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Beer (and beer-like happoshu) are the most popular alcoholic drink in Japan, accounting for nearly two thirds of the 9 billion liters of alcohol consumed in 2006. [6]Japan's domestic consumption of the total 187.37 million kiloliter global beer market in 2012 was about 5.55 million kiloliters or about 3.0%. [7]
Lit. "Japanese liquor", a more specific term than sake, which can mean any kind of alcohol Nihonshu-do 日本酒度 Calculated from the specific gravity of the sake, and used to indicate the sugar and alcohol content of the sake on an arbitrary scale. Typical values are between −3 (sweet) and +10 (dry), equivalent to specific gravities ...
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in Kamakura Sake, saké (Japanese: 酒, Hepburn: sake, English: IPA: / 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.
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 most widely known type of rice wine in North America because of its ubiquitous appearance in Japanese restaurants. Sato: Northeast Thailand: Southeast Asia — Shaoxing: Shaoxing ...
In 1959 beer overtook sake as the nation's most popular alcoholic beverage in taxable shipping volume, [2] and at the same time various foods designed to accompany beer have become popular. There are also sakana designed to be paired with wine. Sakana have embraced not only washoku, Japanese cuisine, but also yōshoku, Western
There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as awasezu or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing. Rice vinegar can be mixed with salt and ...
In Japanese, the word commonly refers to alcoholic drinks in general sashimi 刺身, a Japanese delicacy primarily consisting of the freshest raw seafoods thinly sliced and served with only a dipping sauce and wasabi. satsuma (from 薩摩 Satsuma, an ancient province of Japan), a type of mandarin orange (mikan) native to Japan shabu shabu
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]