Sake
Sake (酒)
Sake (pronounced sah-keh, /ˈsɑːkeɪ/), also known as Japanese rice wine, is a traditional alcoholic beverage from Japan. It is made from fermented rice that has been polished to remove the bran. Unlike wine, which is fermented from the sugar naturally present in fruit, sake is produced by a brewing process more akin to that of beer.
Etymology
The word "sake" in Japanese can refer to any alcoholic drink, while the beverage called "sake" in English is usually termed nihonshu (日本酒, "Japanese liquor") in Japanese. The origin of the word "sake" is uncertain, but it is believed to have derived from the Japanese word "sakeru" (to make clear), referring to the clear liquid that is sake.
Production
Sake is produced by the multiple parallel fermentation of polished rice. The process involves the use of yeast and a mold called koji (麹). The rice is first polished to remove the bran, then washed and soaked before being steamed. The steamed rice is then mixed with koji, which converts the rice's starches into sugars. This mixture, called moromi (もろみ), is then allowed to ferment, with yeast added to convert the sugars into alcohol.
Varieties
There are several varieties of sake, categorized based on factors such as the degree of rice polishing, whether or not alcohol is added, and whether it is filtered or unfiltered. Some of the most common types include junmai-shu (pure rice sake), honjozo-shu (sake with a small amount of brewer's alcohol added), and ginjo-shu (sake made with rice that has been highly polished).
Related Terms
- Nihonshu-do: A measure of the sugar and alcohol content in sake.
- Seimaibuai: The degree of rice polishing in sake production.
- Kanpai: A Japanese toast meaning "cheers".
See Also
External links
- Medical encyclopedia article on Sake
- Wikipedia's article - Sake
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