Small but nice: The Vienna Sake Fair
On Sunday, October 6, 2024, the Badeschiff in Vienna's first district was all about Japanese specialties such as sake and soy sauces. This year's Sake Fair, which was held as part of Veinna Sake Week, was small but fine. Sake, also called Nihonshu, is a traditional Japanese drink that is often referred to as "rice wine", although it is a fermented drink and not a distilled one. The roots of sake go back far into Japanese history and have a deep cultural significance, be it in religious ceremonies, festivals or everyday enjoyment. The drink is made by fermenting polished rice, water, yeast and koji mold (Aspergillus oryzae). There are different types of sake that differ in the degree of polishing of the rice, the brewing method and the taste. The production process The production process of sake begins with polishing the rice. The polishing level indicates how much of the outer layer of the rice grain has been removed. These outer layers contain fats and proteins that can affect the flavor of the sake. The more the rice is polished, the purer and finer the flavor of the finished drink will be. For example, a polishing level of 50% means that 50% of the grain has been removed, resulting in higher quality sake categories such as daiginjo. After polishing, the rice is washed, soaked, and steamed. Part of the rice is then inoculated with koji mold, which converts the starch in the rice into sugar. The rice thus treated is fermented in large tanks along with the remaining rice, water, and yeast. The
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