{"id":7,"date":"2008-11-08T01:20:07","date_gmt":"2008-11-08T05:20:07","guid":{"rendered":"https:\/\/blogs.transparent.com\/japanese\/?p=7"},"modified":"2018-07-27T18:15:19","modified_gmt":"2018-07-27T18:15:19","slug":"sake-%e3%81%95%e3%81%91","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/japanese\/sake-%e3%81%95%e3%81%91\/","title":{"rendered":"Japanese Food: Sake (\u3055\u3051)"},"content":{"rendered":"
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Today’s post will be on sake (\u3055\u3051<\/strong>).\u00a0 Sake (\u3055\u3051<\/strong>) is an alcoholic beverage in Japan made from rice.\u00a0 It is usually diluted with water so as to lower the alcohol content. (Though I can still manage to get dizzy from just one bottle!)\u00a0 There are many different kinds of sake (\u3055\u3051<\/strong>), and I’m here to share some of the more interesting varieities that are out there.\u00a0 So for all you drunks<\/span>, I mean connoisseurs, pay attention!<\/p>\n

Nigorizake (\u6fc1\u308a\u9152<\/strong><\/span>\u00a0<\/span>) is a white colored cloudy sake (\u3055\u3051<\/strong>).\u00a0 It is white because the rice is not thoroughly strained!\u00a0 You can see the remains of the rice settling on the bottom of the bottle, which gives the sake (\u3055\u3051<\/strong>) a nice texture.<\/p>\n

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Do you like sake (\u3055\u3051<\/strong>) with a sweet taste?\u00a0 Then you should try koshu (\u53e4\u9152<\/strong><\/span>).\u00a0 Koshu (\u53e4\u9152<\/strong><\/span>) tends to be yellowish in color.\u00a0 It has a honey-like flavor.<\/p>\n

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Maybe you like sake (\u3055\u3051<\/strong>) with a distinct smell?\u00a0 Well in that case I would recommend taruzake (\u6a3d\u9152<\/strong><\/span>).\u00a0 Taruzake (\u6a3d\u9152<\/strong><\/span>) is sake (\u3055\u3051<\/strong>) that has been left to sit in a wooden barrel.<\/p>\n

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Do you prefer sake (\u3055\u3051<\/strong>) with more of an acidic taste?\u00a0 Then try some shiboritate (\u643e\u7acb\u3066<\/strong>).\u00a0 Usually sake (\u3055\u3051<\/strong>) goes through an aging process for a duration of about six months; sometimes less sometimes longer, depending on the sake (\u3055\u3051<\/strong>).\u00a0 However, shiboritate (\u643e\u7acb\u3066<\/strong>)\u00a0does not go through the aging process, so it tatstes more acidic to the tongue.<\/p>\n

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Now that I’ve shared some of this wonderful information to you all, who’s going to volunteer to buy the first round?\u00a0 Just kidding.\u00a0 Just remember, drink responsibly and kanpai (\u304b\u3093\u3071\u3044<\/strong>) or cheers!<\/p>\n","protected":false},"excerpt":{"rendered":"

Today’s post will be on sake (\u3055\u3051).\u00a0 Sake (\u3055\u3051) is an alcoholic beverage in Japan made from rice.\u00a0 It is usually diluted with water so as to lower the alcohol content. (Though I can still manage to get dizzy from just one bottle!)\u00a0 There are many different kinds of sake (\u3055\u3051), and I’m here to…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[2691,2823],"class_list":["post-7","post","type-post","status-publish","hentry","category-uncategorized","tag-alcohol","tag-sake"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t