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EVENT REVIEWS

For the SAKE of your Passion 優雅的大和魂 日本酒鑑賞日

October 19, 2017

 

 According to ‘Harimonokuni Fudoki’, the Japanese started making Sake using ‘Koji’ since 8th century. In comparison to other beverage categories, Japanese Sake is unique in fermentation by using three big classes of micro-organism – fungus, yeasts and bacteria. Others like wine, beer, whisky, vodka, gin, etc, all rely on yeasts merely. In Sake production, those ‘Koji’ acts as a catalyst, boasting the ferment reaction and the lactic acid bacteria can protect the yeasts from dying.

 

根據《播磨國風土記》,早至公元八世紀,日本人已有使用米曲釀酒。相對世上其他各種酒類,只有日本酒在釀造的過程中,將自然界三種微生物——霉菌、酵母和細菌的作用充分發揮。葡萄酒、啤酒、威士忌、伏特加、杜松子酒等,一律都是純粹利用酵母發酵,而日本酒則會使用曲霉成為米曲,激活發酵作用,又會用乳酸菌確保酒母安全。

 

Another unrivaled prestige of Sake is the invention of the "parallel complex fermentation", that is, "saccharification" and "alcoholic fermentation" took place at the same time in the mash, so that the degree of alcohol was allowed to exceed 20%, without any distillation. As sake is not distilled, greatest degree of retention of congeners is achieved, which gives rise to the great complexity and delicacy of Sake, without scarifying the alcoholic palate.

 

清酒另一無與倫比之處,是發明了「並行複合發酵」,即在酒漿中同時進行「糖化作用」和「酒精發酵」,使酒精度在沒有經過蒸餾過程的情況下仍能超越20%。由於清酒沒有經過蒸餾,因此最大程度保留了酒中的複雜味道和細緻度,卻又能予人足夠醇厚的質感。

 

Sake has a tendency to revive in recent years. A panel of professional sake sommeliers gathered in the hall to judge nearly twenty Sake, giving their tips in how Japanese Sake should be appreciated.

 

近幾年日本清酒有回勇之勢,不過對入門級的酒迷來說,日本清酒多如繁花的種類、細膩的味道,當中的背景、知識,都需要適當的引導才欣賞。這次Sake Challenge由專業唎酒師團隊以朦瓶方式,為10多款日本酒詳細評分,為清酒愛好者提供極具參考價值的指標。

 

The Info of the Judges of 94rd Wine.Luxe Challenge

 

The Wine List of 94rd Wine.Luxe Challenge

 

 

 

 

 

 

 

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