What and how do Japanese

What and how do Japanese sake come from? How strong is it? Since when and in what regions of Japan does it produce? Here we will try to answer these first questions about sake.



Japanese sake was born in a climate with a change of seasons from pure water, natural wealth, honed skill and enthusiasm of craftsmen by their deeds. It shows the cultural characteristics of each region of Japan.
Sake is referred to beverages obtained by fermentation, like wine or beer. The main ingredients for making sake are rice, water and mold koji. In all the country's territory, in all 47 administrative units there are about 1,400 factories where they produce sake, the taste of which depends on climatic and other peculiarities of the region. Sake appeared even before our era, and at least since the VIII century it is prepared from rice and koji dumplings. Rice production allegedly fell into Japan about 2500 years ago, and historical documents mention the production of sake from rice and koji in the period of Nara (710-794). The specialty of sake is its delicate and complex taste, which includes minds. https://sourceforge.net/p/nicbrown/tickets/_discuss/thread/8d470645/57de/attachment/vent333.pdf
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