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Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachiman-gū in Kamakura Sake, saké (酒, sake, / ˈ s ɑː k i, ˈ s æ k eɪ / SAH-kee, SAK-ay [4] [5]), or saki, [6] also referred to as Japanese rice wine, [7] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
Mildly alcoholic Vietnamese pudding or wine made from fermented glutinous rice. Rượu đế: Vietnam Southeast Asia Made of either glutinous or non-glutinous rice. Sake: Japan East Asia The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wine usually termed nihonshu (日本酒; "Japanese liquor") in Japan. It is the ...
This glossary of sake terms lists some of terms and definitions involved in making sake, and some terms which also apply to other beverages such as beer.Sake, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.
Sake is made of Japanese rice, water, yeast and koji (a type of mold). It traditionally takes about two months to make through a series of precise steps that involve steaming, stirring and fermenting.
Sake is a Japanese alcoholic beverage made from rice. The drink can be dry or sweet, and is a bit more acidic than beer. It has an umami flavor.
Everything you need to know about sake, from how it's made to how to drink it and what bottles you should buy.
Kuchikamizake (口噛み酒, mouth-chewed sake) or kuchikami no sake (口噛みの酒) is a type of sake, rice-based brewed alcohol, produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one of the earliest types of Japanese alcoholic drinks.
Nigori sake is generally the sweet sake, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Nigori sake is sometimes unpasteurized namazake, which means that it is still fermenting and has a effervescent quality. Therefore, shaking the bottle or exposing it to high temperatures may cause ...
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