Sake (salted)

Sake (salted) Record from Hot Sauce Survey

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Ingredient NameSake (salted)
Ingredient Type Alcohol
Wikipedia SummaryDespite the name Japanese rice wine, sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is often lowered to about 15% by diluting with water prior to bottling). It is involved in almost every major process of sake brewing, from washing the rice to dilution of the final product before bottling. Here, the third and final batch of kōji, steamed rice, and water is added to the mixture to complete the 3-step process.The fermentation process of sake is a multiple parallel fermentation, which is unique to sake. Seishu (清酒), '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.
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Date Added1 Year, 1 Month Ago
Date Last Updated6 Months, 3 Weeks Ago
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