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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
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.
Shōchū (Japanese: 焼酎) is a Japanese distilled beverage.It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots.
A distilled beverage, spirit drink, or liquor is an alcoholic drink containing ethanol that is produced by distillation (i.e., concentrating by distillation) of ethanol produced by means of fermenting grains, fruits, botanicals, vegetables, seeds, or roots. [4]
It is not distilled but typically has an alcohol content around 15-20%. It is usually pasteurized, aged, and filtered prior to bottling. Despite its name, huangjiu may be clear, beige, or reddish as well as yellow. The Chinese mijiu, the predecessor of Japanese sake, is generally considered a form of huangjiu within China.
Distilled liquor was new to Koreans, who were accustomed to fermented alcoholic drinks such as makgeolli. Mongol camps such as Kaesong, Andong and Jeju Island are well-known soju-producing regions. [53] During the late 20th century, soju flavored with lemon or green tea became available. The Japanese version is known as shōchū.
Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called spirits. [37] For the most common distilled drinks, such as whisky (or whiskey) and vodka, the alcohol content is around 40%. The term hard liquor is used in North America to distinguish distilled drinks from undistilled ones (implicitly weaker).
One version of it was flavored with anise. This version eventually came to be called ouzo. [2] [page needed] Modern ouzo distillation largely took off at the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou.