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Akadama (赤玉), originally Akadama port wine, is a Japanese sweet red wine created in 1907 by Shinjiro Torii, the founder of Suntory. Akadama remains popular amongst all generations and is still found in stores across Japan today. [1] Just like port wine, Akadama is a fortified wine. [2] AKADAMA sweet wine poster
Lit. "Japanese liquor", a more specific term than sake, which can mean any kind of alcohol Nihonshu-do 日本酒度 Calculated from the specific gravity of the sake, and used to indicate the sugar and alcohol content of the sake on an arbitrary scale. Typical values are between −3 (sweet) and +10 (dry), equivalent to specific gravities ...
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.
There was a prejudice that Japanese looked at red wine and mistook it for "blood," while Westerners drank "living blood." [4] [5]A report written in 1869 by Adams, Secretary to the British Legation in Yedo, describes "a quantity of vines, trained on horizontal trellis frames, which rested on poles at a height of 7 or 8 feet from the ground" in the region of Koshu, Yamanashi. [6]
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: Shaoxing ...
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.
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Negus is a drink made of wine, often port, mixed with hot water, oranges or lemons, spices and sugar. History