What is sake?

There are three kinds of sake, namely Japanese sake, Korean sake and China sake.

Japanese sake takes rice and natural mineral water as raw materials, and through the processes of koji-making, koji-making and final fermentation, the wine mash with an alcohol content of about 18% is brewed. Then lime is added to precipitate it, and the pressed original wine is made into sake. But sake is not as clear and transparent as we usually see.

Korean sake can generally be divided into "pure rice" and "indigenous brewing", and the alcohol content is between 15 and 17 degrees. "Benniang" is brewed with alcohol, while "Pure Rice" sake is produced in the fermentation process, so it is particularly fragrant.

China sake is brewed with high-quality spring water from Taihang Mountain and millet (millet) from Magnetic Valley by ancient method. The wine is golden and transparent in color, sweet and sour, delicious, mellow and elegant, and its alcohol content ranges from 65,438+02% to 65,438+06% vol. It is rich in essential amino acids and trace elements such as iron, calcium, zinc, selenium and phosphorus, which can effectively protect the liver and resist human aging.