Sake No Kimi
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Sake No Kimi
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese cuisine, Japanese origin made by fermenting rice that has been Polished rice, polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asian rice wine (such as huangjiu and Cheongju (beverage), cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol, whereas in wine, Ethanol, alcohol is produced by Fermentation (wine), fermenting sugar that is naturally present in fruit, typically grapes. The brewing process for sake differs from the process for beer, where the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. The alcohol content differs between sake, wine, and beer; while most beer contains 3–9% Alcohol by volume, ABV, wine ...
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Masu (Japanese)
A was originally a square wooden box used to measure rice in Japan during the feudal period. In 1885 Japan signed the Convention du Mètre and in 1886 converted all of its traditional measures to the metric system. ''Masu'' existed in many sizes, typically covering the range from one to one . The advent of modern rice cookers and a higher calorie diet in Japan has made them impractical for measuring portions of rice. Today ''masu'' are largely used for drinking sake. Drinking vessels are made from ''hinoki'' (Japanese Cypress wood), as it imparts a special scent and flavor. The drinker sips from the corner of the box, which pours it into the mouth.Toasts are poured by stacking a pyramid of the guests' ''masu'' on a towel or cloth, with the toastmaker's ''masu'' on top. It is then overflowed until it fills all the ''masu'' beneath it. This symbolizes the generosity of the toaster to their friends and how they wish to share their happiness and good fortune with them. *''Sanja ...
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