What does sake mean in japanese

Osaka Sake Tasting Tour in Umeda. Let's start with the basics. What is sake anyway? Well, simply put, it's a Japanese traditional alcohol made from fermented rice. Once it's fermented, only the clear upper part of the whole resulting substance is bottled. Generally, Japanese sake has an alcohol content of around 15 percent the strongest ones can go up to 17 percent.

Sake is made in breweries in virtually all regions of Japan but some areas such as Niigata, Fukui, and Aomori, where rice is known for its good quality, are also famous for both their Japanese sake. It still isn't clear when people in Japan started to make rice wines, but probably as rice agriculture became common across Japan nearly years ago.

Since Japanese people were familiar with eating rice, they started to drink some alcohol made from rice. Naturally, because sake is made from rice, it goes wonderfully well with any kind of rice dish and also most 'washoku' traditional Japanese cuisine.

There are so many varieties of sake brands that it is very difficult to only choose one brand as the best sake. It really depends on the type of taste you are aiming for. One such example is sake. As a beverage coming from Japan, it has a veil of exoticism and mystery. They are its selling points! And maybe even the reason why sake has been growing in popularity in the U. First things first, the name! What does sake mean in Japanese?

The literal meaning of sake in Japanese is simply and succinctly — alcoholic drink. Just about any alcoholic beverage is sake. Wine, beer, liquors, all of them are referred to as sake in Japan. But how do the Japanese differentiate between any other alcoholic beverage and the one that we call sake? More precisely, nihonshu means Japanese sake.

It was an introduction to the phenomenon of Japonism that would soon take the world by storm. At the moment, sake manufacture had begun to develop on a massive scale. But sake would stick as the official term. He is not part of the Israeli ethos. He is not part of the sacrifice our children made at the altar for the sake of Israel's establishment and existence. It's hard to watch Madison and Sloane and not think,' Oh my gosh, these two are so talented and so good, and they are the future,' they have different strengths and different weaknesses I hope for the sake of American fans those two do figure it out and are rivals and get to the top and challenging for titles, because they both have what it takes to get there.

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Princeton's WordNet 0. Wiktionary 0. Webster Dictionary 1. They are combined and fermented in precise processes that have been refined over the centuries. Typically filtered although unfiltered products are also available , the resulting clear to slightly yellowish rice wines have an alcohol content of around 15 percent and relatively mild flavor profiles, ranging from light and crisp to richer, more substantial, fruity notes.

Sake pairs well with almost any kind of food but compliments the delicate flavors of traditional Japanese meals particularly well. In recent decades, premium sake has been gaining popularity, while cheap sake has gradually lost market share to other types of alcoholic drinks. Premium sake differentiates itself in the quality of the ingredients and the efforts put into the production process.

Below are some of the factors that make a difference and the terms that help consumers understanding them: Degree of polishing the rice Rice grains are polished before used in the sake production because the grains' outer layers create undesirable flavors in the end product.

Generally speaking, the more polished the rice is, the better gets the taste and the higher gets the price tag of the resulting sake. For premium sake, at least 30 percent of the grain has usually been polished away, while the rice for the following high-end types of sake need to be polished even more:.

Generally speaking, ginjo and daiginjo tend to be the most flavorful types of premium sake and very rich in character. As a result, they are best enjoyed by themselves e.

They can be too powerful when paired with delicate dishes. The alcohol in sake is produced in a time and cost consuming fermentation process. In order to decrease production costs, many producers have been adding large amounts of distilled alcohol to their sake.

Premium sake, however, pride themselves for not containing any added alcohol or for using only small amounts of it with the purpose of adding subtle flavors. This leads to the following additional classifications of premium sake:. Some of the above terms can be combined. For example, a "Junmai Ginjo" sake is not using any added alcohol and is made of rice grains that have been polished by at least 40 percent.