Search results
Results from the WOW.Com Content Network
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]
Typically shōchū contains 25% alcohol by volume, [1] which is weaker than baijiu, whiskey, or vodka, but stronger than huangjiu, sake, or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume.
Soju is made from grains (such as rice, barley, and wheat) or starches, such as potatoes, sweet potatoes, and tapioca. Although soju is often compared to vodka, it has a sweet taste due to added sugar. The drink is usually served in a shot glass. It has a smooth, clean taste, and pairs well with a variety of Korean dishes.
Meet Soju, Vodka's versatile little sister. ... There were two peach flavors in our roundup and this one has a stronger alcoholic-bitterness than the other, hence the lower placement. Still really ...
For premium support please call: 800-290-4726 more ways to reach us
horilka (Ukraine), vodka, wheat whiskey, weizenkorn (Germany), soju (Korea) Fruit juice Name of fermented beverage Name of distilled beverage Apples: cider (U.S.: "hard cider"), apfelwein: jabukovača (Serbia), applejack (or apple brandy), calvados, cider: Apricots: kajsijevača (Serbia), kaisieva rakia (Bulgaria), pálinka (Hungary) Bananas or ...
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 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.