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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 ...
The sweeter the sake, the lower the number (or more negative); the drier the sake, the higher the number. When the SMV was first used, 0 was the point between sweet and dry sake. Now +3 is considered neutral. Seimai-buai (精米歩合) is the rice polishing ratio (or milling rate), the percentage of weight remaining after polishing. Generally ...
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.
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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Dedicated shōchū bars have begun to appear in New York and more than 100 brands are now available in the U.S. market. In Kyūshū, the center of production, shōchū is far more common than sake. Indeed, there "sake" (酒) generally refers to shōchū, and is sometimes consumed mixed with hot water (Oyuwari), especially in cooler months ...
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