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Sake

- este o bautura japoneza preparata din orez - it is a japanese drink who is preparating from rice - termenul este usor impropriu, deoarece in japoneza sake se refera la bauturile alcoolice in general, iar termenul corect este nihonshu, care inseamna bautura alcoolica japoneza - the term is easy improper because in japanese sake refers to alcoholic drinks in general and the corect term is nihonshu, who means japanese alcoholic drink - originea este neclara, dar cea mai veche referinta la uzul alcoolului in Japonia se gaseste in artea lui !ei Shu "##$-##%& - the origin is unknown, but the earliest reference to the use of alcohol in Japan is found in 'he (ook of !ei Shu - in perioada )eian "*+%-$$,#&, sake a inceput sa fie folosit in cadrul ceremoniilor religioase, spre e-emplu, in ceremoniile Shinto de purificare - in )eian period, Sake started to be used in religious ceremonies, for e-ample in Shinto purification ceremonies

- in sec al .-lea, templele si altarele au devenit centre importante de productie de sake, ceea ce a durat #// de ani - in century . , the temples and the altars becames the most important production centers of Sake, who lasted #// years - sake este preparat prin fermentarea multipla a orezului, cu apa si mucegai koji "orez inoculat cu spori de ciuperca aspergyllus oryzae& - sake is praparation by multiple fermentation of rice, with water and koji mold 01 - e-ista mai multe tipuri de sake, ierarhizate dupa modul in care sunt prelucrate dupa fermentare, dar cele mai importante sunt2 futsu-shu "sake obisnuit, echivalentul vinului de masa& si sake de calitate premium "honjozo-shu, junami-shu, ginjo-shu& - e-ist more much tipes of sake, they are ranked after the their mode of preparation, but the most importants are2 futsu-shu "normal sake, is egal with house wine& and premium sake "honjozoshu, junami-shu, ginjo-shu& - sake poate fi servit rece, la temperatura camerei sau cald, in functie de preferinte si sezon "iarna se serveste sake cald& -sake can be served cold, at the normal temps or hot, depending on your preference and season "winter it can be served hot&

- se bea din cupe mici, numite choko, in care e turnat din vase de ceramica numite tokkuri3 se mai folosesc si castroanele numite sakazuki - it drinks from little cup, called choko, it pour from pots of pottery called tokkuri, longer used and bowls called 4sakazuki4 - se pastreaza la loc rece si intunecos, dearece caldura il deterioreaza - be kept in a cool and darkness, because heat will can damage - dupa ce e deschisa, o sticla de sake trebuie consumata in 5-6 ore3 poate fi pastrat in frigider, dar nu mai mult de 5 zile - after it7s opened, a battle of sake must be drinking in 5-6 hours, can be kept it in the fridge, but not more than 5 days - cel care se ocupa de productia de sake se numeste t8ji, si este foarte respectat in societatea japoneza, fiind plasat la acelasi nivel social cu pictorii sau muzicienii3 titlul de t8ji era transmis de la tata la fiu, dar astazi t8ji sunt ori muncitori veterani in productia de sake, ori studenti care au studiat in universitate tot ceea ce presupune productia de sake - who dealt by production of sake called toji and he is very respected by Japonese community, he7s placed at the same social with painters or musicians, the title 'oji was transmitted from father to son, but today toji is veterans workers in the production of sake, or students who studied in university all about sake production