Sake - Knowledge

2702: 3700: 3672: 134: 430: 3750:), depending on the preference of the drinker, the characteristics of the sake, and the season. Typically, hot sake is a winter drink, and high-grade sake is not usually drunk hot because the flavors and aromas may be lost. Most lower-quality sake is served hot because that is the traditional way, and it often tastes better that way, not so that flaws are covered up. There are gradations of temperature both for chilling and heating, about every 5 °C (9.0 °F), with hot sake generally served around 50 °C (122 °F), and chilled sake around 10 °C (50 °F), like white wine. Hot sake that has cooled ( 945:. Since home-brewed sake is tax-free, the logic was that by banning the home-brewing of sake, sales would increase, and more tax revenue would be collected. This was the end of home-brewed sake. The Meiji government adopted a system in which taxes were collected when sake was finished, instead of levying taxes on the amount and price of sake at the time of sale to ensure more revenue from liquor taxes. The liquor tax for the sake produced in a given year had to be paid to the government during that fiscal year, so the breweries tried to make money by selling the sake as soon as possible. This destroyed the market for aged 4332: 1232: 3687: 1101:

sake has been increasing, sake production in Japan has been declining since the mid-1970s. The number of sake breweries is also declining. While there were 3,229 breweries nationwide in fiscal 1975, the number had fallen to 1,845 in 2007. In recent years, exports have rapidly increased due to the growing popularity of sake worldwide. The value of sake exports in 2022 was more than six times that of 2009. As of 2022, the value of Japan's alcoholic beverage exports was approximately 139.2 billion yen, with

2726: 4353: 8988: 3948: 1020:), which is popular in the world today, was created by the development of various sake production techniques from the 1930s to around 1975. From 1930 to 1931, a new type of rice milling machine was invented, which made it possible to make rice with a polishing ratio of about 50%, removing the miscellaneous taste derived from the surface part of the rice grain to make sake with a more aromatic and refreshing taste than before. In 1936, 148: 1326:

vitamins, and proteins. Since a higher concentration of fat and protein in the sake would lead to off-flavors and contribute rough elements to the sake, the outer layers of the sake rice grain is milled away in a polishing process, leaving only the starchy part of the grain (some sake brewers remove over 60% of the rice grain in the polishing process). That desirable pocket of starch in the center of the grain is called the

933:) to be unhygienic because of the potential bacteria living in the wood.) Although these things are true, the government also wanted more tax money from breweries, as using wooden tubs means a significant amount of sake is lost to evaporation (approximately 3%), which could have otherwise been taxed. This was the temporary end of the wooden-tubs age of sake, and the use of wooden tubs in brewing was temporarily eliminated. 4419: 2917:, which means that it is still fermenting and has an effervescent quality. Therefore, shaking the bottle or exposing it to high temperatures may cause the sake to spurt out of the bottle, so care should be taken when opening the bottle. When first opening the bottle, the cap should be slightly opened and then closed repeatedly to release the gas that has filled the bottle little by little. To maximize the flavor of 4433: 1312:) rice are popular. The grain is larger, stronger (if a grain is small or weak, it will break in the process of polishing), and contains less protein and lipid than ordinary table rice. Because of the cost, ordinary table rice, which is cheaper than sake rice, is sometimes used for sake brewing, but because sake rice has been improved and optimized for sake brewing, few people eat it. 36: 1850: 2873:) is sake made by squeezing mash and putting the freshly made sake directly into a bottle without transferring it to a tank. It is generally effervescent and has a strong flavor because it is filled in the bottle with as little exposure to the air as possible to the freshest liquor that continues to ferment. It is a sake that maximizes the advantages of 4076:, which is divisible into four quarter bottles (187ml). Particularly in convenience stores, sake (generally of cheap quality) may be sold in a small 360 mL (13 imp fl oz; 12 US fl oz) bottle or a single serving 180 mL (6.3 imp fl oz; 6.1 US fl oz) (one gō) glass with a pull-off top ( 1395:) measures the degree of rice polishing. For example, a rice polishing ratio of 70% means that 70% of the original rice grain remains and 30% has been polished away. As of 2023, the most polished sake will have a polishing ratio of 0.85% or less, with at least 99.15% of its rice grains polished away. This sake will be 1944:

fungus, while the conversion of glucose into alcohol is caused by yeast. Due to the yeast being available as soon as the glucose is produced, the conversion of glucose to alcohol is very efficient in sake brewing. This results in sake having a generally higher alcohol content than other types of beer

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that has been made with less-polished rice. This does not always mean that sake made with highly milled rice is of better quality than sake made with rice milled less. Sake made with highly milled rice has a strong aroma and a light taste without miscellaneous taste. It maximizes the fruity flavor of

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were added to small quantities of rice mash, increasing the yield by as much as four times. A few breweries were producing "sake" that contained no rice. The quality of sake during this time varied considerably. Incidentally, as of 2022, so much distilled alcohol is not allowed to be added, and under

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is often more expensive than ordinary sake because it was developed in 1973 by the National Tax Agency's brewing research institute for the purpose of making expensive sake that can be served at government banquets for state guests. The method of making sake using sake instead of water is similar to

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New players on the scene—beer, wine, and spirits—became popular in Japan, and in the 1960s, beer consumption surpassed sake for the first time. Sake consumption continued to decrease while the quality of sake steadily improved. While the rest of the world may be drinking more sake and the quality of

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These best before dates are shortened when stored at high temperatures or in bright places, especially under sunlight or fluorescent lights that emit ultraviolet rays. On the other hand, the optimal temperature to minimize flavor degradation is minus 5 degrees Celsius (23 degrees Fahrenheit). It is

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If the sake is made with rice with a higher percentage of its husk and the outer portion of the core milled off, then more rice will be required to make that particular sake, which will take longer to produce. Thus, sake made with rice that has been highly milled is usually more expensive than sake

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In Japan, sake has long been taxed by the national government. In 1878, the liquor tax accounted for 12.3% of the national tax revenue, excluding local taxes, and in 1888 it was 26.4%, and in 1899 it was 38.8%, finally surpassing the land tax of 35.6%. In 1899, the government banned home brewing in

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Once the sake is opened, it should be kept refrigerated, as the flavor deteriorates more quickly than before opening. Best before date after opening the bottle varies depending on the source. According to sake media outlet Sake no shizuku, which interviewed several major sake production companies,

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Because the cooler temperatures make it more difficult for bacteria to grow, sake brewing traditionally took place mainly in winter, and this was especially true from 1673 during the Edo period until the early 20th century during the Showa era. While it can now be brewed year-round, seasonality is

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is measured on a scale weighing the same volume of water at 4 °C (39 °F) and sake at 15 °C (59 °F). The sweeter the sake, the lower the number (or more negative); the drier the sake, the higher the number. When the SMV was first used, 0 was the point between sweet and dry sake.

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is 50% of the rice weight, mainly to increase the volume, while the maximum amount of distilled alcohol added to special-designation sake is 10% of the rice weight, to make the sake more aromatic and light in taste, and to prevent the growth of lactic acid bacteria, which deteriorate the flavor of

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serve as nutrients for yeast during fermentation and are considered desirable. The yeast will use those nutrients to work faster and multiply resulting in more sugar being converted into alcohol. While soft water will typically yield sweeter sake, hard water with a higher mineral content is known

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Sake can be stored for a long time due to its high alcohol content and has no use-by dates written on the bottle or label. However, there is a best before date for good drinking, and it depends on the type of sake, with the typical twice-pasteurized sake having a relatively long best before date.

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Traditionally sake is heated immediately before serving, but today restaurants may buy sake in boxes that can be heated in a specialized hot sake dispenser, thus allowing hot sake to be served immediately. However, this is detrimental to the flavor. There are also a variety of devices for heating

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Like other brewed beverages, sake tends to benefit from a period of storage. Nine to twelve months are required for the sake to mature. Maturation is caused by physical and chemical factors such as oxygen supply, the broad application of external heat, nitrogen oxides, aldehydes, and amino acids,

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brought rice shortages, the sake-brewing industry was hampered as the government discouraged the use of rice for brewing. As early as the late 17th century, it had been discovered that small amounts of distilled alcohol could be added to sake before pressing to extract aromas and flavors from the

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Sake rice is usually polished to a much higher degree than ordinary table rice. The reason for polishing is a result of the composition and structure of the rice grain itself. The core of the rice grain is rich in starch, while the outer layers of the grain contain higher concentrations of fats,

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is not pasteurized, it is generally characterized by a strong, fresh, sweet, and fruity flavor that is easy for beginners to enjoy. Also, because fermentation continues in the bottle, the change in flavor can be enjoyed over time, and some are effervescent due to the production of gases during

3469:) is the rice polishing ratio (or milling rate), the percentage of weight remaining after polishing. Generally, the lower the number, the higher the sake's complexity. A lower percentage usually results in a fruitier and more complex sake, whereas a higher percentage will taste more like rice. 2955:

and is filtered in the same way as ordinary sake. The reason mash lees are precipitated in the bottle is that the process of making ordinary sake, in which lees are precipitated and the supernatant is scooped up and bottled to complete the product, is omitted. Sake that is lightly cloudy like

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The multiple parallel fermentation process of sake brewing, where starch is converted into glucose followed by immediate conversion into alcohol, is unique to it. This distinguishes sake from other brewed alcoholic beverages like beer because it occurs in a single vat, whereas with beer, for

1048:, and by about 1968, the Kyokai yeast No. 9 began to be used throughout Japan. In the 1970s, temperature control technology in the mash production process improved dramatically. And by slowly fermenting rice at low temperatures using high-milled rice and a newly developed yeast, 4171:

type sake without added distilled alcohol has a best before date of 10 days after opening, while other types of sake with added distilled alcohol has a best before date of one month after opening. According to the international sommelier of sake certified by SSI International,

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An Essay on the Inventions and Customs of Both Ancients and Moderns in the Use of Inebriating Liquors: Interspersed with Interesting Anecdotes, Illustrative of the Manners and Habits of the Principal Nations of the World, with an Historical View of the Extent and Practice of

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strains specifically selected for their brewing properties were isolated, and enamel-coated steel tanks arrived. The government started hailing the use of enamel tanks as easy to clean, lasting forever, and devoid of bacterial problems. (The government considered wooden tubs

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published accounts identifying sake as a popular alcoholic beverage in Japan, but Titsingh was the first to try to explain and describe the process of sake brewing. The work of both writers was widely disseminated throughout Europe at the beginning of the 19th century.

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More breweries are also turning to older methods of production. For example, since the 21st century, the use of wooden tubs has increased again due to the development of sanitary techniques. The use of wooden tubs for fermentation has the advantage of allowing various

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because of a shortage of rice, the technique of sake brewing in the four seasons ceased, and it became common to make sake only in winter until industrial technology began to develop in the 20th century. During this period, aged for three, five, or nine years,

3794:. This is very common for hot sake, where the flask is heated in hot water, and the small cups ensure that the sake does not get cold in the cup, but it may also be used for chilled sake. Traditionally one does not pour one's own drink, which is known as 4189:

also recommended that sake bottles be stored vertically. This is because if the bottle is placed horizontally, the sake is exposed to more air inside the bottle, which speeds up oxidation and may change the flavor when it comes in contact with the cap.

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are either veteran brewery workers or are trained at universities. While modern breweries with cooling tanks operate year-round, most old-fashioned sake breweries are seasonal, operating only in the cool winter months. During the summer and fall, most

2228:(全国新酒鑑評会, National New Sake Appraisal), the largest sake contest, had distilled alcohol added, and 91.1% of the winning sake had it added. However, the most important aspect of the contest is the brewing technique, not whether it tastes good or not. 3986:

leaves traditionally hung outside a brewery when the new sake is brewed. The leaves start green but turn brown over time, reflecting the maturation of the sake. These are now hung outside many restaurants serving sake. The new year's sake is called

3443: 1207:. Unrefined sake was squeezed out at the brewery, and there are about 180 holes (60 cm wide, 20 cm deep) for holding storage jars. A hollow (1.8 meter wide, 1 meter deep) for a pot to collect drops of pressed sake and 14th-century 3554:

of the sake and indicates the sugar and alcohol content of the sake on an arbitrary scale. Typical values are between −3 (sweet) and +10 (dry), equivalent to specific gravities ranging between 1.007 and 0.998, though the maximum range of

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Premium sake is mostly made from sake rice. However, non-premium sake is mostly made from table rice. According to the Japan Sake and Shochu Makers Association, premium sake makes up 25% of total sake production, and non-premium sake

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or to other organisms," including "healthy or debilitated humans." Given its safety record in the scientific literature and extensive history of safe use (spanning several hundred years) in the Japanese food industry, the FDA and

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the sake. It is often misunderstood that the added distilled alcohol is of poor quality, but that is not the case with the addition of distilled alcohol to special-designation sake. Specifically, 78.3% of the sake entered in the

4095:, a cyclo (Pro-Leu) that makes it bitter as it ages Sake has high microbiological stability due to its high content of ethanol, but instances of spoilage have occurred. One of the microorganisms implicated in this spoilage is 1766:, and thus has a strong ability to suppress the growth of bacteria that damage the flavor of sake. It also imparts a sour, citrus-like flavor to sake. Because it produces so much citric acid, older sake-making methods such as 4176:

type sake, which is fermented at low temperature for a long time, has little flavor degradation for two to three days after opening and has a best before date of one week after opening. Other special designation sake and

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refers to premium sake distinguished by the degree to which the rice has been polished and the added percentage of brewer's alcohol or the absence of such additives. There are eight varieties of special-designation sake.

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Generally, it is best to keep sake refrigerated in a cool or dark room, as prolonged exposure to heat or direct light will lead to spoilage. Sake stored at a relatively high temperature can lead to the formation of

1322:) makes up 75% of sake production. In 2008, a total of 180,000 tons of polished rice were used in sake brewing, of which sake rice accounted for 44,000 tons (24%), and table rice accounted for 136,000 tons (76%). 1105:

in first place at 56.1 billion yen and sake in second place at 47.5 billion yen. Today, sake has become a world beverage with a few breweries in China, Southeast Asia, South America, North America, and Australia.

3068:), which is also known as Japanese cedar. Sake casks are often tapped ceremonially to open buildings, businesses, parties, etc. Because the wood imparts a strong flavor, premium sake is rarely used for this type. 2921:, there are some tips on how to drink it. First drink only the clear supernatant, then close the cap and slowly turn the bottle upside down to mix the sediment with the clear sake to enjoy the change in flavor. 1157:

living in the wood to affect sake, allowing more complex fermentation and producing sake with different characteristics. It is also known that the antioxidants contained in wood have a positive effect on sake.

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is a microorganism used to manufacture food, its safety profile concerning humans and the environment in sake brewing and other food-making processes must be considered. Various health authorities, including

721:) was added to the mash to make it more aromatic and lighter in taste, while at the same preventing deterioration in quality. This originates from the distilled alcohol addition used in modern sake brewing. 3298:) is sake with a deliberately high rice-polishing ratio. It is generally held that the lower the rice polishing ratio (the percent weight after polishing), the better the potential of the sake. Circa 2005, 566:

invented various innovative methods for making sake. Because these production methods are the origin of the basic production methods for sake brewing today, Shoryakuji is often said to be the birthplace of

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Water is involved in almost every major sake brewing process, from washing the rice to diluting the final product before bottling. The mineral content of the water can be important in the final product.

1044:) was invented, which produced fruit-like aromas like apples and bananas but also excelled in fermentation. From around 1965, more and more manufacturers began to work on the research and development of 674:(1,800 liters) was invented at the end of the Muromachi period, making it possible to mass-produce sake more efficiently than before. Until then, sake had been made in jars with a capacity of 1, 2, or 3 2674:), 'quick fermentation,' is the modern method of preparing the starter mash. Lactic acid, produced naturally in the two slower traditional methods, is added to the starter to inhibit unwanted bacteria. 2907:, rough cloth or colander is used to separate mash. It is not filtered after that, and there is much rice sediment in the bottle. It is generally characterized by its rich sweetness derived from rice. 1934:, takes place. Here, the third and final batch of kōji, steamed rice, and water is added to the mixture, followed by up to ten days or so of additional fermentation to complete the three-step process. 1649:

were already weakened due to predisposing conditions such as recent injury, illness or stress, hence were susceptible to infections in general. Aside from these cases, there is no evidence to indicate

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generally requires refrigeration at all times. However, there are exceptions to these storage conditions, in which case the conditions are stated on the label. For example, sake under the brand name

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to determine the overall perception of dryness-sweetness, richness-lightness characteristics of a sake (for example, a higher level of acidity can make a sweet sake taste drier than it actually is).

3100:) is a method of separating sake from the lees without external pressure by hanging the mash in bags and allowing the liquid to drip out under its weight. Sake produced this way is sometimes called 912:

fourth. The government opened the sake-brewing research institute in 1904, and in 1907 the first government-run sake-tasting competition was held. In 1904, the National Brewing Laboratory developed

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The origin of sake is unclear; however, the method of fermenting rice into alcohol spread to Japan from China around 500BCE. The earliest reference to the use of alcohol in Japan is recorded in the

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refers to sake that is finished in winter, pasteurized once in early spring, stored and aged for a little while during the summer, and shipped in the fall without being pasteurized a second time.

4009:(warehouse opening). Traditionally sake was best transported in the cool spring to avoid spoilage in the summer heat, with a secondary transport in autumn, once the weather had cooled, known as 842: 752:

moved to the Nada-Gogō area on the coast, where the weather and water quality were perfect for brewing sake and convenient for shipping it to Edo. In the Genroku era, when the culture of the

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According to major sake brewer Gekkeikan, the best before date when unopened and stored in a dark place at about 20 degrees Celsius (68 degrees Fahrenheit) is one year after production for

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is characterized by fruity flavors like apples, bananas, melons, grapes, peaches, pineapples, citrus, etc. In general, the flavor of sake tends to deteriorate when it is affected by

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The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other

4066:, or 'one shō-measure bottle'). Today sake is also often sold in 720 mL (25 imp fl oz; 24 US fl oz) bottles, which are divisible into four 3383: 6007: 5550: 3599:

solution. This number equals the milliliters of titrant required to neutralize the acid in 10 mL (0.35 imp fl oz; 0.34 US fl oz) of sake.

542:(794–1185), sake was used for religious ceremonies, court festivals, and drinking games. Sake production was a government monopoly for a long time, but in the 10th century, 6403: 3084:), 'freshly pressed,' refers to sake that has been shipped without the traditional six-month aging/maturation period. The result is usually a more acidic, "greener" sake. 4255:, wooden sake casks are opened with mallets during Shinto festivals, weddings, store openings, sports and election victories, and other celebrations. This sake, called 1837:, which produce bitterness, resulting in a bitter taste from the peptides and a strong sour taste from the citric acid, which is sometimes compared to strawberry or 3179:

mold to steamed rice and water and letting the mixture ferment. It is sake made without separating mash. The resulting sake is somewhat like a chunkier version of

5269: 4331: 3818:). This has relaxed in recent years but is generally observed on more formal occasions, such as business meals, and is still often observed for the first drink. 1348:). It usually takes two to three days to polish rice down to less than half its original size. The rice powder by-product of polishing is often used for making 7135: 5996: 3304:

has been produced as a specialty sake made with high rice-polishing ratios, usually around 80%, to produce sake with the characteristic flavor of rice itself.

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to the brim; this is done for chilled or room temperature sake. In some Japanese restaurants, as a show of generosity, the server may put a glass inside the

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The certification requirements for special-designation sake must meet the conditions listed below, as well as the superior aroma and color specified by the

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been pressed and separated from the lees and thus is clear, not cloudy. Carbon filtration can remove desirable flavors and odors as well as bad ones, thus

6980: 6956: 6527: 5519: 2994:), 'clear/clean sake,' is the Japanese legal definition of sake and refers to sake in which the solids have been strained out, leaving clear liquid. Thus 2576:) is the traditional orthodox method for preparing the starter mash, which includes the laborious process of using poles to mix it into a paste, known as 908:, later called the "king of sake rice," was produced. Among more than 123 varieties of sake rice as of 2019, Yamada Nishiki ranks first in production and 984:

After the war, the breweries gradually recovered and the quality of sake steadily improved, and there were various innovations in sake brewing. The term

764:(樽酒) were shipped to Edo. 80% of the sake drunk in Edo during this period was from Nada-Gogō. Many of today's major sake producers, including Hakutsuru ( 489:, Japan's first written history, which was compiled in 712. Bamforth (2005) places the probable origin of true sake (which is made from rice, water, and 7195:

Uno T, Itoh A, Miyamoto T, Kubo M, Kanamaru K, Yamagata H, Yasufuku Y, Imaishi H. (2009). "Ferulic Acid Production in the Brewing of Rice Wine (Sake)."

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is trademarked, sake makers not affiliated with the Kijōshu Association (貴醸酒協会) cannot use the name. Therefore, when non-member sake manufacturers sell

2235:. On the other hand, sake made with less milled rice but with attention to various factors tends to have a rich sweetness and flavor derived from rice. 1366:. On the other hand, sake made with less milled rice but with attention to various factors tends to have a rich sweetness and flavor derived from rice. 4192:

If these types of sake, which were clear or white at first, turn yellow or brown, it is a sign that the flavor has deteriorated. The exception is aged

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instance, starch-to-glucose conversion and glucose-to-alcohol conversion occur in separate vats. The breakdown of starch into glucose is caused by the

309:, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% 7479: 2211:) is a term used for the sake that is made of pure rice wine without any additional distilled alcohol. Special-designation sake which is not labeled 6317: 629:. These innovations made it possible to produce sake with more stable quality than before, even in temperate regions. These things are described in 7188:

Suzuki K, Asano S, Iijima K, Kitamoto K. (2008). "Sake and Beer Spoilage Lactic Acid Bacteria – A review." The Inst of Brew & Distilling;

5136: 3903:). In more modern restaurants, wine glasses are also used, and recently footed glasses made specifically for premium sake have also come into use. 6559: 509:(710–794). The fermented food fungi traditionally used for making alcoholic beverages in China and Korea for a long time were fungi belonging to 4181:

have little flavor degradation for 10 to 14 days after opening the bottle and have a best before date of one month after opening. Unpasteurized

3034:) is 'aged sake'. Most sake does not age well, but this specially made type can age for decades, turning yellow and acquiring a honeyed flavor. 769: 5654: 1474:

Typically breweries obtain water from wells, though surface water can be used. Breweries may use tap water and filter and adjust components.

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was found to produce high-quality sake and attracted many producers to the region. Today Hyōgo has the most sake brewers of any prefecture.

7103: 6478: 4982: 4571: 884:(1868－1912), the technique for making sake began to develop rapidly. Breeding was actively carried out in various parts of Japan to produce 5495: 4935: 1961:

The process of making sake can range from 60 to 90 days (2–3 months), while the fermentation alone can take two weeks. On the other hand,

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rises, the sake tastes more savory. This number is determined by titration of the sake with a mixture of sodium hydroxide solution and

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Sake made with highly milled rice has a strong aroma and a light taste without miscellaneous taste. It maximizes the fruity flavor of

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work elsewhere, commonly on farms, only periodically returning to the brewery to supervise storage conditions or bottling operations.

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do not add artificial lactic acid, which allows them to be labeled "additive-free," giving them a marketing advantage when exporting.

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In terms of excavated archaeological evidence, the oldest known sake brewery is from the 15th century near an area that was owned by

7440: 5788: 3225:) is sake made using sake instead of water. A typical sake is made using 130 liters of water for every 100 kilograms of rice, while 8968: 7083: 6933: 5680: 3671: 2825:) is undiluted sake. Most sake is diluted with water after brewing to lower the alcohol content from 18 to 20% down to 14–16%, but 5566: 5051: 7448: 5608: 7040: 7000: 6409: 5111: 4776:"Japanese sake and evolution of technology: A comparative view with wine and its implications for regional branding and tourism" 2560:(1336–1573). In recent years, some sake breweries have begun to revive this method based on documents from the Muromachi period. 1958:

and then pasteurized and filtered for color. The sake is then stored in bottles under cold conditions (see "Maturation" below).

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The Japanese Sake Association encourages people to drink chaser water for their health, and the water is called Yawaragi-mizu.

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is characterized by its unique rich sweetness, aroma and thickness, which can be best brought out when aged to an amber color.

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the provisions of the Liquor Tax Act, 50% of the weight of rice is the upper limit for the most inexpensive sake classified as

4072:. Note that this is almost the same as the 750 mL (26 imp fl oz; 25 US fl oz) standard for 8917: 7472: 7302: 7282: 7261: 7241: 7227: 4758: 4643: 4147:

have a best before date of nine months after production. Some sources also state that the best before date for unpasteurized

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are also used, most commonly at weddings and other ceremonial occasions, such as the start of the year or the beginning of a

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generally safe for use in food fermentation, including sake brewing. When assessing its safety, it is important to note that

5420: 5290: 4317:(菖蒲酒), which is made by cutting iris roots and leaves into thin slices and soaking them in sake, a tradition inherited from 8890: 6660: 6640: 6275: 4352: 4962: 2736:

The characteristics of sake listed below are generally described on the label attached to the sake bottle. For example, "

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began to be marketed and was widely distributed in the 1980s, and in 1990, with the definition of what can be labeled as

5006: 10967: 6675: 6137: 5738: 5396: 5163: 4198:, which is amber in color from the time of shipment because it has been aged for several years to optimize its flavor. 4028:

Sake is sold in volume units divisible by 180 mL (6.3 imp fl oz; 6.1 US fl oz) (one

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method, it is slower than the modern method and is now used only in specialty brews for the earthy flavors it produces.

2006:. There are various theories about the origin of the word, but the most popular is that it is a corruption of the word 1928:, steamed rice, and water to the mixture. On the fourth day of the fermentation, the third step of the process, called 681:

In the 16th century, the technique of distillation was introduced into the Kyushu district from Ryukyu. The brewing of

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The weight of added alcohol must be below 10% of the weight of the rice (after polishing) used in the brewing process.

8796: 7063: 6442: 5457: 4675: 3173:) is the classic home-brew style of sake (although home brewing is illegal in Japan). It is created by simply adding 2901:) is cloudy sake. The sake is passed through a loose mesh to separate it from the mash. In the production process of 228: 5805: 5765: 5588: 4298:(traditional Japanese medicine), overnight in sake. Even children sip a portion. In some regions, the first sips of 4050: 3851:, 180.4 mL (6.35 imp fl oz; 6.10 US fl oz), so the sake is served by filling the 8905: 8033: 7465: 7139: 3998:('new sake'), and when initially released in late winter or early spring, many brewers have a celebration known as 1653:

is a harmful pathogen to either plants or animals in the scientific literature. Therefore, Health Canada considers

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be transported and stored in cold storage. It is also recommended to drink chilled to maximize its fruity flavor.

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Kobayashi T, Abe K, Asai K, Gomi K, Uvvadi PR, Kato M, Kitamoto K, Takeuchi M, Machida M. (2007). "Genomics of

6986: 6533: 5532: 2717:" (瓶囲無濾過生原酒) and "requiring refrigeration" (要冷蔵) on the top label. The label on the pink sake bottle indicates 8709: 6032:

Nakamura, Akihiro; Iimori, Naoki; Sudo, Shigetoshi; Mikami, Shigeaki; Ito, Kiyoshi; Ishikawa, Takeaki (1990).

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issued sake brewing restrictions 61 times. In the early Edo period, there was a sake brewing technique called

6513: 4917: 4035: 1561:

into maltose and glucose). This conversion of starch into simple sugars (e.g., glucose or maltose) is called

819:) for making sake in winter was improved, and in 1673, when the Tokugawa shogunate banned brewing other than 458: 6599: 10972: 8397: 6619: 6168: 5337: 5091: 1675: 1613: 777: 652: 638: 3500:

The label on a bottle of sake gives a rough indication of its taste. Terms found on the label may include

595:

was established. The main production methods established by Shōryaku-ji are the use of all polished rice (

8885: 7288: 6326: 3625:

and is equal to the milliliters of titrant required to neutralize the amino acids in 10 mL of sake.

414: 5142: 4030: 3653:. In addition to apples and bananas, other fruits mentioned as flavor notes for fruity sake, especially 3438:{\displaystyle {\text{SMV}}=\left(\left|{\frac {1}{\text{specific gravity}}}\right|-1\right)\times 1443} 758:

class, the common people, prospered, the consumption of sake increased rapidly, and large quantities of

2217:

has an appropriate amount of distilled alcohol added. The maximum amount of distilled alcohol added to

856: 6565: 6034:"Fermentation Characteristics of Sake Mash made by Using Rice Koji Prepared with Aspergillus kawachii" 5901:"Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future" 10962: 9010: 8991: 5234:

An Essay on the Inventions and Customs of Both Ancients and Moderns in the Use of Inebriating Liquors

4308: 1663: 1056:

was a special sake exhibited at competitive exhibitions and was not on the market. From around 1975,

543: 2370:

60% or less, and produced by slowly fermenting rice at low temperatures of 5 to 10 degrees Celsius.

2341:

60% or less, and produced by slowly fermenting rice at low temperatures of 5 to 10 degrees Celsius.

2312:

50% or less, and produced by slowly fermenting rice at low temperatures of 5 to 10 degrees Celsius.

2283:

50% or less, and produced by slowly fermenting rice at low temperatures of 5 to 10 degrees Celsius.

152: 10936: 9077: 5658: 4224: 1296:) ('sake-brewing suitable rice'). There are at least 123 types of sake rice in Japan. Among these, 9214: 6712: 6253: 5382: 5037: 521:, whereas in Japan, except in the early days, the fermented food fungus used for sake brewing was 8912: 8895: 8737: 8205: 7113: 6484: 5474: 4992: 4716: 4577: 3483:) are pressed sake lees, the solids left after pressing and filtering. These are used for making 1301: 1166:

The oldest sake brewing company still in operation, as confirmed by historical documents, is the

938: 855:: earliest explanation of the sake brewing process in a European language. Published in 1781, in 781: 765: 6303: 4325:. It is believed that iris has the power to ward off evil spirits and has medicinal properties. 4105:-bacteria. Sake stored at room temperature is best consumed within a few months after purchase. 3970:

still associated with sake, particularly artisanal ones. The most visible symbol of this is the

996:), which means carefully brewed sake, first appeared at the end of the Edo period, and the term 10413: 9162: 8822: 5864: 5505: 4944: 4807: 4485: 2162:), in which rice is slowly fermented for about 30 days at a low temperature of 5 to 10 degrees 1809: 1734: 1392: 1129: 1119: 951:, which had been popular until then, and it was only in 1955 that sake breweries began to make 118: 112: 9296: 7692: 6432: 4048:-sized cup, or in a 1.8 L (63 imp fl oz; 61 US fl oz) (one 791:

During this period, frequent natural disasters and bad weather caused rice shortages, and the

9092: 8672: 7657: 7533: 6868:

Letter Exchange between the ambassadors of Japan and the United States on Alcoholic Beverages

6464: 6362: 6106: 4889:(in Japanese). Japan Society for Bioscience, Biotechnology, and Agrochemistry. Archived from 4750: 2802:. It requires refrigerated storage and has a shorter shelf-life than pasteurized sake. Since 1531:). It is also used to make alcoholic beverages, notably sake. During sake brewing, spores of 732:, the largest producer of modern sake, was formed during this period. When the population of 20: 5238: 9167: 9082: 8900: 8664: 7356: 6821: 5200: 4096: 3891:

meal. In cheap bars, sake is often served at room temperature in glass tumblers and called

3829: 603:, 三段仕込み), brewing of starter mash using acidic water produced by lactic acid fermentation ( 550:

began to brew sake, and they became the main centers of production for the next 500 years.

10822: 6908: 5844: 5077: 4667: 4461: 3632:, such as fruits, flowers, herbs, and spices. Many types of sake have notes of apple from 740:, began to grow rapidly in the early 1600s, brewers who made sake in inland areas such as 8: 9189: 9177: 8299: 7824: 7687: 6194: 5963: 5785: 5528: 4239: 3128:) is sake pressed into 18-liter (4.0 imp gal; 4.8 U.S. gal) bottles ( 2239: 1955: 1437:, when exposed to ultraviolet light, will also contribute to discoloration. Conversely, 1080: 299: 275: 9597: 7311: 7089: 6939: 6784: 5684: 3229:

is made using 70 liters of water and 60 liters of sake for every 100 kilograms of rice.

3157:) is a traditional sweet, low- or non-alcoholic Japanese drink made from fermented rice. 1462: 729: 10977: 9617: 9087: 9033: 8842: 8062: 7307: 5933: 5900: 5057: 4523:, an essential condiment used in Japanese cuisine, which has been drunk as a sweet sake 4455: 4446: 3932:, the origins of which are unclear, has become a popular drink in bars and Asia-themed 3330: 1887: 1629: 1499: 1305: 942: 864: 792: 773: 527: 501: 106: 10892: 10887: 10742: 10503: 7445: 6734: 5614: 2027:(shrine maidens). This is because sake brewing was the work of housewives at home and 321:(although this is often lowered to about 15% by diluting with water before bottling). 10647: 10630: 10180: 9967: 9907: 9097: 8832: 8827: 8567: 8504: 7709: 7622: 7401: 7367: 7342: 7324: 7298: 7278: 7274: 7257: 7237: 7223: 7046: 7006: 6438: 6050: 5938: 5920: 5813: 5558: 5453: 5215: 5115: 4754: 4743: 4671: 4639: 2050: 741: 347: 325: 318: 314: 310: 85: 7253:

Sake (U.S.A.): A Complete Guide to American Sake, Sake Breweries and Homebrewed Sake

6585: 5320: 4890: 4167:

the responses from all companies were nearly identical. According to the responses,

1204: 1072:

has prompted research into yeast, and many yeasts with various aromas optimized for

404:. As with wine, the recommended serving temperature of sake varies greatly by type. 10732: 10551: 10525: 10280: 10160: 9115: 8973: 8847: 8377: 8324: 7649: 7617: 7488: 6045: 5928: 5912: 4866: 4787: 4092: 3596: 3551: 3449: 2557: 2175: 2036: 1562: 1220: 1029: 559: 251: 187: 7851: 7667: 7335: 7313:

The History of Japan: Together with a Description of the Kingdom of Siam, 1690–92,

6512:(in Japanese). Nikkei Business Publications, Inc. January 20, 2023. Archived from 5843:(in Japanese). Nikkei Business Publications, Inc. January 24, 2023. Archived from 5232: 4691: 4216:

purification rituals. Sake served to gods as offerings before drinking are called

1231: 10290: 10264: 10195: 10170: 10135: 10084: 10024: 9607: 9072: 9067: 8817: 8812: 8704: 7682: 7452: 7430: 7320: 7317: 7292: 7268: 7251: 7217: 5792: 5447: 5429: 5300: 5184: 4988: 4660: 4479: 4468: 3823: 3686: 3637: 2847:) means unfiltered. It refers to sake that has not been carbon filtered but that 1451: 1446: 1171: 1102: 438: 400: 352: 54: 8107: 7395:

may refer to all fungi used in fermented foods or to specific species of fungi,

6961:[How much time do you have to enjoy drinking your sake?] (in Japanese). 6679: 6646: 4916:(in Japanese). The Society for Biotechnology, Japan. p. 424. Archived from 643:), the oldest known technical book on sake brewing written in 1355 or 1489, and 10605: 10438: 10403: 10215: 10074: 8732: 8537: 7697: 7634: 7528: 7516: 7352: 6985:(in Japanese). World Hi-Vision Channel, Inc. September 12, 2019. Archived from 6281: 4537: 4500: 4496: 4386: 4320: 3633: 3321: 2706: 2183: 2046: 2032: 1410:, released by Niizawa Brewery Co. (新澤醸造店), priced at 1,375,000 yen for 720 ml. 1297: 1236: 1154: 1021: 905: 868: 852: 841: 608: 547: 390:

In Japan, where it is the national beverage, sake is often served with special

339: 7736: 5012: 4968: 4792: 4775: 4020:('cold wholesale distribution')—this autumn sake has matured over the summer. 3050:) is sake aged in wooden barrels or bottled in wooden casks. The wood used is 2725: 2549: 563: 10957: 10951: 10827: 10687: 10393: 10240: 10140: 10130: 10034: 9942: 9922: 9830: 9612: 8644: 8439: 8314: 8255: 7983: 7916: 7896: 7629: 7511: 7503: 7247: 6785:"A Moment of Relaxation with the Aromas of Sake | GEKKEIKAN KYOTO SINCE 1637" 6220:(in Japanese). Akita Sake Brewers Association. March 12, 2014. Archived from 5924: 5817: 5562: 5319:(in Japanese). Rural Culture Association Japan. December 2002. Archived from 5016: 4424: 4389:". It was designated by the Japan Sake and Shochu Makers Association in 1978. 4344: 4251: 3745: 3629: 3588: 1610: 1606: 1349: 1309: 897: 259: 10807: 8784: 8552: 6145: 5916: 5744: 5402: 5169: 1670:

for use in the production of foods like sake. In the US, the FDA classifies

678:

at the most, and some sake brewers used to make sake by arranging 100 jars.

10539: 10175: 10094: 10079: 9962: 9396: 9286: 9281: 9172: 9157: 8639: 8547: 8519: 8461: 8392: 8341: 8200: 8047: 7936: 7719: 7585: 6221: 5942: 4506: 4438: 3847: 3622: 3206: 2610:

skips the step of making a paste out of the starter mash. That step of the

1913:

On the second day, the mixture stands for a day to let the yeast multiply.

1566: 1175: 961: 918:, a new method of making starter mash, and in 1910, a further improvement, 749: 539: 10762: 10737: 10585: 9311: 7457: 7346: 7069: 3878:, and this is still common, but other sizes are sometimes also available. 3352: 1458: 1216: 1200: 725: 658: 525:. Some scholars believe the Japanese domesticated the mutated, detoxified 10692: 10453: 10428: 10373: 10295: 10275: 10245: 9775: 9755: 9725: 9662: 9532: 9472: 9436: 9386: 9356: 9346: 9271: 9261: 9251: 9246: 9120: 8804: 8619: 8587: 8542: 8509: 8483: 8449: 8319: 8167: 7953: 7891: 7879: 7814: 7781: 7521: 6962: 6532:(in Japanese). World Hi-Vision Channel, Inc. May 13, 2019. Archived from 6382: 5771: 5594: 5296: 4943:(in Japanese). The Society of Yeast Scientists. p. 2. Archived from 4359: 4140: 4073: 3835: 3806:), but instead members of a party pour for each other, which is known as 3488: 3276:) is sake made from unpolished rice (i.e., brown rice), and is more like 3052: 2799: 2652:

method was originally developed to speed production time compared to the

2553: 1826: 1759: 1719: 1246: 1139: 785: 718: 682: 506: 490: 462:. This 3rd-century Chinese text speaks of Japanese drinking and dancing. 452: 370: 10482: 9497: 8414: 8372: 7548: 7371: 7328: 6847: 5219: 4836: 1896:(the main mash during sake fermentation). The high yeast content of the 10897: 10832: 10777: 10717: 10662: 10610: 10069: 10012: 9336: 9326: 9184: 8953: 8948: 8744: 8727: 8514: 8434: 8336: 8304: 8265: 8225: 8100: 8095: 7968: 7874: 7829: 7573: 7435: 7423: 7213: 6759: 5632: 4039: 3947: 3921: 3618: 2167: 2126: 1424: 1208: 1167: 702: 584: 10378: 10099: 9002: 8220: 6192: 4261:('celebration sake'), is served freely to all to spread good fortune. 904:

developed in 1877 are the earliest representative varieties. In 1923,

838:) was a luxury, but its deliciousness was known to the common people. 10882: 10847: 10817: 10677: 10388: 10150: 10044: 10007: 9785: 9715: 9592: 9572: 9507: 9426: 9301: 9140: 8864: 8852: 8722: 8699: 8677: 8634: 8444: 8331: 8250: 8052: 8005: 7988: 7973: 7901: 7786: 7776: 7760: 7748: 7109: 6249: 5378: 4133:, and sake pasteurized only once, and up to eight months for special 3929: 3869:

on a saucer and pour until sake overflows and fills both containers.

3592: 3484: 3473: 3244: 1658: 1528: 1442: 1438: 1434: 881: 395: 306: 247: 10672: 10448: 9647: 8112: 7553: 3134:) with the brewer selecting the best sake of the batch for shipping. 965:

rice solids. During the war, large amounts of distilled alcohol and

754: 10907: 10902: 10867: 10857: 10767: 10702: 10595: 10534: 10513: 10498: 10348: 10049: 9912: 9855: 9835: 9735: 9710: 9677: 9562: 9421: 9416: 9406: 9321: 9306: 9291: 8958: 8769: 8749: 8682: 8582: 8429: 8404: 8260: 8090: 8042: 8020: 8015: 7993: 7978: 7963: 7958: 7926: 7911: 7819: 7793: 7755: 7702: 7662: 7568: 7563: 7558: 6624:(in Japanese). Tanoshii osake.jp. December 23, 2022. Archived from 5342:(in Japanese). Tanoshii osake.com. February 7, 2022. Archived from 4265: 3925: 3917: 3666: 3278: 1838: 1834: 1633:. To date, there have been several reported cases of animals (e.g. 1241: 1212: 930: 665: 511: 391: 387:; 'refined alcohol'), a synonym not commonly used in conversation. 271: 156: 8488: 8419: 7921: 7731: 6604:(in Japanese). Tanoshii osake.jp. October 27, 2022. Archived from 6584:(in Japanese). Sakeno no Shizuku. November 3, 2020. Archived from 4185:

deteriorates the fastest and should be drunk as soon as possible.

3916:

Aside from being served straight, sake can be used as a mixer for

685:, called "Imo–sake" started and was sold at the central market in 407:

Sake now enjoys an international reputation. Of the more than 800

147: 10877: 10797: 10782: 10727: 10640: 10620: 10575: 10560: 10544: 10518: 10483: 10443: 10433: 10383: 10328: 10205: 10190: 10109: 10089: 10054: 9987: 9587: 9547: 9527: 9492: 9451: 9376: 9135: 9130: 9125: 8943: 8938: 8859: 8837: 8759: 8614: 8609: 8557: 8473: 8468: 8409: 8382: 8364: 8230: 8215: 8177: 8172: 8150: 8117: 8057: 8010: 7941: 7884: 7869: 7864: 7677: 7607: 7600: 7595: 7543: 6605: 4490: 4451: 4400: 3933: 3888: 3146: 3006:

and therefore are not actually sake under Japanese law. Although

2163: 2021:, which was used for housewives and elderly women who supervised 1725: 1578: 1570: 1554: 1145: 966: 698: 434: 295: 279: 10570: 8478: 6625: 5593:(in Japanese). Cuisine Kingdom. January 21, 2022. Archived from 5343: 5097: 4418: 3018:

because it goes through the process of filtering through a mesh.

1627:

lacks the ability to produce toxins, unlike the closely related

1008:), which has the same meaning, first appeared in 1894. However, 807:) that was optimized for each season. In 1667, the technique of 10917: 10842: 10772: 10752: 10747: 10707: 10418: 10343: 10338: 10323: 10300: 10285: 10260: 10250: 10220: 10210: 10200: 10064: 10029: 10019: 9977: 9972: 9952: 9932: 9885: 9860: 9850: 9700: 9567: 9557: 9537: 9512: 9441: 9316: 8933: 8774: 8629: 8604: 8597: 8592: 8562: 8456: 8346: 8309: 8283: 8240: 8235: 8210: 8182: 8155: 8122: 8085: 7998: 7906: 7578: 7538: 5899:

Machida, Masayuki; Yamada, Osamu; Gomi, Katsuya (August 2008).

5770:(in Japanese). Nihonshu Lab. September 18, 2020. Archived from 5613:(in Japanese). Forbes Japan. September 27, 2020. Archived from 5551:"American-based breweries are creating their own brand of sake" 4213: 4099:(LAB) that has grown tolerant to ethanol and is referred to as 3983: 3680: 2889: 2729: 2003: 1634: 1582: 1558: 1508: 1211:

jars were also found. It is estimated to be utilized until the

484: 290:

is converted into sugars that ferment into alcohol, whereas in

287: 7088:(in Japanese). Nihonshu Lab. September 7, 2022. Archived from 7045:(in Japanese). Sake no shizuku. April 24, 2020. Archived from 7005:(in Japanese). Sake no shizuku. April 24, 2020. Archived from 5168:(in Japanese). Nihonshu Lab. February 24, 2021. Archived from 1750:

became popular when Aramasa Co, Ltd. released "Amaneko" using

717:) was developed in which a small amount of distilled alcohol ( 355:, while the beverage called sake in English is usually termed 10652: 10458: 10408: 10363: 10353: 10318: 10230: 10104: 10039: 9982: 9845: 9820: 9815: 9800: 9780: 9765: 9745: 9730: 9637: 9627: 9622: 9582: 9577: 9552: 9522: 9487: 9482: 9446: 9431: 9366: 9236: 9150: 8963: 8754: 8717: 8689: 8654: 8649: 8624: 8574: 8424: 8387: 8080: 7859: 7843: 7809: 7672: 7639: 7612: 7590: 7068:(in Japanese). Oricon news. December 15, 2021. Archived from 6408:(in Japanese). Sawanotsuru. November 25, 2020. Archived from 6280:(in Japanese). Sake Street. December 11, 2021. Archived from 4520: 4513: 4475: 4403: 4294: 4207: 3614: 1830: 1638: 1549:

spores are cultivated). Under warm and moist conditions, the

1353: 925: 745: 737: 686: 589:

with a different process from today's, but after that, clear

517: 335: 196: 123: 77: 7418: 5990: 5988: 5986: 5984: 4868:

The World of the Shining Prince: Court Life in Ancient Japan

4304:

are taken in order of age, from the youngest to the eldest.

3657:, include melons, grapes, peaches, pineapples, citrus, etc. 2522:

A special brewing method needs to be explained on the label.

2242:. The listing below often has the highest price at the top: 875: 302:

sugar that is naturally present in fruit, typically grapes.

40:

Sake can be served in a wide variety of cups. Pictured is a

10565: 10225: 9810: 9790: 9720: 9672: 9667: 9542: 9145: 8869: 8779: 8764: 8694: 8659: 8160: 7946: 7931: 7743: 7724: 7714: 5141:(in Japanese). Sake Times. January 13, 2017. Archived from 4531: 4526: 4270: 4159:(新政) must be kept refrigerated at all times, even if it is 3703:"Sake Ewer from a Portable Picnic Set", Japan, c. 1830–1839 3676: 2023: 1574: 1536: 1517: 1420: 670: 291: 283: 263: 255: 220: 202: 35: 6463:(in Japanese). PR Times. February 12, 2022. Archived from 6460:老舗酒蔵×日本酒ベンチャー×若手蒸留家が共同開発楽しく、美味しく、学べる酒「すごい!!アル添」を2月12日販売開始 5681:"Oldest sake brewery found at former temple site in Kyoto" 5401:(in Japanese). Nihonshu Lab. March 2, 2021. Archived from 5096:(in Japanese). Jyokai Times. July 13, 2005. Archived from 4194: 4139:

that can be distributed at room temperature. According to

4135: 2913: 2187: 1948:

After the fermentation process is complete, the fermented

1732:

From the 1980s, research was conducted to brew sake using

1184: 827: 760: 570: 10792: 10398: 9997: 9657: 6564:(in Japanese). Sake Times. March 12, 2015. Archived from 6195:"Sake Brewing: The Integration of Science and Technology" 5981: 4638:. Boston: Houghton Mifflin Harcourt. 2011. p. 1546. 1849: 733: 214: 7341:. London: Longman, Hurst, Rees, Orme, Brown, and Green. 6711:(in Japanese). Sake Street. May 15, 2020. Archived from 6361:(in Japanese). National Tax Agency Japan. Archived from 6031: 5743:(in Japanese). Nippon.com. June 19, 2015. Archived from 5428:(in Japanese). 缶詰技術研究会. pp. 408–411. Archived from 5076:(in Japanese). Sake street. June 3, 2020. Archived from 4636:

The American Heritage Dictionary of the English Language

4576:(in Japanese). Sake Street. May 22, 2022. Archived from 3359:

Some other terms commonly used in connection with sake:

2696: 2529: 1589:

saccharification in beer brewing, saccharification (via

615:, 火入れ). This method of producing starter mash is called 19:

This article is about the beverage. For other uses, see

7291:; Haruo Matsuzaki; Mizuho Kuwata; Chris Pearce (2006). 6483:(in Japanese). Sake Times. May 17, 2017. Archived from 5270:

Ministry of Agriculture, Forestry and Fisheries (Japan)

2191:. Therefore, it is recommended that sake with the name 1916:

The second step (the third day of the process), called

5786:

https://www.nrib.go.jp/English/sake/pdf/guidesse01.pdf

4318: 4312: 3351:, giving the sake a pink-tinted appearance similar to 2059:

was historically passed from father to son. Today new

1795: 1729:, have been used to brew sake since the 21st century. 1457:

The first region known for having great water was the

1149:, have been used to brew sake since the 21st century. 398:

bottle and sipped from a small porcelain cup called a

394:, where it is gently warmed in a small earthenware or 369:; meaning 'Japanese alcoholic drink'). Under Japanese 7355:(1781). "Bereiding van de Sacki" ("Producing Sake"), 6434:

Asian Cocktails: Creative Drinks Inspired by the East

6193:

National Research Institute of Brewing (March 2017).

5475:"Weekend: Sake breweries go with the flow to survive" 3386: 2757:" (しぼりたて無濾過生原酒) indicates that all the conditions of 657:), a diary written between 1478 and 1618 by monks of 270:, sake, and indeed any East Asian rice wine (such as 229: 217: 211: 199: 193: 5994: 4414: 3839:, which was originally used for measuring rice. The 2457:

Regulations do not stipulate a rice polishing ratio

2129:

and accounts for 57% of sake production as of 2020.

1681: 9213: 7441:

An Indispensable Guide to Sake and Japanese Culture

7216:, Rocky, Nobu Mitsuhisa and Pierre A. Lehu (2003). 4268:, many Japanese people drink a special sake called 3764:Sake is traditionally drunk from small cups called 3675:A glass of sake served at a Japanese restaurant in 3550:) or Sake Meter Value (SMV) is calculated from the 2428:60% or less, or produced by special brewing method 2399:60% or less, or produced by special brewing method 1585:into maltose. However, whereas fermentation occurs 1515:is used to make various fermented foods, including 1486: 208: 190: 7256:. Portland, Oregon: Fred Eckhardt Communications. 6325:(in Japanese). National Tax Agency. Archived from 4865: 4742: 4662:The Oxford Dictionary of Foreign Words and Phrases 4659: 4597: 4595: 3437: 2857:sake has stronger flavors than filtered varieties. 2178:or high temperatures, especially for sake made in 1858:(the main fermenting mash) undergoing fermentation 1780: 1774: 1768: 920: 914: 624: 617: 5898: 4967:(in Japanese). Discover Japan Inc. Archived from 4749:(3rd ed.). Oxford University Press. p. 4666:. Oxford: Oxford University Press. 1997. p. 1862:Sake fermentation is a three-step process called 10949: 5707:"A handy guide to sake - Japan's national drink" 4601: 4566: 4564: 4562: 4560: 4558: 3907:sake and keeping it warm beyond the traditional 3491:, and as an ingredient in dishes like kasu soup. 1778:can produce a starter mash as quickly as modern 1503:spores are another important component of sake. 1052:with a fruity flavor was created. At that time, 433:A pair of sake flasks painted in gold and black 6138:"Multiple parallel fermentation: Japanese Sake" 6132: 6130: 6128: 6126: 6124: 5894: 5892: 5890: 5888: 5886: 5884: 5882: 5657:. Sake Times. December 21, 2015. Archived from 5631:. All About, Inc. June 13, 2010. Archived from 4592: 4380: 4338: 4299: 4287: 4281: 4275: 4256: 4100: 4082: 4067: 4061: 4055: 4043: 4010: 3999: 3988: 3971: 3951: 3908: 3892: 3882: 3873: 3864: 3858: 3852: 3840: 3807: 3795: 3789: 3783: 3771: 3765: 3751: 3738: 3723: 3708: 3691: 3602: 3576: 3568: 3562: 3556: 3539: 3525: 3513: 3501: 3458: 3363: 3342: 3324: 3308: 3299: 3286: 3264: 3213: 3180: 3174: 3161: 3129: 3116: 3101: 3088: 3072: 3063: 3038: 3022: 3013: 3007: 3001: 2995: 2982: 2972: 2964: 2957: 2950: 2944: 2938: 2925: 2902: 2880: 2874: 2861: 2852: 2835: 2826: 2813: 2803: 2786: 2776: 2770: 2764: 2758: 2752: 2747: 2742: 2737: 2687: 2681: 2675: 2662: 2653: 2647: 2641: 2629: 2623: 2617: 2611: 2605: 2599: 2586: 2577: 2564: 2536: 2465: 2436: 2407: 2378: 2349: 2320: 2291: 2262: 2218: 2212: 2199: 2140: 2130: 2120: 2103: 2086: 2067: 2060: 2054: 2040: 2007: 1988: 1980: 1949: 1939: 1929: 1923: 1917: 1903: 1897: 1891: 1890:, and yeast. This mixture becomes known as the 1881: 1875: 1869: 1863: 1853: 1540: 1522: 1478: 1466: 1428: 1396: 1373: 1327: 1317: 1278: 1259: 1084: 1033: 997: 985: 952: 946: 825: 808: 796: 706: 644: 630: 622: 590: 582: 568: 474: 375: 357: 329: 177: 7358:Verhandelingen van het Bataviaasch Genootschap 6811:. Tucson, AZ: Ume Casino Del Sol, 2015. Print. 5206:Verhandelingen van het Bataviaasch Genootschap 5131: 5129: 5127: 5125: 4960: 4933: 4906: 4882: 4812:Japan Sake and Shochu Makers Association | JSS 4374: 4237: 4222: 4077: 4015: 4004: 3993: 3977: 3958: 3898: 3813: 3801: 3777: 3756: 3743: 3730: 3715: 3646: 3608: 3582: 3545: 3531: 3519: 3507: 3478: 3464: 3369: 3336: 3320:), literally "red sake", is produced by using 3315: 3293: 3271: 3220: 3200: 3191: 3168: 3152: 3123: 3107: 3095: 3079: 3057: 3045: 3029: 2989: 2932: 2896: 2868: 2842: 2820: 2793: 2669: 2635: 2593: 2571: 2543: 2474: 2445: 2416: 2387: 2358: 2329: 2300: 2271: 2254:Rice Polishing Ratio (percent rice remaining) 2206: 2157: 2147: 2112: 2095: 2014: 1995: 1433:to produce off flavors and a yellowish color. 1403: 1385: 1378: 1342: 1334: 1290: 1283: 1271: 1264: 1092: 1039: 1015: 1003: 991: 833: 814: 802: 712: 650: 636: 576: 494: 482: 468: 382: 364: 171: 47: 41: 9018: 7473: 7058: 7056: 6993: 6951: 6949: 5958: 5956: 5954: 5952: 5760: 5758: 5756: 5754: 4555: 4129: 4123: 4117: 4111: 2582:. This method was the standard for 300 years. 2152:) is sake made using a special method called 1963: 1922:, involves the addition of a second batch of 1817:, ) will not be as popular as sake made with 1362: 1182:was also the first sake brewery to sell both 1010: 972: 409: 7022:(限定品) 新政(あらまさ) コスモス 2019 純米酒一回火入れ 720ml 要冷蔵 6398: 6396: 6121: 5879: 5418: 5029: 3205:) is locally brewed sake, the equivalent of 2518: 2516: 1967:takes about 30 days for fermentation alone. 1597:in sake brewing (see "Fermentation" below). 937:anticipation of financial pressure from the 445: 417:'s team, 78 received a score of 90 or more ( 10486:and infused distilled drinks by ingredients 7487: 6708:ベルの数字から想像する、日本酒の味わい - アルコール度数、日本酒度、酸度、アミノ酸度 6701: 6699: 6697: 6638: 5122: 4859: 4857: 4773: 4573:日本酒造りにもたらされた「クエン酸」による変革!! - 白麹、黒麹仕込みの日本酒を学ぶ 2080: 1645:. In these cases the animals infected with 846: 151:Sake barrel offerings at the Shinto shrine 9884: 9045: 9025: 9011: 7480: 7466: 7065:日本酒に賞味期限はある？未開封時の賞味期限と開封後の保存方法きき酒師が教える日本酒 7053: 6946: 6645:(in Japanese). Sake street. Archived from 5949: 5751: 5414: 5412: 5114:. Nippon.com. May 15, 2020. Archived from 5036:(in Japanese). Sake street. Archived from 4902: 4900: 4608:(in Japanese). p. 643. Archived from 4143:, once pasteurized sake and unpasteurized 3374:), also called the Sake Meter Value or SMV 2506: 2504: 2502: 2500: 1024:, the most suitable sake rice for brewing 979: 7168:. Blackwell Science: Oxford, UK: 143–153. 6661:"Hey, that's a sake of a different color" 6480:金賞受賞酒が必ずしも「おいしい」とは限らない？ ──「全国新酒鑑評会」の実態と意義 6393: 6277:日本酒造りの責任者「杜氏」とは？ - 杜氏の仕事から杜氏の流派蔵人たちの役職まで 6093: 6049: 5932: 5733: 5731: 5729: 5727: 5255: 5253: 5251: 4927: 4791: 4151:is three to six months after production. 3872:Sake is traditionally served in units of 2680:sake tends to have a lighter flavor than 2513: 1258:The rice used for brewing sake is called 1032:. Around 1953, the "Kyokai yeast No. 9" ( 876:From the Meiji era to the early Shōwa era 7138:. Sake Service Institute. Archived from 6938:(in Japanese). Gekkeikan. Archived from 6926: 6694: 6673: 6430: 6166: 6103:Japan Sake and Shochu Makers Association 6091: 6089: 6087: 6085: 6083: 6081: 6079: 6077: 6075: 6073: 5862: 5858: 5856: 5854: 5445: 5367: 5365: 5363: 5361: 5359: 5357: 5355: 5353: 5230: 5182: 4954: 4854: 4740: 3946: 3698: 3685: 3670: 2724: 2700: 1880:being added to the yeast starter called 1848: 1829:, which produce complex flavors such as 1230: 1083:'s brewing research institute developed 840: 428: 146: 132: 9032: 7096: 6038:Journal of the Brewing Society of Japan 5409: 5332: 5330: 5262:資料2 酒造好適米の農産物検査結果（生産量）と令和元年産の生産量推計（銘柄別） 5158: 5156: 5154: 5152: 4897: 4311:, May 5, there is a custom of drinking 3012:is cloudy, it is legally classified as 2604:method, introduced in the early 1900s. 2497: 10950: 7294:The Book of Sake: A Connoisseurs Guide 7166:Food, Fermentation and Micro-organisms 7025:(in Japanese). Rakuten. Archived from 6958:日本酒の賞味期限は？開栓前（未開封）／開栓（開封）後のおいしく飲める期間とは 6497:WSET Level 3 Award in Sake Study Guide 6351: 6349: 6347: 6345: 6343: 6341: 6339: 5803: 5724: 5548: 5248: 5112:"Exploring the Sake Breweries of Nada" 5056:(in Japanese). Kikusui. Archived from 4863: 4454:, a distilled rice liquor produced in 4373:October 1 is the official "Sake Day" ( 3965:, globes of cedar leaves, at a brewery 2035:. It is a highly respected job in the 1833:, bitterness, and sweetness, and more 1161: 1064:, more and more brewers began to sell 10481: 9883: 9212: 9044: 9006: 7461: 6167:Gauntner, John (September 29, 2014). 6070: 5995:Government of Canada (January 2017). 5863:Gauntner, John (September 30, 2014). 5851: 5472: 5350: 5299:Online. July 27, 2017. Archived from 4876: 4831: 4829: 4774:Sato, Jun; Kohsaka, Ryo (June 2017). 3928:, or nogasake. Outside of Japan, the 2937:) is a sake with less turbidity than 2697:Different handling after fermentation 2530:Methods of preparing the starter mash 1593:) and fermentation (via yeast) occur 880:Starting around the beginning of the 705:(1603–1867), a brewing method called 346: 317:, and undiluted sake contains 18–20% 16:Alcoholic beverage of Japanese origin 7362:Transactions of the Batavian Academy 5804:Mathew, Sunalini (January 3, 2019). 5497:日本酒輸出2022年度実績金額・数量ともに過去最高日本酒造組合中央会 5327: 5210:Transactions of the Batavian Academy 5149: 5033:原点回帰の「新」製法？ - 菩提酛（ぼだいもと）、水酛（みずもと）を学ぶ 4808:"The History of Japanese Sake | JSS" 4343:(straw mat cask) of sake before the 4042:. Sake is traditionally sold by the 3617:or savoriness. As the proportion of 1886:: a mixture of steamed rice, water, 1874:, involves steamed rice, water, and 1821:. It produces more citric acid than 1657:"unlikely to be a serious hazard to 1465:. A particular water source called 1028:, became the recommended variety of 6336: 5683:. The Asahi Shimbun. Archived from 4493:, awamori liquor containing a snake 3495: 2713:" (純米大吟醸) on the bottom label and " 2483:Rice, Kōji rice, Distilled alcohol 2425:Rice, Kōji rice, Distilled alcohol 2367:Rice, Kōji rice, Distilled alcohol 2309:Rice, Kōji rice, Distilled alcohol 2085:There are two basic types of sake: 599:, 諸白造り), three-stage fermentation ( 553: 481:are mentioned several times in the 13: 7207: 7158: 7105:菖蒲酒（しょうぶさけ）邪気を払い延命を記念する、端午の節句のしきたり 6676:"The Nihonshu-do; Acidity in Sake" 6385:. December 3, 2018. Archived from 5655:"歴史は850年超！日本最古の酒蔵、茨城・須藤本家に行ってきました" 5504:. February 6, 2023. Archived from 5138:政策によって姿を消した熟成古酒―明治時代における造石税と日本酒の関係 4937:家畜化された微生物、麹菌その分子細胞生物学的解析から見えてきたこと 4826: 4212:Sake is often consumed as part of 3707:In Japan, sake is served chilled ( 3248:compiled in 927. Because the term 1573:. Saccharification also occurs in 581:). Until then, most sake had been 52:(a small, cylindrical cup), and a 14: 10989: 7412: 7323:. London: J. MacLehose and Sons. 7297:. Tokyo: Kodansha International. 7222:. New York: Universe Publishing. 6642:リッチな甘みのデザート酒 - 「貴醸酒」の製法と味わいの特徴を学ぶ 4883:Eiji Ichishima (March 20, 2015). 4201: 3567:must be considered together with 2598:) is a simplified version of the 2276:, Pure rice, Great Choicest brew) 1902:promotes the fermentation of the 1666:(WHO) also support the safety of 1581:is used to convert starches from 1569:the glucose and other sugar into 1521:(a paste made from soybeans) and 562:(1333－1573), the Buddhist temple 8987: 8986: 7236:. Singapore: Tuttle Publishing. 7128: 7076: 7042:酒造各社に聞いた日本酒の賞味期限は？未開封でも注意すべきポイント 7033: 7013: 7002:生酒の賞味期限は？冷蔵保存して半年以内に飲み切るのがベストなわけ 6982:美味しく飲むためのコツ！開封後の日本酒の保存方法と賞味期限とは？ 6735:"What's Sake Meter Value (SMV)?" 6674:Gauntner, John (March 1, 2002). 6051:10.6013/jbrewsocjapan1988.85.114 5997:"Final Screening Assessment for 5590:なぜ今、【木桶】で酒を醸すのか。新政酒造が追い求める日本酒の本質 5473:Omura, Mika (November 6, 2009). 5422:月刊食品と容器 2014 Vol. 55. No. 7. 貴醸酒 4961:Kiyoko Hayashi (July 19, 2021). 4431: 4417: 4358:Decorative sake containers in a 4351: 4330: 3591:of acid, which is determined by 3260:(再醸仕込み) to describe the process. 2556:to make starter mash during the 1215:(1467–1477). Sake was brewed at 661:Temple in the Muromachi period. 373:, sake is labeled with the word 313:, wine generally contains 9–16% 186: 34: 6973: 6965:. June 30, 2022. Archived from 6901: 6888: 6879: 6858: 6840: 6814: 6802: 6777: 6752: 6727: 6667: 6653: 6632: 6612: 6592: 6581:実は1つで2度おいしい！日本酒にごり酒のおいしい飲み方はコレ！ 6572: 6552: 6540: 6520: 6500: 6491: 6471: 6451: 6424: 6369: 6310: 6296: 6268: 6236: 6208: 6186: 6160: 6025: 5840:日本酒の世界最高精米歩合、ついに更新新澤醸造店が目指す新地平 5831: 5797: 5778: 5767:日本酒の精米歩合について詳しく解説精米歩合が高い=良いお米？ 5699: 5673: 5647: 5621: 5601: 5581: 5542: 5512: 5502:Japan Agricultural Cooperatives 5488: 5466: 5439: 5389: 5374:「吟醸」のあゆみ特別に吟味して醸造する酒として、長年かけ洗練 5307: 5283: 5224: 5193: 5176: 5104: 5084: 5064: 5044: 5023: 4999: 4975: 4800: 4767: 4385:) of Japan. It is also called " 3821:Another traditional cup is the 3660: 3238:the sake brewing method called 2705:The blue sake bottle displays " 2640:), meaning 'discontinuation of 1844: 1557:(enzymes that convert the rice 1277:) ('sake rice'), or officially 246:, also referred to as Japanese 9063:History of alcoholic beverages 7385: 6639:Kazuha Sera (April 14, 2020). 6509:「風の森」蔵元の油長酒造が原点回帰室町時代の寺院醸造に挑む 6405:「フルーティな日本酒」とは？意味やおすすめの日本酒をご紹介！ 6378:日本酒の正しい保存方法は？保存時のポイントは紫外線と温度管理 4814:(in Japanese). January 7, 2021 4734: 4709: 4684: 4652: 4628: 4616: 4163:, which has been pasteurized. 3942: 1954:is pressed to remove the sake 788:, are breweries in Nada-Gogō. 250:, is an alcoholic beverage of 46:(a flat, saucer-like cup), an 1: 8918:Sushi and sashimi ingredients 7164:Bamforth CW. (2005). "Sake." 6935:日本酒の賞味期間吟醸酒は10カ月間普通酒は1年間が目安 6885:(Lecture Note, October 2011). 6621:にごり酒とは？定義から種類、飲み方、おすすめ銘柄まで紹介 5030:Kazuha Seara (June 5, 2020). 4543: 3561:can go much beyond that. The 3453:Now +3 is considered neutral. 2949:is filtered differently from 2002:is the job title of the sake 1976:among other unknown factors. 1970: 1758:produces about 10 times more 1553:spores germinate and release 1226: 1174:, founded in 1141 during the 692: 459:Records of the Three Kingdoms 282:process more akin to that of 138: 6678:. Sake World. Archived from 5183:Kaempfer, Engelbert (1906). 4745:The Oxford Companion to Wine 4548: 2798:) is sake that has not been 2719:Usunigori muroka nama genshu 2075: 1825:. However, it produces less 1676:Generally Recognized as Safe 1614:Food and Drug Administration 1068:. The growing popularity of 888:optimized for sake brewing. 7: 7180:Biosci Biotechnol. Biochem. 6760:"Sake Taste and Sake Scale" 6529:生酒は鮮度が命おいしい飲み方や保存方法を覚えておこう 5237:. Books on Demand. p. 5189:. Vol. I. p. 187. 4837:"sake | alcoholic beverage" 4410: 4381: 4339: 4319: 4313: 4300: 4288: 4282: 4276: 4257: 4101: 4083: 4068: 4062: 4056: 4044: 4011: 4000: 3989: 3972: 3952: 3909: 3893: 3883: 3874: 3865: 3859: 3853: 3841: 3808: 3796: 3790: 3788:from ceramic flasks called 3784: 3772: 3766: 3752: 3739: 3724: 3709: 3692: 3690:Overflowing glass inside a 3603: 3577: 3569: 3563: 3557: 3540: 3526: 3514: 3502: 3459: 3364: 3343: 3325: 3309: 3300: 3287: 3265: 3214: 3192: 3181: 3175: 3162: 3130: 3117: 3102: 3089: 3073: 3064: 3039: 3023: 3014: 3008: 3002: 2996: 2983: 2973: 2965: 2958: 2951: 2945: 2939: 2926: 2911:is sometimes unpasteurized 2903: 2881: 2875: 2862: 2853: 2836: 2827: 2814: 2804: 2787: 2777: 2771: 2765: 2759: 2753: 2748: 2743: 2738: 2715:Bingakoi muroka nama genshu 2688: 2682: 2676: 2663: 2654: 2648: 2642: 2630: 2624: 2618: 2612: 2606: 2600: 2587: 2578: 2565: 2537: 2466: 2437: 2408: 2379: 2350: 2334:, Pure rice, Choicest brew) 2321: 2292: 2263: 2219: 2213: 2200: 2141: 2131: 2121: 2117:, special-designation sake) 2104: 2087: 2068: 2061: 2055: 2041: 2008: 1989: 1981: 1950: 1940: 1930: 1924: 1918: 1904: 1898: 1892: 1882: 1876: 1870: 1864: 1854: 1807:As of 2022, sake made with 1541: 1535:are scattered over steamed 1523: 1479: 1477: 1467: 1429: 1397: 1374: 1328: 1318: 1279: 1260: 1086: 1085: 1034: 998: 986: 953: 947: 941:and in preparation for the 826: 809: 797: 707: 645: 631: 623: 591: 583: 569: 483: 475: 376: 358: 330: 178: 48: 42: 10: 10994: 7446:What Does Sake Taste Like? 7436:Sake Sommelier Association 7429:September 5, 2012, at the 7085:日本酒の正しい保存方法！期限から落とし穴まで総まとめ 6601:「おりがらみ」とはどんな日本酒？にごり酒とどう違う 6099:"Brewing Process | How to" 5791:November 11, 2020, at the 5629:"日本最古の酒蔵ベスト5！ほか歴史の古い酒蔵は？" 5549:Hirano, Ko (May 4, 2019). 5398:日本酒の歴史、昭和から戦後を経て現代までの変遷を解説 4509:, a method of sake brewing 4205: 4023: 3664: 1717:), which are used to brew 1356:), and other food stuffs. 1249:leaves indicating new sake 1137:), which are used to brew 857:Batavia, Dutch East Indies 424: 254:origin made by fermenting 18: 10968:Japanese alcoholic drinks 10932: 10491: 10477: 10311: 10120: 9897: 9893: 9879: 9688: 9462: 9226: 9222: 9208: 9108: 9055: 9051: 9040: 8982: 8926: 8878: 8795: 8528: 8497: 8359: 8292: 8276: 8193: 8138: 8131: 8073: 8029: 7842: 7802: 7769: 7648: 7502: 7495: 7451:November 7, 2021, at the 7334:Morewood, Samuel (1824). 6822:"An Ode to the Sake Bomb" 6561:【必見】にごり生酒を噴きこぼれないように開ける方法 6245:杜氏と蔵人杜氏に匹敵する技を持つ蔵元の酒造技能者 5231:Morewood, Samuel (1824). 5199:Titsingh, Isaac. (1781). 5073:日本酒の「容器・流通イノベーション」の歴史と現在地 4793:10.1016/j.jef.2017.05.005 4741:Robinson, Jancis (2006). 4393: 4375: 4367: 4238: 4223: 4078: 4060:)-sized flask (called an 4036:traditional Japanese unit 4016: 4005: 3994: 3978: 3959: 3899: 3814: 3802: 3778: 3757: 3744: 3731: 3716: 3647: 3609: 3583: 3546: 3532: 3520: 3508: 3479: 3465: 3370: 3337: 3316: 3294: 3272: 3256:, they use terms such as 3221: 3201: 3169: 3153: 3138: 3124: 3108: 3096: 3080: 3058: 3046: 3030: 2990: 2933: 2897: 2869: 2843: 2821: 2794: 2670: 2636: 2594: 2572: 2544: 2475: 2446: 2417: 2388: 2359: 2330: 2301: 2272: 2226:Zenkoku shinshu kanpyōkai 2207: 2158: 2148: 2113: 2096: 2015: 1996: 1868:. The first step, called 1742:), which is used to make 1664:World Health Organization 1404: 1386: 1379: 1343: 1335: 1291: 1284: 1272: 1265: 1093: 1040: 1016: 1004: 992: 885: 834: 815: 803: 713: 651: 637: 621:, which is the origin of 577: 495: 469: 446:Until the Kamakura period 383: 365: 172: 96: 83: 71: 63: 58:(a wooden, box-like cup). 33: 10335:Coconut and other palms 9707:Coconut and other palms 9078:History of Bordeaux wine 7378: 7136:"10月1日の「日本酒の日」には確かな根拠あり" 7104: 7084: 7064: 7041: 7021: 7001: 6981: 6957: 6934: 6707: 6641: 6620: 6600: 6580: 6560: 6528: 6508: 6479: 6459: 6431:Jennings, Holly (2012). 6404: 6377: 6357: 6319:付表2 特定名称の清酒のタイプ別製成数量の推移表 6318: 6276: 6244: 6216: 5839: 5766: 5739: 5609: 5589: 5520: 5496: 5421: 5397: 5373: 5338: 5315: 5291: 5261: 5204:("Production of Sake"), 5202:"Bereiding van de Sacki" 5164: 5137: 5092: 5072: 5052: 5032: 5007: 4983: 4963: 4936: 4909: 4885: 4604: 4572: 3881:Saucer-like cups called 3827:, a box usually made of 3722:), at room temperature ( 2622:, and the full name for 2257:Percentage of Kōji rice 2081:Special-designation sake 1413: 1352:, Japanese sweets (i.e. 900:) developed in 1866 and 668:) with a capacity of 10 558:Before the 1440s in the 9163:Drinking establishments 7489:Japanese food and drink 7267:Gauntner, John (2002). 7232:Bunting, Chris (2011). 7219:Sake: Water from Heaven 5446:Gauntner, John (2002). 5339:「醸造アルコール」って何？なぜ使われているの 5316:「ドブロク」から21世紀の新しい社会を展望する 5165:日本酒の歴史、起源から明治時代までの変遷を解説 4841:Encyclopedia Britannica 4780:Journal of Ethnic Foods 4721:Encyclopedia Britannica 4696:www.merriam-webster.com 4534:, spiced medicinal sake 3613:) indicates a taste of 3112:), meaning 'drip sake'. 2421:, Special Genuine brew) 1979: 1507:is an enzyme-secreting 1253: 980:Since the mid-Showa era 939:First Sino-Japanese War 701:era (1688–1704) of the 344:Japanese pronunciation: 73:Country of origin 10370:Sugarcane or molasses 9807:Sugarcane or molasses 9046:History and production 7424:Sake Education Council 7419:Sake Service Institute 7009:on September 27, 2022. 6169:"Sake brewing process" 5555:The Japan Times Online 5452:. Tuttle. p. 78. 4602:Kenichiro Matsushima. 4517:, a Chinese equivalent 4486:Glossary of sake terms 3966: 3782:) and poured into the 3704: 3696: 3683: 3487:, livestock feed, and 3439: 2733: 2722: 2548:) is a method used by 2305:, Great Choicest brew) 1859: 1810:Aspergillus luchuensis 1797:Aspergillus luchuensis 1711:Aspergillus luchuensis 1641:) being infected with 1393:Glossary of sake terms 1250: 1130:Aspergillus luchuensis 860: 847: 442: 159: 153:Tsurugaoka Hachiman-gū 144: 119:Aspergillus luchuensis 9093:History of Rioja wine 8969:Customs and etiquette 7092:on November 27, 2022. 7072:on December 23, 2022. 7029:on December 30, 2022. 6942:on December 15, 2022. 6715:on September 30, 2022 6608:on December 15, 2022. 6284:on September 30, 2022 5917:10.1093/dnares/dsn020 5617:on December 15, 2022. 5597:on December 12, 2022. 5405:on December 11, 2022. 5292:最後の大桶職人が抱く｢木桶文化｣存続の焦燥 5279:on December 15, 2022. 5172:on December 11, 2022. 5100:on December 16, 2022. 5093:九州人が日本酒復権に挑む、柱焼酎造りを復活 5019:on September 6, 2022. 4971:on November 10, 2022. 4950:on November 13, 2022. 4864:Morris, Ivan (1964). 4717:"alcohol consumption" 4605:醤油づくりと麹菌の利用ー今までとこれからー 4580:on September 30, 2022 4472:, a Korean equivalent 4249:In a ceremony called 3950: 3702: 3689: 3674: 3440: 2781:below are satisfied. 2728: 2704: 2410:Tokubetsu Honjōzō-shu 2125:is the equivalent of 1852: 1746:, and sake made with 1234: 1076:have been developed. 863:In the 18th century, 844: 432: 150: 136: 21:Sake (disambiguation) 10804:Mammee apple flower 9083:History of Champagne 7310:, Engelbert (1906). 6826:Los Angeles Magazine 6663:. November 25, 2001. 6516:on January 21, 2023. 5847:on January 27, 2023. 5635:on December 30, 2022 5610:唯一無二の味、「木桶」が醸す日本酒の秘密 5538:on February 7, 2023. 5508:on February 7, 2023. 5435:on November 1, 2020. 5303:on January 22, 2021. 5186:The History of Japan 5118:on November 9, 2022. 4995:on October 11, 2021. 4934:Katsuhiko Kitamoto. 4923:on October 31, 2022. 4907:Katsuhiko Kitamoto. 4893:on February 4, 2021. 4692:"Definition of SAKE" 4340:Shochikubai Komodaru 4097:lactic acid bacteria 3384: 2732:, or unfiltered sake 2392:, Special pure rice) 2381:Tokubetsu Junmai-shu 2248:Special Designation 2045:being regarded like 1823:Aspergillus kawachii 1819:Aspergillus kawachii 1756:Aspergillus kawachii 1752:Aspergillus kawachii 1748:Aspergillus kawachii 1735:Aspergillus kawachii 1703:Aspergillus kawachii 1683:Aspergillus kawachii 1370:Rice polishing ratio 1120:Aspergillus kawachii 278:), is produced by a 137:Sake bottle, Japan, 113:Aspergillus kawachii 10973:Japanese condiments 10854:Sugarcane/molasses 9297:Moscatel de Setúbal 9190:Yeast in winemaking 9178:Yeast in winemaking 9034:Alcoholic beverages 8891:Desserts and sweets 7391:In Japan, the term 7142:on January 16, 2013 7116:on November 6, 2021 6789:www.gekkeikan.co.jp 6568:on August 19, 2022. 6412:on February 6, 2023 6013:on October 23, 2019 5687:on January 19, 2020 5529:National Tax Agency 3761:) may be reheated. 3628:Sake can have many 3000:(see below) is not 2616:method is known as 2265:Junmai Daiginjō-shu 2240:National Tax Agency 1304:), Miyama Nishiki ( 1162:Oldest sake brewery 1081:National Tax Agency 892:developed in 1860, 848:Bereiding van Sacki 465:Alcoholic beverages 351:) can refer to any 266:. Despite the name 30: 9088:History of Chianti 9056:History of alcohol 8139:Alcoholic beverage 7397:Aspergillus oryzae 7173:Aspergillus oryzae 6870:(October 7, 2019)" 6467:on April 28, 2022. 6332:on March 31, 2022. 6217:秋田の杜氏の秘密杜氏（とうじ）とは 5999:Aspergillus oryzae 5964:"How sake is made" 5865:"How Sake Is Made" 5806:"Introducing sake" 5419:Kojiro Takahashi. 4872:. New York: Knopf. 4447:Amylolytic process 3967: 3845:holds exactly one 3705: 3697: 3684: 3435: 3331:Monascus purpureus 2734: 2723: 2631:yama-oroshi haishi 2166:(41 to 50 degrees 2132:Tokutei meishō-shu 2106:Tokutei meishō-shu 1860: 1764:Aspergillus oryzae 1695:Aspergillus oryzae 1630:Aspergillus flavus 1500:Aspergillus oryzae 1488:Aspergillus oryzae 1423:will bond with an 1300:, Gohyakumangoku ( 1251: 1111:Aspergillus oryzae 1035:kyokai kyu-gō kōbo 943:Russo-Japanese War 865:Engelbert Kaempfer 861: 793:Tokugawa shogunate 533:Aspergillus oryzae 528:Aspergillus flavus 523:Aspergillus oryzae 502:Aspergillus oryzae 443: 268:Japanese rice wine 160: 145: 107:Aspergillus oryzae 67:Alcoholic beverage 28: 10945: 10944: 10928: 10927: 10631:Chocolate liqueur 10592:Blackthorn shrub 10473: 10472: 10469: 10468: 10425:Various starches 10181:Tennessee whiskey 9875: 9874: 9871: 9870: 9842:Various starches 9204: 9203: 9200: 9199: 9098:History of Sherry 9000: 8999: 8588:Mentaiko / tarako 8505:Square watermelon 8355: 8354: 7838: 7837: 7402:Aspergillus sojae 7303:978-4-7700-2998-0 7283:978-0-8048-3425-4 7275:Tuttle Publishing 7270:The Sake Handbook 7262:978-0-9606302-8-8 7242:978-4-8053-1054-0 7228:978-0-7893-0847-4 6809:Ume Cocktail Menu 6682:on March 25, 2014 6649:on June 25, 2022. 6536:on June 25, 2022. 6487:on June 28, 2022. 6202:The Story of Sake 6148:on August 8, 2019 5747:on June 25, 2017. 5569:on April 23, 2020 5521:最近の日本産酒類の輸出動向について 5449:The Sake Handbook 5346:on June 26, 2022. 5323:on June 19, 2020. 4760:978-0-19-860990-2 4645:978-0-547-04101-8 4625:Marukome co.,ltd. 4612:on June 21, 2022. 4462:The Birth of Saké 4399:Sake has its own 3412: 3411: 3390: 3242:described in the 2493: 2492: 1678:(GRAS) organism. 924:, was developed. 776:), Kikumasamune ( 129: 128: 86:Alcohol by volume 10985: 10963:Alcoholic drinks 10552:Herbs de Majorca 10526:Anisado Mallorca 10479: 10478: 10281:American whiskey 10272:Multiple grains 10161:Buckwheat whisky 9895: 9894: 9881: 9880: 9654:Multiple grains 9224: 9223: 9215:Fermented drinks 9210: 9209: 9116:Alcohol industry 9053: 9052: 9042: 9041: 9027: 9020: 9013: 9004: 9003: 8990: 8989: 8974:Okinawan cuisine 8378:Botan Rice Candy 8136: 8135: 8066: 7500: 7499: 7482: 7475: 7468: 7459: 7458: 7406: 7389: 7177: 7152: 7151: 7149: 7147: 7132: 7126: 7125: 7123: 7121: 7112:. Archived from 7100: 7094: 7093: 7080: 7074: 7073: 7060: 7051: 7050: 7049:on May 22, 2022. 7037: 7031: 7030: 7017: 7011: 7010: 6997: 6991: 6990: 6989:on May 19, 2022. 6977: 6971: 6970: 6969:on May 18, 2019. 6953: 6944: 6943: 6930: 6924: 6923: 6921: 6919: 6909:"Sake Etiquette" 6905: 6899: 6892: 6886: 6883: 6877: 6876: 6874: 6862: 6856: 6855: 6844: 6838: 6837: 6835: 6833: 6828:. April 22, 2013 6818: 6812: 6806: 6800: 6799: 6797: 6795: 6781: 6775: 6774: 6772: 6770: 6756: 6750: 6749: 6747: 6745: 6731: 6725: 6724: 6722: 6720: 6703: 6692: 6691: 6689: 6687: 6671: 6665: 6664: 6657: 6651: 6650: 6636: 6630: 6629: 6628:on July 3, 2022. 6616: 6610: 6609: 6596: 6590: 6589: 6588:on May 22, 2022. 6576: 6570: 6569: 6556: 6550: 6544: 6538: 6537: 6524: 6518: 6517: 6504: 6498: 6495: 6489: 6488: 6475: 6469: 6468: 6455: 6449: 6448: 6428: 6422: 6421: 6419: 6417: 6400: 6391: 6390: 6389:on May 17, 2022. 6373: 6367: 6366: 6365:on May 28, 2022. 6358:「清酒の製法品質表示基準」の概要 6353: 6334: 6333: 6331: 6324: 6314: 6308: 6307: 6300: 6294: 6293: 6291: 6289: 6272: 6266: 6265: 6263: 6261: 6252:. Archived from 6240: 6234: 6233: 6231: 6229: 6212: 6206: 6205: 6199: 6190: 6184: 6183: 6181: 6179: 6164: 6158: 6157: 6155: 6153: 6144:. Archived from 6142:en-tradition.com 6134: 6119: 6118: 6116: 6114: 6109:on July 30, 2019 6105:. Archived from 6095: 6068: 6067: 6065: 6063: 6054:. Archived from 6053: 6029: 6023: 6022: 6020: 6018: 6012: 6006:. Archived from 6005: 5992: 5979: 5978: 5976: 5974: 5960: 5947: 5946: 5936: 5896: 5877: 5876: 5874: 5872: 5860: 5849: 5848: 5835: 5829: 5828: 5826: 5824: 5801: 5795: 5782: 5776: 5775: 5774:on May 19, 2022. 5762: 5749: 5748: 5735: 5722: 5721: 5719: 5717: 5703: 5697: 5696: 5694: 5692: 5677: 5671: 5670: 5668: 5666: 5651: 5645: 5644: 5642: 5640: 5625: 5619: 5618: 5605: 5599: 5598: 5585: 5579: 5578: 5576: 5574: 5565:. Archived from 5546: 5540: 5539: 5537: 5531:. Archived from 5526: 5516: 5510: 5509: 5492: 5486: 5485: 5483: 5481: 5470: 5464: 5463: 5443: 5437: 5436: 5434: 5427: 5416: 5407: 5406: 5393: 5387: 5386: 5385:on May 21, 2022. 5381:. Archived from 5369: 5348: 5347: 5334: 5325: 5324: 5311: 5305: 5304: 5287: 5281: 5280: 5278: 5272:. Archived from 5267: 5257: 5246: 5245: 5228: 5222: 5197: 5191: 5190: 5180: 5174: 5173: 5160: 5147: 5146: 5145:on July 3, 2022. 5133: 5120: 5119: 5108: 5102: 5101: 5088: 5082: 5081: 5080:on May 26, 2022. 5068: 5062: 5061: 5060:on July 6, 2022. 5048: 5042: 5041: 5040:on May 26, 2022. 5027: 5021: 5020: 5015:. Archived from 5003: 4997: 4996: 4991:. Archived from 4979: 4973: 4972: 4958: 4952: 4951: 4949: 4942: 4931: 4925: 4924: 4922: 4915: 4904: 4895: 4894: 4880: 4874: 4873: 4871: 4861: 4852: 4851: 4849: 4847: 4833: 4824: 4823: 4821: 4819: 4804: 4798: 4797: 4795: 4771: 4765: 4764: 4748: 4738: 4732: 4731: 4729: 4727: 4713: 4707: 4706: 4704: 4702: 4688: 4682: 4681: 4665: 4656: 4650: 4649: 4632: 4626: 4620: 4614: 4613: 4599: 4590: 4589: 4587: 4585: 4568: 4441: 4436: 4435: 4434: 4427: 4422: 4421: 4384: 4378: 4377: 4355: 4342: 4334: 4324: 4316: 4303: 4291: 4286:made by soaking 4285: 4279: 4260: 4245: 4243: 4242: 4230: 4228: 4227: 4121:, 10 months for 4104: 4093:diketopiperazine 4086: 4081: 4080: 4071: 4065: 4059: 4047: 4019: 4018: 4014: 4008: 4007: 4003: 3997: 3996: 3992: 3981: 3980: 3975: 3964: 3962: 3961: 3955: 3912: 3902: 3901: 3896: 3886: 3877: 3868: 3862: 3856: 3844: 3817: 3816: 3811: 3805: 3804: 3799: 3793: 3787: 3781: 3780: 3775: 3769: 3760: 3759: 3755: 3749: 3748: 3742: 3736: 3734: 3733: 3727: 3721: 3719: 3718: 3712: 3695: 3652: 3650: 3649: 3636:and banana from 3612: 3611: 3606: 3597:sodium hydroxide 3587:) indicates the 3586: 3585: 3580: 3572: 3566: 3560: 3552:specific gravity 3549: 3548: 3543: 3535: 3534: 3529: 3523: 3522: 3517: 3511: 3510: 3505: 3496:Taste and flavor 3482: 3481: 3468: 3467: 3462: 3450:Specific gravity 3444: 3442: 3441: 3436: 3428: 3424: 3417: 3413: 3410:specific gravity 3409: 3405: 3391: 3388: 3373: 3372: 3367: 3350: 3349: 3346: 3340: 3339: 3328: 3319: 3318: 3312: 3303: 3297: 3296: 3290: 3275: 3274: 3268: 3224: 3223: 3217: 3204: 3203: 3197: 3196: 3195: 3184: 3178: 3172: 3171: 3165: 3156: 3155: 3133: 3127: 3126: 3120: 3111: 3110: 3105: 3099: 3098: 3092: 3083: 3082: 3076: 3067: 3061: 3060: 3049: 3048: 3042: 3033: 3032: 3026: 3017: 3011: 3005: 2999: 2993: 2992: 2986: 2976: 2968: 2961: 2954: 2948: 2942: 2936: 2935: 2929: 2906: 2900: 2899: 2884: 2878: 2872: 2871: 2865: 2856: 2846: 2845: 2839: 2830: 2824: 2823: 2817: 2807: 2797: 2796: 2790: 2780: 2774: 2768: 2762: 2756: 2751: 2746: 2741: 2691: 2685: 2679: 2673: 2672: 2666: 2657: 2651: 2645: 2639: 2638: 2633: 2627: 2621: 2615: 2609: 2603: 2597: 2596: 2590: 2581: 2575: 2574: 2568: 2558:Muromachi period 2547: 2546: 2540: 2523: 2520: 2511: 2508: 2480: 2478: 2477: 2471: 2454:Rice, Kōji rice 2451: 2449: 2448: 2442: 2422: 2420: 2419: 2413: 2396:Rice, Kōji rice 2393: 2391: 2390: 2384: 2364: 2363:, Choicest brew) 2362: 2361: 2355: 2338:Rice, Kōji rice 2335: 2333: 2332: 2326: 2323:Junmai Ginjō-shu 2306: 2304: 2303: 2297: 2280:Rice, Kōji rice 2277: 2275: 2274: 2268: 2245: 2244: 2222: 2216: 2210: 2209: 2203: 2176:ultraviolet rays 2170:). Sake made in 2161: 2160: 2151: 2150: 2144: 2134: 2124: 2118: 2116: 2115: 2109: 2101: 2100:, ordinary sake) 2099: 2098: 2092: 2071: 2064: 2058: 2044: 2037:Japanese society 2020: 2018: 2017: 2011: 2001: 1999: 1998: 1992: 1984: 1953: 1943: 1933: 1927: 1921: 1907: 1901: 1895: 1885: 1879: 1873: 1867: 1857: 1616:(FDA), consider 1563:saccharification 1544: 1526: 1482: 1470: 1463:Hyōgo Prefecture 1432: 1427:produced by the 1409: 1407: 1406: 1400: 1398:Reikyo Crystal 0 1390: 1389: 1388: 1382: 1381: 1377: 1347: 1346: 1345: 1339: 1338: 1337: 1331: 1321: 1295: 1294: 1293: 1287: 1286: 1282: 1276: 1275: 1274: 1268: 1267: 1263: 1235:Sake brewery in 1221:Muromachi Period 1096: 1095: 1090: 1043: 1042: 1037: 1030:Hyogo Prefecture 1019: 1018: 1007: 1006: 1001: 995: 994: 989: 956: 950: 850: 837: 836: 831: 818: 817: 812: 806: 805: 800: 772:), Nihonsakari ( 730:Hyōgo Prefecture 716: 715: 710: 656: 655: 648: 642: 641: 634: 628: 605:bodaimoto zukuri 594: 588: 580: 579: 574: 560:Muromachi period 554:Muromachi period 544:Buddhist temples 531:to give rise to 498: 497: 488: 480: 478: 472: 471: 410:junmai ginjō-shu 386: 385: 379: 368: 367: 361: 350: 345: 333: 328:, the character 241: 236: 232: 227: 226: 223: 222: 219: 216: 213: 210: 205: 204: 201: 198: 195: 192: 183: 175: 174: 143: 140: 89: 74: 51: 45: 38: 31: 27: 10993: 10992: 10988: 10987: 10986: 10984: 10983: 10982: 10948: 10947: 10946: 10941: 10924: 10893:Crème de cassis 10888:Crème de banane 10874:Various fruits 10743:Crème de menthe 10504:Crème de Noyaux 10487: 10465: 10307: 10291:Canadian whisky 10265:Kaoliang liquor 10171:Bourbon whiskey 10136:Japanese whisky 10116: 10085:Marillenschnaps 10061:Various fruits 9889: 9867: 9696:Agave americana 9684: 9458: 9413:Various fruits 9218: 9196: 9104: 9073:History of wine 9068:History of beer 9047: 9036: 9031: 9001: 8996: 8978: 8922: 8906:Soups and stews 8874: 8791: 8530: 8524: 8493: 8363: 8361: 8351: 8288: 8272: 8189: 8127: 8069: 8060: 8031: 8025: 7834: 7798: 7765: 7644: 7491: 7486: 7453:Wayback Machine 7431:Wayback Machine 7415: 7410: 7409: 7390: 7386: 7381: 7353:Titsingh, Issac 7210: 7208:Further reading 7175: 7161: 7159:General sources 7156: 7155: 7145: 7143: 7134: 7133: 7129: 7119: 7117: 7108:(in Japanese). 7106: 7102: 7101: 7097: 7086: 7082: 7081: 7077: 7066: 7062: 7061: 7054: 7043: 7039: 7038: 7034: 7023: 7019: 7018: 7014: 7003: 6999: 6998: 6994: 6983: 6979: 6978: 6974: 6959: 6955: 6954: 6947: 6936: 6932: 6931: 6927: 6917: 6915: 6907: 6906: 6902: 6893: 6889: 6884: 6880: 6872: 6864: 6863: 6859: 6852:japansake.or.jp 6846: 6845: 6841: 6831: 6829: 6820: 6819: 6815: 6807: 6803: 6793: 6791: 6783: 6782: 6778: 6768: 6766: 6758: 6757: 6753: 6743: 6741: 6733: 6732: 6728: 6718: 6716: 6709: 6705: 6704: 6695: 6685: 6683: 6672: 6668: 6659: 6658: 6654: 6643: 6637: 6633: 6622: 6618: 6617: 6613: 6602: 6598: 6597: 6593: 6582: 6578: 6577: 6573: 6562: 6558: 6557: 6553: 6545: 6541: 6530: 6526: 6525: 6521: 6510: 6506: 6505: 6501: 6496: 6492: 6481: 6477: 6476: 6472: 6461: 6457: 6456: 6452: 6445: 6429: 6425: 6415: 6413: 6406: 6402: 6401: 6394: 6381:(in Japanese). 6379: 6375: 6374: 6370: 6359: 6355: 6354: 6337: 6329: 6322: 6320: 6316: 6315: 6311: 6302: 6301: 6297: 6287: 6285: 6278: 6274: 6273: 6269: 6259: 6257: 6256:on July 5, 2022 6248:(in Japanese). 6246: 6242: 6241: 6237: 6227: 6225: 6224:on May 20, 2022 6218: 6214: 6213: 6209: 6197: 6191: 6187: 6177: 6175: 6165: 6161: 6151: 6149: 6136: 6135: 6122: 6112: 6110: 6097: 6096: 6071: 6061: 6059: 6058:on June 5, 2018 6030: 6026: 6016: 6014: 6010: 6003: 5993: 5982: 5972: 5970: 5962: 5961: 5950: 5897: 5880: 5870: 5868: 5861: 5852: 5841: 5837: 5836: 5832: 5822: 5820: 5802: 5798: 5793:Wayback Machine 5784:Page 15 and 37 5783: 5779: 5768: 5764: 5763: 5752: 5741: 5737: 5736: 5725: 5715: 5713: 5705: 5704: 5700: 5690: 5688: 5679: 5678: 5674: 5664: 5662: 5661:on May 28, 2022 5653: 5652: 5648: 5638: 5636: 5627: 5626: 5622: 5611: 5607: 5606: 5602: 5591: 5587: 5586: 5582: 5572: 5570: 5547: 5543: 5535: 5527:(in Japanese). 5524: 5522: 5518: 5517: 5513: 5500:(in Japanese). 5498: 5494: 5493: 5489: 5479: 5477: 5471: 5467: 5460: 5444: 5440: 5432: 5425: 5423: 5417: 5410: 5399: 5395: 5394: 5390: 5377:(in Japanese). 5375: 5371: 5370: 5351: 5340: 5336: 5335: 5328: 5317: 5313: 5312: 5308: 5295:(in Japanese). 5293: 5289: 5288: 5284: 5276: 5268:(in Japanese). 5265: 5263: 5259: 5258: 5249: 5229: 5225: 5198: 5194: 5181: 5177: 5166: 5162: 5161: 5150: 5139: 5135: 5134: 5123: 5110: 5109: 5105: 5094: 5090: 5089: 5085: 5074: 5070: 5069: 5065: 5054: 5050: 5049: 5045: 5034: 5028: 5024: 5011:(in Japanese). 5009: 5005: 5004: 5000: 4989:Nara Prefecture 4987:(in Japanese). 4985: 4981: 4980: 4976: 4965: 4959: 4955: 4947: 4940: 4938: 4932: 4928: 4920: 4913: 4911: 4905: 4898: 4887: 4881: 4877: 4862: 4855: 4845: 4843: 4835: 4834: 4827: 4817: 4815: 4806: 4805: 4801: 4772: 4768: 4761: 4739: 4735: 4725: 4723: 4715: 4714: 4710: 4700: 4698: 4690: 4689: 4685: 4678: 4658: 4657: 4653: 4646: 4634: 4633: 4629: 4621: 4617: 4606: 4600: 4593: 4583: 4581: 4574: 4570: 4569: 4556: 4551: 4546: 4437: 4432: 4430: 4423: 4416: 4413: 4396: 4370: 4363: 4356: 4347: 4335: 4235: 4220: 4210: 4204: 4026: 3956: 3945: 3728: 3713: 3669: 3663: 3644: 3640:, particularly 3638:isoamyl acetate 3498: 3404: 3400: 3399: 3395: 3387: 3385: 3382: 3381: 3347: 3334: 3190: 3189: 3141: 2962:is also called 2711:Junmai Daiginjo 2699: 2532: 2527: 2526: 2521: 2514: 2509: 2498: 2479:, Genuine brew) 2472: 2443: 2414: 2385: 2356: 2327: 2298: 2269: 2110: 2093: 2083: 2078: 2053:. The title of 2012: 1993: 1986: 1973: 1847: 1805: 1693:In addition to 1691: 1577:brewing, where 1545:(rice in which 1496: 1484: 1447:phosphoric acid 1416: 1401: 1384: 1341: 1333: 1289: 1280:shuzō kōtekimai 1270: 1256: 1229: 1172:Kasama, Ibaraki 1164: 1109:In addition to 1103:Japanese whisky 982: 878: 695: 607:, 菩提酛づくり), and 597:morohaku zukuri 556: 466: 448: 441:, 16th century. 439:Momoyama period 427: 353:alcoholic drink 343: 298:is produced by 234: 230: 207: 189: 185: 169: 141: 84: 72: 59: 24: 17: 12: 11: 5: 10991: 10981: 10980: 10975: 10970: 10965: 10960: 10943: 10942: 10940: 10939: 10933: 10930: 10929: 10926: 10925: 10923: 10922: 10921: 10920: 10912: 10911: 10910: 10905: 10900: 10895: 10890: 10885: 10880: 10872: 10871: 10870: 10862: 10861: 10860: 10852: 10851: 10850: 10845: 10837: 10836: 10835: 10830: 10825: 10820: 10812: 10811: 10810: 10802: 10801: 10800: 10795: 10787: 10786: 10785: 10780: 10775: 10770: 10765: 10757: 10756: 10755: 10750: 10745: 10740: 10735: 10730: 10722: 10721: 10720: 10712: 10711: 10710: 10705: 10697: 10696: 10695: 10690: 10682: 10681: 10680: 10675: 10667: 10666: 10665: 10657: 10656: 10655: 10645: 10644: 10643: 10635: 10634: 10633: 10625: 10624: 10623: 10617:Chili peppers 10615: 10614: 10613: 10608: 10606:Cherry Heering 10600: 10599: 10598: 10590: 10589: 10588: 10580: 10579: 10578: 10573: 10568: 10563: 10558: 10557: 10556: 10555: 10554: 10542: 10537: 10532: 10531: 10530: 10529: 10528: 10516: 10508: 10507: 10506: 10501: 10492: 10489: 10488: 10475: 10474: 10471: 10470: 10467: 10466: 10464: 10463: 10462: 10461: 10456: 10451: 10446: 10441: 10436: 10431: 10423: 10422: 10421: 10416: 10411: 10406: 10404:Seco Herrerano 10401: 10396: 10391: 10386: 10381: 10376: 10368: 10367: 10366: 10358: 10357: 10356: 10351: 10346: 10341: 10333: 10332: 10331: 10326: 10315: 10313: 10309: 10308: 10306: 10305: 10304: 10303: 10298: 10293: 10288: 10283: 10278: 10270: 10269: 10268: 10255: 10254: 10253: 10248: 10243: 10235: 10234: 10233: 10228: 10223: 10218: 10216:Mixiang Baijiu 10213: 10208: 10203: 10198: 10193: 10185: 10184: 10183: 10178: 10173: 10165: 10164: 10163: 10155: 10154: 10153: 10145: 10144: 10143: 10138: 10133: 10124: 10122: 10118: 10117: 10115: 10114: 10113: 10112: 10107: 10102: 10097: 10092: 10087: 10082: 10077: 10072: 10067: 10059: 10058: 10057: 10052: 10047: 10042: 10037: 10032: 10027: 10017: 10016: 10015: 10010: 10002: 10001: 10000: 9992: 9991: 9990: 9985: 9980: 9975: 9970: 9965: 9957: 9956: 9955: 9947: 9946: 9945: 9937: 9936: 9935: 9927: 9926: 9925: 9917: 9916: 9915: 9910: 9901: 9899: 9891: 9890: 9888:by ingredients 9877: 9876: 9873: 9872: 9869: 9868: 9866: 9865: 9864: 9863: 9858: 9853: 9848: 9840: 9839: 9838: 9833: 9825: 9824: 9823: 9818: 9813: 9805: 9804: 9803: 9795: 9794: 9793: 9788: 9783: 9778: 9770: 9769: 9768: 9760: 9759: 9758: 9750: 9749: 9748: 9740: 9739: 9738: 9733: 9728: 9723: 9718: 9713: 9705: 9704: 9703: 9692: 9690: 9686: 9685: 9683: 9682: 9681: 9680: 9675: 9670: 9665: 9660: 9652: 9651: 9650: 9642: 9641: 9640: 9632: 9631: 9630: 9625: 9620: 9615: 9610: 9605: 9600: 9595: 9590: 9585: 9580: 9575: 9570: 9565: 9560: 9555: 9550: 9545: 9540: 9535: 9530: 9525: 9517: 9516: 9515: 9510: 9502: 9501: 9500: 9495: 9490: 9485: 9477: 9476: 9475: 9466: 9464: 9460: 9459: 9457: 9456: 9455: 9454: 9449: 9444: 9439: 9434: 9429: 9424: 9419: 9411: 9410: 9409: 9401: 9400: 9399: 9391: 9390: 9389: 9381: 9380: 9379: 9371: 9370: 9369: 9361: 9360: 9359: 9351: 9350: 9349: 9341: 9340: 9339: 9331: 9330: 9329: 9324: 9319: 9314: 9309: 9304: 9299: 9294: 9289: 9284: 9276: 9275: 9274: 9266: 9265: 9264: 9256: 9255: 9254: 9249: 9241: 9240: 9239: 9230: 9228: 9220: 9219: 9217:by ingredients 9206: 9205: 9202: 9201: 9198: 9197: 9195: 9194: 9193: 9192: 9182: 9181: 9180: 9175: 9165: 9160: 9155: 9154: 9153: 9148: 9143: 9138: 9133: 9123: 9118: 9112: 9110: 9106: 9105: 9103: 9102: 9101: 9100: 9095: 9090: 9085: 9080: 9070: 9065: 9059: 9057: 9049: 9048: 9038: 9037: 9030: 9029: 9022: 9015: 9007: 8998: 8997: 8995: 8994: 8983: 8980: 8979: 8977: 8976: 8971: 8966: 8961: 8956: 8951: 8946: 8941: 8936: 8930: 8928: 8924: 8923: 8921: 8920: 8915: 8910: 8909: 8908: 8903: 8893: 8888: 8882: 8880: 8876: 8875: 8873: 8872: 8867: 8862: 8857: 8856: 8855: 8850: 8845: 8840: 8835: 8830: 8825: 8820: 8815: 8807: 8801: 8799: 8793: 8792: 8790: 8789: 8788: 8787: 8777: 8772: 8767: 8762: 8757: 8752: 8747: 8742: 8741: 8740: 8738:Worcestershire 8735: 8730: 8725: 8720: 8712: 8707: 8702: 8697: 8692: 8687: 8686: 8685: 8680: 8675: 8667: 8662: 8657: 8652: 8647: 8642: 8637: 8632: 8627: 8622: 8617: 8612: 8607: 8602: 8601: 8600: 8595: 8590: 8585: 8577: 8572: 8571: 8570: 8560: 8555: 8550: 8545: 8540: 8534: 8532: 8526: 8525: 8523: 8522: 8517: 8512: 8507: 8501: 8499: 8495: 8494: 8492: 8491: 8486: 8481: 8476: 8471: 8466: 8465: 8464: 8454: 8453: 8452: 8447: 8442: 8437: 8432: 8422: 8417: 8412: 8407: 8402: 8401: 8400: 8395: 8385: 8380: 8375: 8369: 8367: 8357: 8356: 8353: 8352: 8350: 8349: 8344: 8339: 8334: 8329: 8328: 8327: 8322: 8312: 8307: 8302: 8296: 8294: 8290: 8289: 8287: 8286: 8280: 8278: 8274: 8273: 8271: 8270: 8269: 8268: 8263: 8258: 8253: 8245: 8244: 8243: 8238: 8233: 8228: 8223: 8218: 8213: 8208: 8197: 8195: 8191: 8190: 8188: 8187: 8186: 8185: 8180: 8175: 8165: 8164: 8163: 8158: 8153: 8142: 8140: 8133: 8129: 8128: 8126: 8125: 8120: 8115: 8110: 8105: 8104: 8103: 8098: 8093: 8088: 8077: 8075: 8071: 8070: 8068: 8067: 8055: 8050: 8045: 8039: 8037: 8027: 8026: 8024: 8023: 8018: 8013: 8008: 8003: 8002: 8001: 7996: 7986: 7981: 7976: 7971: 7966: 7961: 7956: 7951: 7950: 7949: 7939: 7934: 7929: 7924: 7919: 7914: 7909: 7904: 7899: 7894: 7889: 7888: 7887: 7882: 7877: 7872: 7867: 7862: 7854: 7848: 7846: 7840: 7839: 7836: 7835: 7833: 7832: 7827: 7822: 7817: 7812: 7806: 7804: 7800: 7799: 7797: 7796: 7791: 7790: 7789: 7779: 7773: 7771: 7767: 7766: 7764: 7763: 7758: 7753: 7752: 7751: 7741: 7740: 7739: 7729: 7728: 7727: 7717: 7712: 7707: 7706: 7705: 7700: 7695: 7690: 7685: 7680: 7670: 7665: 7660: 7654: 7652: 7646: 7645: 7643: 7642: 7637: 7632: 7627: 7626: 7625: 7620: 7610: 7605: 7604: 7603: 7593: 7588: 7583: 7582: 7581: 7576: 7571: 7566: 7561: 7556: 7551: 7541: 7536: 7534:Hatsuga genmai 7531: 7526: 7525: 7524: 7514: 7508: 7506: 7497: 7493: 7492: 7485: 7484: 7477: 7470: 7462: 7456: 7455: 7443: 7438: 7433: 7421: 7414: 7413:External links 7411: 7408: 7407: 7383: 7382: 7380: 7377: 7376: 7375: 7350: 7332: 7305: 7289:Harper, Philip 7286: 7265: 7248:Eckhardt, Fred 7245: 7234:Drinking Japan 7230: 7209: 7206: 7205: 7204: 7193: 7186: 7169: 7160: 7157: 7154: 7153: 7127: 7095: 7075: 7052: 7032: 7012: 6992: 6972: 6945: 6925: 6900: 6887: 6878: 6857: 6839: 6813: 6801: 6776: 6764:sakeexpert.com 6751: 6726: 6693: 6666: 6652: 6631: 6611: 6591: 6571: 6551: 6539: 6519: 6499: 6490: 6470: 6450: 6443: 6423: 6392: 6368: 6335: 6309: 6295: 6267: 6235: 6207: 6185: 6159: 6120: 6069: 6044:(2): 114–119. 6024: 5980: 5948: 5911:(4): 173–183. 5878: 5850: 5830: 5796: 5777: 5750: 5723: 5698: 5672: 5646: 5620: 5600: 5580: 5541: 5511: 5487: 5465: 5458: 5438: 5408: 5388: 5349: 5326: 5306: 5282: 5247: 5223: 5192: 5175: 5148: 5121: 5103: 5083: 5063: 5043: 5022: 4998: 4974: 4953: 4926: 4896: 4886:国際的に認知される日本の国菌 4875: 4853: 4825: 4799: 4766: 4759: 4733: 4708: 4683: 4676: 4651: 4644: 4627: 4615: 4591: 4553: 4552: 4550: 4547: 4545: 4542: 4541: 4540: 4538:World Sake Day 4535: 4529: 4524: 4518: 4510: 4504: 4494: 4488: 4483: 4473: 4465: 4458: 4449: 4443: 4442: 4428: 4412: 4409: 4408: 4407: 4406:: 🍶 (U+1F376) 4395: 4392: 4391: 4390: 4387:World Sake Day 4382:Nihonshu no Hi 4369: 4366: 4365: 4364: 4357: 4350: 4348: 4336: 4329: 4321:Tango no Sekku 4309:Children's Day 4206:Main article: 4203: 4202:Ceremonial use 4200: 4025: 4022: 3982:), a globe of 3944: 3941: 3737:), or heated ( 3665:Main article: 3662: 3659: 3634:ethyl caproate 3497: 3494: 3493: 3492: 3470: 3455: 3454: 3447: 3446: 3445: 3434: 3431: 3427: 3423: 3420: 3416: 3408: 3403: 3398: 3394: 3376: 3375: 3357: 3356: 3322:red yeast rice 3305: 3301:teiseihaku-shu 3288:Teiseihaku-shu 3283: 3261: 3210: 3186: 3158: 3140: 3137: 3136: 3135: 3113: 3085: 3069: 3035: 3019: 2979: 2922: 2886: 2858: 2832: 2810: 2707:Yamada Nishiki 2698: 2695: 2694: 2693: 2659: 2583: 2561: 2531: 2528: 2525: 2524: 2512: 2495: 2494: 2491: 2490: 2487: 2484: 2481: 2462: 2461: 2458: 2455: 2452: 2433: 2432: 2429: 2426: 2423: 2404: 2403: 2400: 2397: 2394: 2375: 2374: 2371: 2368: 2365: 2346: 2345: 2342: 2339: 2336: 2317: 2316: 2313: 2310: 2307: 2288: 2287: 2284: 2281: 2278: 2259: 2258: 2255: 2252: 2249: 2082: 2079: 2077: 2074: 2033:Shinto shrines 1985: 1978: 1972: 1969: 1865:sandan shikomi 1846: 1843: 1804: 1794: 1690: 1680: 1595:simultaneously 1495: 1485: 1483: 1476: 1450:for producing 1415: 1412: 1308:) and Omachi ( 1298:Yamada Nishiki 1255: 1252: 1228: 1225: 1205:Ukyō-ku, Kyoto 1163: 1160: 1155:microorganisms 1022:Yamada Nishiki 981: 978: 906:Yamada Nishiki 877: 874: 869:Isaac Titsingh 853:Isaac Titsingh 845:Title page of 694: 691: 632:Goshu no nikki 609:pasteurization 555: 552: 548:Shinto shrines 447: 444: 426: 423: 348:[sake] 262:to remove the 258:that has been 127: 126: 98: 94: 93: 90: 81: 80: 75: 69: 68: 65: 61: 60: 39: 15: 9: 6: 4: 3: 2: 10990: 10979: 10976: 10974: 10971: 10969: 10966: 10964: 10961: 10959: 10956: 10955: 10953: 10938: 10935: 10934: 10931: 10919: 10916: 10915: 10913: 10909: 10906: 10904: 10901: 10899: 10896: 10894: 10891: 10889: 10886: 10884: 10881: 10879: 10876: 10875: 10873: 10869: 10866: 10865: 10863: 10859: 10856: 10855: 10853: 10849: 10846: 10844: 10841: 10840: 10838: 10834: 10831: 10829: 10828:Grand Marnier 10826: 10824: 10821: 10819: 10816: 10815: 10813: 10809: 10806: 10805: 10803: 10799: 10796: 10794: 10791: 10790: 10788: 10784: 10781: 10779: 10776: 10774: 10771: 10769: 10766: 10764: 10761: 10760: 10758: 10754: 10751: 10749: 10746: 10744: 10741: 10739: 10736: 10734: 10731: 10729: 10726: 10725: 10723: 10719: 10716: 10715: 10713: 10709: 10706: 10704: 10701: 10700: 10698: 10694: 10691: 10689: 10688:Cream liqueur 10686: 10685: 10683: 10679: 10676: 10674: 10671: 10670: 10668: 10664: 10661: 10660: 10658: 10654: 10651: 10650: 10649: 10646: 10642: 10639: 10638: 10636: 10632: 10629: 10628: 10626: 10622: 10619: 10618: 10616: 10612: 10609: 10607: 10604: 10603: 10601: 10597: 10594: 10593: 10591: 10587: 10584: 10583: 10581: 10577: 10574: 10572: 10569: 10567: 10564: 10562: 10559: 10553: 10550: 10549: 10548: 10547: 10546: 10543: 10541: 10538: 10536: 10533: 10527: 10524: 10523: 10522: 10521: 10520: 10517: 10515: 10512: 10511: 10509: 10505: 10502: 10500: 10497: 10496: 10494: 10493: 10490: 10485: 10480: 10476: 10460: 10457: 10455: 10452: 10450: 10447: 10445: 10442: 10440: 10437: 10435: 10432: 10430: 10427: 10426: 10424: 10420: 10417: 10415: 10412: 10410: 10407: 10405: 10402: 10400: 10397: 10395: 10392: 10390: 10387: 10385: 10382: 10380: 10377: 10375: 10372: 10371: 10369: 10365: 10362: 10361: 10359: 10355: 10352: 10350: 10347: 10345: 10342: 10340: 10337: 10336: 10334: 10330: 10327: 10325: 10322: 10321: 10320: 10317: 10316: 10314: 10310: 10302: 10299: 10297: 10294: 10292: 10289: 10287: 10284: 10282: 10279: 10277: 10274: 10273: 10271: 10266: 10262: 10259: 10258: 10256: 10252: 10249: 10247: 10244: 10242: 10239: 10238: 10236: 10232: 10229: 10227: 10224: 10222: 10219: 10217: 10214: 10212: 10209: 10207: 10204: 10202: 10199: 10197: 10194: 10192: 10189: 10188: 10186: 10182: 10179: 10177: 10174: 10172: 10169: 10168: 10166: 10162: 10159: 10158: 10156: 10152: 10149: 10148: 10146: 10142: 10141:Scotch whisky 10139: 10137: 10134: 10132: 10131:Irish whiskey 10129: 10128: 10126: 10125: 10123: 10119: 10111: 10108: 10106: 10103: 10101: 10098: 10096: 10093: 10091: 10088: 10086: 10083: 10081: 10078: 10076: 10073: 10071: 10068: 10066: 10063: 10062: 10060: 10056: 10053: 10051: 10048: 10046: 10043: 10041: 10038: 10036: 10033: 10031: 10028: 10026: 10023: 10022: 10021: 10018: 10014: 10011: 10009: 10006: 10005: 10003: 9999: 9996: 9995: 9993: 9989: 9986: 9984: 9981: 9979: 9976: 9974: 9971: 9969: 9966: 9964: 9961: 9960: 9958: 9954: 9951: 9950: 9948: 9944: 9941: 9940: 9938: 9934: 9931: 9930: 9928: 9924: 9921: 9920: 9919:Cashew apple 9918: 9914: 9911: 9909: 9906: 9905: 9903: 9902: 9900: 9896: 9892: 9887: 9882: 9878: 9862: 9859: 9857: 9854: 9852: 9849: 9847: 9844: 9843: 9841: 9837: 9834: 9832: 9831:Fermented tea 9829: 9828: 9826: 9822: 9819: 9817: 9814: 9812: 9809: 9808: 9806: 9802: 9799: 9798: 9796: 9792: 9789: 9787: 9784: 9782: 9779: 9777: 9774: 9773: 9771: 9767: 9764: 9763: 9761: 9757: 9754: 9753: 9751: 9747: 9744: 9743: 9741: 9737: 9734: 9732: 9729: 9727: 9724: 9722: 9719: 9717: 9714: 9712: 9709: 9708: 9706: 9702: 9699: 9698: 9697: 9694: 9693: 9691: 9687: 9679: 9676: 9674: 9671: 9669: 9666: 9664: 9661: 9659: 9656: 9655: 9653: 9649: 9646: 9645: 9643: 9639: 9636: 9635: 9633: 9629: 9626: 9624: 9621: 9619: 9616: 9614: 9613:Shaoxing wine 9611: 9609: 9606: 9604: 9601: 9599: 9596: 9594: 9591: 9589: 9586: 9584: 9581: 9579: 9576: 9574: 9571: 9569: 9566: 9564: 9561: 9559: 9556: 9554: 9551: 9549: 9546: 9544: 9541: 9539: 9536: 9534: 9531: 9529: 9526: 9524: 9521: 9520: 9518: 9514: 9511: 9509: 9506: 9505: 9503: 9499: 9496: 9494: 9491: 9489: 9486: 9484: 9481: 9480: 9478: 9474: 9471: 9470: 9468: 9467: 9465: 9461: 9453: 9450: 9448: 9445: 9443: 9440: 9438: 9435: 9433: 9430: 9428: 9425: 9423: 9420: 9418: 9415: 9414: 9412: 9408: 9405: 9404: 9403:Prickly pear 9402: 9398: 9395: 9394: 9392: 9388: 9385: 9384: 9382: 9378: 9375: 9374: 9372: 9368: 9365: 9364: 9362: 9358: 9355: 9354: 9352: 9348: 9345: 9344: 9342: 9338: 9335: 9334: 9332: 9328: 9325: 9323: 9320: 9318: 9315: 9313: 9310: 9308: 9305: 9303: 9300: 9298: 9295: 9293: 9290: 9288: 9285: 9283: 9280: 9279: 9277: 9273: 9270: 9269: 9267: 9263: 9260: 9259: 9257: 9253: 9250: 9248: 9245: 9244: 9242: 9238: 9235: 9234: 9232: 9231: 9229: 9225: 9221: 9216: 9211: 9207: 9191: 9188: 9187: 9186: 9183: 9179: 9176: 9174: 9171: 9170: 9169: 9166: 9164: 9161: 9159: 9156: 9152: 9149: 9147: 9144: 9142: 9139: 9137: 9134: 9132: 9129: 9128: 9127: 9124: 9122: 9119: 9117: 9114: 9113: 9111: 9107: 9099: 9096: 9094: 9091: 9089: 9086: 9084: 9081: 9079: 9076: 9075: 9074: 9071: 9069: 9066: 9064: 9061: 9060: 9058: 9054: 9050: 9043: 9039: 9035: 9028: 9023: 9021: 9016: 9014: 9009: 9008: 9005: 8993: 8985: 8984: 8981: 8975: 8972: 8970: 8967: 8965: 8962: 8960: 8957: 8955: 8952: 8950: 8947: 8945: 8942: 8940: 8937: 8935: 8932: 8931: 8929: 8925: 8919: 8916: 8914: 8911: 8907: 8904: 8902: 8899: 8898: 8897: 8894: 8892: 8889: 8887: 8884: 8883: 8881: 8877: 8871: 8868: 8866: 8863: 8861: 8858: 8854: 8851: 8849: 8846: 8844: 8843:Sashimi bōchō 8841: 8839: 8836: 8834: 8831: 8829: 8826: 8824: 8821: 8819: 8816: 8814: 8811: 8810: 8808: 8806: 8803: 8802: 8800: 8798: 8794: 8786: 8783: 8782: 8781: 8778: 8776: 8773: 8771: 8768: 8766: 8763: 8761: 8758: 8756: 8753: 8751: 8748: 8746: 8743: 8739: 8736: 8734: 8731: 8729: 8726: 8724: 8721: 8719: 8716: 8715: 8713: 8711: 8708: 8706: 8703: 8701: 8698: 8696: 8693: 8691: 8688: 8684: 8681: 8679: 8676: 8674: 8671: 8670: 8668: 8666: 8663: 8661: 8658: 8656: 8653: 8651: 8648: 8646: 8643: 8641: 8638: 8636: 8633: 8631: 8628: 8626: 8623: 8621: 8618: 8616: 8613: 8611: 8608: 8606: 8603: 8599: 8596: 8594: 8591: 8589: 8586: 8584: 8581: 8580: 8578: 8576: 8573: 8569: 8566: 8565: 8564: 8561: 8559: 8556: 8554: 8551: 8549: 8546: 8544: 8541: 8539: 8536: 8535: 8533: 8529:Ingredients / 8527: 8521: 8518: 8516: 8513: 8511: 8508: 8506: 8503: 8502: 8500: 8496: 8490: 8487: 8485: 8482: 8480: 8477: 8475: 8472: 8470: 8467: 8463: 8460: 8459: 8458: 8455: 8451: 8448: 8446: 8443: 8441: 8438: 8436: 8433: 8431: 8428: 8427: 8426: 8423: 8421: 8418: 8416: 8413: 8411: 8408: 8406: 8403: 8399: 8396: 8394: 8391: 8390: 8389: 8386: 8384: 8381: 8379: 8376: 8374: 8371: 8370: 8368: 8366: 8358: 8348: 8345: 8343: 8340: 8338: 8335: 8333: 8330: 8326: 8323: 8321: 8318: 8317: 8316: 8315:Canned coffee 8313: 8311: 8308: 8306: 8303: 8301: 8298: 8297: 8295: 8291: 8285: 8282: 8281: 8279: 8275: 8267: 8264: 8262: 8259: 8257: 8254: 8252: 8249: 8248: 8246: 8242: 8239: 8237: 8234: 8232: 8229: 8227: 8224: 8222: 8219: 8217: 8214: 8212: 8209: 8207: 8204: 8203: 8202: 8199: 8198: 8196: 8192: 8184: 8181: 8179: 8176: 8174: 8171: 8170: 8169: 8166: 8162: 8159: 8157: 8154: 8152: 8149: 8148: 8147: 8144: 8143: 8141: 8137: 8134: 8130: 8124: 8121: 8119: 8116: 8114: 8111: 8109: 8106: 8102: 8099: 8097: 8094: 8092: 8089: 8087: 8084: 8083: 8082: 8079: 8078: 8076: 8072: 8064: 8059: 8056: 8054: 8051: 8049: 8046: 8044: 8041: 8040: 8038: 8035: 8028: 8022: 8019: 8017: 8014: 8012: 8009: 8007: 8004: 8000: 7997: 7995: 7992: 7991: 7990: 7987: 7985: 7982: 7980: 7977: 7975: 7972: 7970: 7967: 7965: 7962: 7960: 7957: 7955: 7952: 7948: 7945: 7944: 7943: 7940: 7938: 7935: 7933: 7930: 7928: 7925: 7923: 7920: 7918: 7915: 7913: 7910: 7908: 7905: 7903: 7900: 7898: 7895: 7893: 7890: 7886: 7883: 7881: 7878: 7876: 7873: 7871: 7868: 7866: 7863: 7861: 7858: 7857: 7855: 7853: 7852:Agedashi dōfu 7850: 7849: 7847: 7845: 7841: 7831: 7828: 7826: 7823: 7821: 7818: 7816: 7813: 7811: 7808: 7807: 7805: 7801: 7795: 7792: 7788: 7785: 7784: 7783: 7780: 7778: 7775: 7774: 7772: 7768: 7762: 7759: 7757: 7754: 7750: 7747: 7746: 7745: 7742: 7738: 7735: 7734: 7733: 7730: 7726: 7723: 7722: 7721: 7718: 7716: 7713: 7711: 7708: 7704: 7701: 7699: 7696: 7694: 7691: 7689: 7688:Muroran curry 7686: 7684: 7681: 7679: 7676: 7675: 7674: 7671: 7669: 7668:Hiyashi chūka 7666: 7664: 7661: 7659: 7656: 7655: 7653: 7651: 7647: 7641: 7638: 7636: 7633: 7631: 7628: 7624: 7621: 7619: 7616: 7615: 7614: 7611: 7609: 7606: 7602: 7599: 7598: 7597: 7594: 7592: 7589: 7587: 7584: 7580: 7577: 7575: 7572: 7570: 7567: 7565: 7562: 7560: 7557: 7555: 7552: 7550: 7547: 7546: 7545: 7542: 7540: 7537: 7535: 7532: 7530: 7527: 7523: 7520: 7519: 7518: 7515: 7513: 7510: 7509: 7507: 7505: 7501: 7498: 7494: 7490: 7483: 7478: 7476: 7471: 7469: 7464: 7463: 7460: 7454: 7450: 7447: 7444: 7442: 7439: 7437: 7434: 7432: 7428: 7425: 7422: 7420: 7417: 7416: 7404: 7403: 7398: 7394: 7388: 7384: 7373: 7369: 7365: 7363: 7359: 7354: 7351: 7348: 7344: 7340: 7339: 7333: 7330: 7326: 7322: 7319: 7316: 7314: 7309: 7306: 7304: 7300: 7296: 7295: 7290: 7287: 7284: 7280: 7276: 7272: 7271: 7266: 7263: 7259: 7255: 7254: 7249: 7246: 7243: 7239: 7235: 7231: 7229: 7225: 7221: 7220: 7215: 7212: 7211: 7202: 7198: 7194: 7191: 7187: 7184: 7181: 7174: 7170: 7167: 7163: 7162: 7141: 7137: 7131: 7115: 7111: 7107: 7099: 7091: 7087: 7079: 7071: 7067: 7059: 7057: 7048: 7044: 7036: 7028: 7024: 7016: 7008: 7004: 6996: 6988: 6984: 6976: 6968: 6964: 6960: 6952: 6950: 6941: 6937: 6929: 6914: 6913:www.esake.com 6910: 6904: 6897: 6891: 6882: 6871: 6869: 6861: 6853: 6849: 6843: 6827: 6823: 6817: 6810: 6805: 6790: 6786: 6780: 6765: 6761: 6755: 6740: 6736: 6730: 6714: 6710: 6702: 6700: 6698: 6681: 6677: 6670: 6662: 6656: 6648: 6644: 6635: 6627: 6623: 6615: 6607: 6603: 6595: 6587: 6583: 6575: 6567: 6563: 6555: 6548: 6547:直汲み、槽場汲みの日本酒. 6543: 6535: 6531: 6523: 6515: 6511: 6503: 6494: 6486: 6482: 6474: 6466: 6462: 6454: 6446: 6444:9781462905256 6440: 6436: 6435: 6427: 6411: 6407: 6399: 6397: 6388: 6384: 6380: 6372: 6364: 6360: 6352: 6350: 6348: 6346: 6344: 6342: 6340: 6328: 6321: 6313: 6305: 6299: 6283: 6279: 6271: 6255: 6251: 6247: 6239: 6223: 6219: 6211: 6203: 6196: 6189: 6174: 6170: 6163: 6147: 6143: 6139: 6133: 6131: 6129: 6127: 6125: 6108: 6104: 6100: 6094: 6092: 6090: 6088: 6086: 6084: 6082: 6080: 6078: 6076: 6074: 6057: 6052: 6047: 6043: 6039: 6035: 6028: 6009: 6002: 6000: 5991: 5989: 5987: 5985: 5969: 5965: 5959: 5957: 5955: 5953: 5944: 5940: 5935: 5930: 5926: 5922: 5918: 5914: 5910: 5906: 5902: 5895: 5893: 5891: 5889: 5887: 5885: 5883: 5866: 5859: 5857: 5855: 5846: 5842: 5834: 5819: 5815: 5811: 5807: 5800: 5794: 5790: 5787: 5781: 5773: 5769: 5761: 5759: 5757: 5755: 5746: 5742: 5734: 5732: 5730: 5728: 5712: 5708: 5702: 5686: 5682: 5676: 5660: 5656: 5650: 5634: 5630: 5624: 5616: 5612: 5604: 5596: 5592: 5584: 5568: 5564: 5560: 5556: 5552: 5545: 5534: 5530: 5523: 5515: 5507: 5503: 5499: 5491: 5476: 5469: 5461: 5459:9780804834254 5455: 5451: 5450: 5442: 5431: 5424: 5415: 5413: 5404: 5400: 5392: 5384: 5380: 5376: 5368: 5366: 5364: 5362: 5360: 5358: 5356: 5354: 5345: 5341: 5333: 5331: 5322: 5318: 5310: 5302: 5298: 5294: 5286: 5275: 5271: 5264: 5256: 5254: 5252: 5244: 5240: 5236: 5235: 5227: 5221: 5217: 5213: 5211: 5207: 5203: 5196: 5188: 5187: 5179: 5171: 5167: 5159: 5157: 5155: 5153: 5144: 5140: 5132: 5130: 5128: 5126: 5117: 5113: 5107: 5099: 5095: 5087: 5079: 5075: 5067: 5059: 5055: 5047: 5039: 5035: 5026: 5018: 5014: 5010: 5002: 4994: 4990: 4986: 4978: 4970: 4966: 4957: 4946: 4939: 4930: 4919: 4912: 4903: 4901: 4892: 4888: 4879: 4870: 4869: 4860: 4858: 4842: 4838: 4832: 4830: 4813: 4809: 4803: 4794: 4789: 4785: 4781: 4777: 4770: 4762: 4756: 4752: 4747: 4746: 4737: 4722: 4718: 4712: 4697: 4693: 4687: 4679: 4677:0-19-860236-7 4673: 4669: 4664: 4663: 4655: 4647: 4641: 4637: 4631: 4624: 4619: 4611: 4607: 4598: 4596: 4579: 4575: 4567: 4565: 4563: 4561: 4559: 4554: 4539: 4536: 4533: 4530: 4528: 4525: 4522: 4519: 4516: 4515: 4511: 4508: 4505: 4502: 4498: 4495: 4492: 4489: 4487: 4484: 4481: 4477: 4474: 4471: 4470: 4466: 4464: 4463: 4459: 4457: 4453: 4450: 4448: 4445: 4444: 4440: 4429: 4426: 4425:Liquor portal 4420: 4415: 4405: 4402: 4398: 4397: 4388: 4383: 4372: 4371: 4361: 4354: 4349: 4346: 4345:kagami biraki 4341: 4333: 4328: 4327: 4326: 4323: 4322: 4315: 4310: 4305: 4302: 4297: 4296: 4290: 4284: 4280:is a sort of 4278: 4273: 4272: 4267: 4262: 4259: 4254: 4253: 4252:kagami biraki 4247: 4241: 4234: 4226: 4219: 4215: 4209: 4199: 4197: 4196: 4190: 4186: 4184: 4180: 4175: 4170: 4164: 4162: 4158: 4154: 4150: 4146: 4142: 4138: 4137: 4132: 4131: 4126: 4125: 4120: 4119: 4114: 4113: 4106: 4103: 4098: 4094: 4088: 4085: 4075: 4070: 4064: 4058: 4053: 4052: 4046: 4041: 4037: 4033: 4032: 4021: 4013: 4002: 3991: 3985: 3974: 3954: 3949: 3940: 3937: 3935: 3931: 3927: 3923: 3919: 3914: 3911: 3904: 3895: 3890: 3885: 3879: 3876: 3870: 3867: 3861: 3855: 3850: 3849: 3843: 3838: 3837: 3832: 3831: 3826: 3825: 3819: 3810: 3798: 3792: 3786: 3774: 3768: 3762: 3754: 3747: 3741: 3726: 3711: 3701: 3694: 3688: 3682: 3678: 3673: 3668: 3658: 3656: 3643: 3639: 3635: 3631: 3626: 3624: 3620: 3616: 3605: 3600: 3598: 3594: 3590: 3589:concentration 3579: 3574: 3571: 3565: 3559: 3553: 3542: 3537: 3528: 3516: 3504: 3490: 3486: 3476: 3475: 3471: 3461: 3457: 3456: 3451: 3448: 3432: 3429: 3425: 3421: 3418: 3414: 3406: 3401: 3396: 3392: 3380: 3379: 3378: 3377: 3366: 3362: 3361: 3360: 3354: 3345: 3333: 3332: 3327: 3323: 3313: 3311: 3306: 3302: 3291: 3289: 3284: 3281: 3280: 3269: 3267: 3262: 3259: 3255: 3251: 3247: 3246: 3241: 3236: 3232: 3228: 3218: 3216: 3211: 3208: 3198: 3194: 3187: 3183: 3177: 3166: 3164: 3159: 3150: 3149: 3148: 3143: 3142: 3132: 3121: 3119: 3114: 3104: 3093: 3091: 3086: 3077: 3075: 3070: 3066: 3055: 3054: 3043: 3041: 3036: 3027: 3025: 3020: 3016: 3010: 3004: 2998: 2987: 2985: 2980: 2977: 2975: 2969: 2967: 2960: 2953: 2947: 2941: 2930: 2928: 2923: 2920: 2916: 2915: 2910: 2905: 2894: 2893: 2892: 2887: 2883: 2877: 2866: 2864: 2859: 2855: 2850: 2840: 2838: 2833: 2829: 2818: 2816: 2811: 2809:fermentation. 2806: 2801: 2791: 2789: 2784: 2783: 2782: 2779: 2773: 2767: 2761: 2755: 2750: 2745: 2740: 2731: 2727: 2720: 2716: 2712: 2709:" (山田錦) and " 2708: 2703: 2690: 2684: 2678: 2667: 2665: 2660: 2656: 2650: 2644: 2632: 2626: 2620: 2614: 2608: 2602: 2591: 2589: 2584: 2580: 2569: 2567: 2562: 2559: 2555: 2551: 2541: 2539: 2534: 2533: 2519: 2517: 2507: 2505: 2503: 2501: 2496: 2489:At least 15% 2488: 2485: 2482: 2470: 2469: 2464: 2463: 2460:At least 15% 2459: 2456: 2453: 2441: 2440: 2435: 2434: 2431:At least 15% 2430: 2427: 2424: 2412: 2411: 2406: 2405: 2402:At least 15% 2401: 2398: 2395: 2383: 2382: 2377: 2376: 2373:At least 15% 2372: 2369: 2366: 2354: 2353: 2348: 2347: 2344:At least 15% 2343: 2340: 2337: 2325: 2324: 2319: 2318: 2315:At least 15% 2314: 2311: 2308: 2296: 2295: 2290: 2289: 2286:At least 15% 2285: 2282: 2279: 2267: 2266: 2261: 2260: 2256: 2253: 2250: 2247: 2246: 2243: 2241: 2236: 2234: 2229: 2227: 2221: 2215: 2204: 2202: 2196: 2194: 2190: 2189: 2185: 2181: 2177: 2173: 2169: 2165: 2155: 2145: 2143: 2137: 2133: 2128: 2123: 2108: 2107: 2091: 2090: 2073: 2070: 2063: 2057: 2052: 2048: 2043: 2038: 2034: 2030: 2026: 2025: 2010: 2005: 1991: 1983: 1977: 1968: 1966: 1965: 1959: 1957: 1952: 1946: 1942: 1935: 1932: 1926: 1920: 1914: 1911: 1910: 1906: 1900: 1894: 1889: 1884: 1878: 1872: 1866: 1856: 1851: 1842: 1840: 1836: 1832: 1828: 1824: 1820: 1816: 1812: 1811: 1802: 1798: 1793: 1791: 1787: 1783: 1782: 1777: 1776: 1771: 1770: 1765: 1761: 1757: 1753: 1749: 1745: 1741: 1737: 1736: 1730: 1728: 1727: 1722: 1721: 1716: 1712: 1708: 1704: 1700: 1696: 1688: 1684: 1679: 1677: 1673: 1669: 1665: 1660: 1656: 1652: 1648: 1644: 1640: 1636: 1632: 1631: 1626: 1623: 1619: 1615: 1612: 1608: 1607:Health Canada 1603: 1598: 1596: 1592: 1588: 1584: 1580: 1576: 1572: 1568: 1565:. Yeast then 1564: 1560: 1556: 1552: 1548: 1543: 1538: 1534: 1530: 1525: 1520: 1519: 1514: 1510: 1506: 1502: 1501: 1493: 1489: 1481: 1475: 1472: 1469: 1464: 1460: 1455: 1453: 1448: 1444: 1440: 1436: 1431: 1426: 1422: 1411: 1399: 1394: 1376: 1371: 1367: 1365: 1364: 1357: 1355: 1351: 1350:rice crackers 1330: 1323: 1320: 1313: 1311: 1307: 1303: 1299: 1281: 1262: 1248: 1244: 1243: 1238: 1233: 1224: 1223:(1336–1573). 1222: 1218: 1214: 1210: 1206: 1202: 1197: 1195: 1191: 1187: 1186: 1181: 1177: 1173: 1169: 1159: 1156: 1150: 1148: 1147: 1142: 1141: 1136: 1132: 1131: 1126: 1122: 1121: 1116: 1112: 1107: 1104: 1098: 1089: 1088: 1082: 1079:In 1973, the 1077: 1075: 1071: 1067: 1063: 1059: 1055: 1051: 1047: 1036: 1031: 1027: 1023: 1013: 1012: 1000: 988: 977: 975: 974: 968: 963: 958: 955: 949: 944: 940: 934: 932: 927: 923: 922: 917: 916: 911: 907: 903: 899: 895: 891: 887: 883: 873: 870: 866: 858: 854: 849: 843: 839: 830: 829: 822: 811: 799: 794: 789: 787: 783: 780:), Kenbishi ( 779: 775: 771: 767: 763: 762: 757: 756: 751: 747: 743: 739: 736:, modern-day 735: 731: 727: 722: 720: 709: 708:hashira jōchū 704: 700: 690: 688: 684: 679: 677: 673: 672: 667: 662: 660: 654: 647: 646:Tamonin nikki 640: 633: 627: 626: 620: 619: 614: 610: 606: 602: 601:sandan zikomi 598: 593: 587: 586: 573: 572: 565: 561: 551: 549: 545: 541: 536: 534: 530: 529: 524: 520: 519: 514: 513: 508: 504: 503: 492: 487: 486: 477: 463: 461: 460: 455: 454: 440: 436: 431: 422: 420: 419:eRobertParker 416: 415:Robert Parker 413:evaluated by 412: 411: 405: 403: 402: 397: 393: 388: 380: 378: 372: 362: 360: 354: 349: 341: 337: 332: 327: 322: 320: 316: 312: 308: 303: 301: 297: 293: 289: 285: 281: 277: 273: 269: 265: 261: 257: 253: 249: 245: 239: 238: 225: 182: 181: 168: 164: 158: 154: 149: 135: 131: 125: 121: 120: 115: 114: 109: 108: 103: 100:Rice, water, 99: 95: 91: 87: 82: 79: 76: 70: 66: 62: 57: 56: 50: 44: 37: 32: 26: 22: 10176:Corn whiskey 10080:Himbeergeist 9933:Kirschwasser 9695: 9602: 9393:Pomegranate 9287:Marsala wine 9282:Madeira wine 9173:Simple syrup 9168:Fermentation 9158:Distillation 8833:Nakiri bōchō 8828:Maguro bōchō 8548:Bamboo shoot 8520:Shine Muscat 8342:Pocari Sweat 8145: 8108:Honzen-ryōri 8048:Kenchin-jiru 7937:Onsen tamago 7720:Okinawa soba 7586:Hayashi rice 7400: 7396: 7392: 7387: 7366:, Vol. III. 7361: 7357: 7338:Distillation 7336: 7312: 7293: 7269: 7252: 7233: 7218: 7203:(2):116–121. 7200: 7196: 7192:(3):209–223. 7189: 7185:(3):646–670. 7182: 7179: 7172: 7165: 7146:December 16, 7144:. Retrieved 7140:the original 7130: 7118:. Retrieved 7114:the original 7098: 7090:the original 7078: 7070:the original 7047:the original 7035: 7027:the original 7015: 7007:the original 6995: 6987:the original 6975: 6967:the original 6940:the original 6928: 6918:December 15, 6916:. Retrieved 6912: 6903: 6895: 6890: 6881: 6867: 6860: 6851: 6842: 6830:. Retrieved 6825: 6816: 6808: 6804: 6792:. Retrieved 6788: 6779: 6767:. Retrieved 6763: 6754: 6742:. Retrieved 6738: 6729: 6717:. Retrieved 6713:the original 6686:February 27, 6684:. Retrieved 6680:the original 6669: 6655: 6647:the original 6634: 6626:the original 6614: 6606:the original 6594: 6586:the original 6574: 6566:the original 6554: 6542: 6534:the original 6522: 6514:the original 6502: 6493: 6485:the original 6473: 6465:the original 6453: 6433: 6426: 6414:. Retrieved 6410:the original 6387:the original 6371: 6363:the original 6327:the original 6312: 6304:"The People" 6298: 6286:. Retrieved 6282:the original 6270: 6258:. Retrieved 6254:the original 6238: 6226:. Retrieved 6222:the original 6210: 6201: 6188: 6176:. Retrieved 6172: 6162: 6150:. Retrieved 6146:the original 6141: 6111:. Retrieved 6107:the original 6102: 6060:. Retrieved 6056:the original 6041: 6037: 6027: 6015:. Retrieved 6008:the original 5998: 5971:. Retrieved 5967: 5908: 5905:DNA Research 5904: 5869:. Retrieved 5867:. Sake World 5845:the original 5833: 5823:November 23, 5821:. Retrieved 5809: 5799: 5780: 5772:the original 5745:the original 5716:November 23, 5714:. Retrieved 5710: 5701: 5689:. Retrieved 5685:the original 5675: 5663:. Retrieved 5659:the original 5649: 5637:. Retrieved 5633:the original 5623: 5615:the original 5603: 5595:the original 5583: 5571:. Retrieved 5567:the original 5554: 5544: 5533:the original 5514: 5506:the original 5490: 5480:December 29, 5478:. Retrieved 5468: 5448: 5441: 5430:the original 5403:the original 5391: 5383:the original 5344:the original 5321:the original 5309: 5301:the original 5285: 5274:the original 5243:japan sacki. 5242: 5233: 5226: 5209: 5205: 5201: 5195: 5185: 5178: 5170:the original 5143:the original 5116:the original 5106: 5098:the original 5086: 5078:the original 5066: 5058:the original 5046: 5038:the original 5025: 5017:the original 5001: 4993:the original 4977: 4969:the original 4956: 4945:the original 4929: 4918:the original 4891:the original 4878: 4867: 4844:. Retrieved 4840: 4818:September 1, 4816:. Retrieved 4811: 4802: 4786:(2): 88–93. 4783: 4779: 4769: 4744: 4736: 4724:. Retrieved 4720: 4711: 4699:. Retrieved 4695: 4686: 4661: 4654: 4635: 4630: 4618: 4610:the original 4582:. 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Lemon 8101:Wappameshi 8096:Makunouchi 7969:Tamagoyaki 7875:Kushikatsu 7825:Milk bread 7693:Tantan-men 7574:Tenshindon 6848:"Yawaragi" 6739:Ozeki Sake 6437:. Tuttle. 6173:Sake World 5968:Tengu Sake 5871:January 1, 5740:酒米の王様「山田錦」 5665:January 5, 5639:January 5, 5214:Vol. III. 5053:第七話十石桶が出現 4984:清酒発祥の地正暦寺 4964:日本の発酵技術と歴史 4544:References 4503:equivalent 4314:shōbu sake 4161:junmai-shu 4130:junmai-shu 4084:kappu-zake 4012:hiyaoroshi 4001:kurabiraki 3922:tamagozake 3920:, such as 3894:koppu-zake 3753:kanzamashi 3182:nigorizake 3118:Tobingakoi 3090:Fukurozuri 3009:Nigorizake 2974:kasumizake 2952:nigorizake 2940:nigorizake 2919:nigorizake 2909:Nigorizake 2904:nigorizake 2891:Nigorizake 2439:Junmai-shu 2168:Fahrenheit 2127:table wine 1971:Maturation 1425:amino acid 1292:しゅぞうこうてきまい 1227:Production 1209:Bizen ware 1194:Hiyaoroshi 1190:hiyaoroshi 1180:Sudō Honke 1168:Sudo Honke 798:shiki jōzō 768:), Ōzeki ( 703:Edo period 693:Edo period 585:nigorizake 505:)) in the 307:rice wines 300:fermenting 10978:Rice wine 10883:Cedratine 10848:Sassolino 10818:Cointreau 10738:Brennivín 10714:Hazelnut 10678:Tia Maria 10637:Cinnamon 10621:Pertsivka 10586:Bierlikör 10389:Desi daru 10151:Bierbrand 10045:Tsikoudia 10008:Slivovitz 9908:Applejack 9786:Kabarawan 9762:Galangal 9716:Palm wine 9593:Rice wine 9573:Makgeolli 9508:Oshikundu 9427:Hippocras 9312:Rosé wine 9302:Port wine 9268:Bokbunja 9141:Lautering 8865:Suribachi 8853:Yanagi ba 8700:Sake kasu 8678:Matsutake 8673:Enokitake 8635:Kuromitsu 8445:Kuzumochi 8362:desserts/ 8332:Lipovitan 8261:Kombu-cha 8251:Genmaicha 8201:Green tea 8132:Beverages 8053:Miso soup 8034:Shirumono 8006:Tsukudani 7989:Tsukemono 7974:Tokoroten 7947:Fugusashi 7787:Hirayachi 7777:Monjayaki 7710:Shirataki 7683:Kagoshima 7529:Glutinous 7347:213677222 7273:. Tokyo: 7110:Gekkeikan 6250:Gekkeikan 6178:August 8, 6152:August 8, 6113:August 8, 6017:August 8, 5973:August 8, 5925:1340-2838 5818:0971-751X 5810:The Hindu 5563:0447-5763 5379:Gekkeikan 4549:Citations 4482:rice beer 4283:iwai-zake 4258:iwai-zake 4179:futsū-shu 4124:ginjō-shu 4112:futsū-shu 3930:sake bomb 3926:saketinis 3918:cocktails 3655:ginjō-shu 3642:ginjō-shu 3593:titration 3430:× 3419:− 3353:rosé wine 3245:Engishiki 2970:(薄濁り) or 2966:usunigori 2959:origarami 2946:Origarami 2927:Origarami 2538:Bodaimoto 2352:Ginjō-shu 2220:futsū-shu 2122:Futsū-shu 2089:Futsū-shu 2076:Varieties 2047:musicians 1964:ginjō-shu 1945:or wine. 1754:in 2009. 1668:A. oryzae 1659:livestock 1655:A. oryzae 1651:A. oryzae 1647:A. oryzae 1643:A. oryzae 1618:A. oryzae 1602:A. oryzae 1591:A. oryzae 1551:A. oryzae 1547:A. oryzae 1533:A. oryzae 1529:soy sauce 1513:A. oryzae 1505:A. oryzae 1459:Nada-Gogō 1443:magnesium 1439:potassium 1435:Manganese 1372:, called 1245:globe of 1239:, with a 1217:Tenryū-ji 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8405:Dorayaki 8373:Amanattō 8360:Snacks / 8300:Aquarius 8293:Products 8091:Kyaraben 8074:Set menu 8043:Butajiru 8021:Yakitori 8016:Yakiniku 7994:Nukazuke 7979:Tonkatsu 7964:Sukiyaki 7959:Shiokara 7927:Nikujaga 7912:Nabemono 7856:Agemono 7820:Melonpan 7794:Takoyaki 7770:Konamono 7756:Yakisoba 7749:Yakiudon 7703:Tsukemen 7698:Tonkotsu 7663:Hiyamugi 7658:Harusame 7635:Takikomi 7569:Tekkadon 7564:Oyakodon 7559:Katsudon 7549:Chūkadon 7496:Shushoku 7449:Archived 7427:Archived 7308:Kaempfer 7250:(1993). 6898:, 2008). 6894:(Suzuki 6832:March 9, 6306:. eSake. 6062:April 9, 5943:18820080 5789:Archived 4846:March 9, 4726:March 9, 4584:April 9, 4469:Cheongju 4411:See also 4266:New Year 4183:namazake 4153:Namazake 4149:namazake 4145:namazake 4136:namazake 4063:isshōbin 4040:cup size 3973:sugitama 3953:Sugitama 3884:sakazuki 3667:Sake set 3344:benikōji 3310:Akaisake 3279:huangjiu 3163:Doburoku 3040:Taruzake 2997:doburoku 2914:namazake 2876:namazake 2863:Jikagumi 2805:namazake 2788:Namazake 2772:namazake 2188:namazake 2051:painters 1941:kōji-kin 1877:kōji-kin 1871:hatsuzoe 1839:red wine 1835:peptides 1697:(yellow 1672:A.oryzae 1609:and the 1559:starches 1555:amylases 1490:(yellow 1480:Kōji-kin 1468:Miyamizu 1329:shinpaku 1319:futsushu 1242:sugidama 1237:Takayama 1213:Onin War 1185:namazake 1113:(yellow 902:Shinriki 761:taruzake 728:area in 653:ja:多門院日記 639:ja:御酒之日記 512:Rhizopus 401:sakazuki 392:ceremony 359:nihonshu 326:Japanese 286:, where 276:cheongju 272:huangjiu 260:polished 252:Japanese 157:Kamakura 102:kōji-kin 43:sakazuki 10914:Walnut 10878:Campari 10823:Curaçao 10814:Orange 10798:Jenever 10783:Krupnik 10728:Aquavit 10669:Coffee 10641:Tentura 10602:Cherry 10576:Sambuca 10561:Mastika 10545:Hierbas 10519:Anisado 10495:Almond 10444:Horilka 10434:Akvavit 10384:Clairin 10379:Cachaça 10329:Tequila 10206:Lao-Lao 10191:Awamori 10127:Barley 10121:Cereals 10110:Schnaps 10100:Pálinka 10090:Nalewka 10055:Zivania 9988:Zivania 9929:Cherry 9886:Liquors 9752:Ginger 9588:Pangasi 9548:Choujiu 9528:Amazake 9504:Millet 9493:Tejuino 9469:Barley 9463:Cereals 9452:Sangria 9377:Tepache 9353:Lychee 9343:Longan 9258:Bignay 9243:Banana 9136:Malting 9131:Brewery 9126:Brewing 8944:Omakase 8939:Kaiseki 8927:Related 8860:Shamoji 8838:Santoku 8823:Kitchen 8809:Knives 8760:Tenkasu 8615:Karashi 8610:Kanzuri 8558:Burdock 8474:Taiyaki 8469:Shiruko 8440:Kankoro 8410:Karukan 8383:Daifuku 8365:Wagashi 8325:Georgia 8266:Mugicha 8256:Sobacha 8231:Kukicha 8221:Hōjicha 8216:Gyokuro 8206:History 8178:Habushu 8173:Awamori 8151:Amazake 8118:Kaiseki 8058:Suimono 8011:Tsukune 7942:Sashimi 7885:Tempura 7870:Korokke 7865:Karaage 7678:Champon 7650:Noodles 7630:Sekihan 7618:History 7608:Omurice 7601:Tenmusu 7596:Onigiri 7544:Donmono 7372:9752305 7329:5174460 7321:Vol III 7318:Vol II. 6769:May 27, 6744:May 27, 6549:Kandaya 5934:2575883 5220:9752305 4701:June 4, 4491:Habushu 4480:Tripuri 4456:Okinawa 4452:Awamori 4401:Unicode 4289:tososan 4264:At the 4157:Aramasa 4054:or ten 4034:), the 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10344:Laksoy 10339:Arrack 10324:Mezcal 10301:Whisky 10296:Shōchū 10286:Baijiu 10261:Baijiu 10251:Starka 10221:Shochu 10211:Lihing 10201:Cholai 10167:Maize 10065:Brandy 10030:Grappa 10025:Chacha 10020:Pomace 9978:Cognac 9973:Brandy 9959:Grape 9953:Boukha 9939:Dates 9904:Apple 9861:Ibwatu 9851:Chicha 9797:Sugar 9772:Honey 9742:Dairy 9701:Pulque 9648:Pendhā 9568:Hariya 9558:Dansul 9538:Beopju 9513:Tongba 9442:Nabidh 9317:Sherry 9278:Grape 9233:Apple 8934:Chinmi 8913:Snacks 8896:Dishes 8775:Wasabi 8714:Sauce 8710:Sansyō 8640:Kuzuko 8605:Hijiki 8598:Tobiko 8593:Surimi 8563:Daikon 8543:Aonori 8498:Fruits 8457:Senbei 8393:Chichi 8347:Yakult 8310:Calpis 8284:Ramune 8241:Sencha 8236:Matcha 8226:Kabuse 8211:Bancha 8183:Umeshu 8168:Shōchū 8156:Nigori 8123:Osechi 8113:Jūbako 8086:Ekiben 7999:Takuan 7984:Tororo 7917:Namasu 7907:Kakuni 7830:Yudane 7579:Unadon 7554:Gyūdon 7512:Chahan 7370: 7345: 7327: 7315:Vol I. 7301: 7281: 7260: 7240: 7226: 6896:et al. 6441: 5941: 5931: 5923: 5816: 5561: 5456: 5218: 4757: 4674: 4642: 4501:Indian 4497:Handia 4394:Trivia 4368:Events 4218:o-miki 4214:Shinto 4169:junmai 4102:hiochi 3830:hinoki 3797:tejaku 3710:reishu 3681:France 3578:San-do 3570:San-do 3515:san-do 3489:shōchū 3240:shiori 3193:Jizake 3139:Others 3015:seishu 3003:seishu 2984:Seishu 2854:muroka 2837:Muroka 2828:genshu 2815:Genshu 2778:genshu 2766:muroka 2754:genshu 2744:muroka 2730:Nigori 2683:kimoto 2677:Sokujō 2664:Sokujō 2655:kimoto 2613:kimoto 2601:kimoto 2566:Kimoto 2418:特別本醸造酒 2273:純米大吟醸酒 2214:Junmai 2201:Junmai 2182:and un 2004:brewer 1951:moromi 1905:moromi 1893:moromi 1855:Moromi 1786:Kimoto 1781:sokujō 1769:kimoto 1744:shōchū 1720:shōchū 1709:) and 1625:oryzae 1583:barley 1509:fungus 1454:sake. 1445:, and 1306:ja:美山錦 1140:shōchū 1127:) and 1041:協会9号酵母 921:sokujō 910:Omachi 894:Omachi 784:) and 778:ja:菊正宗 774:ja:日本盛 755:chōnin 748:, and 719:shōchū 683:shōchū 625:kimoto 592:seishu 571:seishu 485:Kojiki 377:seishu 288:starch 233:-kee, 92:15–22% 88: 49:ochoko 10653:Lakka 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