ساكى

Sake bottle, Japan, ca. 1740

Sake served in a clear glass

Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura

الساكي (نيهونشو Nihonshu) شراب كحولي ياباني يصنع من الأرز المخمر ومكوناته الأرز والماء ويقدم عادة وهو ساخن.

وهو قديم العهد حيث كان يتم استخراجه من الأرز منذ قديم العصور في اليابان.

الساكي مشابه لمشروب البوظة المعروف في مصر.

Special Designation	Ingredients	Rice Polishing Ratio	Percentage of Kōji rice
Junmai Daiginjō-shu (純米大吟醸酒code: ja is deprecated , Pure rice, Very Special brew)	Rice, Kōji rice	Below 50%	At least 15%
Daiginjō-shu (大吟醸酒code: ja is deprecated , Very Special brew)	Rice, Kōji rice, Distilled alcohol	Below 50%	At least 15%
Junmai Ginjō-shu (純米吟醸酒code: ja is deprecated , Pure rice, Special brew)	Rice, Kōji rice	Below 60%	At least 15%
Ginjō-shu (吟醸酒code: ja is deprecated , Special brew)	Rice, Kōji rice, Distilled alcohol	Below 60%	At least 15%
Tokubetsu Junmai-shu (特別純米酒code: ja is deprecated , Special Pure rice)	Rice, Kōji rice	Below 60% or produced by special brewing method	At least 15%
Tokubetsu Honjōzō-shu (特別本醸造酒code: ja is deprecated , Special Genuine brew)	Rice, Kōji rice, Distilled alcohol	Below 60% or produced by special brewing method	At least 15%
Junmai-shu (純米酒code: ja is deprecated , Pure rice)	Rice, Kōji rice	Regulations do not stipulate a rice polishing ratio	At least 15%
Honjōzō-shu (本醸造酒code: ja is deprecated , Genuine brew)	Rice, Kōji rice, Distilled alcohol	Below 70%	At least 15%

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 Ceremonial use

A cask of sake before the kagami biraki

Decorative sake containers in a Nakatsugawa shop

 See also

• Glossary of sake terms
• Mijiu, a Chinese equivalent
• Cheongju, a Korean equivalent
• Amylolytic process
• Awamori, a distilled rice liquor produced in Okinawa
• Chuak, a Tripuri rice beer
• Habushu, awamori liquor containing a snake
• Kohama style, a method of sake brewing
• Mirin, an essential condiment used in Japanese cuisine, which has been drunk as a sweet sake
• Toso, spiced medicinal sake
• The Birth of Saké

 References

Sources

• Bamforth CW. (2005) "Sake". Food, Fermentation and Micro-organisms. Blackwell Science: Oxford, UK: 143–153.
• Kobayashi T, Abe K, Asai K, Gomi K, Uvvadi PR, Kato M, Kitamoto K, Takeuchi M, Machida M. (2007). "Genomics of Aspergillus oryzae". Biosci Biotechnol. Biochem. 71(3):646–670.
• Suzuki K, Asano S, Iijima K, Kitamoto K. (2008). "Sake and Beer Spoilage Lactic Acid Bacteria – A review". The Inst of Brew & Distilling; 114(3):209–223.
• Uno T, Itoh A, Miyamoto T, Kubo M, Kanamaru K, Yamagata H, Yasufuku Y, Imaishi H. (2009). "Ferulic Acid Production in the Brewing of Rice Wine (Sake)". J Inst Brew. 115(2):116–121.

 للاستزادة

• Aoki, Rocky, Nobu Mitsuhisa and Pierre A. Lehu (2003). Sake: Water from Heaven. New York: Universe Publishing. ISBN 0-7893-0847-9; ISBN 978-0-7893-0847-4
• Bunting, Chris, (2011). Drinking Japan, Singapore: Tuttle Publishing. ISBN 978-4-8053-1054-0.
• Eckhardt, Fred (1993). Sake (U.S.A.): A Complete Guide to American Sake, Sake Breweries and Homebrewed Sake. Portland, Oregon: Fred Eckhardt Communications. ISBN 0-9606302-8-7; ISBN 978-0-9606302-8-8.
• Gauntner, John (2002). The Sake Handbook. Tokyo: Tuttle Publishing. ISBN 0-8048-3425-3; ISBN 978-0-8048-3425-4.
• Harper, Philip, Haruo Matsuzaki, Mizuho Kuwata, and Chris Pearce (2006). The Book of Sake: A Connoisseurs Guide. Tokyo: Kodansha International. ISBN 4-7700-2998-5; ISBN 978-4-7700-2998-0
• Kaempfer, Engelbert (1906). The History of Japan: Together with a Description of the Kingdom of Siam, 1690-92, Vol I. Vol II. Vol III. London: J. MacLehose and sons. قالب:Oclc.
• Morewood, Samuel (1824). An Essay on the Inventions and Customs of Both Ancients and Moderns in the Use of Inebriating Liquors: Interspersed with Interesting Anecdotes, Illustrative of the Manners and Habits of the Principal Nations of the World, with an Historical View of the Extent and Practice of Distillation. London: Longman, Hurst, Rees, Orme, Brown, and Green. قالب:Oclc.
• Titsingh, Issac (1781). "Bereiding van de Sacki" ("Producing Sake"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy), Vol. III. قالب:Oclc.

 وصلات خارجية

ابحث عن sake في
قاموس المعرفة.

• Sake Service Institute
• Sake Education Council
• Sake Sommelier Association
• An Indispensable Guide to Sake and Japanese Culture
• What Does Sake Taste Like?