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Sake (sah-keh), or rice wine, has been made and consumed in Japan for over 2000 years. Its proper name is "Nihon-shu" (日本酒), which translates to: Japanese alcohol. Nihon-shu is made by mixing polished rice, with koji (a type of mold, which causes fermentation), and water. There are many sake brewers, located all around Japan, and each produces its own local flavor and characteristics. Similar to wine, the alcohol content of Nihon-shu is between 13%~17% AVB. There are many grades of sake, and the best ones are made from higher quality rice and purer water. It is impossible in a short article like this to explain all the fascinating details about Nihon-shu, but a quick internet search will produce many English-language explanations. Very basically, there are two types of sake: "ama-kuchi" (甘口), which has a sweet and fruity taste, and "kara-kuchi" (辛口), which has a drier, more spicy taste. Also, Nihon-shu can be consumed as a cool drink, called rei-shu (冷酒), or it can be heated-up and sipped, called atsu-kan (熱燗). Nihon-shu is ubiquitous, and sold in supermarkets, liquor stores, and convenience stores -- also served in restaurants and "izakaya" pubs, etc. A common traditional way to sell sake is in distinctive large, 1.8 liter-sized bottles called "issho-bin" (一升瓶). Nihon-shu especially pairs well with seafood and Japanese-style cooking. We hope you will get the chance to enjoy this unique beverage while you live in Japan. Also, some of our previous articles on Japanese alcoholic drinks are linked below, FYI. Written by Goodfield
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Chu-Hi Fizzy Fruit-flavored Cocktail
Whiskey Highball
Shochu
"Hoppy" Boilermaker
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