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TYKU Sake White: Junmai: Polished to 70%, Akebono rice TYKU Sake Black: Junmai Ginjo: Polished to 55%, Yamada-Nishiki & Akebono rice TYKU Sake Platinum: Junmai Daiginjo:
Sake bottle, Japan, c. 1740 Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in Kamakura Sake, saké (Japanese: 酒, Hepburn: sake, English: IPA: / 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.
This glossary of sake terms lists some of terms and definitions involved in making sake, and some terms which also apply to other beverages such as beer. 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 .
The small book, which by 2008 had sold over 20,000 copies, contains information about various types of sake including nigori, dai-ginjo, ginjo, and hon-jouzo. [4] The book is targeted at novice-level overseas enjoyers of sake and thus contains many pictures and labels of the various drinks. [1] [3] [4] [6]
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 ...
Kikusui may refer to: Kikusui, Kumamoto , a former town in Japan Operation Kikusui ("Floating Chrysanthemum"), a series of ten large kamikaze suicide raids carried out by Imperial Japanese Navy and Imperial Japanese Army aircraft against Allied ships off Okinawa in 1945
This brings the joy of helping something thrive for its own sake—the pleasure of blooms, green leaves, and growth along with the sadness of failing to do so. But we cannot have one without the ...
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.
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