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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.
Sake Kasu is used as a marinade for Japanese dishes based on fish, vegetables, and meat, and contributes an umami flavor to the dish. [1] Sake kasu is also found in cosmetics and skincare products. [5] Sake kasu is considered as a part of the Japanese “no waste” culture since the waste of the sake production is used in various ways. [6]
Three types of products are marketed as mirin. The first is hon mirin (literally: true mirin), [2] which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. [3] The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax ...
Hon mirin: also called "true mirin," is known for its high alcohol content (around 14%) and 0% salt content. This type of mirin can be used for drinking or cooking. This type of mirin can be used ...
A cocktail that uses sake as its base, along with other ingredients such as simple syrups, distilled spirits, liqueurs, juices and garnishes. The name saketini is a portmanteau of "sake" and "martini". Sandan shikomi 三段仕込み A common 3-stage process of adding rice, kōji, and water to the moromi San-do 酸度
The 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa.
Side dishes for sake are particularly called sakana or otsumami. Sake is brewed in a highly labor-intensive process more similar to beer production than winemaking, hence, the common description of sake as rice "wine" is misleading. Sake is made with, by legal definition, strictly just four ingredients: special rice, water, koji, and special yeast.
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]