Todays video is a taste test video. But its one i feel like i should have done long ago hahah. Probably from the very beginning. This episode of booze and reviews I’m actually going to be reviewing booze! Haha i was waiting for the right moment and the right booze to do it with and what better way to start than a variety of 3 different Japanese Rice Wines also known as sake. Sake is such a versatile alcohol and is growing more and more popular in the U.S. I really hope you enjoy learning with me. If you want to learn more about sake i have added some information from Wikipedia with a link attached below. Thank so much for watching!
Sake (Japanese: 酒, pronounced [sake]), also spelled saké, (IPA: /ˈsɑːkeɪ/ SAH-kay or American English /ˈsɑːki/ SAH-kee) also referred to as a Japanese rice wine, is 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 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” (酒, “liquor”, also pronounced shu) can refer to any alcoholic drink, while the beverage called “sake” in English is usually termed nihonshu (日本酒, “Japanese liquor”). Under Japanese liquor laws, sake is labelled with the word seishu (清酒, “clear liquor”), a synonym less commonly used in conversation.
In Japan, where it is the national beverage, sake is often served with special ceremony – gently warmed in a small earthenware or porcelain bottle called a tokkuri, and sipped from a small porcelain cup called a sakazuki.
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