About Me

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A beautiful girl in His eyes. A girl with a BIG dream, BIG vision, with BIG passions for her town. Interested in a lot of things. Talkative and longing to travel in many new places. Is thinking hard what she can do to her country.

Sabtu, 02 April 2011

JAPAAAAAN ^^ part 11: the Sake Brewery

Holaaa!! so this is the 2nd part of our trip to Kure, in Hiroshima perfecture. we visited the Sake Brewery, also known as the place in which you could make sake in Japan.



disini kami diajak masuk ke pabrik t4 pembuatan sake. dari luar, pabrik ini keliatan biasa n sederhanaaaa banget. tp dalamnya boww.... BENER2 WOW. CUANGGIH BANGET hehehe.... kalo gak salah ada 4-5 lantai gitu. di lantai 3, ada ruangan luas, sejuk, nyaman n berAC dg bangku2 panjang dari kayu. kami semua pada duduk disitu n diputerin film pendek ttg proses pembuatan sake, dari awal hingga akhir. kami jg diajak tur keliling pabriknya, n liat gimana sih cara penyaringan airnya, proses fermentasinya, pengepakannya, dll. sayang sekali proses pembuatan sake itu ga boleh difoto guys, termasuk pemutaran video itu jg ga boleh direkam.

sake disini namanya/mereknya itu Shenpuku. bahasa mandarinya Qian Fu (千 福) alias 1000 kebahagiaan. gambar/logo sakenya jg lucu loh guys, berupa wajah orang gendut Jepang (kaya sumo2 gitu) dg dahi nonong, pipi gembul, mata sipit, n bunderan merah di kedua pipinya. mulutnya mungil n lagi tersenyum....sayang gw lupa motret!! huaaaa... karakter orang seperti itu untuk menggambarkan orang yg minum sake ceritanya akan selalu berbahagia n hepi-hepi gitu....

*****


berikut ini gw tulisin yah ttg sake di jepang, gw ambil dari buku panduannya, written in english hehehe :) enjoy!

" Sake has played a central role in Japanese life & culture for the past 2000 years, and the knowledge & techniques involved in sake brewing have spread to every corner of the nation. in fact, sake is such an integral part of the Japanese diet that having some knowledge of it can add to one's understanding of Japanese history, culture, & society, as well as of the social environment in Japan's today. to raise a glass of Japanese sake you should say, "Kampai!"

"Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji & yeast. it has an alcohol content of from 13% to 16%. the quality of water used in brewing sake is also important. brewers take advantage f the various kinds of natural water available in Japan to make excellent sake. there are many different varieties of sake, and it can be enjoyed either warm or chilled, depending on the season. Sake can be enjoyed at a wider range of temperatures than other liquors, from 5 -C to 55 - C.

"Sake is classified into 4 general categories: flavorful (udah dikasih perasa tambahan), light and smooth, rich (yg keras nih kayanya!) and aged (paling enak :P). these different types of sake provide a variety of pleasures.

"Since sake presents a wide variety of flavors and can be served in various ways, there are many ways to enjoy sake, depending on the season and the cuisine with which it is paired. sake's many flavors can also be used as the base for cocktails.

"Sake can be paired with cuisines from all over the world, regardless of the foods or cooking styles used. it is served at French, Italian, and other restaurants offering Western cuisine. Sake brings out the flavor in foods, while at the same time tempering the strong aromas of beef & seafood. it has many uses, as a preparation of seasoning, in Both Japanese & WEstern cooking.

The Sake Brewing Process:

te primary ingredients in sake are rice, water, & rice koji. sake is a fermented beverage brewed using a microorganism called koji & yeast. it has an alcohol content of from about 13% to 16%. Japanese rice can generally be divided into 2 types: table rice that is eaten, and sake rice that is used exclusively for sake brewing. the rice varieties used in sake are the large-grain, soft varieties with a low protein content. they are more expensive because they are cultivated using more complicated methods. the quality of water used in brewing sake is also important. brewers take advantage of the various kinds of natural water available in Japan to make excellent sake.

Brewing Sake

sake is made by fermentation just like wine & beer, but it involves a more complex brewing process.

wine is naturally fermented by pressing grapes and adding yeast. sake, however, is not fermented by adding yeast to rice, but through the use of koji, which converts the starch (gw gatau ini senyawa kimia apa, tapi rumus kimianya tuh C6H10O5)n) in the rice into sugar. the rice begins fermenting once the yeast is added to this sugar. because the saccharification & fermentation processes occur in parallel in the same container, the process is called "multiple parallel fermentation."


Types of Sake
  1. Ginjoshu (今酸酒)
  2. sake made using white rice which has been milled so that 60% or less of the grain remains. it also contains rice koji or water, and may contain all of these ingredients plus brewing alcohol. it is characterized by a fruity, somewhat floral bouquet and a clear, crisp flavor. if the rice is polished down to 50% or less, the sake is called Dai-ginjoshu.

2. Junmaishu (纯米酒)

ske made only from white rice, rice koji, and water. it tends to have a mellow bouquet and a rich, smooth flavor.

3. Honjozoshu (大酸造酒)

sake made using white rice which has been milled so that 70% or less of the grain remains, along with rice koji, brewing alcohol, and water. it is known for its mild, unobtrusive bouquet, and a crisp flavor.

4. Futsushu (普通酒)

al other types of sake fall under the category of Futsushu, whic is is consumed widely throughout Japan. this category offers various tastes, with each brand of sake featuring a unique flavor that is characteristic of the brewery.  

ternyata....sake sendiri masih dibedain dari jenis2 metode brewingnya (apa yh terjemahan yg tepat buat "brewing?")

1. Namazake (生酒)
sake that is not heated for pasteurization after the final mash is pressed. it is characterized by a light, fresh flavor.

2. genshu (原酒)
 sake with a higher alcohol contenct because it has been pressed but not dilluted with added water. it has a deep, rich flavor and a alcohol content of from 17% to 20%.

3. koshu (aged sake) (古酒)
 sake that has been aged for a couple of years, or for upwards of 5 years or longer. it has a bouquet like sherry, with a flavor profile that includes spices & nuts.

4. taruzake (cask sake) (樽酒)
 sake that is aged in casks and thus takes on the fragrance of the wood from which the cask is made.

5. Nigorizake
 sake that is milky white, since the mash is only lightly filtered using a coarse-textured cloth 

6. Sparkling Sake (发泡酒)
carbonated sake, with a mouth feel reminiscent of champagne :P  


*****

naaah....itulah sekilas ttg sake, cara2 pembuatan n jenis2nya. mudah2an menambah pengetahuan kita yg membacanya. moga2 gak pada bosen ye bacanye! hehehe.... di jepang itu, peraturannya yg boleh minum sake baru anak usia 20 taon ke atas.jadi yg belum 20 taon ga boleh minum hehe. pas itu ada Paris, anaknya temen gw yg ikut seminar (temen gw itu udah ambil Ph. D kalo ga salah di Jepang), dia masih 12 taon n kelihatan sediiih banget ga boleh nyicipin sake T__T tapi gw pribadi sih ga terlalu suka sake, mungkin ga biasa kali yaa....rasanya gimana gitu, yah namanya jg alkohol. jadi kita menenggak alkohol hehe.



ya udah, sekarang seperti biasa, kita liat2 fotoooo ^^



ini nih bagian depan/luar pabrik. sederhana kan?

ini air murni untuk membuat sake. airnya murni n jerniiiih banget. segerrr, bisa langsung diminum :) Paris yg belum boleh minum sake, dihibur untuk dikasih "Fresh Water" ini. mereka sih ngomongnya "Special Water", tapi ya tetep aja sam cuma air biasa doank wakakaks.

kondisi sekeliling pabrik.

ini tur pemandu kita. gw agak2 lupa itu ada semacam atap rumah2an kecil n bola di atasnya buat apa yah???

ini di lantai 2, tempat berbagai pernak-pernik n perkakas sake disimpan.

disinilah kami duduk manis n menonton dvd pembuatan sake.

porselin2 yg imut n maniiiisss sekali. di ruangan itu dipajang banyak etalase dg perabotan minum sake. ada gelas, cangkir, cup yg mini2, botol, dll. semuanya dibuat dari porselin dg berbagai bentuk, warna, n ukuran. waaaa lutunaaa >o<

ini tokonya yg ada di sebelah pabrik. disini dijual bermacam2 jenis sake. gw gaktau jenis2nya apa aja hahaha....rada masa bodo, berhubung gw ga terlalu suka sake :P

many kinds of sake!! :)

ini sake yg udah diberi perasa tambahan, utamanya sih buah. ada yg rasa anggur, peach, melon, n strawberry. gw suka botolnya, warna-warni gitu...yg kuning tu rasa melon, pink=strawberry, orange=peach, ungu=anggur. pemilik pabriknya baik banget, pas mau pulang setiap orang dikasih masing2 satu botol sake ini. yipiiiiii ^^

me & friend, Riko. itu gw pake baju tradisional orang Jepang yg biasanya buat nenggak/minum sake hehehe.

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