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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 farming families.
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.
The term nigori translates roughly to "cloudy" because of its appearance. Sake is an alcoholic drink of Japanese origin that is made from fermented rice. Amazake; Nigori; Shoutoku; Sawanotsuru; Gekkeikan; Sudo Honke; TY KU
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 .
Nada-Gogō (灘五郷, nada-gogō, "The Five Villages of Nada") are five area-based groupings of sake breweries in the cities of Kobe and Nishinomiya, Hyōgo Prefecture, Japan. It is the largest sake producing region in Japan, with breweries in the area accounting for just over one quarter of the sake production in the entire country. [1]
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]
[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 .
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 ]