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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.
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.
The Chinese mijiu (most famous being huangjiu), Japanese sake, and Korean cheongju, dansul and takju are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% ABV, and is typically served warm. One panel of taste testers arrived at 60 °C (140 °F) as an optimum serving temperature. [2]
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
The Chinese mijiu, the predecessor of Japanese sake, is generally considered a form of huangjiu within China. Huangjiu is further classified into various types, based on several factors. Among them are the drink's "dryness", the starter used in its production, and the production method.
Habushu (ハブ酒) is an awamori-based liqueur made in Okinawa, Japan. Other common names include Habu Sake or Okinawan Snake Wine. Habushu is named after the habu snake, Trimeresurus flavoviridis, which belongs to the pit viper subfamily of vipers, and is closely related to the rattlesnake and copperhead. [1] Like all vipers, Habu snakes are ...
Mijiu (米酒; pinyin: mǐjiǔ) is the generic name for Chinese fermented rice wine, similar to Japanese sake. It is generally clear, and is used for both drinking and cooking. Mijiu intended for cooking is generally of lower grade and often contains 1.5% salt. The alcohol content by volume of mijiu is typically 12–19.5%. Fujian Laojiu ...
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 ...