Do you know about sake?

Japanese sake is made by using Japanese rice, rice curd cultivated by Aspergillus oryzae, and sake curd cultivated by Sake as saccharifying and fermenting agents. As part of the brewing process, the sake brew is added once, the rice and rice curd are added several times, and the fermentation takes place at a low temperature.sake tasting hong kongis very good.

The Japanese sake culture is similar to the Chinese yellow wine culture when it comes to brewing alcohol. Sake has a low alcohol content of 15% to 17%, and it contains more sugar and ammonia leachate, making it a nutritious low-alcohol drink. Its color is light, its aroma is unique, and its taste is sweet, spicy, rich, and refreshing.

The sole rice variety used as the base ingredient for sake is japonica rice, and it must be of extremely high purity. Yeast rice and fermented rice should have purity levels of 70% and 75% respectively. This means that any impurities, such as rice bran, in the raw rice must be thoroughly removed to prevent unwanted components like proteins, fats, and ash from affecting the flavor of the sake. Sake is produced by bacteria that ferment roughly 20% of the curd, while approximately 7% of the raw rice is utilized in the making of sake.