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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 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa. Sake Was Just Added to UNESCO's 'Cultural Heritage of Humanity' List ...
Habushu (ハブ酒) is an awamori-based liqueur made in Okinawa, Japan. Other common names include Habu Sake or Okinawan Snake Wine. Habushu is named after the habu snake, Protobothrops flavoviridis, which belongs to the pit viper subfamily of vipers, and is closely related to the rattlesnake and copperhead. [1] Like all vipers, Habu snakes are ...
Everything you need to know about sake, from how it's made to how to drink it and what bottles you should buy.
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.
Sake: Japan East Asia The term "sake", in Japanese, literally means "alcohol", and the Japanese rice wine usually termed nihonshu (日本酒; "Japanese liquor") in Japan. It is the most widely known type of rice wine in North America because of its ubiquitous appearance in Japanese restaurants. Sato: Northeast Thailand: Southeast Asia — Shaoxing