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The sake is passed through a loose mesh to separate it from the mash. It is not filtered thereafter and there is much rice sediment in the bottle. Before serving, the bottle is shaken to mix the sediment and turn the sake white or cloudy. Nihonshu 日本酒 Lit. "Japanese liquor", a more specific term than sake, which can mean any kind of alcohol
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.
Sake: Japan East Asia 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
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.
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.
The Sanseidō kokugo jiten (三省堂国語辞典, Sanseido's Japanese Dictionary), or the Sankoku (三国) for short, is a general-purpose Japanese dictionary. It is closely affiliated with another contemporary dictionary published by Sanseidō, the Shin Meikai kokugo jiten. The Sanseidō kokugo jiten has been revised about once a decade.
The Daijisen followed upon the success of two other Kōjien competitors, Sanseido's Daijirin ("Great forest of words", 1988, 1995, 2006) and Kōdansha's color-illustrated Nihongo Daijiten ("Great dictionary of Japanese", 1989, 1995). All of these dictionaries weigh around 1 kilogram (2.2 lb) and have about 3000 pages.
The word shōchū is the Japanese rendition of the Chinese shaojiu (燒酒), meaning "burned liquor", which refers to the heating process during distillation. [2] The Chinese way of writing shaojiu with the character 酒 means sake in modern Japanese, which writes shōchū using the character 酎 instead.