{"id":16835,"date":"2019-07-26T08:16:10","date_gmt":"2019-07-26T05:16:10","guid":{"rendered":"https:\/\/bar.lv\/sake\/"},"modified":"2019-07-26T08:16:11","modified_gmt":"2019-07-26T05:16:11","slug":"sake","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16835","title":{"rendered":"Sake"},"content":{"rendered":"

\"Sake\"<\/a><\/strong>Sake v\u0113sture<\/strong>
\nJap\u0101nas tradicion\u0101l\u0101 r\u012bsu v\u012bna \u2013 sake pirms\u0101kumi mekl\u0113jami \u0136\u012bn\u0101 4000 gadu p.m.\u0113., bet Jap\u0101\u0146i bija pirmie, kas uzs\u0101ka dz\u0113riena masveida ra\u017eo\u0161anu. S\u0101kotn\u0113jo r\u012bsu sl\u012bp\u0113\u0161anas metodi nevar uzskat\u012bt par \u012bpa\u0161i higi\u0113nisku. Proces\u0101 nereti iesaist\u012bj\u0101s visa pils\u0113ti\u0146a, ko\u0161\u013c\u0101jot r\u012bsu graudus un sp\u013caujot tos speci\u0101l\u0101 kop\u0113j\u0101 caurul\u0113. Ieg\u016bto masu sauca par kuchikami no sake, kas tulkojum\u0101 no Jap\u0101\u0146u valodas noz\u012bm\u0113 \u201emut\u0113 sako\u0161\u013c\u0101ts sake\u201d. Ko\u0161\u013c\u0101\u0161anas proces\u0101 izdal\u0101s enz\u012bmi, kas nepiecie\u0161ami, ferment\u0101cijai. Lai gan r\u012bsu ko\u0161\u013c\u0101\u0161ana bija da\u013ca no \u0160into (sena Jap\u0101\u0146u reli\u0123ija) reli\u0123isk\u0101 ritu\u0101la, \u0161o trad\u012bciju p\u0101rtrauca, kad tika atkl\u0101ts raugs un kodzi (\u012bpa\u0161a s\u0113n\u012b\u0161u kult\u016bra).
\nS\u0101kotn\u0113ji sake ra\u017eoja tikai person\u012bgai lieto\u0161anai. Laika gait\u0101 r\u012bsu audz\u0113\u0161ana aiz\u0146\u0113ma ar vien liel\u0101ku vietu Jap\u0101nas lauksaimniec\u012bb\u0101, l\u012bdz ar to palielin\u0101j\u0101s ar\u012b sake ra\u017eo\u0161ana. Lai gan sake ra\u017eo\u0161ana k\u013cuva aizvien popul\u0101r\u0101ka, tas joproj\u0101m bija augst\u0101k\u0101s sabiedr\u012bbas dz\u0113riens. Sake da\u017e\u0101dos veidos izmantoja ar\u012b \u0160into reli\u0123iskajos rit\u0101los \u2013 ziedojot to dieviem, iesv\u0113tot temp\u013cus utt. \u0160into k\u0101z\u0101s tradicion\u0101li l\u012bgava ar l\u012bgavaini ceremonij\u0101 saukt\u0101 par Sansankudo\u00a0 bauda sake devi\u0146as reizes, t\u0101d\u0101 veid\u0101 nosl\u0113dzot\u00a0 svin\u012bgos sol\u012bjumus.
\nAp 1300.gadu sake bija k\u013cuvis par Jap\u0101nas popul\u0101r\u0101ko dz\u0113rienu. Tehnolo\u0123ijas aizvien att\u012bst\u012bj\u0101s. Jap\u0101nas industri\u0101l\u0101 revol\u016bcija 19. gs. padar\u012bja popul\u0101ro dz\u0113rienu v\u0113l pieejam\u0101ku. Ar\u012b Otrais pasaules kar\u0161 ieviesa da\u017eas izmai\u0146as sake pagatavo\u0161an\u0101: r\u016bg\u0161anas proces\u0101 r\u012bsu misai s\u0101ka pievienot glikozi un t\u012bru alkoholu, t\u0101 palielinot produkcijas ien\u0101kumus un sa\u012bsinot ferment\u0101cijas laiku. Ta\u010du ar\u012b sake, kur spirtu un glikozi nepievieno, joproj\u0101m tiek ra\u017eoti.<\/p>\n

\"\"<\/a>Iev\u0113rojam\u0101kie sake ra\u017eo\u0161anas re\u0123ioni<\/strong>
\nApel\u0101cija sake gar\u0161u un arom\u0101tu ietekm\u0113, ta\u010du tas nav tik izteikti k\u0101, piem\u0113ram, ar v\u012bnu. Da\u017eu re\u0123ionu ra\u017eotajiem sake piem\u012bt savas noteiktas paz\u012bmes. Citu viena re\u0123iona sake raksturi var b\u016btiski at\u0161\u0137irties. P\u0101rsvar\u0101 60 \u2013 70% vienas apel\u0101cijas sake piem\u012bt kop\u0113jas paz\u012bmes, bet p\u0101r\u0113jo sake gar\u0161as \u012bpatn\u012bbas var nedaudz vai iev\u0113rojami at\u0161\u0137irties. Faktori, kas ietekm\u0113 sake gar\u0161u ir t\u0101 izejmateri\u0101ls \u2013 r\u012bsi un \u016bdens, k\u0101 ar\u012b augsne, kur\u0101 r\u012bsi augu\u0161i, klimats un viet\u0113j\u0101 \u0113dienkarte. Viegl\u0101k re\u0123ion\u0101l\u0101s at\u0161\u0137ir\u012bbas paman\u012bt sake, kuram ir zem\u0101ks alkohola saturs. Nov\u0113rojumi liecina, ka sake, kura izcelsmes vieta ir Jap\u0101nas zieme\u013c \u2013 austrumi, arom\u0101ts ir bl\u012bvs un kompakts, bet no dienvid-rietumu re\u0123ioniem n\u0101ku\u0161ajiem dz\u0113rieniem tas m\u0113dz b\u016bt pla\u0161s un bag\u0101t\u012bgs. T\u0101pat, tiek uzskat\u012bts, ka Jap\u0101nas austrumos ra\u017eotais sake ir sauss, bet rietumos tapu\u0161ais \u2013 sald\u0101ks. Ta\u010du, iepriek\u0161 min\u0113tais ir liels visp\u0101rin\u0101jums un, j\u0101uzsver fakts, ka past\u0101v \u013coti daudz iz\u0146\u0113mumu.<\/p>\n

Iev\u0113rojam\u0101kie sake ra\u017eo\u0161anas re\u0123ioni (sara\u017eot\u0101 apjoma zi\u0146\u0101) ir:<\/strong>
\n1.Nada. Viena tre\u0161da\u013ca no visa sara\u017eot\u0101 sake n\u0101k tie\u0161i no \u0161\u012b re\u0123iona pils\u0113tas Kobe Hyogo prefekt\u016br\u0101. Tas t\u0101p\u0113c, ka \u0161aj\u0101 viet\u0101 ir augstas kvalit\u0101tes \u016bdens k\u0101 ar\u012b osta, no kuras \u0113rti dz\u0113rienu transport\u0113t uz Tokio. Nada sake p\u0101rsvar\u0101 ir sauss, tam piem\u012bt sp\u0113c\u012bga, robusta, v\u012bri\u0161\u0137iga gar\u0161a bez izteikta arom\u0101ta.
\n2.Fushimi ir da\u013ca no Kyoto pils\u0113tas Kyoto prefekt\u016br\u0101. Ar\u012b \u0161is re\u0123ions nav t\u0101lu no Tokio un, tas ar\u012b var lepoties ar labu \u016bdeni. \u0160eit ra\u017eotais sake p\u0101rsvar\u0101 ir maigs, mazliet saldens, sievi\u0161\u0137\u012bgs ar vieglu arom\u0101tu.
\n3.Niigata. \u0160j\u0101 re\u0123ion\u0101 iesp\u0113jams izaudz\u0113t izcilas kvalit\u0101tes r\u012bsus. Apvidus ir kalnains ar skaidru \u016bdeni. Min\u0113t\u0101s apel\u0101cijas sake ir atpaz\u012bstami ar savu skaidr\u012bbu, t\u012br\u012bbu un sausumu.
\n4.Akita. T\u016bksto\u0161iem og\u013cra\u010du un bag\u0101t\u012bgas augstv\u0113rt\u012bgu r\u012bsu ra\u017eas pal\u012bdz\u0113ja \u0161im re\u0123ionam k\u013c\u016bt par sake prefekt\u016bru aptuveni 100 gadus atpaka\u013c. \u0160im sake piem\u012bt bl\u012bvs un kompakts arom\u0101ts ar smalk\u0101m gar\u0161as nians\u0113m, kas rakstur\u012bgas tikai \u0161aj\u0101 re\u0123ion\u0101 rad\u012btajam dz\u0113rienam.
\n5.Hiroshima. Ar\u012b \u0161eit ir labs \u016bdens un izcili r\u012bsi. Vairums sake, kas n\u0101k no \u0161\u012bs apel\u0101cijas ir maigi ar smalku un liegu arom\u0101tu. Ta\u010du \u0161\u012b apel\u0101cija izce\u013cas ar sake da\u017e\u0101d\u012bbu, jo t\u0101s robe\u017e\u0101s klimats ir visai at\u0161\u0137ir\u012bgs.<\/p>\n

Citas apel\u0101cijas, kuras v\u0113rts piemin\u0113t kvalit\u0101tes, ne kvantit\u0101tes d\u0113\u013c ir:<\/strong>
\n1.Nagano. \u0160eit ra\u017eo vieglu, maigu un arom\u0101tisku sake.
\n2.Shizuoka. No \u0161ejienes n\u0101k dz\u012bv\u012bgs sake ar nelielu sk\u0101buma pak\u0101pi, kas ide\u0101li\u00a0 sader\u0113s ar zivju \u0113dieniem.
\n3.Kochi. Sauss, stingrs un pamat\u012bgs.
\n4.Miyagi. L\u012bdz\u012bgs Shizuoka sake, ar nelielu sk\u0101numa pak\u0101pi, viegli dzerams un piem\u0113rots zivju \u0113dieniem.
\n5.Shimane. Riekstains. Arom\u0101t\u0101 saj\u016btams nedaudz saldens \u0137irbja ton\u012btis.
\n6.Fukuoka. J\u016btama r\u012bsu gar\u0161a un arom\u0101ts, ta\u010du tas ir maigs un nav uzb\u0101z\u012bgs.
\n7.Okyjama. Parasti saldens ar bag\u0101t\u012bgu arom\u0101tu, ta\u010du, m\u0113dz b\u016bt iz\u0146\u0113mumi.<\/p>\n

Sake ra\u017eo\u0161ana<\/strong>
\nDa\u013ca cilv\u0113ku uzskata, ka sake ir r\u012bsu degv\u012bns, ta\u010du \u012bsten\u012bb\u0101 tas ir r\u012bsu v\u012bns un tiek ieg\u016bts ferment\u0101cijas, ne destil\u0101cijas proces\u0101. Lai pagatavotu labu sake, nepiecie\u0161ams kvalitat\u012bvs \u016bdens un augstv\u0113rt\u012bgi r\u012bsi ar lielu cietes saturu. Vispirms r\u012bsus nopul\u0113. Pul\u0113\u0161anai j\u0101notiek r\u016bp\u012bgi, iev\u0113rojot to, ka proces\u0101 nedr\u012bkst rad\u012bt p\u0101r\u0101k lielu karstumu, jo tas v\u0113l\u0101k var kait\u0113t \u016bdens absorb\u0101cijai. T\u0101pat nav v\u0113lams p\u0101rlauzt r\u012bsa kodolu, jo tas nelabv\u0113l\u012bgi ietekm\u0113 ferment\u0101cijas procesu. Tas, cik daudz r\u012bsi nosl\u012bp\u0113ti ietekm\u0113 dz\u0113riena gar\u0161u. Parasti sl\u012bp\u0113\u0161anas rezult\u0101t\u0101 r\u012bsi zaud\u0113 aptuveni 30% no s\u0101kotn\u0113j\u0101 svara, ta\u010du tie var b\u016bt pat 70% izcil\u0101m \u0161\u0137irn\u0113m.
\nP\u0113c tam tiek noskalota balt\u0101 p\u016bdera k\u0101rti\u0146a, kas radusies sl\u012bp\u0113\u0161anas rezut\u0101t\u0101. Tad r\u012bsus m\u0113rc\u0113. Jo vair\u0101k r\u012bsi nosl\u012bp\u0113ti, jo \u0101tr\u0101k tie absorb\u0113 \u016bdeni un m\u0113rc\u0113\u0161anas laiks l\u012bdz ar to ir \u012bs\u0101ks. Ir r\u012bsi, kurus m\u0113rc\u0113 tikai min\u016bti, ir t\u0101di, kas m\u0113rc\u0113ties tiek atst\u0101ti uz veselu diennakti.
\nT\u0101l\u0101kais solis ir r\u012bsu tvaic\u0113\u0161ana. Tas gan nenotiek k\u0101 gatavojot \u0113st m\u0101jas apst\u0101k\u013cos. Tvaic\u0113jot r\u012bsus priek\u0161 sake, \u016bdeni virs\u016b r\u012bsiem nelej. R\u012bsi tiek pak\u013cauti tvaikam, kas n\u0101k no tvaic\u0113jam\u0101s tvertnes (koshiki) apak\u0161as un iet cauri r\u012bsiem. \u0160adas metodes izmanto\u0161ana \u013cauj r\u012bsiem saglab\u0101t stingr\u0101ku konsistenci.
\nTad ceturto da\u013cu r\u012bsu atdzes\u0113 l\u012bdz 30 gr\u0101diem un 35 \u2013 45 dienas iztur karst\u0101 mitr\u0101 telp\u0101, lai uz tiem veidotos kodzi jeb Aspergillus oryzae. Kodzi s\u0113n\u012b\u0161u kult\u016bras izmanto\u0161ana dz\u0113riena pagatavo\u0161an\u0101 tad ar\u012b ir tas, kas padara sake ra\u017eo\u0161anas procesu k\u0101 ar\u012b gala izn\u0101kumu tik unik\u0101lu. Kodzi izskat\u0101s k\u0101 tum\u0161s p\u016bderis uzkais\u012bts uz r\u012bsiem. Kad kodzi att\u012bst\u012bjusies l\u012bdz v\u0113lamajai pak\u0101pei, tum\u0161\u0101 s\u0113n\u012bte izskat\u0101s it k\u0101 nedaudz nosarmojusi un, tai ir viegls \u0137iploku arom\u0101ts. Kodzi visa procesa laik\u0101 tiek izmantots \u010detras reizes, un katru reizi to gatavo no jauna un izlieto t\u016bl\u012bt\u0113ji, jo to nevar uzglab\u0101t.<\/p>\n

\"\"Kodzi jeb Aspergillus oryzae<\/strong>
\nP\u0113c tam kodzi sajauc ar vienk\u0101r\u0161i tvaic\u0113tajiem r\u012bsiem k\u0101 ar\u012b pievieno tiem \u016bdeni un raugu. Divu ned\u0113\u013cu laik\u0101 rauga bakt\u0113rijas savairojas tik daudz, ka to var b\u016bt 100 milioni vien\u0101 t\u0113jkarot\u0113. Tad \u0161o masu p\u0101rvieto uz liel\u0101ku tvertni un pievieno v\u0113l r\u012bsus, kodzi un \u016bdeni. N\u0101kamo \u010detru dienu laik\u0101 noteikt\u0101 r\u016bg\u0161anas stadij\u0101 tas tiek dar\u012bts 3 reizes, katru reizi dubultojot apjomu. Ieg\u016bt\u0101 masa ferment\u0113jas 18 \u2013 28 dienas. R\u016bp\u012bgi tiek sekots l\u012bdzi temperat\u016brai un citiem faktoriem, kas tiek regul\u0113ti t\u0101, lai pan\u0101ktu v\u0113lamo izn\u0101kumu.
\nN\u0101kamais solis ir sake atdal\u012b\u0161ana no biezumiem. Tiek izmantotas vair\u0101kas metodes. M\u016bsdien\u0101s visbie\u017e\u0101k balt\u0101s atliekas (kasu) tiek izspiestas meh\u0101niski. Sen\u0101ka metode ir sake izspie\u0161ana un tecin\u0101\u0161ana izmantojot baltas auduma somas (moromi).
\nP\u0113c da\u017e\u0101m dien\u0101m sake tiek filtr\u0113ts un pasteriz\u0113ts. Sake pasteriz\u0113 tecinot cauri caurulei, kas iegremd\u0113ta karst\u0101 \u016bden\u012b. Tas nogalina bakt\u0113rijas un deaktiviz\u0113 enz\u012bmus, kas ar laiku saboj\u0101tu dz\u0113riena gar\u0161u, arom\u0101tu un kr\u0101su. Sake, kas nav pasteriz\u0113ts cauc namazake, tam ir svaigs arom\u0101ts, ta\u010du, lai nesaboj\u0101tos tas ir j\u0101tur v\u0113sum\u0101.
\nVisbeidzot, liel\u0101ko da\u013cu sake atst\u0101j nobriest aptuveni se\u0161us m\u0113ne\u0161us. Pirms pild\u012bt pudel\u0113s to sajauc ar nelielu daudzumu \u016bdens, k\u0101 rezult\u0101t\u0101 alkohola daudzums dz\u0113rien\u0101 samazin\u0101s no 20% uz aptuveni 16%. \u0160j\u0101 stadij\u0101 sake ar\u012b parasti tiek pasteriz\u0113ts otreiz.
\nSake nav paredz\u0113ts ilgai iztur\u0113\u0161anai un glab\u0101\u0161anai.<\/p>\n

Sake dzer\u0161anas un pasnieg\u0161anas eti\u0137ete<\/strong>
\nLabu sake parasti pasniedz atdzes\u0113tu, vid\u0113jas kvalit\u0101tes \u2013 siltu, bet v\u0101jas kvalit\u0101tes v\u0113l vair\u0101k uzkars\u0113tu (lab\u0101k, protams, no t\u0101das atteikties visp\u0101r). Nepareizais uzskats, ka sake j\u0101pasniedz silts vienm\u0113r, radies no t\u0101, ka sen\u0101k, kad tehnolo\u0123ijas v\u0113l nebija tik att\u012bst\u012btas sake tie\u0161\u0101m piemita \u013coti stiprs, robusts arom\u0101ts, kas k\u013cuva maz\u0101k sp\u0113c\u012bgs dz\u0113rienu uzsildot. Lietas main\u012bj\u0101s aptuveni 40 gadus atpaka\u013c, kad tika uzlaboti r\u012bsu sl\u012bp\u0113\u0161anas mek\u0101nismi, k\u0101 ar\u012b nov\u0113rsti citi gar\u0161u un arom\u0101tu negat\u012bvi ietekm\u0113jo\u0161i faktori. Rezult\u0101t\u0101 sake gar\u0161a k\u013cuva izsmalcin\u0101t\u0101ka, maig\u0101ka. Labs degust\u0101tors un dz\u0113rienu baud\u012b\u0161anas speci\u0101lists r\u012bsu v\u012bn\u0101 sajut\u012bs ziedu, ogu, ban\u0101nu, kokosa un citus ton\u012b\u0161us.
\nT\u0101tad, augstas klases sake j\u0101pasniedz atdzes\u0113tu aptuveni l\u012bdz t\u0101dai temperat\u016brai, k\u0101d\u0101 pasniedz baltv\u012bnu, varb\u016bt nedaudz silt\u0101ku. Tom\u0113r l\u012bdz\u012bgi k\u0101 augstv\u0113rt\u012bgiem v\u012bniem, ar\u012b labiem sake m\u0113dz b\u016bt sava individu\u0101la pasnieg\u0161anas temperat\u016bra. J\u0101iev\u0113ro, ka sake nekad nevajag pasniegt p\u0101r\u0101k aukstu, jo tad tas vienk\u0101r\u0161i negar\u0161o ne p\u0113c k\u0101. P\u0101rlieku liels aukstums neitraliz\u0113 jebk\u0101du sake gar\u0161u un arom\u0101tu, un, ja k\u0101ds iesaka sake baud\u012bt ledus aukstu, tas ir t\u0101p\u0113c, ka vi\u0146\u0161 zina \u2013 \u0161is sake ir mazv\u0113rt\u012bgs. Tom\u0113r, nevar nepiemin\u0113t, ka ar sake ne viss ir tik viennoz\u012bm\u012bgi. Ar\u012b augstas klases sake var pasniegt nedaudz uzsild\u012btus, ja dz\u0113riena baud\u012bt\u0101js uzskata, ka t\u0101d\u0113j\u0101di pastiprin\u0101s dz\u0113riena arom\u0101ts, vai sake ra\u017eot\u0101js to nor\u0101d\u012bjis uz eti\u0137etes.
\nSake ir aperat\u012bva dz\u0113riens un to var lietot ar\u012b \u0113dienreizes laik\u0101. Tikai der atcer\u0113ties, ka jap\u0101\u0146i nekad nedzer sake \u0113dot r\u012bsus. Dz\u0113riens ir radies no r\u012bsiem un vi\u0146i uzskata, ka sake dzer\u0161ana kop\u0101 vai p\u0113c malt\u012btes, kas satur r\u012bsus, ir min\u0113t\u0101 graudauga zaimo\u0161ana.
\nT\u0101pat tradicion\u0101l\u0101 eti\u0137ete nosaka, ka sake nekad cilv\u0113ks pats sev nelej. Katra persona pie galda dz\u0113rienu ielej vienam vai vair\u0101kiem cilv\u0113kiem, t\u0101d\u0113j\u0101di izr\u0101dot cie\u0146u, r\u016bpes un padarot atmosf\u0113ru int\u012bm\u0101ku. Sake pasniedz\u0113js tur trauku ar dz\u0113rienu ab\u0101s rok\u0101s, kam\u0113r persona, kurai dz\u0113riens tiek ieliets tur savu trauci\u0146u (t\u0101du k\u0101 mazu b\u013codi\u0146u) ar vienu roku un atbalsta tas\u012btes apak\u0161da\u013cu ar otru. Ja sake tiek pasniegts silts, parasti tiek izmantoti keramikas trauki. Ja to serv\u0113 v\u0113su vai istabas temperat\u016bt\u0101, dz\u0113riens tiek pasniegts koka traukos.<\/p>\n

\"\"<\/strong><\/p>\n

Sake trauki<\/strong>
\nT\u0101pat k\u0101 ar v\u012bniem, ar\u012b katrai sake \u0161\u0137irnei b\u016bs piem\u0113roti k\u0101di konkr\u0113ti \u0113dieni. Nedaudz sausie, ar vieglu arom\u0101tu apvelt\u012btie dz\u0113rieni ide\u0101li saskan\u0113s ar ziv\u012bm un citiem j\u016bras produktiem. Sake ar stipru gar\u0161u un arom\u0101tu saskan\u0113s ar asiem, pamat\u012bgiem \u0113dieniem, kuru pagatavo\u0161an\u0101 bag\u0101t\u012bgi izmantotas gar\u0161vielas.<\/p>\n

 <\/p>\n

Autors: Agnese Mazure – ieskaites darbs Bar.lv b\u0101rme\u0146u treni\u0146u centrs<\/p>\n","protected":false},"excerpt":{"rendered":"

Sake v\u0113sture Jap\u0101nas tradicion\u0101l\u0101 r\u012bsu v\u012bna \u2013 sake pirms\u0101kumi mekl\u0113jami \u0136\u012bn\u0101 4000 gadu p.m.\u0113., bet Jap\u0101\u0146i bija pirmie, kas uzs\u0101ka dz\u0113riena masveida ra\u017eo\u0161anu. S\u0101kotn\u0113jo r\u012bsu sl\u012bp\u0113\u0161anas [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8497,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5459],"tags":[],"class_list":["post-16835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-dzerieni"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16835"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16835\/revisions"}],"predecessor-version":[{"id":19037,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16835\/revisions\/19037"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8497"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}