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[5] [6] By another recipe, sake kasu is mixed with water and sugar is added. [ 6 ] [ 7 ] Amazake can be used as a dessert , snack , natural sweetening agent , salad dressing or smoothie .
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.
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People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.
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.
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]
Sake is a beverage that stands to deepen the South’s complex and ongoing relationship with rice. Here’s how a burgeoning Southern sake brewery is growing the drink’s American identity.