Qab zib mov caw nyob rau hauv tsev: hauj lwm, muaj pes tsawg leeg thiab zaub mov txawv

Nyiv lub cawv yuav confidently ntaus nqi mus rau tus tsis tshua muaj thiab cim muaj tus thawj saj ntawm lub haus dej. Ib qho ntawm thawj ua tim khawv rau zus tau tej cov xws wines hnub rov qab mus rau 1697th xyoo. Yuav kom qhov no haus dej inhabitants ntawm lub teb chaws no tshwj xeeb mloog. Rice wine ua txawm nqa ib qho khoom plig, xav nyob rau tib lub sij hawm ib tug txiv neej ntawm kev kaj siab, zoo siab thiab ntev lub neej. Cov no wines yog yeej los ntawm classic, ntau ntau yam ntawm cov nplej "nihonsyu", uas yog tseem hu ua sake. Nyob rau hauv muaj ntau yam Japanese tsev neeg tau txawm muaj ib lub tsev daim ntawv qhia rau cua thiab noj qab nyob zoo haus.

Rice wine - hom phiaj

Hom phiaj fortress muaj kwv yees li 18% nyob rau hauv lub ntau yam. Thiab ib co ntau yam ntawm lub haus, yeej muaj ntau ntau. Raws li statistics nyob rau hauv Nyiv Pooj Teb, yog hais txog ob tug thiab ib tug ib nrab ntau txhiab me me thiab cov loj loj qhauj rau zus tau tej cov hom phiaj. Nyob rau hauv qhov tseeb, txhua yam yog loj npaum li cas, vim hais tias nyob rau hauv tsev nws yog tseem npaj nyob rau hauv yuav luag txhua txhua tus kheej-saib lub tsev. Rice wine - ib tug teeb meem ntawm lub teb chaws muaj nuj nqis nyob rau hauv cov pej xeem hauv cov kob thiab yog ncaj qha mus txuam nrog lub tswvyim ntawm "me ntsis teb" ( "Furusato").

Raws li ib txwm, ib tug me ntsis ntawm keeb kwm

Keeb kwm thiab zus tau tej cov Japanese caw nws muaj nws keeb kwm nyob rau ancient lub sij hawm. Nws haus ntau tshaj li ob millennia dhau los, thiab cia li zoo li ntawd, thiab siv nyob rau hauv cov nqe lus ntawm lub divine offerings. Qhov ntev-sawv cais los ntawm tus so ntawm lub ntiaj teb no Japanese qab zib mov caw brewed nyob rau hauv lub distilleries nyob rau imperial tsev hais plaub los yog nyob rau hauv monasteries. Thiab cov heev sake yog ib feem ntawm cov zaub mov ntawm ntau yam Shinto festivals. Thiab los ntawm lub xyoo pua 12th, lub villagers kawm winemaking, thiab nws yog maj ua ib tug yuav tsum yog ib feem ntawm Japanese kev lis kev cai thiab kev cai. Qhov no muaj nuj nqi yuav siv sij hawm lub mov wine mus rau hnub no, txawm hais tias nyob rau hauv lub neej niaj hnub ntawm nws nyob ze thiab tsis muaj zog heev txawv teb chaws cov dej qab zib - whiskey thiab npias, rooted nyob rau hauv lub zos av.

Ib txhia subtleties khoom

Yav tas los hu ua "hom phiaj" xa rau cov mov haus dej. Tab sis thaum lub sij hawm, tus me nyuam ntawm lwm yam dej cawv rau Nyiajpoom Teb no terminology tau kis mus rau ib tug dav ntau ntawm - thov rau tag nrho cov hom, xws li tej kev kawm ntawv. Nyob rau hauv no lub npe yog tam sim no lub caij nplooj zeeg thiab whiskeys, thiab txiv hmab brandy, thiab txawm vodka. Los ntawm txoj kev, lub zos mov haus dej haus cawv yog raug xa mus rau raws li "SEI-Shu" los yog "Nihon-Shu" (lub ntsiab lus: Japanese wine), qhov txawv nws los ntawm lub "e-Shu" (wine los ntawm teb chaws Europe).

Japanese mov caw

Qhov no haus dej, uas yog tej zaum kuj hu ua tib lub npe vodka los ntawm cov nplej mus saj ntau zoo li ib tug liqueur. Mob siab siv qab zib mov caw nyob rau hauv Japanese cuisine. Lub cawv tivthaiv ntawm nws tsis yog siab dhau heev lawm: ntawm 14% thiab me ntsis saum toj no. Ib tug wine ntau lawm ntau zoo txuam nrog muaj zog npias brewing txheej txheem. Nws saj yog mos mos thiab maj, tej zaum qhov tseem ceeb sau ntawv ntawm Sherry, NW nyuam qhuav hnov li cas bitterness, cia li exude txiv hmab-kua los yog txiv tsawb tsw. Siv rau kev raug hauv daim ntawv ntawm mov, uas nws sib npaug, hnyav nplej nrog ib tug txiav txim nqi ntawm cov hmoov txhuv nplej. "Omata" thiab "Yamadanisiki" yog suav hais tias yog qhov zoo tshaj plaws ntau yam rau lub ntau lawm. Kev mloog "sakedely" them mus rau zoo dej. Tsis tsim nyog hlau thiab manganese. Tab sis yuav tsum muaj (nyob rau hauv tsim nyog ntau, ntawm chav kawm), poov hlau thiab poov tshuaj, magnesium thiab phosphorus.

Ua noj nyob rau hauv tsev

Rice wine nyob rau hauv lub tsev yuav ua rau nws yog ua tau, txawm hais tias tus txheej txheem yuav coj qhov teeb meem, thaum lub sij hawm soj ntsuam koj tej zaum yuav pleasantly ras.

Lub tswv yim rau kev siv:

1. Yuav kom tsim high-zoo caw, koj yuav tsum muaj txoj cai tseem ceeb muaj. Nplej yuav tsum tau yuav round thiab unpolished. Ntxuav rau lawv tsis tau nyob rau hauv txhua lub sij hawm txij li thaum lub dav hlau yog ib tug natural poov xab (koji) uas txhawb kom muaj ntau npaum fermentation ntawm wort.
2. Ua ntej ua noj ua haus yuav txaus siab rau qhov zoo ntawm cov mov! Ua li no, koj yuav tsum mus rau nteg cia ib co grain nyob rau hauv ib lub tais, moisten nrog dej sov (40 degrees) thiaj li hais tias nws npog tag nrho cov grain. Teem ib sab rau ib tug ob peb hnub nyob rau hauv lub warmth. Yog hais tias nws yog qhuav, los yog pib lwj, koj yuav tsum tau hloov no ib qho tseem ceeb muaj. Yog hais tias lub fermentation yog ploj mus - raw cov ntaub ntawv tswv haum rau zus tau tej cov tsev neeg sake.
3. Xim: ua high-zoo wine yuav tsis yuav tsis muaj controversy koji. Lawv muab ib tug tshwj xeeb tsw thiab ntsim saj no sake. Koji hloov starches uas yog nyob rau hauv lub mov mus rau hauv qab zib. Vim hais tias ntawm no qab caw tawm yam tsis tau qhov sib ntxiv ntawm ib tug qab zib. Heev tiag tiag, ntawm chav kawm, xaiv cov zaub mov txawv nyob rau hauv uas muaj yog li no muaj, tab sis qhov saj ntawm cov khoom muag kawg yuav tsum muaj ib tug ntau zuj zus. Yog hais tias koj tsis tau txais nws (nyob rau hauv Internet los yog kav rau winemakers) hais txog kev tsis sib haum, lawv yuav tsum tau hloov los ntawm ib tug tej yam ntuj tso khoom - mov koji nyob rau hauv uas cov fungi nyob.

Yuav ua li cas Rho degree?

Yog hais tias cov cawv txiv hmab mov tuaj tawm heev muaj zog nyob rau hauv cov nqe lus ntawm dej cawv rau cov ntsiab lus, txo cov degree yuav tsum yooj yim heev: koj yuav tsum ntxiv ib tug me me ntim ntawm qab zib, nyob ze thiab co kom txog thaum kiag yaj.

Qhob hom phiaj cia feem ntau tsis ntau tshaj li ib lub hlis. Mus cuag lub sijhawm, nws yuav tsum tau sterilized. Yuav kom qhov no txog ntsha tso tawm peb lub hlis twg ntawm ib teev nyob rau hauv dej rhuab mus rau 60 degrees. Cia qhov chaw txias thiab ces muab tso rau hauv txias cia rau.

Daim ntawv qhia. txoj cai cov khoom xyaw

Nyob rau txhua lub khob nplej coj: ib nrab khob ntawm zoo dej, ib puas grams ntawm spore-koji, lub kua txiv ntawm ib nrab ib tug txiv qaub, ib nrab ib tug me nyuam diav ntawm ci poov xab. Nyob rau hauv lub npaj nyiaj ntawm cov khoom xyaw yog npaj hom phiaj tagnrho kom proportionally.

kev npaj

1. Daim duab muab tso rau hauv ib lub taub ntim thiab sau nws nrog dej. Teem ib sab thaum hmo ntuj soaking, lub cawu cub tau muab ntau fragrant.
2. Warka. Qhov no txoj kev muaj peev xwm yuav nqa tawm nyob rau hauv ib tug yias los yog nyob rau hauv ib tug muab ob npaug rau boiler. Ua noj rau ib ntev lub sij hawm, ntau tshaj ib tug tsis tshua muaj tshav kub. Npaj (txawm - nqis) khoom Cia txias.
3. Nyem ib tug me ntsis txiv qaub kua txiv mus rau hauv cov dej uas muaj stirring. Daim duab ces kis tau nyob rau hauv lub fermentation tank (saib kom nws tsawg cua).
4. Ntxiv dej thiab cov poov xab. Kaw lub tais thiab co kom txog thaum tus.
5. Wort nyob rau hauv lub bank tseg nyob rau hauv ib tug txias thiab qhov chaw tsaus, thiab yuav qhib tau lub hau.
6. Bank yuav tsum tau shaken txhua txhua hnub. Txij li thaum pib ntawm lub fermentation txheej txheem yuav tsum sake sawv ntsug rau peb lub lis piam (kom txog rau thaum lub disappearance ntawm bubbles).
7. Merge caw los ntawm cheesecloth thiab colander thiab nyem Fig. Cov uas ua hom phiaj, Yog hais tias koj ua txhua yam nrog ib tug tshuaj yuav tsum yog ib tug fortress ntawm 14-21 degrees.