Sake HIstory. Alcohol. Japon

1. SAKE

2.  Is Japanese rice wine made by
fermenting rice.
 Unlike wine, in which alcohol
(ethanol) is produced
by fermenting sugar that is
naturally present in fruit,
typically grapes, sake is produced
by a brewing process more like
that of beer, where the starch is
converted into sugars before
being converted to alcohol.

3.  Unlike wine, in which alcohol (ethanol) is produced
by fermenting sugar that is naturally present in fruit, typically
grapes, sake is produced by a brewing process more like that
of beer, where the starch is converted into sugars before being
converted to alcohol.
 The origin of sake is unclear. The making of Chinese alcoholic
beverages predates recorded history.

5.  Another theory explains that sake preparation began in the third
century in Japan with the advent of wet rice cultivation.
 The combination of water and rice resulted in the fermentation and
appearance of mold in it. In spite of everything, the first sake was
called kuchikami no sake, or "sake to chew in the mouth", and it was
made with chewing rice, chestnuts, millet and acorns.
 The mixture was spit in a barrel and the enzymes in the saliva
converted the rice starch into sugar. This sweetened mixture was then
combined with freshly cooked rice and left in natural fermentation.

6.  The development of techniques and methods from China in the seventh
century eventually produced a sake of better quality. Sake became very
popular
 En Japón el sake se sirve frío, tibio o caliente, dependiendo de la
preferencia del bebedor, la calidad del sake y la estación del año.
Generalmente el sake caliente es bebido en invierno y el sake frío en
verano.

8.  Sake is generally drunk as part of Shinto purification rituals
(compare with the use of wine in the Catholic Eucharist).
 During World War II, kamikaze pilots drank sake before carrying
out their missions. Today sake barrels open during Shinto
festivals and ceremonies or after sports victories.