清酒分类（Wine classification）.doc

清酒分类（Wine classification） Sake -------------------------------------------------------------------------------- First, the characteristics and classification of wine SAKE Japanese wine in Japan, with Chinas Yellow Wine low rice wine of the same type. Wine is with polished rice as the main raw material, to the beach house of water for the brewing water, using high quality and modern scientific method of brewing microorganisms. Enjoy the national reputation in japan. The Swiss have established branch offices in the United States and Brazil. A lot of famous wine, named in different ways, with names, animal, plant, and brewing method named general, places of historic interest and scenic beauty. The most excellent quality of laurel, Sakura is authentic, mark, Bai Ying, and Xiu Lan pine. 1 features: the wine color is yellowish or colorless, clear and transparent, has a unique flavor. Taste bitter, small acidity, amber sour, soft and refreshing its astringency sour, sweet, bitter, hot coordination, about 16 alcohol, containing a variety of amino acids, vitamins, nutritious beverage wine. 2, the wine brewing process: 1) water: sake brewing process of rice soaking, feeding, mixing, washing and other water boiler, a total of about 20-30 times as the raw material of rice, more than 80% of the wine ingredients are water, from the angle of the brewed wine, which can promote the growth of microorganisms and can promote fermentation containing potassium magnesium chloride, phosphoric acid and other components of water as water, water can be brewed hot drink, and that is water, water can be brewed wine, from Nishinomiya city to Kobe city in 1 km from the coast area, 5-6 meters deep Asakai Mizu is Japanese famous beach house water is water. From the general requirements for the sake of water, inorganic constituents in water quality to meet the requirements. This requires to purify water, add the appropriate components of water. , 2): General requirements for selection of large grain