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Sake is usually filtered to remove grain solids left behind after the fermentation process. Nigori sake is filtered using a broader mesh, resulting in the permeating of fine rice particles and a far cloudier drink. [2] [3] Unfiltered sake is known as doburoku (どぶろく, but also 濁酒) [2] [3] and was originally brewed across Japan by ...
The term nigori translates roughly to "cloudy" because of its appearance. Sake is an alcoholic drink of Japanese origin that is made from fermented rice. Amazake;
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.
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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 .
Several types of amazake from a supermarket. Amazake (甘酒, ) is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. [1] Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. [2]