sake
Sign in to savethumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]
AI overview
Sake is a traditional Japanese alcoholic beverage made from fermented rice. It holds cultural significance in Japan, where it is offered at Shinto shrines and consumed during important ceremonies and social occasions.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Drink.name
- Sake
- Drink.image
- Sake set.jpg
- Drink.image_size
- 300px
- Drink.caption
- Sake can be served in a wide variety of cups. Pictured is a (a flat, saucer-like cup), an (a small, cylindrical cup), and a masu (a wooden, box-like cup).
- Drink.type
- Alcoholic beverage
- Drink.abv
- 15–22%
- Drink.origin
- Japan
- Drink.ingredients
- Rice, water, kōji-kin (Aspergillus oryzae or Aspergillus kawachii or Aspergillus luchuensis), sake yeast
via Wikipedia infobox
Article
41 sectionsContents
- History
- Until the Kamakura period
- Muromachi period
- Edo period
- From the Meiji era to the early Shōwa era
- Since the mid-Showa era
- Oldest sake brewery
- Production
- Rice
- Water
- ''Kōji-kin''
- ''Aspergillus oryzae'' (yellow ''kōji'')
- ''Aspergillus kawachii'' (white ''kōji'')
- ''Aspergillus luchuensis'' (black ''kōji'')
- Sake yeast
- Fermentation
- Maturation
- ''Tōji''
- Varieties
- Special-designation sake
- Methods of preparing the starter mash
- Different handling after fermentation
- Others
- Craft sake
- Taste and flavor
- Reading the label
- Serving sake
- Seasonality
- Storage
- Ceremonial use
- Global growth
- Events
- Awards
- Trivia
- See also
- Notes
- References
- Citations
- General and cited sources
- Further reading
- External links
thumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]
Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. This process is called Multiple Parallel Fermentation.