About Sake
In Japan, it is also called “Nihonshu,” but in that case, the kanji for “Japan” (日本) precedes this term in this work.
Generally refers to beverages containing ethyl alcohol.
Broadly categorized by production method into fermented beverages, distilled spirits, and blended beverages. Numerous varieties exist worldwide based on raw materials.
Fermented Beverages
Sake, beer, wine, etc. Produced by fermenting saccharified mash or sugar-containing substances from starch-containing grains, either as the unfiltered mash or after filtration.
Distilled Spirits
Shochu, whiskey, brandy, vodka, gin, etc. These are high-alcohol beverages produced by distilling fermented mash to separate and concentrate the alcohol content.
Blended Alcoholic Beverages
Liqueurs, synthetic sake, flavored liqueurs, etc. These are beverages made by blending fermented or distilled alcohol, or moderately diluted alcohol, with flavorings, sweeteners, fragrances, herbs, roots, bark, etc.
What’s Ichiban style?
The work titled “Ichiban” was created by “Aokage,” the administrator of this site, and “Aokimono,” a contributor. It first demonstrated a bold, substantial yet playful style of writing. For now, we’ve tentatively named this style “Ichiban style.”
