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Beer (and beer-like happoshu) are the most popular alcoholic drink in Japan, accounting for nearly two thirds of the 9 billion liters of alcohol consumed in 2006. [6]Japan's domestic consumption of the total 187.37 million kiloliter global beer market in 2012 was about 5.55 million kiloliters or about 3.0%. [7]
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]
Kakuro or Kakkuro or Kakoro (Japanese: カックロ) is a kind of logic puzzle that is often referred to as a mathematical transliteration of the crossword. Kakuro puzzles are regular features in many math-and-logic puzzle publications across the world.
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Sake, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine , in which alcohol is produced by fermenting sugar that is naturally present in fruit, sake is produced by a brewing process more akin to that of beer , where starch is converted into sugars ...
The competition between Sapporo and Nippon Beer, as well as competition with the Osaka (now Asahi) and Kirin breweries led to a 1906 merger of Sapporo, Nippon, and Osaka breweries into the Dai-Nippon Beer Company, Ltd. (大日本麦酒株式会社), which formed a near monopoly on the Japanese market until after World War II.
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Bottled awamori displayed in a shop. Awamori owes its existence to Okinawa's trading history. It originates from the Thai drink lao khao. [8] The technique of distilling reached Ryukyu Kingdom, today's Okinawa, [9] from the Ayutthaya Kingdom (roughly present-day Thailand) in the 15th century, a time when Okinawa served as a major trading intermediary between Southeast Asia, China, and Japan.