{"id":196321,"title":"Co je sak\u00e9?","modified":"2026-10-31T16:51:33+01:00","plain":"Co je sak\u00e9?\n\n\n\nSak\u00e9 je japonsk\u00fd n\u00e1rodn\u00ed n\u00e1poj. Jde o alkohol z fermentovan\u00e9 r\u00fd\u017ee, kter\u00e9mu bychom \u010desky \u0159ekli \u201er\u00fd\u017eov\u00e9 v\u00edno\u201c. Je tedy skute\u010dn\u011b velkou klasikou japonsk\u00e9 kuchyn\u011b.\n\n\n\nP\u0159i jeho v\u00fdrob\u011b japon\u0161t\u00ed v\u00fdrobci m\u00edchaj\u00ed vysoce le\u0161t\u011bnou r\u00fd\u017ei, vodu, pl\u00edse\u0148, kter\u00e1 se pou\u017e\u00edv\u00e1 tak\u00e9 p\u0159i fermentaci s\u00f3jov\u00e9 om\u00e1\u010dky, a kvasinky. Takto z\u00edskan\u00e9 sak\u00e9 n\u011bkdy zraje n\u011bkolik m\u011bs\u00edc\u016f. \n\n\n\nDnes se pod\u00e1v\u00e1 ve v\u0161ech sushi restaurac\u00edch, ale tak\u00e9 v Japonsku p\u0159i zvl\u00e1\u0161tn\u00edch p\u0159\u00edle\u017eitostech, nap\u0159\u00edklad b\u011bhem st\u00e1tn\u00edho sv\u00e1tku. Tradi\u010dn\u011b se sak\u00e9 nal\u00e9v\u00e1 do velk\u00e9 lahve (\u201etokkuri\u201c) a pije se z mal\u00e9ho porcel\u00e1nov\u00e9ho \u0161\u00e1lku (\u201esakazuki\u201c). \n\n\n\nJaponsk\u00fd sakazuki\n\n\n\nDnes existuj\u00ed dva hlavn\u00ed typy sak\u00e9: b\u011b\u017en\u00e9 sak\u00e9 a speci\u00e1ln\u00ed sak\u00e9, kter\u00fdch je osm a kter\u00e9 si podrobn\u011bji p\u0159edstav\u00edme na konci \u010dl\u00e1nku.\n\n\n\nP\u016fvod sak\u00e9\n\n\n\nPro zaj\u00edmavost: sak\u00e9 se pr\u00fd ve sv\u00fdch \u00fapln\u00fdch po\u010d\u00e1tc\u00edch (~500 p\u0159. n. l.) vyr\u00e1b\u011blo nep\u0159\u00edli\u0161 v\u00e1bn\u00fdm zp\u016fsobem\u2026 Vesni\u010dan\u00e9 se sch\u00e1zeli, \u017ev\u00fdkali r\u00fd\u017ei a o\u0159echy a roz\u017ev\u00fdkanou ka\u0161i plivali do spole\u010dn\u00e9ho sudu. Enzymy v jejich slin\u00e1ch spou\u0161t\u011bly v sudu fermentaci a sud se pak na n\u011bkolik m\u011bs\u00edc\u016f uskladnil...Lahodn\u00e9 a vyt\u0159\u00edben\u00e9, \u017ee?\n\n\n\nStar\u00e1 n\u00e1doba na japonsk\u00e9 sak\u00e9\n\n\n\nNa\u0161t\u011bst\u00ed byla mezit\u00edm objevena pl\u00edse\u0148 koji, d\u00edky n\u00ed\u017e bylo mo\u017en\u00e9 tento postup opustit. A\u017e do 10. stolet\u00ed byla v\u00fdroba sak\u00e9 st\u00e1tn\u00edm monopolem, pot\u00e9 za\u010daly sv\u00e9 vlastn\u00ed sak\u00e9 vyr\u00e1b\u011bt chr\u00e1my a nakonec v 19. stolet\u00ed soukrom\u00ed v\u00fdrobci zajistili prudk\u00fd rozmach v\u00fdroby. Z t\u00e9to doby ostatn\u011b poch\u00e1zej\u00ed nejstar\u0161\u00ed dodnes funguj\u00edc\u00ed v\u00fdrobny sak\u00e9!\n\n\n\nP\u0159i jak\u00e9 teplot\u011b p\u00edt sak\u00e9?\n\n\n\nNa sak\u00e9 je zvl\u00e1\u0161tn\u00ed to, \u017ee se d\u00e1 p\u00edt vychlazen\u00e9 i tepl\u00e9. Je to trochu jako s na\u0161\u00edm \u010derven\u00fdm v\u00ednem! Obecn\u011b je to v\u017edy ot\u00e1zka osobn\u00edch preferenc\u00ed. \n\n\n\nSak\u00e9 se \u010dasto pou\u017e\u00edv\u00e1 k p\u0159\u00edprav\u011b ku\u0159ete teriyaki a obecn\u011bji om\u00e1\u010dky teriyaki\n\n\n\nSak\u00e9 nepokaz\u00edte, pokud ho nebudete pod\u00e1vat chladn\u011bj\u0161\u00ed ne\u017e 4\u00b0C ani teplej\u0161\u00ed ne\u017e 40\u00b0C. Doporu\u010dil bych v\u00e1m ale \u0159\u00eddit se t\u00edmto osv\u011bd\u010den\u00fdm pravidlem: kvalitn\u00ed sak\u00e9 pod\u00e1vejte m\u00edrn\u011b vychlazen\u00e9 (6-7\u00b0C), aby mohla pln\u011b vyniknout cel\u00e1 paleta jeho chut\u00ed. \n\n\n\nSak\u00e9 ni\u017e\u0161\u00ed kvality naopak m\u016f\u017eete oh\u0159\u00e1t, proto\u017ee b\u00fdv\u00e1 slad\u0161\u00ed a ovocn\u011bj\u0161\u00ed a teplo zv\u00fdrazn\u00ed pr\u00e1v\u011b tyto t\u00f3ny. Hod\u00ed se do marin\u00e1d, nap\u0159\u00edklad na oblohu k mazesoba, nebo do om\u00e1\u010dky miso\n\n\n\n8 hlavn\u00edch druh\u016f sak\u00e9\n\n\n\nHeaven Sak\u00e9 Junmai Daiginjo pat\u0159\u00ed k nejdra\u017e\u0161\u00edm! Jde o francouzsko-japonsk\u00fd v\u00fdtvor s t\u00f3ny hru\u0161ek, bobulov\u00e9ho ovoce a hrozn\u016f. \n\n\n\nLahev Heaven Sak\u00e9 Junmai Daiginjo\n\n\n\nS\u00e9quoia Sak\u00e9 Genshu je americk\u00e9 sak\u00e9, kter\u00e9 se skv\u011ble hod\u00ed k masu a pikantn\u00edm pokrm\u016fm, proto\u017ee nab\u00edz\u00ed t\u00f3ny su\u0161en\u00e9ho ovoce a ko\u0159en\u00ed.\n\n\n\nZp\u011bt do Japonska n\u00e1s zavede Hakkaisan Junmai Ginjo, pom\u011brn\u011b klasick\u00e9 sak\u00e9 se sv\u011b\u017e\u00ed, \u010distou chut\u00ed, kter\u00e9 se v\u0161ak vyr\u00e1b\u00ed ve m\u011bst\u011b Niigata, proslul\u00e9m kvalitou sv\u00e9 vody.\n\n\n\nLahev hakaisan junmai ginjo\n\n\n\nM\u00e1te r\u00e1di Cavu? \u0160umiv\u00e9 sak\u00e9 Ninki Ichi v\u00e1s p\u0159esv\u011bd\u010d\u00ed sv\u00fdm jemn\u00fdm perlen\u00edm, d\u00edky n\u011bmu\u017e m\u00e1 samoz\u0159ejm\u011b bl\u00edzko i k Proseccu.\n\n\n\nTengumai Yamahai Junmai je sak\u00e9, kter\u00e9 zr\u00e1lo rok a p\u016fl, a svou chut\u00ed tak p\u0159ipom\u00edn\u00e1 sp\u00ed\u0161e jemn\u00fd lik\u00e9r ne\u017e v\u00edno.\n\n\n\nK pod\u00e1v\u00e1n\u00ed za tepla se v\u00fdborn\u011b hod\u00ed Narutota\u00ef Ginjo Nama. P\u0159esto\u017ee rozhodn\u011b nejde o nekvalitn\u00ed sak\u00e9, nab\u00edz\u00ed ovocn\u00e9 t\u00f3ny. \n\n\n\nNanbu Bijin Shinpaku je sak\u00e9 pom\u011brn\u011b podobn\u00e9 b\u00edl\u00e9mu v\u00ednu, jemn\u00e9 a p\u0159\u00edjemn\u011b piteln\u00e9: ide\u00e1ln\u00ed pro prvn\u00ed sezn\u00e1men\u00ed se sak\u00e9. Pod\u00e1vejte ho rad\u011bji ve sklenici ne\u017e v sakazuki.\n\n\n\nKamoizumi Nigori Gingo je naopak velmi such\u00e9 sak\u00e9. Doporu\u010duji ho zejm\u00e9na mezi aperitivem a j\u00eddlem nebo mezi dv\u011bma chody, aby pro\u010distilo chu\u0165ov\u00e9 poh\u00e1rky a p\u0159ipravilo je na to, co p\u0159ijde.\n\n\n\nSak\u00e9 je sou\u010d\u00e1st\u00ed om\u00e1\u010dky na oyakodon","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196321"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196321\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/2340"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}