「清酒真相」旨在讓人瞭解 澄清人們對清酒的常見誤解 NHK World-Japan 推出了一個名為「清酒真相」（SAKE TRUTH）的節目，旨在探索清酒的各個方面，包括風味的科學原理和歷史創新。 東京大學實驗 (機械感官，就甜，酸.....四面向量度) 飲用溫度：清酒可依其風格選擇冷藏4度C、常溫20度或溫熱（焗酒50度）飲用。

 

AI概覽

Masumi “奧傳 Kantsukuri” – 世界清酒進口

「清酒真相」旨在澄清人們對清酒的常見誤解，揭示清酒是一種類似啤酒的釀造米酒，而非葡萄酒。它由大米、水、酵母和米曲霉製成，酒精度通常為15-16%。清酒可冷飲或溫飲，飲用時需遵守禮儀，例如為他人斟酒。關鍵真相包括：清酒的釀造過程類似啤酒（澱粉轉化為糖），而非烈酒；清酒並非總是適合陳年；飲用時需尊重他人，例如為同伴斟酒。

清酒真相：

釀造而非蒸餾：清酒的釀造過程與啤酒類似（澱粉轉化為糖），這與葡萄酒（果糖）或烈酒（蒸餾）不同。

原料：米、水、酵母和米麴菌是基本成分。

酒精度：通常為15-16%，高於葡萄酒但低於烈酒，通常從約20%的酒精度稀釋而來。

侍酒禮儀：為他人斟酒並用雙手接過酒杯是一種尊重的表現；這是一種共享的體驗，而非自斟自飲。

飲用溫度：清酒可依其風格選擇冷藏、常溫或溫熱（焗酒）飲用。

陳年：大多數清酒趁新鮮飲用最佳；它不像葡萄酒那樣會隨著陳釀時間的延長而變得更好。

生酒（未經巴氏殺菌的清酒）：未經巴氏殺菌的清酒，風味濃鬱複雜，適合冷藏飲用。

「清酒真相」節目：

NHK World-Japan 推出了一個名為「清酒真相」（SAKE TRUTH）的節目，旨在探索清酒的各個方面，包括風味的科學原理和歷史創新。

AI Overview

"Sake Truth" refers to clarifying common misunderstandings about sake, revealing it's a brewed rice beverage like beer, not wine, made with rice, water, yeast, and koji mold, typically 15-16% ABV, and enjoyed chilled or warm, with proper etiquette involving pouring for others. Key truths include its beer-like brewing (starch to sugar), not spirit-like; it doesn't always age well; and its serving involves respect, like pouring for companions. 

Key Sake Truths:

• Brewed, not distilled: Sake undergoes fermentation similar to beer (starch to sugar), unlike wine (fruit sugar) or spirits (distilled).
• Ingredients: Rice, water, yeast, and koji mold are the essential components.
• Alcohol Content: Usually 15-16% ABV, higher than wine but lower than spirits, often diluted from ~20%.
• Serving Etiquette: Pouring for others and receiving with two hands is a sign of respect; it's a shared experience, not self-pouring.
• Serving Temperature: Can be enjoyed chilled, room temperature, or warm (kanzake), depending on the style.
• Aging: Most sake is best fresh; it doesn't necessarily improve with age like wine.
• Nama Sake (Raw Sake): Unpasteurized sake offering vibrant, complex flavors, meant to be served chilled. 

"Sake Truth" as a Program:

• NHK World-Japan has a program called SAKE TRUTH that explores these aspects, including the science of flavor and historic innovations.