Search results
Results from the WOW.Com Content Network
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.
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
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.
Sake is an essential part of Shinsen, and is offered to the gods during rituals. [8] The meaning of this ceremony is to receive the sake that has been offered to the gods and in which the spirit resides, and to eat and drink the same food as the gods as well as other food offerings. [9] Some shrines also serve sake after ninenmairi.
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.
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 .
Traditional Japanese food is typically seasoned with a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. A modest number of herbs and spices may be used during cooking as a hint or accent, or as a means of neutralizing fishy or gamy odors present.
A sugidama at Senjō Sake Brewery in Ina, Nagano Prefecture. A sugidama (杉玉), or sakabayashi (酒林), is an object of Japanese origin made by shaping sugi (Cryptomeria) leaves into a ball. Green sugidama are hung from the eaves of sake breweries to indicate that new sake is ready. [1]