Sake’s origins are in Japan. In Japanese it is also called nihonsyu (literally “Japanese alcohol”) and in other languages sometimes translated as rice wine. It is made of fermented rice, but it is not really fair to call it rice wine. Wine is made by fermenting the sugar in grapes, but sake is brewed much like beer…slowly. Now, when making sake, simultaneously sugar evolves from the starch and alcohol evolves from sugar. When brewing beer these steps are clearly divided, unlike in sake brewing. To get a deeper insight into the chemistry of sake brewing, you really need to come and visit one of the sake breweries in Kobe. Why Kobe? Because it is known for producing the most delicious sake in Japanese.
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Why people climb mountains?
- „To see how beautiful it is down at the bottom.”
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Sake (酒), Japānā saukts arī par ņihonšu (Japānas alkohols, nihonsyu, 日本酒), vēl, dažādu valodu tulkojumos pazīstams ar nosaukumu rīsu vīns, ir radies Japānā. Tas tiek gatavots no fermentētiem rīsiem. Taču nav īsti precīzi saukt sake par rīsu vīnu, jo gatavojot vīnu, alkohols (etanols) tiek iegūts fermentējot cukuru kas ir vīnogās, taču sake tiek brūvēts līdzīgi kā alus, bet tomēr savādāk... Lēnāk pār tiltu: sake ražošanas procesā vienlaicīgi no cietes rodas cukurs un tad no cukura alkohols, taču alus brūvēšanā šie soļi esot skaidri iedalīti. Sīkāk par ķīmiju šim procesam, jābrauc pašiem uzzināt kādā no sake rūpnīcām. Un šeit nu ir iemesls atbraukt uz Kobi, jo tieši vieta ar nosaukumu Nada (灘区) Kobē, ir pazīstama kā vieta, kur tiek ražots visgardākais Japāņu sake.
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Kobe is a place where many cultures come together. Some time ago on KMC Vibes we had the pleasure to talk to Liu Wei, musician with Chinese and Mongolian background, playing a traditional flute, called "hulusi". I was totally mesmerized with the sound of hulusi and Liu Wei's singing. Give it a listen here.
