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Junmai. Junmai refers to pure rice (純米) (non-additive) sake. The only ingredients used are water, rice, koji and yeast - with no added alcohol. This classification also means that the rice used has been polished to at least 70 percent. Junmai sake tends to have a rich, full body with an intense, slightly acidic flavor.
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international. (Canada arrives in 15-25 business days from the date purchased. Australia and other countries 25-45 days from the date purchased. Subject to in country and local holiday closures) shipping cost (no AK/HI) $10.00. (free for orders over current promotional threshold, after discounts and before tax.) $18.00.
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Sake is typically referred to as "rice wine" but it is actually produced by brewing, in the same way as beer. It is a clear, low proof, alcoholic beverage that is made from rice, yeast, water, and koji (a sort of sweet, fragrant mold injected into steamed rice or barley to aid fermentation). Sake is categorized based on grade, style and the.
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Top-quality premium sake will start with rice polished up to 50% of its original size. Standard brands only polish up to about 70%. After polishing, the rice is washed to clean off the rice flour ( nuka) left behind from the milling process. Once washed, the rice is then soaked.
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Sake is a Japanese alcoholic beverage made from fermented rice, water, and koji (a fungus used in fermentation). It has a delicate, smooth flavour and is typically served warm or at room temperature. Sake has a long and rich history in Japanese culture and is believed to have originated in China over 2,000 years ago.
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It is brewed using highly polished sake mai rice, water, a mold called Aspergillus oryzae ( also used in the fermentation of soy sauce), and yeast. Fine sakes are aged for a year or more, and most.
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Sake or saké (酒, sake, / ˈsɑːki, ˈsækeɪ / SAH-kee, SAK-ay [4] [5]), also referred to as Japanese rice wine, [6] is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.
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Sake is a Japanese alcoholic beverage made by fermenting polished rice, water, koji, and yeast. Often referred to as Japanese rice wine, sake is the national beverage of Japan and occupies an.