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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.
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 .
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.
Sake is made of Japanese rice, water, yeast and koji (a type of mold). It traditionally takes about two months to make through a series of precise steps that involve steaming, stirring and fermenting.
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
The Chinese mijiu, the predecessor of Japanese sake, is generally considered a form of huangjiu within China. Huangjiu is further classified into various types, based on several factors. Among them are the drink's "dryness", the starter used in its production, and the production method.
Cheongju is usually brewed in winter, between the months of November and March. [6] Steamed rice mixed with nuruk (fermentation starter) and water is left to ferment for 16 to 25 days, at a temperature not higher than 14–16 °C (57–61 °F). [6]
At present, sake homebrewing is not allowed under Japanese law. Eckhardt foresees that his book, which spells out how homebrewing might reinvigorate sake consumption in Japan . His optimism is informed in part by the unanticipated expansion of micro-breweries in Oregon since the state law prohibiting them was repealed in 1985.