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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.
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 ...
The 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa.
A cocktail that uses sake as its base, along with other ingredients such as simple syrups, distilled spirits, liqueurs, juices and garnishes. The name saketini is a portmanteau of "sake" and "martini". Sandan shikomi 三段仕込み A common 3-stage process of adding rice, kōji, and water to the moromi San-do 酸度
According to Kikkoman, mirin is a rice wine used as a seasoning or consumed as a beverage in Japanese cuisine. It is a sweet liquor containing about 14% alcohol content and 40 to 50% sugar content.
Mirin (味醂 or みりん, Japanese:) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. [1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further ...
On any rice or fried rice dish To top your favorite grain bowl or noodle bowl recipe As a marinade or sauce for chicken, steak, pork, shrimp, salmon, or tofu
Although awamori is a distilled rice liquor, it differs from Japanese shochu in several ways. Awamori is made in a single fermentation while shochu usually uses two fermentations. Furthermore, awamori uses Thai-style, long-grained Indica crushed rice rather than the short-grained Japonica usually used in shochu production. [8]