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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 old way of making Japanese sake is finally getting its due. This week, UNESCO officially added the Japanese rice wine to its list of the "Intangible Cultural Heritage of Humanity.” More ...
Kuchikamizake (口噛み酒, mouth-chewed sake) or kuchikami no sake (口噛みの酒) is a type of sake, rice-based brewed alcohol, produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one of the earliest types of Japanese alcoholic drinks.
In Japan's sake industry in general, wooden products have been replaced by metal, resin, and glass bottles, making wooden ones difficult to obtain. For this reason, the brewery established a new factory dedicated to the maintenance and production of wooden sake utensils and straw rope on the land adjacent to the Hamakura Plant. They accept ...
Sake is made of Japanese rice, water, yeast and koji (a type of mold). It traditionally takes about two months to make through a series of precise steps that involve steaming, stirring and fermenting.
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.
Pressed sake lees, the solids left after pressing and filtering. These are used for making pickles, livestock feed, and shōchū, and as an ingredient in dishes like kasu soup. Katakuchi 片口 Wide sake decanter made of ceramic, glass or metal Kijōshu 貴醸酒 A complex sake that is made by replacing some of the water used in brewing with sake
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