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Shōchū
is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey or vodka but stronger than huangjiu, sake or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume. Etymology The word is the Japanese rendition of the Chinese '' shaojiu'' (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing ''shaojiu'' with the character 酒 is considered archaic and obsolete in modern Japanese, which uses the character 酎. Nevertheless, both characters mean "liquor". Culture Drinking ''Shōchū'' should not be confused with sake, a brewed rice wine. Its taste is usually far ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soju
(; Hangul: ; Hanja: ) is a clear and colorless Korean distilled alcoholic beverage. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume (ABV), although since 2007 low alcohol soju below 20% has become more popular. Traditionally, most brands of are produced in the Andong region, but soju made from other regions or countries also exists. While was traditionally made from the grain of rice, wheat, or barley, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. ''Soju'' often appear similar to several other East Asian liquors while differing on alcohol contents. Etymology Soju () means "burned liquor", with the first syllable ''so'' (; 燒; "burn") referring to the heat of distillation, and the second syllable ''ju'' (; 酒) referring to "alcoholic drink". (Cf. Brandy.) In 2008, "soju" was included in the Merriam-Webster Dictionary. Merriam-Webster dat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chūhai
, an abbreviation of " shōchū highball" (焼酎ハイボール), is an alcoholic drink originating from Japan. Traditional chūhai is made with barley shōchū and carbonated water flavored with lemon, but some modern commercial variants use vodka in place of shōchū, and beverage companies have diversified into a variety of flavors, including lime, grapefruit, apple, orange, pineapple, grape, kyoho grape, kiwi, '' ume'', '' yuzu'', lychee, peach, strawberry cream, and cream soda. The alcohol content of chūhai sold in bars and restaurants can be quite low, allowing those with a low tolerance for alcohol to drink safely. Canned chūhai, however, can have higher levels of alcohol and is often sold in convenience stores and from vending machines. Although the amount varies (usually starting at 3%), canned chūhai contains less than 10% alcohol in Japan, as anything higher triggers a higher tax rate. Chūhai is served in tall glasses or mugs as drinks for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaojiu
''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears () in their mash bills. The ''qū'' starter culture used in the production of ''baijiu'' is usually made from pulverized wheat grain or steamed rice.Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, Because of its clarity, ''baijiu'' can appear similar to several other East Asian liquors, e.g. Japanese ''shōchū'' (25%) or Korean ''soju'' (20–45%), but it often has a significantly higher alcohol content (35-60%). History No exact dates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baijiu
''Baijiu'' (), also known as ''shaojiu'' (/), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of ''qū'' for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears () in their mash bills. The ''qū'' starter culture used in the production of ''baijiu'' is usually made from pulverized wheat grain or steamed rice.Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, Because of its clarity, ''baijiu'' can appear similar to several other East Asian liquors, e.g. Japanese ''shōchū'' (25%) or Korean ''soju'' (20–45%), but it often has a significantly higher alcohol content (35-60%). History No exact dates ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sake
Sake, also spelled 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 (such as huangjiu and 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, alcohol is produced by 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% ABV, wine generally contains 9–16% ABV, and undiluted sake contains 18–20% ABV (although this is o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Beverage
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered 'harder'; in North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more common in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form a flavored liquor such as absinthe. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. It is not a cereal, nor is it even a member of the grass family. Buckwheat is related to sorrel, knotweed, and rhubarb, and is known as a pseudocereal because its seeds' culinary use is the same as cereals, owing to their high starch content. Etymology The name "buckwheat" or "beech wheat" comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch ''boecweite'': ''boec'' (Modern Dutch ''beuk''), "beech" (see PIE *''bhago''-) and ''weite'' (Mod. Dut. ''tarwe'', antiquated Dut. ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Beverage
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered 'harder'; in North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more common in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form a flavored liquor such as absinthe. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Highball
A highball is a mixed alcoholic drink composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer, often a carbonated beverage. Examples include the Seven and Seven, Scotch and soda, gin and tonic, screwdriver (a.k.a. vodka and orange), fernet con coca, Tom Collins, and rum and Coke (a.k.a. ''Cuba libre''). A highball is typically served over ice in a large straight-sided highball glass or Collins glass. Highballs are popular in Japan, often made with Japanese whisky as a haibōru (ハイボール), or mixed with shōchū as a chūhai (チューハイ). Various mixers can be specified by suffixing with -hai (〜ハイ), as in oolong highball (ウーロンハイ, ūron-hai). Etymology The name may refer to the practice of serving drinks in tall glasses, on the dining cars of trains powered by steam locomotives, where the engine would get up to speed and the ball that showed boiler pressure was at its high level, known as "highballing". Alterna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilling
Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products (which may condense into liquids or solids); this may involve chemical changes such as destructive distillation or cracking. Distillation may result in essentially complete separation (resulting in nearly pure components), or it may be a partial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's components. In industrial applications, distillation is a unit operation of practically universal importance, but is a physical separation process, not a chemical reaction. An installation used for distillation, especially of distilled beverages, is a distillery. Distillation includes the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
