Sake trivia series
"I like Japanese sake, but I don't know much about it..."
“I want to know more about sake! ”
For those people, we have prepared this sake trivia series! !
Sake is profound, and the more you know about it, the more interesting it becomes and the more you like it.♪
We'll introduce you to a variety of trivia, from unexpected facts to trivia that you'll want to brag about, so please use it as a reference for your future sake life!
This time's trivia is[Secondary fermentation in the bottle]About! !
Secondary fermentation in the bottle is one of the brewing methods used to make sparkling sake.
In this article, we will explain in detail the characteristics and appeal of secondary fermentation in the bottle, and the difference from other sparkling wines.
About sparkling sake and secondary fermentation in the bottle
What is sparkling sake?
Sparkling sake refers to sake that contains carbon dioxide gas, and is sometimes called ``happosu sake'' or ``sparkling sake.''
Compared to regular sake, it has a lower alcohol content and is often sweeter, so it is recommended as an introduction to sake for women and those who don't usually drink sake.
In addition, many of the products are easy-to-drink sizes, and many of the packages have designs that make you want to pick them up, so they are attractive and can be enjoyed casually at leisure events such as BBQs or at home parties.♪
In 2016, a general incorporated association consisting of breweries from all over Japan that brew sparkling sake was established.“Awa Sake Association”was established and only selects brands that have passed strict quality standards and inspections by third-party institutions."AWA SAKE"We are working to improve the quality, promote the spread, and expand the market.
Nowadays, sparkling sake is not just sparkling sake, but has evolved into the world-recognized toasting sake "AWA SAKE"! !
What is secondary fermentation in the bottle?
Secondary fermentation in the bottle is one of the brewing techniques for sparkling sake.
The fermented mash is roughly squeezed and bottled in its raw state without pasteurization.Further fermentation in the bottle (secondary fermentation)to generate carbon dioxide gasIt's a method.
This is the same method used for sparkling wine, champagne, and requires a high level of technical skill as it generates gas using natural forces.
Japanese sake is also characterized by its fine, mellow carbonation.
Differences between carbonated sake and secondary fermentation in the bottle
The methods of generating carbon dioxide gas in sparkling sake are broadly classified into the following two types.
・Secondary fermentation in the bottle
・Carbon dioxide gas injection
Others,"Active cloudiness"、"Secondary fermentation in tank"There are various methods, and their characteristics vary, but here we will explain the difference between [carbon dioxide gas injection] and [secondary fermentation in the bottle].
By the way, secondary fermentation in tanks is explained in an article by "Seki no Ichi Sake Brewery" in Iwate Prefecture, so be sure to check it out as well! !
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Differences in manufacturing method
[Carbon dioxide gas injection]
As the name suggests, carbon dioxide gas injection is used to add carbon dioxide to the finished sake.artificially injecting carbon dioxideMake carbonic acid.
The same method is used for regular carbonated water and carbonated drinks.
Since fermentation has already been completed, it is easy to manage, and the quality is stable, so it can be stored at room temperature.
Carbonated gas-infused types have "carbonated gas" written in the ingredients column, making it easy to identify them when choosing at a store.
[Secondary fermentation in the bottle]
Secondary fermentation in the bottle isThe fermented mash is squeezed and fermentation continues in the bottle.
When the alcoholic fermentation continues with the bottle sealed, the carbon dioxide gas generated increases the gas pressure, resulting in a fizzling, sparkling sake.
The manufacturing method is the same as that of sparkling wine Champagne.
Sparkling sake made by secondary fermentation in the bottle is generally slightly cloudy with lees mixed in, but in recent yearsRemoval of lees (removal of lees)Transparent sparkling sake is also produced using a process called .
Differences in taste and foam quality
[Carbon dioxide gas injection]
Since it is possible to adjust the degree of carbon dioxide gas injection, it is possible to create a wide range of expressions, from strong bubbles to a clean and refreshing taste.
[Secondary fermentation in the bottle]
The carbon dioxide generated during the secondary fermentation in the bottle dissolves into the sake, resulting in fine-textured, mellow, and gentle bubbles.
You can enjoy an elegant and luxurious taste due to its enveloping texture.♪
History of secondary fermentation in the bottle
Nowadays, secondary fermentation in the bottle is the most popular brewing technique for sparkling sake, and its pioneer was born in 1998 at Ichinokura in Miyagi Prefecture."Suzune"It is.
In 1982, when the third generation president of Ichinokura went on a field trip to Europe, he encountered beer that looked like wine and wine that looked like beer.“It’s good to have a variety of ways to drink sake that are not typical of sake.”It made me change my mind.
After returning to Japan, he began developing low-alcohol alcoholic beverages, and ``Himezen'' was released in 1988.
After that,Development began to create an effervescent feel using carbon dioxide gas from fermentation, and the result was Suzune, a low-alcohol, effervescent product.
Suzune quickly became popular after its release.“Sparkling sake = Suzune”It has become a representative presence.
The in-bottle secondary fermentation was established with Suzune, but it will continue to evolve as sake manufacturing technology develops.
In 2008 (Heisei 20), Nagai Sake Brewery in Gunma Prefecture became Japan's first"The liquid is transparent"sparkling sake"MIZUBASHO PURE"was born.
With the theme of ``Creating sake that can be used around the world,'' over 10 years and hundreds of trials and errors, we have developed clear sparkling sake with delicate bubbles and no sediment.
It has the flavor of cherry and lychee, and the silky bubbles envelop the food like a fairy, creating a masterpiece that has been astonished by top chefs around the world, calling it a ``first-of-its-kind texture.''
In this way, sparkling sake produced through secondary fermentation in the bottle has progressed as technology improves, and is attracting attention from around the world as a sparkling drink that can only be expressed in sake!
How to enjoy sake made by secondary fermentation in the bottle
Sparkling sake made through secondary fermentation in the bottle is a casual and friendly drink, but on the other hand, it is a very delicate sake that requires careful handling.
Learn about proper temperature control and storage methods, and enjoy sparkling sake to the fullest with compatible snacks!
Precautions when opening and proper handling methods
In the case of secondary fermentation in the bottle, fermentation continues inside the bottle and the gas pressure increases, so if the temperature of the bottle rises or the bottle is subjected to a strong shock, the fermentation will continue.“The bottle breaks”or“The lid flies off”There is a danger.
When storing sparkling sake, it is necessary to cool it gently in the refrigerator, and when opening the bottle, it is necessary to open it slowly while keeping an eye on the situation to prevent bubbles from blowing out.
By the way, in the refrigerator, avoid door pockets where there is a lot of vibration, and avoid the door pockets where there is less shock."Vertical"It is best to store it in
pairing
Sparkling sake has a sweet and refreshing effervescent feel, and you can definitely pair it with Western food such as pizza or pasta, or snacks such as French fries! !
It also goes great with Japanese dishes such as yakitori and fresh sashimi! !
■Anchovy and basil pizza■
The salty taste of the anchovies and the aroma of the basil are gently enveloped by the sparkling sake, creating a perfect match.♪
■Tomato cream pasta■
Rich and sour tomato cream pasta goes perfectly with sparkling wine♪
The sweet sake harmonizes with the taste of the pasta, and the fizzing bubbles wash away your mouth refreshingly.
■Yakitori (salty)■
It would be better if the yakitori was sprinkled with a little more salt to match the sparkling fizziness.♪
■Bitter melon rice or ponzu sauce■
It may seem like an unusual pairing at first glance, but the symmetrical taste of the bitterness of bitter gourd and the sweetness of the liquor create a harmonious harmony in your mouth.♪
And this okaka ponzu sauce has a good mix of sourness and umami, making it a special snack where you can truly feel the four flavors of bitterness, sweetness, sourness, and umami all in one!
Recommended sake with secondary fermentation in the bottle
Totsuru Sake Brewery: Totsuru Semi Shigure Sparkling Raw
| Rice used | Yamada Nishiki (out of grade) |
|---|---|
| Rice polishing ratio | 55% |
| Alcohol level | 14 degrees |
| Japanese sake level | −4 |
| acidity | 2.2 |
| Recommended temperature range | Cold sake (chilled) |
A seasonal series limited edition sake from Totsuru Sake Brewery, which has a brewery in Taku City, Saga Prefecture.
Many cicadas chirp all at once, resonating and announcing the arrival of summer.``Semishigure'' will inform you.
This is a sparkling drink with a refreshing taste that is perfect for summer.
When you open the bottle, it gives off a gassy feeling and is so lively that you can almost feel the bubbles coming out, and when you let it settle down a little and pour it into a glass, you will see fine bubbles.
When you put it in your mouth, it has a refreshing aroma and a juicy taste typical of Tokaku.
You can also feel the fine yet powerful effervescence, and the bubble acid gives a refreshing aftertaste.
A lively drink that quenches your dry summer throat and makes you feel refreshed.♪
*Click here for the article introducing Totsuru Sake Brewery and President Nonaka!
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Ono River: Tenka Junmai Ginjo Sparkling (active cloudy)
| Rice used | Akita Sake Komachi |
|---|---|
| yeast | Stored yeast D-29 |
| Rice polishing ratio | 55% |
| Alcohol level | 15 degrees |
| Japanese sake level | +8 |
| Amino acid content | 1.0 |
| acidity | 1.6 |
The Ono River is located in Omori-cho, Yokote City, Akita Prefecture, and is located in the northwest of the Yokote Basin, at the foot of the sacred mountain Mt. Horowa-san.“Sake brewery in the sacred village”It is.
The name ``Tenka'' comes from the fact that the snow that falls in the clear air of the northern region is likened to a flower falling from the sky.
Sparkling, which expresses such delicacy, uses "Amekoji (CK33)" as the tome koji to express the subtle sweetness typical of celestial flowers, which matches well with the carbonic acid produced by fermentation in the bottle.active cloudinessIt is finished.
By the way, ``Active Nigori'' is a type of secondary fermentation in the bottle, which means that the mash is not pasteurized, but is coarsely filtered and bottled with the yeast still alive.
Because it is filtered roughly, there is a high solid content in the liquid, giving the sake a cloudy color and a strong gas taste.
The appearance of Tenka Sparkling's lees dancing in the bottle is magical, and although it is sweet, it has a lively effervescence that gives it just the right amount of sharpness.
It is a drink that can be enjoyed in a wide range of situations, including as a toast, but also as a mealtime drink.
*Click here for the article introducing Onogawa and President Tanaka.
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Tenzan Sake Brewery: Tenzan Sparkling
| Rice used | Private |
|---|---|
| Rice polishing ratio | Private |
| Alcohol level | 13 degrees |
| Recommended temperature range | Cool (13-16℃) |
Tenzan Sake Brewery, known for its representative brands "Shichida" and "Tenzan," has a brewery in Ogi City, Saga Prefecture.
We have been producing sake for over 140 years in a land rich in nature, with the Tenzan Mountains rising to the north and the Ariake Sea to the south.
Tenzan Sparkling is a sparkling that is certified as [Awa Sake], made by brewing rice suitable for sake brewing with Tenzan spring water, which is known as the famous firefly water, and then slowly fermenting it in the bottle and allowing it to settle.
"Dosage Zero" sparkling sake is a new style of sake that takes advantage of the pure taste of rice, which is carefully brewed one by one using the advanced techniques and skills of experienced brewers.
It has a pleasant aroma reminiscent of peach and white peach, and an elegant, delicate, and feminine soft texture.
It has a mild yet pleasant taste with a dry aftertaste that allows you to feel the flavor of rice.
Perfect as a toast on a sunny day, or as a drink to enjoy with a meal! !
*Click here for the article introducing Tenzan Sake Brewery and Chief Brewer Goto!
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FAQ about secondary fermentation in bottle
- Please tell me how to store sparkling sake after opening.
- Once opened, sparkling sake can be tightly capped and stored vertically in the refrigerator, allowing you to enjoy its original taste for several days.
However, like other sake, if it comes in contact with air, it will oxidize, lose its flavor, and lose carbonation, so we recommend drinking it as soon as possible. - How do you say "secondary fermentation in the bottle" in English?
- Expressed as secondary fermentation.
- Since when has secondary fermentation in the bottle been used in sake?
- Research into the production of effervescent beverages was conducted in the Meiji and Taisho eras, and in 1934 (Showa 9), brewing scholar Fumio Nakajima applied for a patent for a secondary fermentation method in the bottle as the "Method for producing sake-mataha-sake substitute beverages."
Summary
Secondary fermentation in the bottle is a sparkling sake brewing technique in which the fermented mash is roughly squeezed, the yeast is still active, the sake is bottled, and the sake undergoes secondary fermentation in the bottle.It is characterized by silky, fine bubbles and mellow carbonation.
Nowadays, due to advancements in brewing technology, there are a variety of sparkling sakes on sale, even those with secondary fermentation in the bottle, so it might be a good idea to try them while getting a feel for the uniqueness and technology of the sake brewery.♪
Please take advantage of this knowledge and enjoy sparkling sake! !
If you want to drink sake at home, study abroad at an online sake brewery
・I want to go on a sake brewery tour, but I don't have time...
・I want to increase my knowledge of various types of sake!
・I want a friend who loves sake!
If so, please join our online sake brewery study abroad program.♪
Each time we hold an event with a different sake brewery and a different theme related to sake, you can have valuable experiences such as the opportunity to interact directly with the brewer and have serious discussions with international students.
Would you like to have a drink time that is a little different than usual in search of new discoveries and encounters?
If you are interested, please join us below!
We look forward to your participation.♪
Online sake brewery study abroad process
① Alcohol will be delivered in advance!
・After applying for the online sake brewery study abroad program, the sake will be delivered to your home.
② Participate in online sake brewery study abroad!
・Cheers with the creator! (ZOOM or YouTube LIVE)
・Divided into the first and second halves, we will explore the key points of Oshizo while interacting with everyone.
③ You can make drinking friends all over the country!
・Exchange information online with sake fans from all over the country and make drinking friends.
You can read the report summarizing past online sake brewery study abroad experiences here, so please check it out!
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With the creator"Connect"
The thoughts of the creator"Peek"
our worldview"Spread"
Cheers with a hands-on pose again next time!
