Nihonshu, also known as sake, is a rice-fermented alcoholic beverage from Japan. It's truly a timeless classic. While this drink is a common cooking staple today, its origins predate written ...

and other craftspeople at sake breweries who utilize koji in the rice fermentation process. The Agency for Cultural Affairs said during its Nov. 5 announcement that there has never been a case ...

Sake has fueled many joyous and commemorative ... It can produce a higher alcohol content than wine. In this process, koji, which grows on rice or wheat, converts starch in the rice into sugar ...

Also no. See, sake sits in this weird category that kind of defies classification. If anything, the brewing process is ...

This study successfully captured the changes in aromatic components during the sake brewing process, confirming the potential application of this technology for product evaluation and quality control.