sake, cider & perry

SakeSake, , CiderCider & & PerryPerry

Presentation by Edgar Dsouza, Asst. Professor, Presentation by Edgar Dsouza, Asst. Professor, Goa UniversityGoa University

SAKESAKE

Sake is a Japanese Sake is a Japanese alcoholic beverage alcoholic beverage

made from rice. Sake is made from rice. Sake is produced by multiple produced by multiple fermentation of rice, fermentation of rice,

which is more similar to which is more similar to how beer is produced.how beer is produced.


Brewing SakeBrewing Sake Sake is produced by the multiple parallel Sake is produced by the multiple parallel

fermentation of polished rice. The process of fermentation of polished rice. The process of milling removes the protein and oils from the milling removes the protein and oils from the exterior of the rice grain, leaving behind starch.exterior of the rice grain, leaving behind starch.

Multiple fermentation means that there are multiple Multiple fermentation means that there are multiple steps in the fermentation process — the starch is steps in the fermentation process — the starch is converted to sugar by enzyme action, and then the converted to sugar by enzyme action, and then the sugar is converted to alcohol by yeast. sugar is converted to alcohol by yeast.

After fermentation, the product is heavily clouded After fermentation, the product is heavily clouded with grain solids and is generally filteredwith grain solids and is generally filtered

Generally, the product is not aged because Generally, the product is not aged because consumers prefer the flavor of the fresh productconsumers prefer the flavor of the fresh product


Steps in making SakeSteps in making Sake

Milling the grains

Washing and Soaking

Steaming

This is then mixed with yeast and koji (rice cultivated with a mold)

This mash is allowed to sit from 18 to 32 days in bags

after which it is pressed, filtered and pasteurized and aged for about six months, rounding out the flavor, Before shipping it is mixed with a bit of pure water to bring the near 20 percent alcohol down to 16 percent or so, and blended to ensure consistency.


VarietiesVarieties

There are two basic types of sake: futsū-shu There are two basic types of sake: futsū-shu “normal sake”; and tokutei meishōshu “special “normal sake”; and tokutei meishōshu “special designation sake”. designation sake”.

Futsū-shu does not qualify for any levels of special Futsū-shu does not qualify for any levels of special designation. It is the equivalent of table wine and is designation. It is the equivalent of table wine and is over 75% of all sake produced. over 75% of all sake produced.

Tokutei meishōshu or "special designation sake" is Tokutei meishōshu or "special designation sake" is distinguished by the degree to which the rice is distinguished by the degree to which the rice is polished and the added percentage of jōzō alcohol polished and the added percentage of jōzō alcohol or absence of such additives.or absence of such additives.


Serving SakeServing Sake

In Japan sake is served cold, warm or hot, depending on the In Japan sake is served cold, warm or hot, depending on the preference of the drinker, the quality of the sake and the preference of the drinker, the quality of the sake and the season. Sake is one of the few alcoholic beverages that is season. Sake is one of the few alcoholic beverages that is regularly consumed hot. Typically, hot sake is consumed in regularly consumed hot. Typically, hot sake is consumed in winter and cold sake is consumed in summer. winter and cold sake is consumed in summer.

Sake is served in shallow cups, called choko. Usually sake is Sake is served in shallow cups, called choko. Usually sake is poured into the choko from ceramic flasks called tokkuri.poured into the choko from ceramic flasks called tokkuri.

Sake can be served in a wide variety of cups; sakazuki (flat Sake can be served in a wide variety of cups; sakazuki (flat saucer-like cup), ochoko (small cylindrical cup), and masu saucer-like cup), ochoko (small cylindrical cup), and masu (wooden box-like cup).(wooden box-like cup).

Sake ServiceSake Service Never pour for yourself, Hold in hand not on table for Never pour for yourself, Hold in hand not on table for

pouringpouring Fill it to the top , Cup can be left fullFill it to the top , Cup can be left fullPresentation by Edgar Dsouza, Asst. Professor, Presentation by Edgar Dsouza, Asst. Professor,

Goa UniversityGoa University

Storage of SakeStorage of Sake

It is best to keep sake refrigerated in a It is best to keep sake refrigerated in a cool or dark room as prolonged exposure cool or dark room as prolonged exposure to heat or direct light will lead to spoilage. to heat or direct light will lead to spoilage. Sake stored at room temperature is best Sake stored at room temperature is best consumed within a few months after consumed within a few months after purchase. After opening the bottle of purchase. After opening the bottle of sake, it is best consumed within 2 or 3 sake, it is best consumed within 2 or 3 hours. hours.


Ritual UsesRitual Uses

Sake is often consumed as part of Shinto Sake is often consumed as part of Shinto purification rituals (compare with the use of purification rituals (compare with the use of grape wine in the Christian Eucharist). grape wine in the Christian Eucharist).

Today barrels of sake are broken open (Kagami Today barrels of sake are broken open (Kagami biraki) during Shinto festivals and ceremonies or biraki) during Shinto festivals and ceremonies or following sports victories: this sake (called iwai-following sports victories: this sake (called iwai-zake, literally "celebration sake") is served freely zake, literally "celebration sake") is served freely to all to spread good fortune. Sake is also to all to spread good fortune. Sake is also served during the light meal eaten during some served during the light meal eaten during some tea ceremonies.tea ceremonies.

In the New Year Japanese people drink a In the New Year Japanese people drink a special sake called toso. special sake called toso.


CIDERCIDER

Cider is an alcoholic beverage made Cider is an alcoholic beverage made from the fermented juice of apples from the fermented juice of apples

mainly, though pears are also used; in mainly, though pears are also used; in the UK, pear cider is known as perry. In the UK, pear cider is known as perry. In the United States and parts of Canada, the United States and parts of Canada, where the term cider almost exclusively where the term cider almost exclusively refers to non-alcoholic apple juice (apple refers to non-alcoholic apple juice (apple cider), the phrase hard cider is used to cider), the phrase hard cider is used to

denote the fermented version.denote the fermented version.


Appearance and types of ciderAppearance and types of cider

They can be classified in the first instance from They can be classified in the first instance from dry to sweet.dry to sweet.

The appearance ranges from cloudy with The appearance ranges from cloudy with sediment to completely clear. sediment to completely clear.

Colour ranges from light yellow through orange Colour ranges from light yellow through orange to brown. The variations in clarity and colour are to brown. The variations in clarity and colour are mostly due to filtering between pressing and mostly due to filtering between pressing and fermentation. Some apple varieties will produce fermentation. Some apple varieties will produce a clear cider without any filtration. a clear cider without any filtration.

Sparkling and still ciders are made; sparkling is Sparkling and still ciders are made; sparkling is more common.more common.


Cider productionCider production Scratting and pressing: Apples ground down to Scratting and pressing: Apples ground down to

pomace and juice then strained.pomace and juice then strained. Fermentation is carried out at a temperature of Fermentation is carried out at a temperature of

4–16 °C. The cider is ready to drink after a three 4–16 °C. The cider is ready to drink after a three month fermentation period, though more often it month fermentation period, though more often it is matured in the vats for up to two or three is matured in the vats for up to two or three years.years.

Ciders from vats produced from different Ciders from vats produced from different varieties of apple may be blended to accord with varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher some extra sugar is added for sparkle. Higher quality ciders can be made using the quality ciders can be made using the champagne methodchampagne method


HealthHealth

Conventional apple cider has a relatively Conventional apple cider has a relatively high concentration of phenolics and high concentration of phenolics and

antioxidants which may be helpful for antioxidants which may be helpful for preventing heart disease, cancer and other preventing heart disease, cancer and other ailments. This is, in part, because apples ailments. This is, in part, because apples

themselves have a fairly high concentration themselves have a fairly high concentration of phenolics in them to begin with.of phenolics in them to begin with.


Related DrinksRelated Drinks

A distilled spirit, apple brandy, is made A distilled spirit, apple brandy, is made from cider. Its best known forms are from cider. Its best known forms are calvados and applejack.calvados and applejack.

A popular aperitif in Normandy is A popular aperitif in Normandy is pommeau– a drink produced by blending pommeau– a drink produced by blending unfermented apple juice and apple brandy unfermented apple juice and apple brandy in the barrel in the barrel

Cocktails may include cider e.g.. kir and Cocktails may include cider e.g.. kir and snakebitesnakebite


Cider BrandsCider Brands

Thatcher's CiderThatcher's Cider

Blackthorn CiderBlackthorn Cider

Strongbow CiderStrongbow Cider Presentation by Edgar Dsouza, Asst. Professor, Presentation by Edgar Dsouza, Asst. Professor, Goa UniversityGoa University

PERRYPERRYPerry or pear cider is an alcoholic beverage made Perry or pear cider is an alcoholic beverage made of fermented pear juice. It is similar to cider, in that of fermented pear juice. It is similar to cider, in that it is made using a similar process and often has a it is made using a similar process and often has a similar alcoholic content, around 8.5% alcohol by similar alcoholic content, around 8.5% alcohol by

volume.volume.Perry has been common for centuries in Britain, Perry has been common for centuries in Britain,

and France. Sweden also produces Perry, such as and France. Sweden also produces Perry, such as Kopparbergs, Herrljunga Cider or Rekorderlig Kopparbergs, Herrljunga Cider or Rekorderlig Cider. As with cider, special pear cultivars are Cider. As with cider, special pear cultivars are

used: in the UK the most commonly used variety of used: in the UK the most commonly used variety of perry pear is the Blakeney Red. They produce fruit perry pear is the Blakeney Red. They produce fruit

that is not of eating quality, but that produces that is not of eating quality, but that produces superior perry. Perry pears are higher in tannin superior perry. Perry pears are higher in tannin and acid than eating or cooking pears, and are and acid than eating or cooking pears, and are

generally smaller.generally smaller.Presentation by Edgar Dsouza, Asst. Professor, Presentation by Edgar Dsouza, Asst. Professor, Goa UniversityGoa University

Cider FestivalsCider Festivals

A cider festival is an organized event promoting A cider festival is an organized event promoting cider and usually perry. A variety of ciders and cider and usually perry. A variety of ciders and perries will be available for tasting and buying. perries will be available for tasting and buying. Festivals may be organized by cider-promoting Festivals may be organized by cider-promoting private organizations, pubs or cider producers.private organizations, pubs or cider producers.


PerryPerryCommercial perry is highly Commercial perry is highly

processed and often contains processed and often contains large quantities of cereal adjuncts large quantities of cereal adjuncts such as corn syrup or invert such as corn syrup or invert sugar. It is also generally of lower sugar. It is also generally of lower strength than real perry.strength than real perry.

The liquid content before The liquid content before fermentation must consist entirely fermentation must consist entirely of non-pasteurized pear juice.of non-pasteurized pear juice.


"DEFINITION OF REAL DRAUGHT "DEFINITION OF REAL DRAUGHT CIDER & PERRYCIDER & PERRY

The Campaign for Real Ale's (CAMRA) definition The Campaign for Real Ale's (CAMRA) definition of "real perry" is in parallel to that of real cider:of "real perry" is in parallel to that of real cider:A)A) INGREDIENTSINGREDIENTSThe liquid content before fermentation must The liquid content before fermentation must consist entirely of non-pasteurized apple (Cider), consist entirely of non-pasteurized apple (Cider), or pear (Perry) juice.or pear (Perry) juice.No apple or pear juice concentrates to be used.No apple or pear juice concentrates to be used.Normally, only the sugar naturally available in the Normally, only the sugar naturally available in the fruit should be used to cause fermentation, but in fruit should be used to cause fermentation, but in years when the level of natural sugar in the fruit is years when the level of natural sugar in the fruit is low, the addition of extraneous sugar to aid low, the addition of extraneous sugar to aid fermentation is acceptable.fermentation is acceptable.


B) PROCESSB) PROCESS No pasteurization to take place during the production No pasteurization to take place during the production

process in relation to the cask product.process in relation to the cask product. No added colourings to be used.No added colourings to be used. No added flavourings to be used.No added flavourings to be used. There must be no artificial carbonation for draught There must be no artificial carbonation for draught

products.products. Sweetener may be added to fully fermented Sweetener may be added to fully fermented

Cider/Perry to make it sweet or medium.Cider/Perry to make it sweet or medium. The addition of water is permitted to bring the The addition of water is permitted to bring the

alcoholic content of the Cider/Perry down to the level alcoholic content of the Cider/Perry down to the level required by the producer. Ideally, however the required by the producer. Ideally, however the minimum juice content should not be lower than 90% minimum juice content should not be lower than 90% volume.volume.

No micro filtration allowed (this takes all the yeast, No micro filtration allowed (this takes all the yeast, leaving a "dead" product).leaving a "dead" product).Presentation by Edgar Dsouza, Asst. Professor, Presentation by Edgar Dsouza, Asst. Professor,

Goa UniversityGoa University

BrandsBrands

BabychamBabychamBrothers Pear Cider Lambrini


sake, cider & perry

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