地域観光資源の 多言語解説文データベース

Sake Brewing: Part Two

To understand sake, it is necessary to understand its main grades and classifications. The naming system is extensive, due to the sheer diversity of variables and methods involved in sake production. Even two sakes of the same grade may taste dramatically different depending upon the raw materials used in production, the terroir, and the skills and preferences of the master brewer.

Sake grades are determined by the milling ratio of the rice. Almost all sake is made with white rice, but the flavor of the sake can differ based on how much of the grain remains after milling. The more the rice is milled, the more expensive the finished product will be.

A brewer’s flagship products are often their ginjō and daiginjō sake. To qualify for the ginjō class, the rice grains must be milled to 60 percent or less of their original size. Daiginjō sake is made with rice milled so that 50 percent or less of the original grain is intact. Daiginjō is a grand sake, always sophisticated and rarely inexpensive. Both ginjō and daiginjō are often made with special yeasts and are fermented at lower temperatures than average sake. Honjōzō is made with a small amount of brewer’s alcohol added to create a clearer, more distinct flavor, and the rice grain is milled to 70 percent or less of its original size.

Junmai is a separate classification that indicates that a sake was made without the addition of sugar, extra starch, or brewer’s alcohol. The junmai classification can be applied to ginjō and daiginjō sake, in which case they are known as junmai ginjō and junmai daiginjō, respectively.

Nama refers to unpasteurized sake. Any of the classifications above can be made as a nama. The above classifications can also all be made into nigori, which is defined as a mildly filtered, cloudy white sake with a pronounced “rice taste.” Koshu is aged sake—a relative rarity.

清酒釀制（2）

瞭解清酒，還必須知道清酒的主要等級和分類。由於清酒的生產方法和種類繁多，因此清酒的命名規則也非常複雜。即使兩種清酒屬於同一級別，但如果原材料、風土條件以及釀酒師技術和喜好不同，清酒的風味也會截然不同。

精米比例決定了清酒的等級。幾乎所有的清酒均以白米釀造，白米碾磨後剩下的比例不同，釀制出來的酒的風味也會不同。米的碾磨程度越大，釀制出來的酒就越昂貴。

酒廠的主打產品多為吟釀酒和大吟釀酒。吟釀酒的米粒必須碾磨去原米的40％以上，而大吟釀酒則為50％以上。大吟釀酒品質卓越，無論哪一款都精工細作，價格不菲。且吟釀和大吟釀通常採用一種特殊酵母製作，發酵溫度也比一般的清酒低。本釀造使用碾磨去原米的30％以上的米粒，還會加入少量食用酒精，使其口感清爽，味道鮮明。

純米酒則屬於另一個範疇，意味著釀造過程中不添加糖類、多餘的澱粉和食用酒精。純米酒也可以是吟釀酒和大吟釀酒，分別稱為「純米吟釀酒」和「純米大吟釀酒」。

生酒是指沒有經過低溫殺菌的清酒，以上的所有類別都能以生酒的方式提供。並且，上述所有類別還可以根據「白濁」來劃分。白濁酒被定義為一種將過濾控制在最小限度、呈白濁色，並能充分呈現「米的甘醇」的清酒。古酒是經過熟成的清酒（陳釀），較珍貴。

清酒酿制（2）

了解清酒，还必须知道清酒的主要等级和分类。由于清酒的生产方法和种类繁多，因此清酒的命名规则也非常复杂。即使两种清酒属于同一级别，但如果原材料、风土条件以及酿酒师技术和喜好不同，清酒的风味也会截然不同。

精米比例决定了清酒的等级。几乎所有的清酒均以白米酿造，白米碾磨后剩下的比例不同，酿制出来的酒的风味也会不同。米碾磨得越精细，酿制出来的酒就越昂贵。

酒厂的主打产品多为吟酿酒和大吟酿酒。吟酿酒的米粒必须碾磨去原米的4成以上，而大吟酿酒则为5成以上。大吟酿酒品质卓越，无论哪一款都精工细作，价格不菲。且吟酿和大吟酿通常采用一种特殊酵母酿制，发酵温度也比一般的清酒低。本酿造使用碾磨去原米3成以上的米粒，还会加入少量食用酒精，使其口感清爽，味道鲜明。

纯米酒则属于另一个范畴，意味着酿造过程中不添加糖类、多余的淀粉和食用酒精。纯米酒也可以是吟酿酒和大吟酿酒，分别称为“纯米吟酿酒”和“纯米大吟酿酒”。

生酒是指没有经过低温杀菌的清酒，以上的所有类别都能以生酒的方式提供。并且，上述所有类别还可以根据“白浊”来划分。白浊酒被定义为一种将过滤控制在最小限度、呈白浊色，并能充分呈现“大米的甘醇”的清酒。古酒是经过熟成的清酒（陈酿），较珍贵。