Search results
Results from the WOW.Com Content Network
Shōchū is widely available in supermarkets, liquor stores, and convenience stores in Japan while canned chuhai drinks are sold in some of Japan's ubiquitous vending machines. However, it is more difficult to find shōchū outside Japan except in urban areas with large enough Japanese populations.
A mainstay in Japan that’s several centuries old, shochu is a sugar- and carb-free single-distilled spirit growing in popularity in the West thanks to several new brands hitting the market ...
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]
According to nutrition labelling standards in Japan, a beverage product can be labelled as sugar-free as long as it does not exceed 0.5 g of sugar per 100 mL. [7] Strong Zero is made by freezing fruit in liquid nitrogen. Liquid nitrogen has a boiling point of −195.8 °C (−320 °F; 77 K), and hence the "−196 °C" in the name.
Etymological dictionaries record that China's shaozhou (shāojiǔ, 烧酒), Japan's shochu (shōchū, 焼酎), and Korea's soju (soju, 燒酒) have the same etymology. [9] In 2008, "soju" was included in the Merriam-Webster Dictionary. [10] Merriam-Webster dated the word's appearance in the American English lexicon at 1951. [2]
Kiuchi Brewery (木内酒造) is a brewery in Naka, Ibaraki Prefecture, Japan. It was established in 1823 by village headman Kiuchi Gihei as a sake and shochu producer. [1] Craft beer production began in 1996 after a change in Japanese law governing micro brewing.
A glass of Hoppy mixed with shōchū. Hoppy (ホッピー, Hoppii) is a beer-flavored almost non-alcoholic drink (0.8% alcohol) that Kokuka Beverage Company began producing and selling in Japan in 1948; it is most available in and associated with Tokyo. [1]
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.