File:Overflowing_sake_glass_in_masu.jpg · Wikimedia Commons · See Wikimedia Commons

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sake

Also known as saké, Japanese rice wine, nihonshu, seishu, saki

thumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]

AI overview

Sake is a traditional Japanese alcoholic beverage made from fermented rice. It holds cultural significance in Japan, where it is offered at Shinto shrines and consumed during important ceremonies and social occasions.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Drink.name: Sake
Drink.image: Sake set.jpg
Drink.image_size: 300px
Drink.caption: Sake can be served in a wide variety of cups. Pictured is a (a flat, saucer-like cup), an (a small, cylindrical cup), and a masu (a wooden, box-like cup).
Drink.type: Alcoholic beverage
Drink.abv: 15–22%
Drink.origin: Japan
Drink.ingredients: Rice, water, kōji-kin (Aspergillus oryzae or Aspergillus kawachii or Aspergillus luchuensis), sake yeast

via Wikipedia infobox

Wikidata facts

Image: Sake set.jpg

Show 6 more facts

Commons category: Sake
Commons gallery: 日本酒
Unicode character: 🍶
exact match: purl.obolibrary.org/obo/ENVO_00003912
NCI Thesaurus ID: C66825
native label: 酒

Sources (3)

via Wikidata · CC0

~61 min read

Article

41 sections

Contents

History
Until the Kamakura period
Muromachi period
Edo period
From the Meiji era to the early Shōwa era
Since the mid-Showa era
Oldest sake brewery
Production
Rice
Water
''Kōji-kin''
''Aspergillus oryzae'' (yellow ''kōji'')
''Aspergillus kawachii'' (white ''kōji'')
''Aspergillus luchuensis'' (black ''kōji'')
Sake yeast
Fermentation
Maturation
''Tōji''
Varieties
Special-designation sake
Methods of preparing the starter mash
Different handling after fermentation
Others
Craft sake
Taste and flavor
Reading the label
Serving sake
Seasonality
Storage
Ceremonial use
Global growth
Events
Awards
Trivia
See also
Notes
References
Citations
General and cited sources
Further reading
External links

thumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]

Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin 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 starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. This process is called Multiple Parallel Fermentation.