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water,whenitisconvertedintovapor,
becomesdrinkable,nordoesitformseawater
whenitcondensesagain.”Concentrated
alcoholmayhavebeendiscoveredforthefirst
timeinancientChina.Archaeologicalfinds
andwrittendocumentssuggestthatChinese
alchemistsweredistillingsmallamountsof
concentratedalcoholfromgrainpreparations
around2,000yearsago.Aprivilegedfewwere
drinkingitbeforethe10thcentury,andbythe
13thitwasacommercialproduct.
JapaneseCookingAlcohols:Mirinand
SakeLees
MirinisasweetJapanesecookingalcohol.
It’s made by combining cooked polished
rice, koji, andshochu, a distilled spirit
made from a low-grade sake. The alcohol
inhibitsanyfurtheralcoholicfermentation.
Instead,duringtwomonthsatawarm77–
86ºF/25–30ºC, the koji mold and enzymes
slowlyconvertthericestarchintoglucose.
The full-bodied liquid is drawn off and
clarified, and ends up at around 14%
alcohol and from 10% to as much as 45%
sugar.Industrialimitationsaremadefrom
grainalcohol,sugar,andflavorings.
The solids left after pressing and
filtering the sake mash are calledsake
kasu, or sake lees. They include starch,