary, must be kept in excess.
Japan Alcoholic Beverages
All the secrets of cooking sake residents CountriesRising Sun offers hardly tell, but the culture of consumption - certainly teach. For the ceremony requires special dishes, but believed that sake when it should be warm, not quite true. As with all alcoholic Japanese drink, sake can vary in quality, and a cheap product is heated, so that evaporated unpleasant smell or taste. Good sake, on the other hand, cooled to 5 degrees and relish, warming in the mouth and enjoying the aroma.