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There was a prejudice that Japanese looked at red wine and mistook it for "blood," while Westerners drank "living blood." [4] [5]A report written in 1869 by Adams, Secretary to the British Legation in Yedo, describes "a quantity of vines, trained on horizontal trellis frames, which rested on poles at a height of 7 or 8 feet from the ground" in the region of Koshu, Yamanashi. [6]
Wine production began in the Cape Province of what is now South Africa in the 1680s as a business for supplying ships. Australia's First Fleet (1788) brought cuttings of vines from South Africa, although initial plantings failed and the first successful vineyards were established in the early 19th century.
People in Northern Spain were making cider around the same time period. [15] [16] Celtic people were known to have been making types of alcoholic cider as early as 3000 BC. [17] [18] Wine was consumed in Classical Greece at breakfast or at symposia, and in the 1st century BC it was part of the diet of most Roman citizens. Both the Greeks and ...
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.
According to Utsunomiya Hitoshi, director of the Japan Sake and Shochu Makers Association (JSS), in 1855 there were 459 doburoku producers in Edo (present-day Tokyo) alone.
Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.
According to Kikkoman, mirin is a rice wine used as a seasoning or consumed as a beverage in Japanese cuisine. It is a sweet liquor containing about 14% alcohol content and 40 to 50% sugar content.
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