What is the name of rice vodka. rice vodka

In the countries of Japan, China and Vietnam, rice vodka enjoys great respect, being considered a divine nectar and a drink for true gourmets. Therefore, earlier it was produced exclusively at the distilleries of the imperial palaces and wealthy feudal lords.

1 The mystery of Japanese vodka production technology

The preparation of Japanese rice vodka, or, as it is also called, sake, differs significantly from the process and technology for the production of wheat vodka familiar to everyone. Understanding in more detail, you can see that its receipt is in many ways reminiscent of fermentation. It is due to the fact that this drink is not subjected to distillation, it turns out special.

To get a truly high-quality drink, manufacturers use exclusively polished rice, the kernels of which contain a high amount of starch necessary for successful fermentation.

According to original recipe production and, depending on the type of alcohol, from 25 to 75% of the upper layers of the grain are removed. At the end, the rice is steamed, soaked and filtered.

Important components of Japanese rice vodka are koji rice grains affected by the mold fungus kojik, and yeast sourdough - shubo. It is these ingredients that play a major role in the double parallel fermentation. Of course, koji grains play a special role. They help release sugar from rice starch. And the addition of yeast sourdough completes the fermentation. This is followed by pressing, careful filtration, pasteurization, aging and bottling.

2 What is Vietnam preparing for us?

In Vietnam, Vietnamese rice vodka with the names "Nep Moi" and "Le Moi" is especially popular. It has varying degrees of quality - ranging from homemade moonshine and ending with the premium drink Kai. If we talk about the highest quality vodka, we use rare yellow rice, which grows exclusively in the Hong Ha River valley. And to give the drink a special flavor, the local tropical lychee fruit is used, which has a unique sweet taste, as well as an intoxicating aroma with notes of orange blossom and rose.

Vietnamese rice vodka appears in the recipes of many tinctures among the locals. And it's not just herbal medicines. Walking around the outskirts of Vietnam, you will definitely see showcases with tinctures from wood lizards, seahorses, snakes and goat entrails. The Vietnamese drink such drinks in piles, and tourists treat this exotic with caution.

Many varieties of Vietnamese vodka are also made from red rice varieties, but this alcohol is not for everyone. If you are lucky enough to visit Vietnam someday, then do not miss the opportunity to taste Zieu Kae vodka, which uses white glutinous rice. After all, the main thing here is not even taste, but the ceremony of drinking. Therefore, take a large company with you on a trip to enjoy this alcohol directly from the jug (can), using thin reed tubes.

3 Maotai - loves the government and the whole country

This Chinese rice vodka is made from shanlan early sticky rice, which is grown specifically for the production of the beloved alcohol. The harvested rice is ground into a powder and yeast is added to it. Distinctive feature The preparation of rice vodka in China is considered to be high temperature fermentation, as well as eight times distillation. All this takes about a month, and then distillation occurs. Further, according to the recipe, the Chinese drink is sent to the cellar, where it is aged for 3 years. But that's not all. At the end of the allotted time, "young" vodka is combined with more seasoned. These manipulations are carried out in order to eliminate the difference in taste of different batches of this alcohol. As a result, properly prepared Maotai has a strength of about 53 ° C.

Attention to detail and fidelity to the original recipe for making this alcohol made it very popular among high society, so it can also be called a classic drink for diplomats. So Chinese vodka is often presented to the highest ranks of other countries as a sign of the deepest reverence and respect. Therefore, it is not surprising that Maotai is one of the three most famous alcoholic beverages. At one time, such great statesmen as Deng Xiaoping, Zhou Enlai and Mao Zedong enjoyed this national pride of China.

4 Intoxicating sake at home

To prepare a bottle of Japanese rice vodka, you need to soak one cup of polished rice overnight. In the morning, the rice will swell well and absorb all the moisture. Now it must be filled with water and sent to cook on a slow fire. It is best to steam rice for as long as possible so that the walls of the grains become denser. We transfer the finished cooled rice to the bottle in an even layer, having previously sterilized the jar. Additionally, half a cup of rice fungus (koji) and half a teaspoon of yeast must be added to the rice container. Lightly cover the glass jar with a lid and shake it well.

Do not close the container tightly so that gas exchange begins. After a few days, you will notice the appearance of the first bubbles, which will signal you about the start of fermentation. But by the end of the third week, this process will be completely over, and sediment will appear at the bottom of the jar. Now it remains only to strain the finished sake through a dense layer of gauze and squeeze the rice mass well.

Sake prepared according to this recipe has a short shelf life of about a month. Therefore, for better preservation of the product, it is recommended to sterilize rice vodka for 10 minutes at a temperature of 60 °C. After that, the finished alcohol will have a cloudy hue, but if you put it in the refrigerator for several days, it will become transparent. Sake prepared at home should have a strength of 15-20 degrees. If such a degree turns out to be too high for you, then the recipe allows adding a teaspoon of sugar to a bottle of vodka.

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Sake is traditional Japanese alcoholic drink, which is prepared from rice of special varieties. There is a lot of controversy surrounding nihonshu, which is what the Japanese call sake. Who claims that this is rice vodka, someone is convinced that this is rice wine, there is also a version that this is a simple rice beer.

In fact, sake is not like traditional European types of alcohol, and it is very difficult to attribute it to any group of alcoholic beverages. But the Japanese are convinced that this is a self-sufficient drink that does not fall into any of the existing categories.

What is the difference between sake and vodka

Since we have already dealt with the fact that there is no such thing as "rice sake vodka", it remains for us to find out what are the main differences between them:

Different strength of drinks. Vodka - 40 degrees, and in sake, the strength of the drink ranges from 14-20%.

Different consistency. Sake is thick and viscous, very reminiscent of liquor.

Sake differs from vodka in its aroma. The rice drink has hints of fruits, flowers, grains, nuts, beans, herbs, spices, dairy products, honey, caramel, chocolate, earth, mushrooms, hay and even meat.

Classical vodka has a crystal clear color, while sake, depending on the degree of maturity, can vary from a delicate lemon shade to a deep amber.

different cooking technology.

How sake is made in Japan

In Japan, for the preparation of sake, special varieties of rice are used, which differ from the usual ones in large grains and a high content of starch. by the most the best varieties considered "Yamadanishiki" and "Omachi".

The process of producing rice drink can be conditionally divided into 8 stages:

Grinding rice. This process takes 2-3 days.

Rice washing, soaking and steaming.

Preparation of koji rice dough.

Preparation of the primary mash "moto".

Preparation of the main moromi mash.

Pressing.

Filtration. After pressing, the sake is filtered through activated charcoal.

Excerpt.

The manufacturing technique usually results in a strength of about 18–20 degrees of alcohol. However, sake is diluted with water to about 15 degrees before bottling.

As for the process of making sake at home, it certainly differs from the factory, but the main steps are still the same.

Sake recipe at home

The production of sake is very similar to the technology of beer, but differs in the way the sourdough is prepared. The difference is that malt is prepared for beer by germinating grain. And the rice used in the sake recipe is not sprouted, but fermented.

Before proceeding directly to the preparation of the drink itself, we need to prepare two types of sourdough. Of course, store analogues can also be used, but there is no guarantee that all the rules for its storage have been observed.

Sourdough Koji

Ingredients

Koji-kin seeds - 1 tsp

Round rice - 800 g

Cooking method

First, we need to thoroughly rinse the rice until the water is completely clear.

Then we throw the rice on a sieve and leave it for 1 hour so that the excess water is completely glass.

Now you need to steam the rice. To do this, you can use a double boiler or a slow cooker. Rice, cooked in the usual way, not suitable for sourdough.

Let the cooked rice cool down room temperature, sprinkle it with koji-kin seeds and cover with a cotton cloth or gauze thoroughly moistened with water. Leave for 14-16 hours for fermentation.

The readiness of the sourdough is easy to determine - the rice will become snow-white in color and there will be a pronounced smell of cheese.

Live sourdough Moto

Ingredients

Steamed rice - 180 g

Koji sourdough - 75 g

Water - 270 ml

Dry baker's yeast - 5 g

Cooking method

With steamed rice, repeat the first 3 points from the koji sourdough recipe.

Mix the cooked rice with the koji sourdough, add warm water, yeast and mix everything thoroughly.

We shift the prepared mixture into a glass container, cover with a lid and send it to the refrigerator for 10 days. At the same time, it is necessary to shake the contents of the jar daily.

Properly prepared sourdough should have a creamy consistency.

After we have prepared two starter cultures, you can proceed directly to the preparation of sake.

sake ingredients

Parboiled rice - 15 cups

Koji sourdough - 700 g

Sourdough Moto - 500 ml

Water - 4 l

Cooking method

The preparation of sake will take place in several stages. First we need to cook the rice.

Now cool 375 g of rice to room temperature and mix it with moto sourdough, 450 ml of water and one glass of koji sourdough. We transfer the resulting mixture into a glass container with a volume of 3 liters and leave it warm for a day. During the day, mix the contents of the jar a couple of times. During this time, the rice will absorb all the liquid.

On the third day, add another 750 g of rice, 225 g of koji sourdough and 6 glasses of water. We leave it in the same place for another 12 hours. And don't forget to stir.

On the fourth day, add all the remaining ingredients, mix thoroughly and leave warm again.

On the fifth day, active fermentation will begin and we continue to withstand it to the desired strength. On day 10, the strength of the drink will average 15 degrees, and on day 20, about 19 degrees.

The finished drink must be filtered, and then passed through a filter and bottled.

Young homemade sake can be stored in the refrigerator for about 30 days.

How to drink sake

Sake is drunk according to certain rules, etiquette and traditions.

It is customary to serve it in a special tokkuri jar. According to Japanese tradition, before each toast, the drink is poured into small cups of choco, and before drinking, they must say “Kompai”, which means “to the bottom”.

As for the temperature of consumption, it is customary to drink sake both chilled to 5 degrees and heated to 60 degrees. But the Japanese adhere to one rule: “Good sake is drunk cold. Bad sake is warm.” This is due to the fact that when the rice drink is heated, all the rich aroma and taste dulls or disappears altogether. Therefore, lower quality sake is recommended to be heated.

Error or something to add?

More or less enlightened drinkers know that Japanese sake is not vodka, but rice mash, because it is not distilled or rectified. The second name of the drink is rice wine, although sake is closer to beer in terms of raw materials, only without hops, and in terms of production technology it has no analogues at all. We will look at the technique and recipe for making rice wine at home. If you take a special strain of yeast, you get sake very close to the original. Organoleptic properties are difficult to describe in words, you need to try it.

Theory. It is advisable to use glutinous (sticky, sweet) rice, since this particular Asian variety has a pronounced aroma and taste. During the cooking process, rice absorbs a lot of water, which will become the basis of the future drink; no additional water is required.

True sake is made from a base that can convert the starch in rice into fermentable sugar. This type of yeast can also be bought in Russia. At home, koji is replaced with more affordable wine yeast, and sugar is added to the must to increase the strength (wine yeast cannot convert starch into sugar, so the alcohol content will be low). On alcohol and baker's yeast, you will not get sake, but ordinary rice mash with a characteristic alcohol aroma.

Ingredients:

• rice - 1 kg (about 3 cups);
• wine yeast or koji - according to the instructions for 6-8 liters of must;
• water - for cooking rice;
• sugar - up to 200 grams per 1 liter of wine to increase the strength and sweetening (optional).

Recipe for rice wine (sake)

1. Rinse the rice several times until the water runs clear.

2. Pour boiling water over the grains (water should cover the rice layer by at least 2-3 cm), cover with a lid and leave for 60 minutes.

3. Strain through a sieve, draining all the water.

4. Steam the rice. To do this, fill a medium-sized pot about halfway with water, bring to a boil, then transfer the rice to a metal sieve, place the sieve over a pot of water and cover with a lid (not tightly), reduce the heating power to below average. Leave for 25 minutes. You can cook rice in several batches or use a double boiler.

5. Taste the rice, the grains should be soft and slightly sweet. If necessary, cook for another 5-10 minutes until fully cooked.

6. Spread all the rice in one layer on a clean, dry baking sheet (another flat surface). Wait for the beans to cool to room temperature. Sprinkle the yeast activated according to the instructions on the sachet evenly over the entire surface. Mix.

7. Place the rice in a glass, plastic or enameled fermentation container (jar, tank, pan, bucket). Close with a water seal, transfer to a dark place with a temperature of + 20-28 ° C. Leave for 30 days. Gradually, the wort will stratify.

Wort on the 2nd and 12th day

8. Remove the solid part of the wort into another container. Filter the liquid part through cheesecloth. Squeeze all the rice dry through a thick cloth or gauze (grains are no longer needed).

In fact, it will make two parts of young sake. Just filtered liquid is considered to be of higher quality, it is customary to serve it cold in wine glasses. Pressed rice wine is usually drunk warmed from small ceramic cups. At home, both liquids can be mixed or continue cooking in separate containers.

9. Taste filtered rice wine. If the strength is too low (usually when wine yeast is used), add sugar (up to 120 grams/litre) and stir. 1% fermented sugar increases the strength of the wine by about 0.6%.

Real sake does not contain sugar.

10. Pour the wine into a fermentation tank. Install a water seal. Transfer to a dark place at room temperature. Leave for about 5-15 days (depending on the amount of added sugar) until the end of fermentation. The fermented wine becomes lighter, the water seal does not release gas, and a layer of sediment appears at the bottom.

11. Through a thin tube, drain the drink without sediment into another container. It is highly advisable to remove the leftover rice. To taste. Add sugar to taste to increase sweetness (optional). Pour into glass bottles and close hermetically.

12. Pasteurization. An essential step when making sake on a koji, as the fungus must be killed. rice wine on wine yeast you can not pasteurize, but immediately put away for storage.

At the bottom of a large saucepan, place a wooden grate or a towel folded in several layers. Place a jar of water and a thermometer in the center of the pan to check the temperature. Place bottles of wine in a saucepan. Heat the water to 62-63 ° C (it is important that the temperature does not exceed 70 degrees, otherwise the wine will have a boiled aftertaste).

The duration of pasteurization depends on the volume of bottles:

• 0.5 l - 20 minutes;
• 0.7 l - 25 minutes;
• 1 liter - 30 minutes.

Remove the pan from the stove, wait until the temperature drops to 35-40°C. Remove the bottles from the water and wipe dry, then check the cork for leaks by turning the bottle upside down.

13. Transfer bottles that have cooled to room temperature for aging in a cellar or cellar (+3-12°C). Leave for at least 2-3 months (preferably 5-6 months) to improve the taste.

14. Before serving, it is advisable to decant the rice wine (pour into another container without sediment). You can drink it cold from wine glasses or heated in a water bath to + 15-30 ° C.

After 3 months exposure. Color depends on yeast and rice variety, becomes lighter over time

Shelf life - up to 3 years. The strength of homemade sake (rice wine) is 6-18% depending on the yeast chosen, the amount of sugar added and the fermentation time.

Sake is an Asian relatively weak alcohol (15-16 °) and certainly not rice vodka, although this product cannot be attributed to wine.

Since it is produced in a specific way, which does not allow it to be classified in any way according to generally accepted European standards.

The process must include processing of raw materials (rice) with mold fungi of a special kind - Aspergillus oryzae and fermentation.

Most often, sake is associated with Japan, but this drink is produced and drunk with equal success in China and Vietnam. Consider how this product is produced in Asian countries.

In Japan

Scrupulous Japanese raised their rice wine to the highest rank of quality. Although the story, as sake used to be, can both make you laugh and throw you into disgust. A couple of thousand years ago, a village gathered and everyone diligently chewed rice grains, moistening with saliva.

The “chewed” was spat into a common cauldron, where it eventually turned into light alcohol. Then a spore fungus was found and since then "natural" fermentation by chewing has been forgotten.

Reference. The Japanese themselves call rice wine nihonshu, and the word sake they mean any alcohol. But when a European walks into a bar and asks for sake, they understand which drink to pour. Although he has more than 2000 species.

Today, sake is made like this:

1. They take rice of large varieties and polish it, while grinding from 30 to 65% of the grain. The fact is that the top layer and the husk do not contain starch, which then turns into sugar, and as a result, into alcohol. But in excess they have fats and proteins that spoil the taste of nihonshu.
2. Washing, soaking, steaming.
3. Adding Koji fungus. It is sprayed onto steamed rice and the mass is left in a special room with stable humidity and temperature for a couple of days, checking the set parameters every few hours. This is the most important moment!
4. "Moto" - primary congestion. Mix the processed rice with a new batch of steamed cereal, yeast and water. There is a transformation of starch into alcohol for 2-4 weeks.
5. Add steamed rice and water again. They call it the main congestion "Moromi". This time, sake matures for 3-5 weeks.
6. Separation into clear sake and white sediment. The clear drink is drained off, the white precipitate is pressed. Some varieties of sake are only clear, some have some white liquid added.
7. Filtered and unfiltered. Some drinks (probably not very successful) are passed through. They become cleaner, but lose a fraction of the aroma and taste. Traditional rice wine cannot be charcoal-refined.
8. Pasteurization and aging. Pasteurization is essential for sake to last. Unpasteurized can only be tasted in Japan, it is not sent for export. In addition, the drink is kept in special containers for up to a year before packaging.

Attention. The Japanese pay great attention to water.

They use only the one that does not contain iron and manganese, but some other elements are present. There are even famous springs from which it takes water for rice wine. It is produced in eight stages.

In China

Probably, in some provinces of China, traditional technology production of "homemade" sake, but this advanced technological country simplifies the process. Why does he use his own popular product - dry mix "Koji", including immediately both a fermented fungal culture, and yeast, and top dressing.

Rice, sugar and Koji are used to make home brew that ripens. Then it is diluted with water, and brought to a strength of 16 ° with distilled rice alcohol.

in Vietnam

Sake is also in Vietnam, some say - even good. But since local alcohol is generally very cheap there. Therefore, it is not necessary to talk about a long process of development and maturation. Rather, it is rice moonshine, but diluted to 15-16 ° and slightly flavored.

The taste variety of sake is not particularly clear to our people: some make them become a lover of this drink, according to others, it looks like a bard left in the cube after distillation. But it largely depends on the quality of the drink.

Good Japanese sake has a mild but sensitive bouquet of aromas, including fruity, mineral, and mushroom notes.

Chinese and Vietnamese drinks resemble sherry to some due to the addition of caramel to finished product and excerpts in wooden barrel. There is a similar drink in Japan.

Application in cooking

Asians believe that sake (75% of the beverages produced are called table wine) does a good job of eliminating bad odors and at the same time imbues food with a new flavor.

Therefore, sake is used in cooking in the same way that we use table wine: fish, chicken are soaked in it before cooking. Cooking poisonous, but so attractive puffer fish is unthinkable without sake.

Cooking at home

There are several steps involved in making sake. But first, let's prepare the ingredients.

Komi-kozo sourdough

You will need:

• 750 g polished long-grain rice;
• 1 teaspoon Koji. Chinese, sold online.

Rice is washed until the water is pure (8-10 times) and soaked for 1.5 hours. Then they recline in a colander and let the water drain (40 minutes). In a double boiler or slow cooker (steamed), rice is cooked until the grains become translucent.

Important. Do not digest, the rice should become "rubber", no more.

Cool to 35°C in a sterile container, spread evenly and sprinkle with Koji. Close, but not airtight (you can with a cloth). The sourdough is ready in about 1.5 days. It is white or yellowish-cream in color, has a smell hard cheese. Not the most pleasant, but not repulsive.

Sourdough Motto

• soft, spring water, without chlorine and iron - 280 ml;
• steamed rice - 190 g;
• "Komi-kozo" - 75 g;
• dry baker's yeast - 5 g.

Mix everything in glass jar, cover with a lid, send to the refrigerator. Shake daily. At the end, the mixture has a consistency similar to cream soup. This takes up to 10 days.

Fermentation of sake

You will need:

• glass bottle of liters for 12 - 15;
• steamed rice (you can shop) - 2.250 kg;
• water - 3850 l;
• komi-kozo - 0.7 kg.

Please note that to get real sake, the process is divided into 4 days.

1. The first day. We put all the moto starter in the bottle, add rice - 400 g, komi-kozo - 160 g and half a liter of water. We close and send the container to a place with a temperature of 12-15 ° C.
2. Second day. We do not add anything, but gently mix the contents with a stick several times.
3. Day three. Add 0.800 kg of rice, 0.250 kg of komi-kozo, 1.2 liters of water to the bottle. Close the container again, stir after 10 hours, and then stir every 3-4 hours.
4. Day four. We load all the ingredients that are left. Stir as on the third day.

For several days there is active fermentation. Then it fades away. Sake is considered ready when the alcohol meter shows 19 °.

Now it follows pasteurize Otherwise, don't count on long-term storage. Pour the filtered sake into a saucepan, heat to 55 ° C and hold, reducing the heat to a minimum, for 5-6 minutes. Pour into bottles, seal.

Store in a cool place (basement). Send the started bottle to the refrigerator.

How to drink?

The ingrained belief that sake is drunk only warmed up is not true. It is drunk both chilled to 5 ° C (as) and hot. In the heat, the Japanese also add ice cubes. In winter, sake is heated in small pitchers called tokkuri to keep warm. Heating levels:

• sunny - 30°С;
• human skin - 35°C;
• tepid - 40 ° C;
• warm - 45 ° С;
• hot - 50 ° С;
• extra heated - 55°C.

But be sure - from small cups like "sakazuki" (similar to small bowls) and small sips.

They eat cheese, seafood, herring caviar.

Benefits and harms of sake

In Japan, it is believed that sake protects moderately but constantly drinkers from cardiovascular diseases, oncology. And even prolongs life. By the way, life expectancy in Japan is indeed the highest in the world. Recent scientific studies have confirmed that sake can lower blood pressure, improve memory and heart function.

Therefore - use in moderation, and to avoid fakes - make your own sake. Maybe this drink will become your favorite. Yes, it will surprise your friends. Happy get-togethers. We are waiting for your likes and comments.

rice vodka

Alternative descriptions

Araka, aragy (Turkic) archi (Mongolian) ereh (Chuvash) a strong alcoholic drink made from milk, grapes, potatoes, grain among the peoples of Central and Western Asia and the Caucasus (ethnographic)

Oriental moonshine from the juice of a coconut or date palm

Strong alcoholic drink (barley, wheat, etc.)

Palm sap vodka

asian vodka

Rice or palm sap vodka (produced in South Asia)

Asian liquor

Central Asian vodka

Vodka from Asia

Palmyra vodka

Palm tree vodka

coconut vodka

Eastern moonshine

coconut moonshine

Palm vodka

Vietnamese vodka

Palm sap vodka

Palm tree alcohol

Eastern vodka

Rice Vodka in Asia

Palma, vodka

Gorilka on Asian table

Oriental home brewer

A Russian drinks vodka, but an Asian?

Vodka bought with tenge

asian alcohol

Asian homemade booze

. "swill" for the Central Asian boozer

Vodka in the mouth of an Oriental

Genus of vodka from Asia

Asian booze

What kind of vodka do some Asians drink?

From agave - pulque, but what about rice?

Oriental house drink

Alcohol from Asia

Alcoholic drink from Asia

Asian hangover culprit

Vodka comes from the Middle East

Asian sister of Russian vodka

Vodka of "Eastern" nationality

Raisin vodka

Palm Pit

asian liquor

Alcohol from Asia

Asian alcoholic drink

This is how vodka is called in Asia

Moonshine from koumiss

Palm sap alcohol

Alcohol from South Asia

Palm sap drink

Vodka with an Asian twist

Palm sap liquor

rice vodka

alcoholic drink

asian home brewer

Vodka with a Middle Eastern twist

Alcoholic product

Asian analogue of German whiskey

Vodka in the mouth of an Asian

Rice or palm pervach

Palm intoxicating

palm sap alcohol

Asian Moonshine

Vodka that “emigrated” to Asia

strong liquor

Vodka of Asian "nationality"

Asian vodka

Asian liquor, vodka made from rice or palm sap

. "Asian vodka

. "Drink" for the Central Asian boozer

Vodka - palmovka

tropical liquor

Finnish vodka

asian hot

Alcohol from the island of Java

Arabic vodka

In Ukraine, gorilka, but what about in Asia

Vodka "Eastern nationality"

Vodka "made in" Asia

Vodka "date"

Vodka of Asian "nationality"

Vodka in Asian style

Vodka that "emigrated" to Asia

From agave - pulque, and what from rice

What kind of vodka do some Asians drink

Kara backwards

Strong alcoholic drink

M. vodka kicked out sugar cane, molasses, rice or raisins (fruit vodka, from grapes, etc., called rum and cognac). Arachnoy smell. Araka or araki cf. unwilling. sib. milk vodka of foreigners, distilled from smelly kvass; Chuvash, gossip. novoros. called vodka in places. rakitsa. Arach sib. sit araku; drive tavern vodka

Inverted Kara

Russian drinks vodka, and Asian

Palm sap liquor

Inverted Punishment

Kara in reverse

Kara backwards