Fermented rice
Sake is a Japanese alcoholic drink made of fermented rice, koji (often translated as rice malt or yeast made from rice) and water. In Japanese, the word ‘sake’ also means alcoholic beverages in general. It can be a protracted process but, explained simply, sake is made when rice is ground, washed and steamed. Then some of the steamed rice will be used to make koji, the yeast derived from rice. After that the koji and the remaining steamed rice and water are mixed and then allowed to ferment. Sake has been made in Japan for over 2,000 years, and significant advances have been made in the production process throughout the years. Though it is called rice wine, the process of making Sake has more in common with the brewing of beer. A. Sake (pronounced sah-kee) is a Japanese wine made from fermented rice. It's made in a fashion similar to beer but uses rice in place of barley (which is fermented to make beer). Sake-brewers add malt, yeast, and water to steamed rice, and allow the mixture to ferment to convert the starch in the rice into alcohol. Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast. It has an alcohol content of from 13% to 16%. Ginjoshu -- Sake made using white rice which has been milled so that 60% or less of the grain remains. Sake is made from the starch of rice. The starch is then converted to alcohol via yeast fermentation. The result is a tasty, tart alcoholic beverage that hovers around 16% abv (with 13-18% range being readily available throughout the U.S. market). And though it’s often referred to as rice wine, sake is produced using a grain-based brewing process more like that of beer. Surprisingly, sake is easy to make, requires only four ingredients, and can be made using basic beer-brewing equipment in about 12 to 15 days. 2 votes Vote for this answer. Made primarily from rice, sake is a fermented beverage brewed using a microorganism called koji and yeast. It has an alcohol content of from 13% to 16%. Ginjoshu -- Sake made using white rice which has been milled so that 60% or less of the grain remains.
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what is sake made out of