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It is a kind of rice wine similar to sake, but with a lower alcohol content—14% [2] instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), [3] which contains alcohol. The second is shio mirin, which contains alcohol as well as 1.5% salt [1] to avoid alcohol tax.
The hanja characters 淸酒 are the same as the kanji pronounced seishu used on the labels of sake. The native Korean word for "clear wine", malgeun-sul (맑은술), is also used to refer to cheongju. [2] Another name for cheongju is yakju (약주; 藥酒), which literally translates into "medicinal wine". [3]
Mirin (味醂 or みりん, Japanese:) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. [1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further ...
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
Akumochizake – Type of Sake; Brown rice syrup – Sweetener derived from rice; Choujiu; Gamju – Korean equivalent of Amazake; Sikhye – Korean equivalent of Amazake; Jiuniang – Chinese equivalent of Amazake; Must – similar product in winemaking; Rice milk – Plant milk made from rice; Rice pudding – Dish made from rice mixed with ...
Don’t let a good recipe go uncooked.
Kaoliang liquor, Gaoliang liquor or Sorghum liquor is a strong distilled liquor of Chinese origin made from fermented sorghum.It is a type of light-aroma Baijiu.The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty and is widely consumed across northern China in provinces such as Hebei, Shaanxi, and Shandong.
Huangjiu in Chinese society had perhaps the same level of influence as beer in the European societies throughout history. Archeology has established that ancient Chinese people once brewed some form of alcohol similar to beer in China, however with the invention of the brewing method using qu, huangjiu rapidly replaced the prototypic beer in ancient China and beer-like beverages fell out of ...