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Shirataki is made from the corm of the konjac plant. The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11 Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary ...
Kikori Whiskey is a Japanese-style whiskey distilled by Korean-American entrepreneur Ann Soh Woods. Launched in 2015, Kikori is a rice based whiskey aged three years. Based in Los Angeles , Kikori is distilled in Japan.
Soju (English pronunciation: / ˈ s oʊ dʒ uː /; Korean: 소주; Hanja: 燒酒) is a clear and colorless distilled alcoholic beverage, [1] [2] [3] traditionally made from rice, but later from other grains and has a flavor similar to vodka. [4]
From the 1960s, unique Japanese customs concerning whisky began to appear. Drinking whisky with Japanese food became popular, and the "Bottle keep" system took root in bars and izakaya, and drinking mizuwari (ja:水割り), a whisky diluted with 2 to 2.5 times the amount of water, became popular among the masses. [5]
酒 (jiǔ) is the Chinese character referring to any drink containing appreciable quantities of ethanol.Its Old Chinese pronunciation has been reconstructed as *tsuʔ, [2] at which point it was generally applied to drinks made from fermented millet.
Mixiang baijiu (Chinese: 米 香 型 白酒; pinyin: mǐ xiāng xíng báijiǔ; lit. 'rice fragrance wine') or rice baijiu is a variety of Chinese liquor distilled mainly from rice, rather than from sorghum or other grains like other types of baijiu. Rice baijiu is famous for having a characteristic
Whisky or whiskey is a type of liquor made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, ...
Kaoliang liquor, Gaoliang liquor or Sorghum liquor is a strong distilled liquor of Chinese origin made from fermented sorghum.It is a type of light-aroma Baijiu.The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty and is widely consumed across northern China in provinces such as Hebei, Shaanxi, and Shandong.
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