Pengpai News Reporter Wang Yu
When it comes to Japanese wine, it is easy for the public to think of sake. Japanese cuisine is mainly fish and seafood, and the mellow and refreshing sake with fresh seafood is the best.
htmlOn March 13, the Shanghai Representative Office of the Fukuoka Prefecture Small and Medium Enterprises Revitalization Center (hereinafter referred to as "Fukuoka Prefecture Shanghai Office") held the "Fukuoka Wine Chinese Food Review Conference" at RIVIERA Matsuchilou, combining many time-honored sake wines in Fukuoka Prefecture Japan with Chinese food creativity to create a unique tongue-tip experience.
RIVIERA Matsuchirolou Chef selected 6 unique Fukuoka sake, paired with 6 Chinese dishes to create a unique tongue-tip experience. Pengpai News reporter Wang Yu Picture
Fukuoka Prefecture, Japan's three major sake producing areas
Fukuoka Prefecture is located in the northern part of Kyushu, Japan, the Sea of Japan in the west, the Seto Inland Sea in the east, and the south borders Saga Prefecture, Kumamoto Prefecture and Oita Prefecture. With a population of about 5.1 million, it is the county with the largest local population in Jiuzhou.
Fukuoka Prefecture is located in the northern part of Kyushu, Japan. Google Map
Since ancient times, Fukuoka Prefecture has promoted rice cultivation and is one of Japan's three major sake producing areas. The southern Tsuko area has rich and high-quality natural waters, and winemaking has been popular since the Edo period. It is said that during the Murata era in Japan (1688 to 1704), there were more than 600 breweries in Fukuoka Prefecture, and sake brewing was very prosperous. Today, Fukuoka Prefecture still retains 57 sake breweries, almost each of which has a history of hundreds of years.
年号的游戏的游戏的游戏的游戏的游戏的游戏的游戏的游戏的游戏的游戏的游戏的游戏的游According to the local people's eating habits, the light taste is suitable for eating with seafood and spicy cod roe, while the strong taste is complemented by the local dishes such as "Zhuqian Zhuan" with a strong taste.
The rich sake complements the local dishes such as "Zhuqian Zhuan" with a strong taste. Data picture
How to correctly understand a bottle of sake?
Although there is also the so-called "sauna" in traditional Japanese wines, the "Japanese wine (NIHONSHU)" or "SAKE" in Japanese generally refers to sake.
In terms of wine making methods, soju is a distilled liquor. The raw materials are not limited to rice. They can be fermented by sweet potatoes, potatoes, barley, buckwheat and other grains. The alcohol concentration is higher than that of sake and the taste is strong. In sake, water, rice and rice (chou) are the soul.
The quality of water affects the taste of the wine, and so does rice. In order to improve quality, Japan has specially cultivated rice specially used for wine making, commonly known as "wine rice". This rice is different from ordinary edible rice. Its particles and heart white (the milky white part of the center of the rice) are larger, and the heart white part has many and soft spaces, which is conducive to implanting the mycelium of Rice Bacteria and has good fermentation effect. In order to reduce miscellaneous odor, the rice bran on the outer layer of the rice grains must also be ground off. This step is called "fine rice". Rice after grinding is also called "skinned white rice". Fukuoka Prefecture has excellent soil and soil, and produces a lot of excellent wine rice. Yamada Nishiki, known as the "king of wine rice", is being planted in Itoshima City, Fukuoka Prefecture.
Every year, it is a grand event for Itoshima City. Consumers can purchase limited Japanese wine on the same day. Fukuoka Now Picture
However, in addition to the name of the winery on a bottle of Japanese sake, we often see many strange words, such as "Ginjo", "Moon Brewed Wine", "Pure Rice", "Super Singkou", etc. So what do these mean?
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The so-called "fine rice step combination" means the ratio of fine white rice to black rice (unground rice). For example, "fine rice step combination 60%", which means that the fine white rice after grinding accounts for 60% of the original weight of the black rice, which means that 40% of each grain of wine is ground.
Generally speaking, the lower the rice step, the better the taste and quality of sake, and the price will usually be higher.
In order to reduce the odor, the rice bran on the outer layer of the rice grains must also be ground off. This step is called "fine rice". The so-called "sophisticated rice step combination" means the ratio of refined white rice to black rice. Data picture
"Rice-Koji ratio" refers to the weight ratio of refined white rice and rice-Koji. Only if the rice and koji ratio is more than 15%, it can be called a specific name wine. Less than 15% is ordinary wine, and there is no specific name. During the sake brewing process, in order to prevent spoilage or increase the flavor, high-quality distilled liquor will be added (but adding distilled liquor does not mean the quality will be poor).
So the difference between wines with specific names mainly depends on the degree of rice tick and whether distilled wine is added.
"Pure rice" means that during the production process, only water, rice, and koji are fermented, no distilled liquor is added, and no requirement for refined rice stepping.
"Ginjo" refers to the production method made by the "Ginjo" manufacturing method. This is a low-temperature fermentation winemaking method that produces unique aroma. To become a "Ginjo", the rice-based rice must be controlled below 60%, and distilled liquor must be added.
"Dainyu"'s essence rice roe is below 50%.
The fine rice step of "this brew" is less than 70%, and a small amount of distilled wine is added, and the word "special" is added to the name, which means that the fine rice step is less than 60%, or some special production methods are used.
Differential name wines. Data picture
And "spicy mouth" and "super spicy mouth" do not mean "spicy" or "specially spicy", but it has less sugar compared to "sweet (sweet)" and has less sweet taste.
New Chinese food with Japanese wine, very popular in Beijing, Shanghai and Shenzhen
"Fukuoka Wine Chinese Food Review Conference", RIVIERA Matsuchirolou Chef selected 6 unique Fukuoka sake, paired with 6 Chinese dishes, from the slender "Dainjo" to the sweet and sour and delicious turbid wine. While feasting the eyes, diners can clearly feel the differences in different sake flavors.
brewed wine "Eagle Authentic Shengying Sake" is paired with "Shaoxing Huadiao Steamed Perch". It is said that the reason why it is called "Shoft Eagle" is because this wine was developed to celebrate the victory of Fukuoka's famous baseball team "Softbank Hawks". Pengpai News reporter Wang Yutu
Yoshimoto Takahei, who has been engaged in Japanese wine sales in China for 10 years, told reporters that at present, Japanese sake is very popular in restaurants in first-tier cities such as Beijing, Shanghai, and Shenzhen. "We initially provided it to Japanese restaurants, and now we are trying to cooperate with high-end Chinese restaurants. I think the biggest feature of Japanese sake is that it is very suitable for meals. For example, a super-spicy pure rice sake from Fukuoka Prefecture has a dry taste and is especially suitable for meat dishes."
"Hatata Nomori Super-spicy pure rice" with "Xinjiang-style lamb leg meat". "Super-spicy" does not mean "spicy", but has a faint sour taste and the pure aroma of rice, and the taste is smooth. With spices such as lamb, fennel and chili, it can bring moderate stimulation to the tip of the tongue. Pengpai News reporter Wang Yutu
According to Yamashita Ikki, director of the Shanghai Office of Fukuoka Prefecture, at present, 10 sake breweries in Fukuoka Prefecture have cooperated with China, and more than 40 Fukuoka sake products have appeared in the Chinese market. In Shanghai, due to its close eating habits, it is very popular among young people.
"In the past, Chinese consumers, especially female consumers, particularly preferred Japanese grapefruit wine and plum wine, but sake is the mainstream in Japan. There are many different wineries everywhere, and the taste is very diverse."
The so-called "turbid wine" is to filter the fermented glutinous rice and put it directly into a bottle. It not only has the mellow aroma of rice, but also the refreshing and sweetness of lactic acid, which is deeply loved by women. Pengpai News reporter Wang Yutu
"Wine has spread rapidly in China in the past 20 years, and it has become very common to combine with Chinese food. From the example of wine, I believe that Chinese food and sake can also have such a collision, and it will be very delicious when combined, so we hope that through these activities, more people can understand Japanese sake." Yamashita Kazuki said.
Editor in charge: Xu Ying
Proofreading: Ding Xiao
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