How is sake prepared
Sake is one of the most famous Japanese drinks. It is probably not a sin against the truth to call it one of the symbols Of the land of the rising sun.
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The first mention of the drink appeared in the Japanese legend about the adventures of the wind God susanoo, created probably about two thousand years ago. According to it, susanoo, banished from the sky as a punishment for various hooligans, managed to defeat the eight-headed dragon Yamata-no-oroti, giving him eight barrels of sake — one for each head. The dragon drank, got drunk, and fell asleep. The resourceful susanoo hacked him to pieces and became the winner, taking a local beauty as a prize.
In the following centuries, sake was made mainly in Shinto monasteries, and the technology was significantly different from the modern one. To start the fermentation of rice, the masters chewed it in their mouths, then spat it out of special vats. Around the 16th century, the koji mold (Aspergillus oryzae) was used for this process.
At the end of the middle Ages, sake became a cult drink of the Japanese, especially the samurai. When you get acquainted with Japanese literature of those years, you get the feeling that the samurai did not part with a Cup of sake until his death. This, of course, is not the case, but the custom of using sake on many occasions has been preserved in Japan to this day.
Sake is neither wine nor vodka — the technology of its preparation is too peculiar. It's just sake.