{"id":1797,"date":"2021-07-07T13:06:21","date_gmt":"2021-07-07T11:06:21","guid":{"rendered":"https:\/\/www.puresakeisgood.com\/?page_id=1797"},"modified":"2024-10-02T11:11:18","modified_gmt":"2024-10-02T09:11:18","slug":"en-savoir-plus","status":"publish","type":"page","link":"https:\/\/www.puresakeisgood.com\/en\/en-savoir-plus\/","title":{"rendered":"+plus+"},"content":{"rendered":"<div class=\"menu_scroll\">\n<ul>\n\n<li>\n<a class=\"js-scrollTo\" href=\"#documents\" name=\"documents\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10\" height=\"10\">\n    <circle cx=\"5\" cy=\"5\" r=\"5\" fill=\"#af9a67\"><\/circle>\n<\/svg><\/a>\n<div style=\"display:none;\" id=\"defdocuments\">Documents to download<\/div>\n<\/li>\n\n<li>\n<a class=\"js-scrollTo\" href=\"#professionnels\" name=\"professionnels\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10\" height=\"10\">\n    <circle cx=\"5\" cy=\"5\" r=\"5\" fill=\"#af9a67\"><\/circle>\n<\/svg><\/a>\n<div style=\"display:none;\" id=\"defprofessionnels\">The professionals<\/div>\n<\/li>\n\n<li>\n<a class=\"js-scrollTo\" href=\"#question_frequentes\" name=\"question_frequentes\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10\" height=\"10\">\n    <circle cx=\"5\" cy=\"5\" r=\"5\" fill=\"#af9a67\"><\/circle>\n<\/svg><\/a>\n<div style=\"display:none;\" id=\"defquestion_frequentes\">Frequently asked questions<\/div>\n<\/li>\n<li>\n<a class=\"js-scrollTo\" href=\"#07\" name=\"07\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10\" height=\"10\">\n    <circle cx=\"5\" cy=\"5\" r=\"5\" fill=\"#af9a67\"><\/circle>\n<\/svg><\/a>\n<div style=\"display:none;\" id=\"def07\">Classification table of sake types<\/div>\n<\/li>\n<li>\n<a class=\"js-scrollTo\" href=\"#ingredients\" name=\"ingredients\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10\" height=\"10\">\n    <circle cx=\"5\" cy=\"5\" r=\"5\" fill=\"#af9a67\"><\/circle>\n<\/svg><\/a>\n<div style=\"display:none;\" id=\"defingredients\">The ingredients of a good sake<\/div>\n<\/li>\n<li>\n<a class=\"js-scrollTo\" href=\"#fabriquation\" name=\"fabriquation\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10\" height=\"10\">\n    <circle cx=\"5\" cy=\"5\" r=\"5\" fill=\"#af9a67\"><\/circle>\n<\/svg><\/a>\n<div style=\"display:none;\" id=\"deffabriquation\">Sake making<\/div>\n<\/li>\n\n<li>\n<a class=\"js-scrollTo\" href=\"#histoire\" name=\"histoire\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10\" height=\"10\">\n    <circle cx=\"5\" cy=\"5\" r=\"5\" fill=\"#af9a67\"><\/circle>\n<\/svg><\/a>\n<div style=\"display:none;\" id=\"defhistoire\">Contemporary history of sake<\/div>\n<\/li>\n\n\n\n\n<script>\n$(document).ready(function() {\n\n  $(\".menu_scroll\" ).css( \"position\",\"fixed\" );\t\t\n  $(\".menu_scroll\" ).css( \"top\",($(window).height()\/2-$(\".menu_scroll\" ).height()\/2)+\"px\" );\t\t\n\n\n$(\".menu_scroll\").appendTo(\".woocommerce-ordering\");\n$('.js-scrollTo').bind('mouseover',function(){\npopup_tag($(this).attr('name'));\n});\n$('.js-scrollTo').bind('mouseleave',function(){\npopup_tag_close();\n});\n});\n<\/script>\n<\/ul>\n<\/div>\n\n\n<div class=\"lazyblock-gilles-252LJB wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1.2\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/image_00003-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:100vh;display: flex;flex-direction: column;justify-content: center;align-items: center;width:100%;background-color:rgba(0,0,0,0.4);\">\n<div style=\"padding:10px 10vw 10px 10vw;text-align:center;\"\n\">\n  <h1>More information <br\/>Ask your questions<\/h1>\n  \n\n<p>Send us your questions,<br>Share your questions!<br>only one address<br><a href=\"mailto:puresakeisgood@gmail.com\"><span class=\"has-inline-color has-cyan-bluish-gray-color\">PureSakeisGood@gmail.com<\/span><\/a><\/p>\n\n\n\n<p>list of questions <\/p>\n\n\n\n<p>below<\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-2bfXfl wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/papier.jpg\" alt=\"\">\n\n<div style=\"color:;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 10vw 10px 10vw;text-align:justify;\"\n\">\n  <h1><\/h1>\n  \n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><strong>FREQUENTLY ASKED QUESTIONS<\/strong><br><a class=\"js-scrollTo\" href=\"#01\">01\/ Qu\u2019est-ce que le sak\u00e9 Junmai\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#02\">02\/ What does Junmai mean?<\/a><br><a class=\"js-scrollTo\" href=\"#03\">03\/ How is sake drunk? Which sakes should be heated and why?<\/a><br><a class=\"js-scrollTo\" href=\"#04\">04\/ How do you heat sake? At what temperature?<\/a><br><a class=\"js-scrollTo\" href=\"#05\">05\/ How is sake stored?<\/a><br><a class=\"js-scrollTo\" href=\"#06\">06\/ What is the colour of real sake?<\/a><\/mark><\/p>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><a href=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/-plus-.html#article54\"><strong>CLASSIFICATION TABLE OF TYPES OF SAKE<\/strong><\/a><br><a class=\"js-scrollTo\" href=\"#07\">07\/ Understanding the current state of the market<\/a><\/mark><\/p>\n\n\n\n<p><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-black-color\"><a href=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/-plus-.html#article55\"><strong>INGREDIENTS FOR GOOD SAKE<\/strong><\/a><br><a class=\"js-scrollTo\" href=\"#08\">08\/ Qu\u2019est ce que le Koji\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#09\">09\/ Qu\u2019est ce que le Kome-koji\u00a0? Quelle quantit\u00e9\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#10\">10\/ Combien y a-t-il de sortes de riz \u00e0 sak\u00e9\u00a0? Quelle diff\u00e9rence avec un riz alimentaire\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#11\">11\/ Quelle eau utiliser\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#12\">12\/ Les levures\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#13\">13\/ The men<\/a><\/mark><\/p>\n\n\n\n<p><a><strong>HOW SAKE IS MADE<\/strong><\/a><br><a class=\"js-scrollTo\" href=\"#14\">14\/ Qu\u2019est-ce que la double fermentation simultan\u00e9e\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#15\">15\/ The Kimoto method<\/a><br><a class=\"js-scrollTo\" href=\"#16\">16\/ The Sokujo method<\/a><br><a class=\"js-scrollTo\" href=\"#17\">17\/ The Yamahai method<\/a><br><a class=\"js-scrollTo\" href=\"#18\">18\/ Discussion of these 3 methods<\/a><br><a class=\"js-scrollTo\" href=\"#19\">19\/ Pourquoi poncer le riz\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#20\">20\/ Pourquoi cuire le sak\u00e9 ? quelle est la difference avec un namazake\u00a0?<\/a><br><a class=\"js-scrollTo\" href=\"#21\">21\/ Ginjo et Dai Ginjo\u00a0?<\/a><\/p>\n\n\n\n<p><a><strong>CONTEMPORARY HISTORY OF SAKE<\/strong><\/a><br><a href=\"#22\" class=\"js-scrollTo\">22\/ What was the quality of sake before and after World War II?<\/a><br><a href=\"#23\" class=\"js-scrollTo\">23\/ Why did the traditional Junmai sake completely disappear during World War II?<\/a><br><a href=\"#24\" class=\"js-scrollTo\">24\/ Why did sake with added ethanol continue to be the norm after the war until today?<\/a><br><a href=\"#25\" class=\"js-scrollTo\">25\/ How did cold sake become popular from the 1970s onwards?<\/a><br><a href=\"#26\" class=\"js-scrollTo\">26\/ Who revived Junmai sake?<\/a><br><a href=\"#27\" class=\"js-scrollTo\">27\/ Has Junmai sake been saved?<\/a><\/p>\n\n\n\n<div id=\"documents\" style=\"margin-top:100px;\"> <\/div><p><strong>DOCUMENTS TO DOWNLOAD<\/strong><br><a href=\"http:\/\/puresakeisgood.com\/pdf\/fabrication-du-sake.pdf\" data-type=\"URL\">Sake making process<\/a><\/p>\n\n\n\n<p><a href=\"http:\/\/puresakeisgood.com\/pdf\/classification-sake_-explications.pdf\">Sake classification<\/a><\/p>\n\n\n\n<p><a href=\"http:\/\/puresakeisgood.com\/pdf\/sake-classification-integrale-tableau-.pdf\">Table classifying the different types of sake<\/a><\/p>\n\n\n\n<p><a href=\"http:\/\/puresakeisgood.com\/pdf\/histoire_brasserie_shinkame.pdf\">History of Shinkame Brewery<\/a><\/p>\n\n\n\n<p><a href=\"http:\/\/puresakeisgood.com\/pdf\/histoire_brasserie_koikawa.pdf\">History of Koikawa Brewery<\/a><\/p>\n\n\n\n<p><a href=\"http:\/\/puresakeisgood.com\/pdf\/lhistoire-de-yoshimasa.pdf\">The struggle of Yoshimasa Ogawahara<\/a><\/p>\n\n\n\n<div id=\"professionnels\" style=\"margin-top:100px;\"> <\/div><p><strong>THE PROFESSIONALS<\/strong><br>Contact us for the price list<br>and other questions<br><a href=\"mailto:puresakeisgood@gmail.com\">puresakeisgood@gmail.com<\/a><\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-Z1wGW5Y wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/fonds-de-base-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 40vw 10px 10vw;;text-align:justify;\"\nclass=\"colonne_a_gauche\"\">\n  <h1><\/h1>\n  \n\n<div id=\"question_frequentes\" style=\"margin-top:100px;\"><\/div><h2><span class=\"has-inline-color has-white-color\"><strong>FREQUENTLY ASKED QUESTIONS<\/strong><\/span><\/h2>\n\n\n\n<p id=\"01\"><strong>01\/ What is Junmai sake?<\/strong><br>C\u2019est un alcool japonais ferment\u00e9 titrant entre 5\u00b0 et 22\u00b0, le plus souvent autour de 15\u00b0, \u00e0 base uniquement de riz, de Komekoji, d\u2019eau, d&rsquo;acide lactique ajout\u00e9 ou pas et de levures s\u00e9lectionn\u00e9es ou indig\u00e8nes. Il est traditionnellement cuit et se boit chaud. Quand il n\u2019est pas cuit, il prend le nom de namazak\u00e9 et se boit l\u00e9g\u00e8rement frais. Certains sak\u00e9s et namazak\u00e9s peuvent \u00eatre troubles&nbsp;; on les appelle alors Nigorizak\u00e9s.<\/p>\n\n\n\n<p id=\"02\"><strong>02\/ What does Junmai mean?<\/strong><br>Junmai-shu = pur alcool de riz<br>This means that no additives (flavour enhancers, sugar and\/or distilled alcohol) have been used during the production of the sake. Its colour is slightly yellow.<br><strong>Only junmai-shu sake is real sake.<\/strong> There is no tradition of sake fortified with distilled alcohol in Japan. When alcohol or flavour enhancers are added, it means one of two things: either the brewer has no control over his fermentation, or he wants to increase the quantity produced to reduce costs. This goes against the grain of quality sake.<\/p>\n\n\n\n<p id=\"03\">03\/ How is sake drunk? Which sakes should be heated and why?<br>Pour le deguster, le sak\u00e9 est traditionnellement chauff\u00e9 (\u00e0 ne pas confondre avec la cuisson qui est une \u00e9tape dans la fabrication du sak\u00e9 dit hiire), cela va permettre d\u2019ouvrir les ar\u00f4mes. Chauffer un sak\u00e9, c\u2019est un moment de v\u00e9rit\u00e9 qui va faire ressortir les qualit\u00e9s et les d\u00e9fauts. Seuls les sak\u00e9s tr\u00e8s bien faits peuvent supporter la chauffe. Apr\u00e8s l\u2019avoir chauff\u00e9, on le boit progressivement, au fur et \u00e0 mesure qu\u2019il refroidit jusqu&rsquo;\u00e0 froid.<br>Les namazak\u00e9s, comme ils ne sont pas cuits, se boivent eux plus volontiers \u00e0 temp\u00e9rature ambiante ou l\u00e9g\u00e8rement fraiche. <\/p>\n\n\n\n<p id=\"03\">There are no strict rules for tasting sake. Often it is the match with the food that will determine what to do. If there is only one strict rule, it is this: the food pairing allows everything and in the end it is always right.<\/p>\n\n\n\n<p>Donc pour \u00eatre plus souple et rester dans l&rsquo;harmonie japonaise, les japonais ont horreur du conflit, je dirais \u00ab&nbsp;si on veut boire un sake chaud, on choisira plutot un sak\u00e9 cuit, si on veut boire un sake froid, on choisira plutot un sak\u00e9 cru dit namazake et \u00e0 la fin l&rsquo;accord a toujours raison<\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-ZflScv wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1.2\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/image_00031_copie.jpg\" alt=\"\">\n\n<div style=\"color:;min-height:100vh;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 50vw 10px 10vw;;text-align:justify;\"\n\">\n  <h1><\/h1>\n  <\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-MwVxo wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/fonds-de-base-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 40vw 10px 10vw;;text-align:justify;\"\nclass=\"colonne_a_gauche\"\">\n  <h1><\/h1>\n  \n\n<p id=\"04\"><strong>04\/ How do you heat sake? At what temperature?<\/strong><br>Dans l\u2019id\u00e9al, le sak\u00e9 se fait chauffer au bain-marie, cela fait une chauffe plus douce et r\u00e9guli\u00e8re. Le sak\u00e9 va \u00eatre chauff\u00e9 entre 45\u00b0 et 70\u00b0 parfois plus. Il faut d\u2019excellents sak\u00e9s pour les chauffer \u00e0 cette temp\u00e9rature. Si ce n\u2019est pas le cas, de mauvais go\u00fbts vont appara\u00eetre, souvent une mauvaise amertume en fond de bouche, ou un tr\u00e8s fort d\u00e9s\u00e9quilibre dans les saveurs, ainsi que des odeurs d\u2019alcool. En g\u00e9n\u00e9ral quand le sake n&rsquo;est pas d&rsquo;assez grande qualit\u00e9, les producteurs de ces sak\u00e9s conseillent de les boire froids. Le froid, en anesth\u00e9siant votre palais, va en cacher les d\u00e9fauts. Si vous vouler d\u00e9couvrir le plaisir d&rsquo;un vrai sak\u00e9 froid buvez plutot un namazake, sak\u00e9 cru.<\/p>\n\n\n\n<p id=\"05\"><strong>05\/ How is sake stored?<\/strong><br><strong>Before opening<\/strong>, il faut le garder \u00e0 l\u2019abri de la lumi\u00e8re \u00e0 une temp\u00e9rature de cave ou n\u2019exc\u00e9dant pas 20\u00b0. Dans ces conditions, un bon sak\u00e9 va se garder plusieurs ann\u00e9es et s\u2019am\u00e9liorer. Il va gagner en ar\u00f4mes, en finesse et en profondeur. Si vous voulez le garder beaucoup plus longtemps 10, 20 ou 30 ans certain sak\u00e9s n\u00e9cessiteront d&rsquo;\u00eatre garder \u00e0 une temp\u00e9rature proche de 0\u00b0 voir n\u00e9gative. le froid ralentit le vieillissement du sak\u00e9.<br><strong>After opening,<\/strong> it can be kept at room temperature for several months or even years. In any case, for long storage, it is preferable to protect the sake from UV rays and high temperatures. In general, a well-made sake is capable of withstanding sometimes surprising conditions, including namazake.<\/p>\n\n\n\n<p id=\"05\"><strong>If the sake does not keep before or after opening, it speaks about its quality and also about the skill of the brewer.<\/strong><\/p>\n\n\n\n<p id=\"06\"><strong>06\/ What is the colour of real sake?<\/strong><br>The true colour of sake is slightly yellow. When sake is without colour, it is because it has been filtered with activated charcoal to remove the colour and bad taste this is totally mass production way. As it ages it will turn amber to black. <\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-Z1wVajn wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1.2\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"\" alt=\"\">\n\n<div style=\"color:;min-height:150px;width:100%;background-color:#FFFFFF;\">\n<div style=\"padding:10px 10vw 10px 10vw;;text-align:justify;\"\n\">\n  <h1><\/h1>\n  \n\n<div id=\"07\" style=\"margin-top:100px;\"> <\/div>\n<p><strong>07\/ Classification of the types of sake on the market<\/strong><br>See table below, you need to know a little about the dark history of sake from the second world war to the 2000s to understand the current state of the market, which mixes drinks that are totally different under the same name of Seishu. In my opinion sake is junmai-shu or it is not!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"724\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--1024x724.jpg\" alt=\"\" class=\"wp-image-1906\" srcset=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--1024x724.jpg 1024w, https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--375x265.jpg 375w, https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--768x543.jpg 768w, https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--1536x1086.jpg 1536w, https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--350x247.jpg 350w, https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--85x60.jpg 85w, https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau--127x90.jpg 127w, https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/sake-classification-integrale-tableau-.jpg 1713w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-19U2Q wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/fonds-de-base-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 40vw 10px 10vw;;text-align:justify;\"\nclass=\"colonne_a_gauche\"\">\n  <h1><\/h1>\n  \n\n<div id=\"ingredients\" style=\"margin-top:100px;\"><\/div>\n<h2 id=\"ingredients\"><span class=\"has-inline-color has-white-color\"><strong>THE INGREDIENTS OF A GOOD SAKE<\/strong><\/span><\/h2>\n\n\n\n<p id=\"08\"><strong>08\/ What is Koji?<\/strong><br>Koji is a mould that transforms the starch contained in rice into sugar. This stage is called saccharification. <strong>It is called kojikin in sake brewery.<\/strong><\/p>\n\n\n\n<p id=\"09\"><strong>09\/ What is Kome-koji? How much?<\/strong><br>Once the Koji has developed on and in the rice grain and has begun to transform the starch into sugar, this rice is called Kome-koji. A minimum of 17.5% Kome-koji is required for successful fermentation. Since 2004, legislation has allowed only 15% to be used! In this case, an artificial enzyme must be used, without which it is impossible to complete the fermentation. The legislation does not oblige brewers to indicate its use on the label.<\/p>\n\n\n\n<p id=\"10\"><strong>10\/ How many types of sake rice are there? What is the difference with food rice?<\/strong><br>Il y a plus de 170 vari\u00e9t\u00e9s de riz \u00e0 sak\u00e9. Compar\u00e9 \u00e0 un riz alimentaire, le riz \u00e0 sak\u00e9 est plus gros et \u00e0 un coeur compos\u00e9 essentiellement d&rsquo;amidon . Le roi des riz \u00e0 sak\u00e9 s\u2019appelle Yamada-nishiki. Il a \u00e9t\u00e9 cr\u00e9\u00e9 en 1934 par croisement entre deux vari\u00e9t\u00e9s de riz, son c\u0153ur repr\u00e9sente 35 \u00e0 40% du grain de riz. M\u00eame si Il est possible de faire du sak\u00e9 ave du riz alimentaire, l\u2019int\u00e9r\u00eat d&rsquo;utiliser un riz \u00e0 sak\u00e9 est qu&rsquo;on va pouvoir concentrer la teneur en amidon par le polissage en \u00e9liminant la couche ext\u00e8rieur contenant une majorit\u00e9 de proteine et lipide.<\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-1zCjL0 wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1.2\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/img_3113.jpg\" alt=\"\">\n\n<div style=\"color:;min-height:100vh;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 10vw 10px 10vw;;text-align:justify;\"\n\">\n  <h1><\/h1>\n  <\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-cxQ8U wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/fonds-de-base-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 40vw 10px 10vw;;text-align:justify;\"\nclass=\"colonne_a_gauche\"\">\n  <h1><\/h1>\n  \n\n<p id=\"11\"><strong>11\/ Which water should be used?<\/strong><br>You need pure spring water. Hard water is said to be better for making good sake than soft water, as it contains more minerals that will help the fermentation process. The potassium, magnesium and certain phosphorus compounds will feed the koji and the yeast, which will become more active and spread more quickly to invade the brew, reducing the possibility of it being contaminated by other pests. In fact the brewer's experience is the most important element, whether the water is soft or hard he will know how to act to obtain what he wants whatever the conditions.<\/p>\n\n\n\n<p id=\"12\"><strong>12\/ Yeast<\/strong><br>Sur les levures il y a d\u00e9bat&nbsp;! Ce qu\u2019il faut savoir c&rsquo;est que contrairement au vin ou le raisin est juste press\u00e9, dans le sak\u00e9 le riz est ponc\u00e9, rinc\u00e9 puis cuit \u00e0 la vapeur pour le rendre g\u00e9latineux, si bien qu&rsquo;apr\u00e8s toutes ces \u00e9tapes le riz est d\u00e9barrass\u00e9 de ses levures indig\u00e8nes. Traditionnellement c\u2019\u00e9tait donc les levures vivant et contenues dans l\u2019air de la brasserie qui permettaient la transformation du sucre en alcool. Le probl\u00e8me dans ce cas, c&rsquo;est que tant que l&rsquo;acide lactique ne s&rsquo;est pas d\u00e9velopp\u00e9 en quantit\u00e9 suffisante dans le fond de cuve (appel\u00e9 shubo) pour prot\u00e9ger le jus en fermentation, des bact\u00e9ries et des levures ind\u00e9sirables viennent occuper la place et  pourraient g\u00e2ter et donner un mauvais go\u00fbt au sak\u00e9. parfois m\u00eame dans le cas o\u00f9 la quantit\u00e9 de levures est insuffisante, la fermentation ne pourra pas \u00eatre men\u00e9e \u00e0 son terme. Aujourd&rsquo;hui l\u2019hygi\u00e9nisme japonais est un frein au d\u00e9veloppement de ces m\u00e9thodes utilisant les levures indig\u00e8nes. Au d\u00e9but du si\u00e8cle, les chercheurs ont r\u00e9ussi \u00e0 isoler les levures id\u00e9ales pour mener la fermentation du sak\u00e9. Ce fut une r\u00e9volution dans la production du sak\u00e9, car cela a permis d\u2019am\u00e9liorer consid\u00e9rablement la qualit\u00e9 du sak\u00e9. Aujourd\u2019hui, il y a de nombreuses sortes de levures s\u00e9lectionn\u00e9es. Les plus utilis\u00e9es sont les levures N\u00b0&nbsp;6, 7 et 9. Pourtant r\u00e9cemment certaines brasseries tr\u00e8s influenc\u00e9s par le mouvement du vin Nature qui est tr\u00e8s \u00e0 la mode au japon, reviennent aux levures indig\u00e8nes, ces sak\u00e9s sont souvent tr\u00e8s acide, probablement par le manque d&rsquo;acide lactique au d\u00e9but de la fermentation, parfois l&rsquo;acide lactique va trop se d\u00e9velopper ce qui va donner un go\u00fbt de yaourt au sak\u00e9. Mais quand le brasseur a su laisser les levures indig\u00e8nes coloniser sa brasserie et qu&rsquo;il maitrise ces fermentations, notemment celle du shubo, alors ces sak\u00e9s \u00e0 base de levure indig\u00e8ne appel\u00e9es Kuratsuki, sont vraiment tr\u00e8s agr\u00e9ables et tr\u00e8s digestes. <\/p>\n\n\n\n<p id=\"12\">ce qu&rsquo;il faut retenir c&rsquo;est qu&rsquo;il n&rsquo;y a pas de bataille entre levures indig\u00e8nes et levures s\u00e9lectionn\u00e9es voir modernes, il faut que le sak\u00e9 soit digeste. une erreur actuelle des producteurs est de produire des sak\u00e9s de levure, ils vont construire le sak\u00e9 autour des aromatiques des levures ce qui va standardiser les sak\u00e9s, un bon brasseur va utiliser chaque \u00e9tape de la production du sak\u00e9 pour construire son gout. Son sak\u00e9 ne ressemblera \u00e0 nul autre quand les sakes de levures finiront par se ressembler tous, cr\u00e9ant une course absurde pour avoir avant les autres la nouvelle levure  \u00e0 la mode.<\/p>\n\n\n\n<p id=\"13\"><strong>13\/ The men<\/strong><br>More than any other drink, sake is first and foremost a complex know-how that would not exist without the work of man. There are five key words around these men and their work: Team, Knowledge, Understanding, Organisation and Pleasure. There is no good sake in the long term if one of these key words is missing in the daily life of these men.<\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-Z1LttMq wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1.2\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/img_2938.jpg\" alt=\"\">\n\n<div style=\"color:;min-height:100vh;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 10vw 10px 10vw;;text-align:justify;\"\n\">\n  <h1><\/h1>\n  <\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-Z1LvUSg wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/fonds-de-base-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 40vw 10px 10vw;;text-align:justify;\"\nclass=\"colonne_a_gauche\"\">\n  <h1><\/h1>\n  \n\n<div id=\"fabriquation\" style=\"margin-top:100px;\"> <\/div><h2 id=\"fabriquation\"><span class=\"has-inline-color has-white-color\"><strong>HOW SAKE IS MADE<\/strong><\/span><\/h2>\n\n\n\n<p id=\"14\"><strong>14\/ What is simultaneous double fermentation?<\/strong><br>Sake production uses the \"heiko-fuku-hakko\" method which literally means \"simultaneous double fermentation\". The reason for using this method is that rice does not contain sugar or yeast, unlike grapes for wine. Producing sake therefore requires two processes:<br><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\" width=\"8\" height=\"11\">&nbsp;saccharification (toka), with the enzyme (Aspergillus oryzae) of the koji which<br>to obtain glucose from the rice starch.<br><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\" width=\"8\" height=\"11\">&nbsp;- fermentation (hakko) which, with the help of yeast (kobo), transforms<br>glucose into alcohol and carbon dioxide.<br>This double process is carried out simultaneously and in the same tank.<br>By this brewing method, the resulting sake can have a<br>surprisingly high alcohol content of over 20%. This method requires great skill, experience and talent.<\/p>\n\n\n\n<p id=\"15\"><strong>15\/ The Kimoto method<\/strong> ?<br>The Kimoto method was used during the Edo period. It involves crushing the rice during the creation of the shu-bo (yeast starter), to allow and help the koji to transform the starch into sugar. This process is called yama-oroshi. At that time, the polishing rate did not exceed 90%, and no one knew how to select the yeasts. It is therefore indigenous yeasts that allow the transformation of sugar into alcohol. Lactic acid is produced naturally, allowing a natural selection of resistant yeasts and protecting the fermenting juice from bacteria. This technique is only useful in the case of brown rice that has been polished around 80 to 90% (% of rice remaining after polishing). When the rice is polished above this level, it is no longer necessary to crush the rice to allow the koji to convert the starch into sugar. Today, legislation allows the use of pure selected yeast for the Kimoto method.<\/p>\n\n\n\n<p id=\"16\"><strong>16\/ <strong>The Sokujo method<\/strong><\/strong><br> Au debut de l\u2019\u00e8re Meiji, un groupement de brasseries engagea des chimistes pour \u00e9tudier les m\u00e9thodes de fermentation, et inventer de meilleures machines pour augmenter le polissage. suite \u00e0 leurs travaux on d\u00e9couvre le proc\u00e9d\u00e9 pour s\u00e9lectionner et isoler les levures, et comment fabriquer de l\u2019acide lactique. Ces d\u00e9couvertes permettent de simplifier le processus de fabrication, et de mieux ma\u00eetriser la fermentation. Afin d\u2019emp\u00eacher le d\u00e9veloppement de levures pr\u00e9sentes dans l\u2019air, on proc\u00e8de \u00e0 deux op\u00e9rations&nbsp;: on ajoute d\u00e8s le d\u00e9part dans le r\u00e9servoir servant \u00e0 cr\u00e9er le shu-bo, l\u2019acide lactique melang\u00e9 \u00e0 de l\u2019eau. Puis, environ 12 heures plus tard, on ajoute la levure s\u00e9lectionn\u00e9e, qui en occupera toute la place. C\u2019est une r\u00e9volution dans le processus, car ces deux d\u00e9couvertes permettent d\u2019\u00e9viter la multiplication des levures et bact\u00e9ries ind\u00e9sirables et incontr\u00f4lables. Cette m\u00e9thode a du succ\u00e8s d\u00e8s le d\u00e9part mais va vraiment s&rsquo;imposer dans les ann\u00e9e trente avec la d\u00e9couverte de la levure num\u00e9ro 6.<\/p>\n\n\n\n<p id=\"17\"><strong>17\/ The Yamahai method<\/strong> ?<br>The Yamahai method was invented after the Sokujo method which allowed a better understanding of the fermentation process. From then on, brewers wanted to improve the Kimoto method, where the rice had to be crushed, an exhausting and labour-intensive activity. Yamahai means without Yama-oroshi \"not to crush the rice\". With the technical progress in polishing, which allows for a 70% polishing rate, it was realised that it was no longer necessary to crush the rice, as the koji could transform the starch into sugar by itself. This method works from a polishing rate close to 90% (this is interesting, because perhaps this method could have been used as early as the Edo period); it also renders the Kimoto method useless, as soon as the rice is polished at a rate lower than 90%. By the time the Yamahai method was invented, yeast selection was known. The brewer has the choice between selected yeasts and indigenous yeasts that allow the transformation of sugar into alcohol. Lactic acid is produced naturally, however, to protect the shubo (the yeast starter) from undesirable bacteria and yeasts. <\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-1mFCbn wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1.2\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/img_2226.jpg\" alt=\"\">\n\n<div style=\"color:;min-height:100vh;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 10vw 10px 10vw;;text-align:justify;\"\n\">\n  <h1><\/h1>\n  <\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-24tTCb wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/fonds-de-base-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 40vw 10px 10vw;;text-align:justify;\"\nclass=\"colonne_a_gauche\"\">\n  <h1><\/h1>\n  \n\n<p id=\"18\"><strong>18\/ Discussion about these 3 methods<\/strong><br>Nowadays, many brewers are again using the Kimoto method with rice milled beyond 70%, which is completely unnecessary and only for commercial purposes. The idea is to benefit from the aura of a return to the purest ancestral tradition. The absurdity goes as far as producing Daiginjo (rice polished to at least 50%). These brewers even claim not to use selected yeast. In fact, if you use yeast from the air, you have no control over the quantity and quality of the yeast. The consequences are random production and quality of sake. In most cases, brewers then use selected yeasts without telling the consumers, which is allowed by law, because they cannot afford to lose their production.<br>In summary, the Kimoto method should only be used with brown rice, polished at least at 80% or less. Lactic acid will be produced naturally and the consumer will be told if there is an addition of selected yeast or not. (Whatever the polish level is, if the result is good and makes beautiful fusional food pairing then we should do so low profil, in sake the end often justifies the means)<br>Below 80% rice polishing ratio, if one wants to use a more natural method, we will use the Yamahai method which will also produce its own lactic acid, and we will tell the consumer whether we are using selected yeasts or only air yeasts. It is also important to tell the brewing context of an indigenous yeast sake. If for example a brewer uses selected yeasts for his other sakes in the same brewing place, it is likely that the yeast that will develop naturally will be the same as the selected yeast, the brewery environment is no longer neutral, it can be said that there is probably a contamination by the selected yeast of these brewing areas.<br>The sokujo method is the most rational method in the sense that it is easier and safer to brew sake. Naturally produced lactic acid does not affect the taste of the sake, so there is no contraindication to using separately produced lactic acid; and the use of selected yeast prevents the development of bad yeast that can spoil the taste of the sake.<br>Whatever the method, great care must be taken at every stage, the sake must be given time to develop, and the team must be passionate about its work. This is something that mass production will never have.<br><\/p>\n\n\n\n<p id=\"18\">En r\u00e9sum\u00e9, il n\u2019y a pas de mauvaise m\u00e9thode, il y a pas de mauvais outils, l&rsquo;important c&rsquo;est l&rsquo;intentions qu&rsquo;on met pour faire le sak\u00e9. Un artisan aura normalement toujours \u00e0 coeur la qualit\u00e9 de son produit sur le rendement . Maintenant, selon Yoshimasa Ogawahara, un brasseur devrait parfaitement ma\u00eetriser la m\u00e9thode sokujo, car cette m\u00e9thode permet toutes les combinaisons possibles. D\u00e8s lors qu\u2019on a compris le r\u00f4le de chaque \u00e9tape, on peut ensuite jouer avec toute ces \u00e9tapes pour aller o\u00f9 l\u2019on veut et atteindre la constance. La constance c&rsquo;est la qualit\u00e9 principal d&rsquo;un artisan japonais, comprendre la nature dans ses diff\u00e9rents \u00e9tats et savoir ce qu&rsquo;il faut faire pour atteindre notre but. C&rsquo;est pour \u00e7a qu&rsquo;au japon le travail d&rsquo;un artisan, c&rsquo;est le travail d&rsquo;une vie. Ensuite une fois qu&rsquo;on a compris, on peut jouer avec la nature et utiliser les autres m\u00e9thodes.<br>However, nothing should be done at the expense of the quality of this consistency, because the sake maker is first of all a craftsman and sometimes also an artist.<\/p>\n\n\n\n<p id=\"19\"><strong>19\/ Why do we polish rice?<\/strong><br>The core of sake rice, called 'shinpaku', is almost exclusively<br>made of pure starch. The outer layer of the rice consists<br>of proteins, fats, minerals and vitamins.<br>It plays a characteristic role in the taste of sake, but can also give it<br>an unpleasant taste if there is too much of it.<br>Le taux de polissage correspond \u00e0 la quantit\u00e9 de riz restante apr\u00e8s le polissage. Par exemple, un taux de polissage de 60&nbsp;% signifie que si l\u2019on utilise 100kg de riz complet, ne seront conserv\u00e9s que 60kg apr\u00e8s polissage. Certains sak\u00e9s n\u00e9cessitent un polissage jusqu\u2019au c\u0153ur du riz ou shinpaku (c\u0153ur du grain). La taille du shinpaku varie en fonction du riz. Par exemple, pour le riz Yamada-nishiki, le shinpaku est d\u2019environ 40% du grain entier. Pour arriver \u00e0 ce taux de polissage de 40%, le temps de polissage n\u00e9cessaire est approximativement de 80 heures (en-dessous de 40%, la qualit\u00e9 du c\u0153ur reste stable, et polir plus de riz n\u2019apportera aucun b\u00e9n\u00e9fice gustatif). Mais que signifie un taux de polissage si on ne connait pas le taux d&rsquo;amidon du riz utilis\u00e9 ?<\/p>\n\n\n\n<p id=\"20\"><strong>20\/ <strong>Pourquoi cuire le sak\u00e9&nbsp;? Quelle est la difference avec un namazake<\/strong> ?<\/strong><br>Le sak\u00e9 obtenu sans cuisson est appel\u00e9 \u2019Namazake\u2019 litt\u00e9ralement \u00ab&nbsp;cru&nbsp;\u00bb. Il est obtenu juste apr\u00e8s le pressage, il peut \u00eatre micro filtr\u00e9 ou pas, r\u00e9duit en alcool ou pas. je les pr\u00e9f\u00e8re genshu dans leur enti\u00e8ret\u00e9. Les qualit\u00e9s d&rsquo;un Namazake genshu bien fait (entier en alcool, sans ajout d&rsquo;eau, entre 17\u00b0et 21\u00b0 environ ) une grande pr\u00e9sence, un nez et des saveurs \u00e9videntes, une grande buvabilit\u00e9 comme celle d&rsquo;un vin primeur pur jus, explosion et longueur comme un spiritueux mais sans le feu.<br>It is a real product with character!<br><strong>Pourquoi quand on a un produit avec autant de caract\u00e8re, d&rsquo;unicit\u00e9, le cuit on&nbsp;?<\/strong><br>D\u00e9j\u00e0 en quoi consiste la cuisson&nbsp;? Hi-ire est l\u2019op\u00e9ration qui consiste \u00e0 cuire le liquide press\u00e9 (seishu) \u00e0 environ 65\u00baC, pour en arr\u00eater compl\u00e8tement la fermentation. Ce proc\u00e9d\u00e9 est g\u00e9n\u00e9ralement r\u00e9alis\u00e9 en deux temps&nbsp;: la premi\u00e8re fois juste apr\u00e8s le shibori (extraction), puis une deuxi\u00e8me fois \u00e0 l\u2019automne, apr\u00e8s m\u00fbrissement pendant l\u2019\u00e9t\u00e9, \u00e0 l\u2019embouteillage. Avant le second hiire, de l\u2019eau est ajout\u00e9e au sak\u00e9 pour r\u00e9gler sa teneur en alcool aux alentour de 15\u00b0. On appelle ce proc\u00e9d\u00e9 wari-mizu (dilution avec de l\u2019eau).<br>Revenons un peu en arri\u00e8re. Il y a tr\u00e8s tr\u00e8s longtemps, \u00e0 une \u00e9poque ou les brasseries de la region de Kyoto Nara voulait vendre leur sak\u00e9 \u00e0 Edo (Tokyo), le voyage du sak\u00e9 se faisait par bateau et les sak\u00e9s le supportaient mal. les brasseries ont probablement eu l&rsquo;id\u00e9e d&rsquo;utiliser la cuisson pour aider \u00e0 la conservation du sak\u00e9. Puis petit \u00e0 petit les brasseries, les consommateurs, se sont rendus compte qu&rsquo;en chauffant le sak\u00e9 pour le boire, le sak\u00e9 retrouvait sont corps mais sans ego, sans attir\u00e9 l&rsquo;attention sur lui et que quand on mangeait avec le sake des nouvelles saveur surprenantes apparaissaient.<br>avec le temps on a compris que la cuisson avait chang\u00e9 la nature du sake de dominant en serviteur, que la raison d&rsquo;\u00eatre du sak\u00e9 cuit chauff\u00e9 est de vivre pour la nourriture, plus pr\u00e9cis\u00e9ment pour l&rsquo;accord, le sak\u00e9 cuit chauff\u00e9 r\u00e9v\u00e8le sa complexit\u00e9 par l&rsquo;accord, c&rsquo;est une trinit\u00e9 entre la bouche, le met et le sak\u00e9, qui va enfanter de 3\u00e8me saveurs, on est totalement dans un accord fusionnel. le sak\u00e9 fait l&rsquo;amour avec la nourriture pour le plaisir de la bouche.<br>That's why if you really want to understand sake, you have to heat it up and eat it.<br>If sake is a product of Terroir, it is only through the combination with local food that it asserts it.<\/p>\n\n\n\n<p id=\"21\"><strong>21\/ Ginjo and Dai Ginjo ?<\/strong><br>Ginjo sakes appeared in the 20th century with industrialisation and the progress of rice polishing techniques. New flavours appeared, more fruity and floral. Daiginjo means great Ginjo, a sort of Grail of purity, by polishing the rice more and more to reach the heart of the grain. The most used rice, the king of rices as it is called, is Yamadanishiki because it has the biggest heart of all the rices, between 35% and 40% of the rice grain, it is important to know that beyond 35%, the heart of this rice becomes homogeneous. It is therefore unnecessary to polish the rice grain further. Below 35%, it is just commercial. Ginjo sake is slowly matured by lowering the temperature to around 7\u00b0C during the entire fermentation process, but there are no official rules regarding temperature.<br>Rules to be respected to have the Ginjo designation:<br><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\" width=\"8\" height=\"11\">&nbsp;polishing ratio should be less than 60% polishing (semaibuai), even less than 50% for Daiginjo.<br><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\" width=\"8\" height=\"11\">&nbsp;colder fermentation temperature during the moromi stage, which results in a 10-day longer fermentation time. This makes a total of about 33 days.<br><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\" width=\"8\" height=\"11\">&nbsp;more gentle pressing.<br><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\" width=\"8\" height=\"11\">&nbsp;greater care in the production process at all stages.<\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-Z1HS0fi wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1.2\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/img_3282.jpg\" alt=\"\">\n\n<div style=\"color:;min-height:100vh;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 10vw 10px 10vw;;text-align:justify;\"\n\">\n  <h1><\/h1>\n  <\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>\n\n<div class=\"lazyblock-gilles-Z4MY9l wp-block-lazyblock-gilles\"><\/div><\/div>\n\n<script>\n  $(\"#post-1797 .entry-header\").remove();\n<\/script>\n\n<div id=\"fond_titre_archive_puresakeisgoods_souscategorie\" class=\"jarallax\" data-speed=\"1\"data-jarallax>\n\t  <img decoding=\"async\" class=\"jarallax-img\" src=\"https:\/\/www.puresakeisgood.com\/wp-content\/uploads\/2021\/07\/fonds-de-base-1.jpg\" alt=\"\">\n\n<div style=\"color:#ffffff;min-height:;width:100%;background-color:rgba(255,255,255,0);\">\n<div style=\"padding:10px 40vw 10px 10vw;;text-align:justify;\"\nclass=\"colonne_a_gauche\"\">\n  <h1><\/h1>\n  \n\n<div id=\"histoire\" style=\"margin-top:100px;\"> <\/div><h2><strong><span class=\"has-inline-color has-white-color\">CONTEMPORARY HISTORY OF SAKE<\/span><\/strong><\/h2>\n\n\n\n<p id=\"22\"><strong>22\/ What was the quality of sake before and after World War II?<\/strong><br>Before the Second World War, all sake was Junmai, that means pure rice, without any additives or artificial enzymes. Most of them were drunk hot. After the Second World War, all sake was made with added alcohol (ethanol) and flavour enhancers and sweeteners, as required by law. These sakes were called sanzoshu, which means \"three times more alcohol with the same amount of rice\", and the Japanese continued to drink them hot because it was part of the culture. But since heat brings out all the flaws, the Japanese started to drink it cold or even iced. And most of them stopped drinking it, especially the new generation who turned to beer and western spirits.<\/p>\n\n\n\n<p id=\"23\"><strong>23\/ Why did the traditional Junmai sake completely disappear during World War II?<\/strong><br>When Japan entered the war, it was a country mainly composed of farmers. These farmers went off to war, which led to a shortage of rice. This shortage led to a national rice rationing policy by the Japanese government, which lasted until 1968. The government distributed the quantity of rice to each person, and the breweries were no exception to this rule. As the quantity of rice was insufficient to continue producing the quantity of sake that Japan needed, the government developed a technique with the addition of alcohol and flavour enhancer, which made it possible to produce the same quantity of sake using three times less rice: Sanzoshu was born. The Ministry of Finance then passed a decree requiring all breweries to produce 100% of their sake with added ethanol, including at least 35% of their production in Sanzoshu quality. 50% of the breweries were then closed down to become arms depots, while the others had to obey and apply the national policy. Sanzoshu sake became the norm, and it was not until almost 30 years later that any producer dared to challenge this situation.<\/p>\n\n\n\n<p id=\"24\"><strong>24\/ Why has sake with added ethanol continued to be the norm after the war until today?<\/strong><br>Quite soon after the war, the amount of rice produced returned to normal, but the country, which had been totally destroyed by the American bombing, had to rebuild. Sake, unfortunately, was the main source of taxes, and there was no way that these taxes could be reduced. If the breweries had started making junmai again, the quantity of sake would have fallen, as it takes a lot more rice to make traditional sake.<br>The second reason why the producers did not question this way of making sake was that this technique made it possible to make sake at a lower cost and to have high margins. So the Japanese gradually turned away from sake in favour of Western spirits and beer. It was not until 1966 that a producer dared to break out of this pattern.<\/p>\n\n\n\n<p id=\"25\"><strong>25\/ How did cold sake become popular from the 1970s onwards?<\/strong><br>We can't say exactly what made the market move in the first place, whether it was consumer taste or a change in strategy on the part of brewers' associations. In reality, it is often a combination of circumstances more or less spread out over time. We can therefore relate some facts. The first fact is that post-war sake was of very poor quality, and that heating it made it even worse. The second fact is the history of Ginjo sake itself, which appeared at the beginning of the 20th century as a result of technical progress in rice poloishing machin.<br>At the beginning of the 20th century, two associations also appeared, which created competitions. The first was an association of brewers, and the second was a government association. It was the Ginjo and Daiginjo (great Ginjo) sake, which created new fruity smells, tending towards apple or citrus fruits, that won these competitions. However, during these competitions, the sake is drunk cold. We also notice at the beginning that these particular smells of ginjo sakes tend to disappear when the sakes are heated. This is why we think that these sakes are fragile. Today, it is becoming clear that the brewing process must be mastered perfectly in order to heat a ginjo sake. Few breweries have reached this level. These Ginjo sakes were produced in very small quantities, with the aim of presenting them in competitions. Before the war, these sakes were obviously all Junmai. After the war, all sake, including Ginjo sake, contained added alcohol and flavour enhancers. So here we are again in the 60s and 70s, competitions are still held, sake during these competitions is always drunk cold, and ginjo sake always wins competitions. Consumers turned away from hot drinking sake because of its very poor quality. At the same time, sake producers realised that adding pure alcohol,( ethanol), would enhance the ginjo taste. The so-called quality production was oriented towards this type of sake, and the consumers followed, which was the glory hour of cold sake on the rock.<br>From the 1970s onwards, Junmai sake resurfaced after almost 30 years of oblivion. The very few producers no longer mastered the manufacturing process, which led to bad tastes in the sake. The cold and charcoal filtration techniques will mitigate these defects. As a result, junmai sake is much drier and consumers have become accustomed to a very sweet sake. It has been a 30 year battle to really revive junmaishu and to start to change the image of heated sake. Consumers and producers rediscover slowly the reasons for heating sake.<br>Since the 2000s, quality heated sake has made a comeback. More and more producers have reached a satisfactory level of manufacturing quality, allowing their sake to be heated. It cannot be said often enough that heat reveals quality and defects, and only very high quality sake can withstand heating and reveal all its secrets.<br>La seule exception concerne les namazak\u00e9s, sak\u00e9s crus, qu\u2019on ne chauffe pas ou rarement et qui se boivent de pr\u00e9f\u00e9rence \u00e0 temp\u00e9rature ambiante.<\/p>\n\n\n\n<p id=\"26\"><strong>26\/ Who revived Junmai sake?<\/strong><br>Yoshimasa Ogawahara is the father of the contemporary traditional sake called \"Junmai\". While still a student, he decided that what he wanted to do was to make Junmai and nothing else. He thought before anyone else that this was the only way for sake to continue to exist in the future. If he doesn't do it, the Japanese will continue to turn away from their favourite drink, breweries will continue to close, sake production will continue to decline, and sake will disappear.<br>What you have to understand is that in Japan it is foolhardy to question the system alone and to oppose the group. The group is more important than the individual, it's a country where you have to be one with the group. If you oppose the group, it will try to put you back on the right track and even crush you if necessary. Yoshimasa is 20 years old when he decides that his life will be to revive Junmai sake. He is full of enthusiasm and recklessness. In 1966, while still a student, he applied to the tax office for permission to brew Junmai again. This was refused, as there was no precedent for it since the Second World War. In 1967, he applied again, in his last year of university, and for the first time since the war, he obtained official permission for a brewery to brew Junmai. The tax office allowed him to brew the symbolic quantity of 3000 litres. Yoshimasa managed to convince them that he wanted to do his dissertation on junmai, so he needed to test it under real conditions. The tax office gave him permission, thinking that after he would then follow the national policy of sake with added alcohol. Yoshimasa never stopped making Junmai, and it was a 20-year battle to gradually increase the quantities produced, at the risk of the Shinkame Brewery's existence. In 1987, the Shinkame brewery became the first brewery to brew only Junmai !<\/p>\n\n\n\n<p id=\"27\"><strong>27\/ Has Junmai sake been saved?<\/strong><br>No, Junmai sake is not saved. It is a fragile ecosystem between several trades and raw materials that are also in danger.<br><img decoding=\"async\" loading=\"lazy\" width=\"8\" height=\"11\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\">&nbsp;Les producteurs de riz&nbsp;: il faut un minimum de brasseries pour que les paysans continuent \u00e0 produire du riz \u00e0 sak\u00e9, qui est beaucoup plus contraignant \u00e0 produire que le riz alimentaire. Yoshimasa estime qu\u2019un minimum de 1000 brasseries est n\u00e9cessaire. Le nombre de brasserie continue \u00e0 diminuer, il n\u2019en reste environ que 1200. Et plus grave la moyenne d&rsquo;age des producteurs de riz est sup\u00e9rieur \u00e0 70ans. <br><img decoding=\"async\" loading=\"lazy\" width=\"8\" height=\"11\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\">&nbsp;The Tanekoji producers, essential for the Koji to develop and allow the saccharification process, producing Komekoji. There are now only 6 companies left in Japan.<br><img decoding=\"async\" loading=\"lazy\" width=\"8\" height=\"11\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\">&nbsp;Kojibuta producers, an indispensable tool for making good komekoji.<br><img decoding=\"async\" loading=\"lazy\" width=\"8\" height=\"11\" src=\"http:\/\/www.gillesbessou.fr\/puresakeisgood\/spip\/squelettes-dist\/puce.gif\" alt=\"-\">&nbsp;The water is also in danger, the Japanese mountains are left abandoned, losing their soil little by little, following the disappearance of the traditional wooden habitat. Today, the Japanese use reinforced concrete for buildings and synthetic materials for small prefabricated houses. Poor soils deplete water, and its flow is also less constant.<\/p>\n\n\n\n<p>Finally, legislation on manufacturing processes favours industries, and thus mass production. This creates confusion about what quality sake is, and reduces the market for those who make real Junmai.<\/p>\n\n\n\n<p>1\/ Un label de qualit\u00e9 cr\u00e9\u00e9 par le gouvernement japonais qui met au m\u00eame niveau sak\u00e9 Junmai et sak\u00e9 avec ajout d\u2019alcool&nbsp;: le sak\u00e9 est une fermentation naturelle qui permet d\u2019atteindre naturellement plus de 20\u00b0, il n&rsquo;y a pas besoin d&rsquo;ajout d&rsquo;ethanol.<br>2\/ Komekoji rule: official minimum quantity 15%. What you need to know is that below 18% komekoji, you need to use an artificial enzyme to make the saccharification. These artificial enzymes are also used to control the flavours. If these enzymes are used, there is no obligation to mention their use on the label.<br>3\/ R\u00e8gles sur le polissage&nbsp;: elles tendent \u00e0 faire croire que plus on polit le riz, plus la qualit\u00e9 du sak\u00e9 est \u00e9lev\u00e9e. Avant 2004, il fallait polir au moins \u00e0 70% (% du riz restant) pour faire du Junmai. Apr\u00e8s 2004, on peut soi-disant faire du Junmai avec un taux de 100%, c\u2019est-\u00e0-dire sans le polir. En fait, cela ne signifie pas que le riz n\u2019est pas poli, cela permet juste de r\u00e9cup\u00e9rer la partie qu\u2019on a enlev\u00e9e pour poncer le riz et d\u2019en faire du Junmai. Cette r\u00e8gle permet aussi de broyer le riz et d\u2019en faire du Junmai.<\/p>\n\n\n\n<p>Thus, although the quantities of Junmai appear to be increasing, it is most likely that it is only the industrially produced Junmai that gives this impression. Mass production seeks to produce more and more, reducing costs, and has no need to maintain the sake ecosystem that is essential for breweries aiming for quality sake.<\/p>\n\n\n\n<p>pour finir la population japonaise est en d\u00e9clin, le sak\u00e9 \u00e9tant bu essentiellement par les plus de 50 ans, le march\u00e9 japonais du sak\u00e9 va irr\u00e9m\u00e9diablement se r\u00e9duire, les pires heures pour le sak\u00e9 sont malheureusement \u00e0 venir, j&rsquo;esp\u00e8re avoir tord. <\/p>\n\n<\/div>\n\n  <\/div>\n  <\/div>\n<\/div>\n\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Documents \u00e0 t\u00e9l\u00e9charger Les professionnels Questions fr\u00e9quentes Tableau de classification des types de sak\u00e9s Les ingr\u00e9dients d&rsquo;un bon sak\u00e9 La fabrication du sak\u00e9 Histoire contemporaine du sak\u00e9<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - 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