SAKE Scription

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SAKE Scription We bring you delicious sake from Japan!

03/01/2024

"Hiten-nyo" also comes in a sparkling sake.
飛天女スパークリング酒もあります。

＃飛天女 ＃酒

02/01/2024

Hiten-nyo sun is Junmaiginjo.
飛天女sunは純米吟醸酒です。

＃飛天女 🍶

01/01/2024

Hiten-nyo moon" is a Junmai Daiginjo sake.
We offer sweet and dry options.
飛天女moonは純米大吟醸です。SweetとDryをご用意しています。ぜひお試しください。
＃飛天女

31/12/2023

Hello, we are Cortese Co., Ltd., operating a sakescription service.
Introducing our new sake:
Today, it is released on January 1st.
It's named "Hiten-nyo." Hiten-nyo refers to fying maidens, women believed to reside in the heavenly realms, serving deities such as the heavenly emperor. These celestial maidens are described as exceptionally beautiful, adorned in garments known as "hagoromo" or feathered robes, and are said to fly through the sky. We have crafted this sake, inspired by the image of these beautiful fying maidens.
Please enjoy it with your loved ones on special occasions.
私たちの新しい日本酒を紹介します。本日1月1日発売です。
飛天女です。天に住むとされる女性のことで、容姿端麗で羽衣と呼ばれる衣服で空を飛ぶことができます。この美しい飛天女をイメージした日本酒を造りました。
特別な日に大切な方とぜひご賞味ください。
＃飛天女

19/12/2023

I make shimenawa 注連縄 from the rice I grew.
I will make New Year decorations using the rice I cultivated. Shimenawa is a sacred rope of rice-straw. First, I moisten the rice and pound it to soften the fibers. I then bind and arrange it with string to create a shimenawa, a sacred rope. The shimenawa signifies a place where the gods descend. When it is hung, it is believed to act as a defensive barrier and ward off impurities and evil spirits. Decorating the entrance with a shimenawa indicates that the household is welcoming the Toshigami (New Year's deity).
＃shimenawa #しめ縄 'sdeity

15/12/2023

The 2023 Miss Shizuoka is a charming woman. I met her at the Shizuoka Sake Festival.

13/12/2023

There are two types of double fermentation: single-parallel fermentation and multiple parallel fermentation.
Single-parallel fermentation refers to the process of adding yeast after complete saccharification to initiate alcohol fermentation.
Multiple parallel fermentation refers to the process wherein saccharification and fermentation occur simultaneously.
"This process can yield a high alcohol content. The reason Japanese sake has an alcohol content of around 18% in its genshu(undiluted sake) is due to multiple parallel fermentation .
＃single-parallelfermentation　＃multipleparallelfermentation

12/12/2023

Fermentation is the process in which organic substances transform into something else with the aid of microorganisms. Alcohol fermentation specifically refers to the transformation of sugars into alcohol and carbon dioxide through the action of yeast.

Single fermentation occurs when conditions are favorable for alcohol fermentation by adding yeast to grapes (the raw material), which contain sugars, as seen in the production of wine.

Double fermentation, on the other hand, involves the conversion of non-sugar-containing rice or barley (the raw material) through the action of koji mold and germinated malt, leading to saccharification. Subsequently, alcohol fermentation is induced by yeast, as observed in the production of sake and beer.
＃sake

04/12/2023

She is Miss Sake representing Nagano Prefecture. We met at a trade show in Taiwan. You are truly beautiful. Thank you for energizing the atmosphere to promote Japanese sake.
'lwine&spiritsfestival &beverageseries

16/11/2023

Sake and Lactic Acid Bacteria
In the context of sake production, the presence of lactic acid bacteria is indispensable for the kimoto method, where they play a crucial role in eliminating unwanted bacteria and promoting yeast proliferation. Additionally, lactic acid produced by these bacteria contributes to the richness and flavor of sake.
Conversely, lactic acid bacteria are also responsible for causing "hi-ochi" (fire drop), a phenomenon that negatively impacts the quality of sake. To prevent hi-ochi, a process called "hi-ire" (fire sealing) is carried out. It's worth noting that there are both beneficial and harmful types of lactic acid bacteria, each influencing the outcome of the sake.
(Note: The term "hi-ochi" refers to a situation where the fermentation process is hindered, leading to off-flavors in the sake.)

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Tokyo

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