Overview

saké


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Japanese;

fermented beverage made from rice; although commonly called rice wine, it is technically a beer, since it is made from a cereal, although it does not contain gas. The fungus Aspergillus oryzae (koji) is used as a source of amylase, then yeast is added; the final product contains 14–20% alcohol. Normally drunk warm and traditionally served in conical ceramic cups.

Subjects: Medicine and Health.


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