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  2. Sake kasu - Wikipedia

    en.wikipedia.org/wiki/Sake_kasu

    Japanese home cooks use it as an ingredient to make food such as bread, cakes, and ice cream. [6] In addition, Kasu senbei is a snack created by toasting a flatted piece of sake kasu on a grill. [6] Sake kasu can also be used to make narazuke, which is a winter melon that has been heavily salted and marinated in sake kasu.

  3. Amazake - Wikipedia

    en.wikipedia.org/wiki/Amazake

    There are several recipes for amazake that have been used for hundreds of years. By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. [5] [6] By another recipe, sake kasu is mixed with water and sugar ...

  4. Sake - Wikipedia

    en.wikipedia.org/wiki/Sake

    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.

  5. A Guide To Sake — Including How To Drink It The Right Way - AOL

    www.aol.com/lifestyle/guide-sake-including-drink...

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  6. What is sake? The ins and outs of the Japanese alcoholic ...

    www.aol.com/news/ins-outs-sake-japanese...

    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.

  7. Raksi - Wikipedia

    en.wikipedia.org/wiki/Raksi

    It is often made at home. Raksi is a strong drink, clear like vodka or gin, tasting somewhat like Japanese sake. It is usually made from kodo millet (kodo) or rice; different grains produce different flavors. [2] It is made by distilling a chhaang, a brewed alcoholic drink. [3]

  8. Kuchikamizake - Wikipedia

    en.wikipedia.org/wiki/Kuchikamizake

    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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