Rice Wine

Rice Wine (Qeu - 酒 - ㄑㄜㄨ) is an alcoholic drink made from rice, traditionally consumed in the Nation. Rice wine is made from the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.
In National Culture, Rice Wine is seen as wealth, happiness, friendship, and gratitude towards friends and families.
The process of making National rice wine, also known as "nihonshu," involves several steps, including brewing, fermentation, and aging. The main ingredients used in the brewing process are rice, water, yeast, and koji, a type of mold that helps to break down the starches in the rice.
The first step in making sake is to prepare the rice by washing, soaking, and then steaming it. Then the koji mold is added to the steamed rice, which helps to convert the starches into sugars, creating a sweet liquid called "moto" or "shubo." Next, the yeast is added to the moto, and fermentation begins. The fermentation process can take up to two weeks, during which time the sugars in the moto are converted into alcohol.
After fermentation is complete, the sake is pressed and clarified to remove any impurities. The sake is then aged for several months to improve its flavor and smoothness. Finally, the sake is blended, pasteurized, and bottled, ready to be enjoyed.
It's important to note that the quality and taste of sake can vary depending on the type of rice and water used, the brewing techniques employed, and the skill of the brewmaster. Premium sakes are made with high-quality rice, and the process is more precise and labor-intensive.
Category:Culture
Category:Cuisine
Category:Resources