Sake

related topics
{food, make, wine}
{day, year, event}
{company, market, business}
{rate, high, increase}
{land, century, early}
{acid, form, water}
{theory, work, human}
{war, force, army}
{game, team, player}
{ship, engine, design}
{law, state, case}
{god, call, give}
{government, party, election}
{build, building, house}
{mi², represent, 1st}
{village, small, smallsup}

Sake (Sometimes pronounced /ˈsɑːkiː/ in English but /ˈsɑːkeɪ/ [sake]  ( listen) in Japanese) is a rice-based alcoholic beverage of Japanese origin.

This beverage is called sake in English, but in Japanese, sake (酒) or o-sake (お酒) refers to alcoholic drinks in general. The Japanese term for this specific beverage is Nihonshu (日本酒), meaning "Japanese sake".

Sake is also referred to in English as a form of rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more like that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch. But the brewing process for sake differs from beer brewing as well, notably in that for beer, the conversion of starch to sugar and sugar to alcohol occurs in two discrete steps, but with sake they occur simultaneously. Additionally, alcohol content also differs between sake, wine, and beer. Wine generally contains 9–16% alcohol[1] and most beer is 3–9%, whereas undiluted sake is 18–20% alcohol, although this is often lowered to around 15% by diluting the sake with water prior to bottling.

Contents

Full article ▸

related documents
Vodka
German cuisine
Butter
Barbecue
Champagne (wine)
Cigar
Vanilla
Swedish cuisine
Milk
Maple syrup
Pizza
Cuisine of the Southern United States
Sparkling wine
Areca nut
Black pepper
Taro
Brewing
Soft drink
Hay
Rice
Ramen
Vinegar
Sushi
Sugar
Potato chip
Food preservation
Banana
Cuisine of the United States
Wine
Perfume