Popular Japanese Sweet Sake
2.1~4.5 USD
| Min. Order: | 20 Cartons |
|---|---|
| Payment Terms: | L/C, T/T |
| Supply Ability: | 850 ton per year |
| Place of Origin: | Liaoning |
Company Profile
| Location: | Dalian, Liaoning, China (Mainland) |
|---|---|
| Business Type: | Manufacturer |
| Main Products: | Wasabi, Mirin Fu Japanese Seasoning, OEM Brand Popular In Japanese Sake, Processed Pickled Sushi Ginger, Superior Light Soy Sauce OEM |
Product Detail
| Means of Transport: | Ocean, Land |
|---|---|
| Brand Name: | Tianpeng or OEM |
| Taste: | Dry |
| Alcohol Content: | 5-20% |
| Grade: | First grade |
| Feature: | Nutritious |
| Shelf Life: | 18 months |
| Type: | Japanese sake |
| Packaging: | Barrel,Bottle,Bulk |
| Place of Origin: | China (Mainland) |
| Production Capacity: | 850 ton per year |
| Packing: | Export standard carton packing |
| Delivery Date: | 10-30 days |
Product Description
Sake is rice and natural mineral water as raw materials, starter-making, barm, the brewing process, such as through the parallel compound fermentation, produce around 18% alc wine mash. After add lime precipitation, after squeezing the originals are made into wine. But wine base liquor is not what we usually see the clear and transparent.
Sake, because it's pure raw materials to use rice and water, can produce unforgettable taste good, so one describes it as: magical liquid made of rice. And because of different customs all over Japan, and under the influence of the long-term history, sake and therefore become a kind of representative wine deep with local characteristics. Its representative is the winemaker schools throughout Japanese genres. Well-known is that Arsenal DanBo duchenne, niigata after the duchenne, southern iwate duchenne, etc. They named based on the characteristics of old places named after birth.
Sake of level
Made from wine from different raw materials and the degree of white rice, can distinguish between different levels, we can see from the illustration ginjo is wine, the highest level of wine, because it is in the process of white rice, to get rid of the fat and protein most detrimental to brew, leaving only rich amyloid m part of heart, so big ginjo flavor is the faint scent, is also the most let a person gasp in admiration.
Series name of specific characteristics of white rice
1. pure m large ginjo (large ginjo) below 50% taste smooth, top wine
2.Second-level pure m ginjo (ginjo) below 60% fragrance and refreshing
3.Special pure (pure metres) below 60 to 70% fat and
4.Special natural brew (natural brew) 60 ~ 70% under the fresh and sweet
The classification of the wine
Wine made from general according to the method is divided into four kinds:
1. pure rice wine: I don't add edible alcohol, made from pure with rice wine.
2. this wine: add a small amount of distilled spirits in rice wine.
3. Yin brewing: is made of polished rice rate below 60% from rice wine.
4. Yin brewing: is made of polished rice rate below 50% from rice wine.
Is the natural enemy and wine
General ways to store wine know nothing more than the temperature and humidity, and wine and save more attention should be paid to the cover of the light effect, because the light is wine and natural enemies, wine not only afraid of the sun, even fluorescent lamp irradiation for too long will make changes. If the wine is fluorescent light 2 ~ 3 hours, not only to the naked eye can see the change of liquor color, sometimes even will send out the so-called special smell smelly "sun".
In order to prevent light, affect the quality of the wine and taste, to buy wine best can save unable to exposure to the sun. Common wine bottles on the market, mostly designed to be dark brown or green shade better color such as green, its purpose is to avoid the light damage for sake.
