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The rice polishing ratio, the percentage of weight remaining after polishing. Generally, the lower the number, the better the sake's potential. A lower percentage usually results in a fruitier sake, whereas a higher percentage will taste more like rice. Seimaiki 精米機 Rice huller; rice polishing machine Seishu 清酒
Sake is usually filtered to remove grain solids left behind after the fermentation process. Nigori sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink. [2] [3] Unfiltered sake is known as doburoku (どぶろく, but also 濁酒) [2] [3] and was originally brewed across Japan by ...
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 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 a beverage that stands to deepen the South’s complex and ongoing relationship with rice. Here’s how a burgeoning Southern sake brewery is growing the drink’s American identity.
The maker may choose to simply submerge the snake in the alcohol and seal the bottle, thus drowning the snake. Alternatively, the snake may be put on ice until it passes out, at which point it is gutted, bled and sewn up. When the viper is thawed and awakens, it will quickly die in an aggressive striking manner, which is what most producers ...
The majority of awamori made today uses indica rice imported from Thailand, as the local production is largely insufficient to meet domestic demand, which has risen considerably in recent years. Awamori is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland Japan) are increasingly 50 proof ...
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