"Sake is a popular example of ""rice wine"". Sparkling wine like French Champagne, Catalan Cava or Italian Prosecco can be made by means of a secondary fermentation. A distilled drink or liquor is an alcoholic drink produced by distilling (i.e., concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables. Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called ""spirits"". For the most common distilled drinks, such as whiskey and vodka, the alcohol content is around 40%. The term ""hard liquor"" is used in North America to distinguish distilled drinks"
"carbohydrates in the rice to produce the alcohol. Prior to the eighth century, perhaps the most widely made rice wine was ""hitoyozake"" (一夜酒) or so-called overnight sake. This was made by allowing cooked rice or rice gruel to ferment naturally. Some islands in Okinawa still held religious rituals involving chewed sake until the 1930s. Kuchikamizake is not considered the origin of nihonshu because of the differences of their times introduced to Japan, brewing methods and cultures. In ""Giatrus"", is drawn as a kind of kuchikamizake made by a monkey. Kuchikamizake prominently features in the plot of the 2016 anime film"
"grain liquor, and ""shōchū"", a Japanese beverage. Soju Soju (; ) is a clear, colorless distilled beverage of Korean origin. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). Most brands of soju are made in South Korea. While it is traditionally made from rice, wheat, or barley, modern producers often replace rice with other starches such as potatoes, sweet potatoes, or tapioca. Soju () means ""burned liquor"", with the first letter ""so"" (; 燒; ""burn"") referring to the heat of distillation, and the second letter ""ju"" (; 酒) referring"
"Sake , also spelled ""saké"" ( ), also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The brewing process for ""sake"" differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in"
"In some regions, the first sips of toso are taken in order of age, from the youngest to the eldest. Sake , also spelled ""saké"" ( ), also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The brewing process for ""sake"" differs from the"
"local brewing tradition. The area around Mihara village in southern Shikoku is especially well-known for its doburoku breweries. In 2010, a brewer from Akita Prefecture came up with a dark version of nigori sake, the color of which is due to the addition of edible finely powdered charcoal. Nigori Nigori or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to ""cloudy"" because of its appearance. It is about 14–17% alcohol by volume. Sake is usually filtered to remove grain solids left behind after the fermentation process. Nigori sake is filtered using a broader"
"substantial than tapas although they are not considered a meal as such as they do not contain the all-important Japanese rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. Listed below are some common ""sakana"". Sakana In Japan, when alcohol is consumed, it is customary that the drinks are always accompanied with some sort of foodstuff. The term ""sakana"" traditionally refer to food served to accompany sake. These are usually quite salty"
"1990s, supplying distinct tasting beers in a variety of styles that seek to match the emphasis on craftsmanship, quality, and ingredient provenance often associated with Japanese food. Sake is a brewed rice beverage that typically contains 15%–17% alcohol and is made by multiple fermentation of rice. At traditional formal meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes, although this notion is typically no longer applied to modern, refined, premium (""ginjo"") sake, which bear little resemblance to the sakes of even 100 years ago. Side dishes for sake are particularly called ""sakana"""
"thought to get its name from the bubbles that rise and swell during its distillation. The more bubbles, the higher the alcohol concentration in the final product. Despite being commonly written with the kanji character 泡 (bubble), there are other theories on the origin of the name. One of these is that the name derives from 粟 (also pronounced ""awa""), meaning millet, a raw material used to make ""awamori"" centuries ago, now completely replaced with rice. Awamori Awamori (泡盛) is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not"
"called ""kurozu"" (黒酢), made from rice, is produced in Japan. It is considered as a healthy drink; its manufacturers claim that it contains high concentrations of amino acids. Recent scientific research on kurozu has revealed its anti-cancer properties ""in vivo"" on rats and ""in vitro"" on human cancer cells. In Korean cuisine, ""ssal-sikcho"" (; ""rice vinegar"") made with either white or brown rice. Glutinous rice may also be used. Rice is mixed with ""nuruk"" (fermentation starter). Alternatively, rice wine lees can be used to make rice vinegar, in which case the final product is often called ""makgeolli-sikcho"" (rice wine vinegar)."
"Mijiu Mijiu () is a Chinese rice wine made from glutinous rice. As a fermented beverage, it is categorized as a form of ""huangjiu"". It generally looks clear and tastes somewhat sweet, similar to its Japanese counterpart sake. The alcohol content ranges between 12% and 20%. Rice wine was made around or before 1000 BC by ancient Chinese and then the practice spread to Japan and other countries. Since then, it has played an important role in Chinese life. In most Chinese supermarkets there are various kinds of rice wines. It is a traditional beverage to the Chinese and some"
"Awamori Awamori (泡盛) is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ""sake"") but of distillation (like ""shōchū""). All ""awamori"" made today is from indica rice imported from Thailand, the local production not being sufficient to meet domestic demand. ""Awamori"" is typically 60–86 proof (30–43% alcohol), although ""export"" brands (including brands shipped to mainland Japan) are increasingly 50 proof (25% alcohol). Some brands (notably ""hanazake"") are 120 proof (60%) and are flammable. ""Awamori"" is aged in traditional clay pots to improve its"
"one can help women's rehabilitation wound. Mijiu is used in desserts such as: Mijiu Mijiu () is a Chinese rice wine made from glutinous rice. As a fermented beverage, it is categorized as a form of ""huangjiu"". It generally looks clear and tastes somewhat sweet, similar to its Japanese counterpart sake. The alcohol content ranges between 12% and 20%. Rice wine was made around or before 1000 BC by ancient Chinese and then the practice spread to Japan and other countries. Since then, it has played an important role in Chinese life. In most Chinese supermarkets there are various kinds"
"Soju Soju (; ) is a clear, colorless distilled beverage of Korean origin. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% alcohol by volume (ABV). Most brands of soju are made in South Korea. While it is traditionally made from rice, wheat, or barley, modern producers often replace rice with other starches such as potatoes, sweet potatoes, or tapioca. Soju () means ""burned liquor"", with the first letter ""so"" (; 燒; ""burn"") referring to the heat of distillation, and the second letter ""ju"" (; 酒) referring to ""alcoholic drink"". In 2008, ""soju"" was"
"Yamada Nishiki Yamada Nishiki (Japanese: 山田錦) is a short grain Japanese rice, famous for its use in high quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily. Yamada Nishiki is the most commonly grown sake-rice (""""). In 1923 Yamada Nishiki was created by crossing Yamadaho and Tankanwataribune. In 1936, the rice was named Yamada Nishiki. This special rice is mainly grown in Hyogo-ken, its original area, but also Okayama-ken and Fukuoka-ken. The rice can be classified into five groups, in which only the first three classes may be used for premium"
"is distilled from ""mijiu"". An unfiltered form of Chinese rice wine containing whole glutinous rice grains of extremely low alcoholic content and often consumed by children is called ""jiǔniàng"" or ""láozāo"". In Taiwan, the Taiwan Tobacco and Liquor Corporation (Monopoly Bureau) is the main manufacturer, branded as Taiwan red label. The alcohol content is 19.5%. Mijiu is commonly used in cooking dishes such as ginger duck, sesame oil chicken, and shochu chicken. The traditional way to use mijiu is to boil three bottles and evaporate the alcohol while cooking with the chicken. It is believed that by using this recipe"
"Nigori Nigori or is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to ""cloudy"" because of its appearance. It is about 14–17% alcohol by volume. 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. Nigori sake is generally the sweetest of all sakes, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Before serving, the bottle"
"Hayashi rice Hayashi rice or Hashed beef rice (ハヤシライス) is a dish popular in Japan as a Western-style dish (""yōshoku""). It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream. The dish originates from the former mining town of Ikuno, Hyōgo Prefecture, Japan. There was a French engineer who worked for the mine in 1868 and improved it. Hayashi rice has a western influence with the use of demi-glace"
"sake. The highest class is again divided in two and will cost about 30,000 Yen for sixty kilogram (as of 2008). The highest class is, however, hard to get even for a top-class sake brewer, and depends on the relationship between the brewer and his rice grower. Yamada Nishiki Yamada Nishiki (Japanese: 山田錦) is a short grain Japanese rice, famous for its use in high quality sake. It is particularly desired by sake brewers for its ability to absorb water and dissolve easily. Yamada Nishiki is the most commonly grown sake-rice (""""). In 1923 Yamada Nishiki was created by crossing"
"Rice baijiu Rice baijiu (Chinese: 米白酒; pinyin: mǐbáijiǔ), also known as rice fragrance baijiu (米香型白酒), is a variety of distilled beverage popular in China. Unlike other kinds of ""baijiu"", it is distilled mainly from rice rather than from sorghum or other grains. This ""baijiu"" also has a characteristic rice fragrance. One famous brand of rice ""baijiu"" is called ""Sanhua jiu"" (三花酒; literally ""three flower liquor""), which is produced in Guilin, China. The name ""rice fragrance ""baijiu"""" may mislead the drinker, who may regard it as simply ordinary ""baijiu"" flavoured by rice. In fact, this kind of distilled beverage differs from"
"tears. A similar drink, called ""yi ren jiang "" (薏仁漿), also appears in Chinese cuisine, and is made by simmering whole polished Job's tears in water and sweetening the resulting thin, cloudy liquid with sugar. The grains are usually strained from the liquid but may also be consumed separately or together. In both Korea and China, distilled liquors are also made from the grain. One such example is the Korean liquor called ""okroju"" (옥로주; hanja: 玉露酒), which is made from rice and Job's tears. An ancient Chinese beer recipe included the grain as an ingredient. In Japan, an aged vinegar"
"sorghum-based ""baijiu"" in that its main ingredient is rice. ""Mibaijiu"" is also the name of a type of fermented Chinese rice wine produced in the Jiangsu province. Rice baijiu Rice baijiu (Chinese: 米白酒; pinyin: mǐbáijiǔ), also known as rice fragrance baijiu (米香型白酒), is a variety of distilled beverage popular in China. Unlike other kinds of ""baijiu"", it is distilled mainly from rice rather than from sorghum or other grains. This ""baijiu"" also has a characteristic rice fragrance. One famous brand of rice ""baijiu"" is called ""Sanhua jiu"" (三花酒; literally ""three flower liquor""), which is produced in Guilin, China. The name"
"""Your Name"", where the female protagonist, Mitsuha Miyamizu, produces this type of sake during a ritual. Kuchikamizake Kuchikamizake (口噛み酒, "" ""mouth-chewed sake"") is a kind of rice-based alcohol produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one type of the earliest sake. Kuchi means ""mouth"", kami means ""chew"" and zake is the rendaku form of ""sake"". ""Kuchikami no sake"" is a synonym. Kuchikamizake has an opaque, whitish colour and tastes quite sour. It is made when someone, ideally a virginal girl, chews cooked rice and then spits the resulting liquid into a container. The resulting"
"of the families still follow the custom of making rice wine by themselves. The rice wine is made using sticky rice, Chinese yeast and water. It is also served as an appetizer and is believed to be beneficial in improving metabolism and skin. ""Mijiu"" is usually drunk warm, like the Japanese sake, and is also used in cooking. The cooking ""mijiu"" available in Asian grocery stores are generally of a lower quality, and often contain added salt to avoid an alcohol tax. ""Mijiu"" is produced both in China and Taiwan. A potent distilled spirit called rice ""baijiu"" (米白酒; pinyin: mǐbáijiǔ)"
"are six distinct flavors: sweet, sour, pungent, roasted, bitter and spicy. When the flavors are balanced, the alcohol is considered good quality. Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and ""nuruk"" (a wheat-based source of the enzyme amylase). Main varieties include clear rice wines (""cheongju""), milky rice wine (""takju""), distilled liquor (""soju""), fruit wine (""gwasil-ju""), flower wines, and medicinal wines. ""Makgeolli"" (also known as ""takju"" and ""nongju""), is a milky, sweet alcoholic drink made from rice. It is one of Korea's most-popular alcoholic drinks. The oldest traditional Korean rice wine, its alcohol content"
"Glossary of sake terms 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. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The quality of sake that"
"Onigiri , also known as , , rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ""nori"" (seaweed). Traditionally, an onigiri is filled with pickled ume (""umeboshi""), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide. Despite common misconceptions,"
"""yakisoba"" are sometimes eaten at the end to round off a drinking session. For the most part, the Japanese do not eat rice or noodles (""shushoku""""staple food"") at the same time as they drink alcohol, since ""sake"", brewed from rice, traditionally takes the place of rice in a meal. Izakaya were traditionally down-to-earth places where men drank sake and beer after work. That trend is complemented by a growing population of independent women and students. Many izakaya today cater to a more diverse clientele by offering cocktails and wines as well as by improving the interior. Chain izakaya are often"
"two distinct steps. Like other rice wines, when ""sake"" is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between ""sake"", wine, and beer. Wine generally contains 9–16% ABV, while most beer contains 3–9%, and undiluted ""sake"" contains 18–20% (although this is often lowered to about 15% by diluting with water prior to bottling). In the Japanese language, the word """"sake"""" (, ""liquor"", also pronounced ""shu"") can refer to any alcoholic drink, while the beverage called ""sake"" in English is usually termed ""nihonshu"" (, ""Japanese liquor""). Under Japanese liquor laws, ""sake"" is labelled with the word ""seishu"" (, ""clear"
"Thanks to the widespread availability of ""hayashi"" rice mix (normally sold as roux blocks) and prepared demiglace sauce (normally canned) at Japanese supermarkets, this dish is common household fare. Like Japanese curry, it is usually eaten with a spoon. ""Hayashi"" rice was an important dish in mystery writer Keigo Higashino's novel ""Ryūsei no Kizuna"". Hayashi rice Hayashi rice or Hashed beef rice (ハヤシライス) is a dish popular in Japan as a Western-style dish (""yōshoku""). It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop"
"vinegar. Uncooked brown rice grains are mixed with green tea leaves and used to brew a kind of tea called Genmaicha () (brown rice tea). Glutinous rice, known in Japan as ""mochigome"", is used for making mochi (), the festive red bean and rice dish sekihan, as well as traditional snacks such as senbei (), arare (), and agemochi (). Most Japanese use ""suihanki"" (rice cookers) to which measured amounts of washed rice and water are added. The rice is first washed to release excess starch. Then, before cooking it is usually soaked in water for between half an hour"
"to steamed rice and water and letting the mixture ferment. The resulting sake is somewhat like a chunkier version of nigorizake. sake aromas smelled retronasally a method of separating sake from the lees without external pressure by hanging the mash in bags and allowing the liquid to drip out under its own weight. Sake produced this way is sometimes called shizukuzake (雫酒), meaning ""drip sake"". ordinary sake unpolished rice undiluted sake. Most sake is diluted with water after brewing to lower the alcohol content from 18–20% down to 14–16%, but genshu is not. Special brew sake polished to 60% or"
"Raksi Raksi (Limbu:Sijongwaa aara) () or Rakshi is a traditional distilled alcoholic beverage in Nepal, India (Darjeeling, Sikkim) and Tibet. It is often made at home. It is also the traditional beverage of Limbu people. The Limbus especially, drink an enormous amount of Tongba and raksi served with pieces of Pork, Water buffalo or Goat meat Sekuwa. Raksi is usually made from kodo millet (kodo) or rice; different grains produce different flavors. It is a strong drink, clear like vodka or gin, tasting somewhat like Japanese sake. In the CNN's list of World's 50 most delicious drinks, it was ranked"