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Alcoholic Beverage

A fermented alcoholic beverage is not a chemically synthesized drug or formulated drink but rather a natural product with a long history. It is created through the process of food preservation through yeast fermentation. When sugar in food is metabolized by yeast, sugar is converted into alcohol and carbon dioxide. In turn, food can be preserved by depletion of sugar/nutrients as well as the anti-microbial functions of alcohol and carbon dioxide. More>

Sake – Rice-Wine

Rice is a grain with the highest yield per acreage to sustain large numbers of people. In a rice farming country like Japan, an alcoholic beverage of rice was made from early days and has played many roles. Natural microbial flora in the semi-tropical climate in Japan made it possible to make sake or rice wine from rice. It is interesting to note that the early sake was in a solid form and served on tree leaves that steamed rice was adhered here. Later, sake was made into a slur or liquid state. More>

Sake and Wine

Sake is often referred to as rice wine. Since wine is described as the fermented juice of grapes in the Webster dictionary, sake may not be defined as a wine in a strict interpretation. But the term “wine” is widely used for fruit wine or honey wine (mead). Based on the popular use of the term and similarity of appearance, alcohol content and food pairing, sake may be called rice wine. More>