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FU-KI

FU-KI. Christina Ann Graves. AGENDA:. ~ A Little Information ~ Ingredients ~ Brewing ~ How to Drink Sake ~ Drink Recipes ~ Questions. A little information :. ~ Fu- Ki translates as “Rich & Noble.” ~ Produced in Japan by Godo Shusei Company Ltd. (founded in 1924)

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FU-KI

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  1. FU-KI Christina Ann Graves

  2. AGENDA: ~ A Little Information ~ Ingredients ~ Brewing ~ How to Drink Sake ~ Drink Recipes ~ Questions

  3. A little information: ~ Fu-Ki translates as “Rich & Noble.” ~ Produced in Japan by Godo Shusei Company Ltd. (founded in 1924) ~ Fu-Ki Plum wine and Sake are the quintessential representatives of Japanese culture. ~ Crafted using age-old traditional methods and the finest local ingredients. ~ Sake can only be produced in the cold winter months, the time of the year most suitable to fermentation. ~ The famed mineral-rich Miyamizu water used in the process is regarded as one of the best natural ingredients available.

  4. INGREDIENTS: Rice (米) ~ Shuzo kotekimai (sake rice) ~ Shinpaku (starch) ~ There are at least 80 types of sake rice in Japan. Water (水) Clean water Groundwater or Well Water Fu-Ki Sake is brewed with famed mineral-rich water, regarded as the purest available.

  5. INGREDIENTS CONTINUED: Koji (麹) ~ Enzyme essential to break down the starch (no koji, no sake!) ~Koji muro(special room) Perfect rice koji is precious and carefully guarded by sake brewers.

  6. BREWING: ~ Polished to remove proteins and oils from the grains. ~ Washed clean of rice powder and steeped in water. ~ Steamed cooked. ~ Koji-kin is mixed into the steamed rice. ~ Yeast and water are mixed with the Koji. ~ Steamed rice, fermented rice, and water are addedto form Moromi (the Main Mash). ~ Moromi ferments for 2-3 weeks. ~ Extracted through a filtering process. ~ Carbon filtered and pasteurized. ~ Allowed to rest and mature. ~ Diluted with water. • Polishing off the outer husk,Sake loses 30% of the riceto ensure better taste.

  7. HOW TO DRINK SAKE: Chilled or at Room Temperature: ~ 2 -3 hours in the fridge Warm: ~ Pour into a Tokkuri with water ~ Place the Tokkuri into a pan of hot water. A traditional Japanese serving set consists of a tokkuri (left) which is often submerged in boiling water to warm the sake and Ochoko (right) small cups for sake sipping. Pour for others, not yourself. Note: Sake oxidizes slowly. After opening it can be stored in the refrigerator for at least one month.

  8. DRINK RECIPES: http://fukisake.com/cocktails/rising-sun

  9. QUESTIONS?

  10. REFERENCES: http://fukisake.com/ http://www.geminispiritswine.com/fu-ki.asp

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