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  1. Sake Glossary

    Cuisine Sake Glossary

    A Akiagari (秋あがり): sake brewed in early spring and stored during summer; around September, when the outside temperature and the temperature of the sake are about the same, the sake is released without being pasteurized the second time (hi-ire). The main characteristic of this sake is a deep...
  2. Sake - the Japanese national beverage

    Cuisine Sake - the Japanese national beverage

    Sake (also spelt saké) is an alcoholic beverage 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...
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