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Sake or saké, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine, is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes.
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar.
Mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.
Rice wine is a generic term for an alcoholic beverage fermented and possibly distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar. Sake in Japan, Mijiu in China, and Cheongju and Makgeolli in Korea are some of the most notable types of rice wine.
Makgeolli, sometimes anglicized to makkoli, is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and astringent. Chalky sediment gives it a cloudy appearance. As a low proof drink of six to nine percent alcohol by volume, it is often considered a "communal beverage" rather than hard liquor. In Korea, makgeolli is often unpasteurized, and the wine continues to mature in the bottle. Because of the short shelf life of unpasteurized "draft" makgeolli, many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds. Recently, various fruits such as strawberries and bananas are added to makgeolli to drink in new forms.
Cheongju, sometimes romanized as Chungju, is a clear, refined rice wine of Korean origin.
Tapai is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine. Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.
Nigori or nigorizake is a variety of sake, an alcoholic beverage produced from rice. Its name translates roughly to "cloudy" because of its appearance. It is about 12–17% alcohol by volume, averaging 15% with some as high as 20%.
Mijiu is a Chinese rice wine made from glutinous rice. It is generally clear in appearance with balanced sweetness and acidity, similar to its Japanese counterpart sake and Korean counterpart cheongju. The alcohol content ranges between 15% and 20%. Rice wine was made around or before 1000 BC in ancient China, and then the practice spread to Japan and other East Asian countries. Since then, it has played an important role in Chinese life. In most Chinese supermarkets there are various kinds of rice wines. It is a traditional beverage to the Chinese and some of the families still follow the custom of making rice wine by themselves. The rice wine is made using glutinous rice, Chinese yeast and water. It is also served as an aperitif and is believed to be beneficial in improving metabolism and skin.
Brem is traditional fermented food or fermented beverage from Indonesia. There are two types of brem, brem cake (solid) that is usually eaten as snack from Madiun and Wonogiri, and brem beverage (liquid) made of rice wine from Bali and Nusa Tenggara, but mostly known from Bali. Brem first appeared in Java around the year 1000, based on investigations regarding old Javanese inscriptions and literature.
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice, African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
Habushu (ハブ酒) is an awamori-based liqueur made in Okinawa, Japan. Other common names include Habu Sake or Okinawan Snake Wine. Habushu is named after the habu snake, Trimeresurus flavoviridis, which belongs to the pit viper family and is closely related to the rattlesnake and copperhead. Habu snakes are venomous and native to areas in Southeast Asia and other large island groups including the Philippines, Ryukyus, and Japan.
Huangjiu is a type of Chinese alcoholic beverage most popular in the Jiangnan area. Huangjiu is brewed by mixing boiled grains including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights. Its alcohol content is typically 8% to 20%.
Rice vinegar is a vinegar made from fermented rice in East Asia, as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of its variants are also a drink by themselves.
This glossary of sake terms lists some of terms and definitions involved in making sake, and some terms which also apply to other beverages such as beer. Sake, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol.
A rice wine cup is a vessel for drinking rice wine. In China, Japan and Korea, the traditional rice wine cups are usually round and shallow, in contrast to the deeper wine glasses of Western culture.
Jhol or Jhol is an alcoholic drink produced North Indian state of Himachal Pradesh. It is traditionally prepared from cooked cereal grains, especially rice or barley. It is prepared by boiling barley grains or rice and some local herb known as Phab in water and then fermenting the material. The cereals are left in mesophilic conditions for fermentation and consumed undistilled. It is consumed by many local tribes in Himachal Pradesh, such as Kinnara, Lahaula, Swangia and Pangwala.
References
- ↑ John F.T. Spencer; Dorothy M. Spencer (7 July 1997). Yeasts in Natural and Artificial Habitats. Springer. pp. 299–. ISBN 978-3-540-56820-9.
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