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SAKE in short (Definition of "SAKE")
SAKE in short (Definition of "SAKE")
A Japanese word "SAKE" has both specific and broad senses;
a) so-called "Japanese SAKE", made of rice by fermentation with the alcohol % at around 15-21、
b) all the general alcoholic drinks inclusive,
so, it may be same as Nepalese word "Laksi".
Among other various (broad sense of ) Sakes from Japan, we have
1) Japanese SAKE, fermented alcoholic drinks made of rice, 14-18%,
2) Japanese Shochu, distilled alcoholic drinks made of various ingredients, 20-25%,
3) Japanese Umeshu, liqueur made of UME, or Japanese plum, brandy, etc. (see below), 13%,
4) Japanese Wines, brewed under Japanese climate and directly imported in Nepal, 11%,
Detailed differences are shown in the below chart.
Extending from north to south, Japan also has tropical wet climate area like Okinawa, Kagoshima, where Sake fermentation had many troubles mainly spoiled by heat.
Most of those areas adopted other way of alcoholic drink production by distilling some fermented grain concentrate, using local ingredients and locally available yeast.
This also created wide varieties of Shochu culture in Japan, that attracts hard-liquor lovers in the world.
Literally, Ume means "Japanese apricot" or simply a plum, and shu is another way of pronunciation of SAKE (酒), then Umeshu is normally called as Plum Wine, though it is a kind of liqueur in accurate.
Umeshu is more like those common fruit liquor in other countries, that is a remaining of traditional way of preserving Ume at harvest soaked in some distilled alcoholic liquid with sugar.
Our Umeshu has the finest balance of sacred sweetness and gentle sourness, that will surely fascinate you.
Now we have sparkling and white wines as our line-ups.
Japanese craftsmen brewed these Japanese taste wines with Japanese grown grape under Japanese climate.
Try our Hokkaido Hakodate Wine.
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