{"id":781,"date":"2024-10-27T01:40:17","date_gmt":"2024-10-27T01:40:17","guid":{"rendered":"https:\/\/zaxess.com\/?p=781"},"modified":"2024-10-27T01:45:26","modified_gmt":"2024-10-27T01:45:26","slug":"nihonshu-%e6%97%a5%e6%9c%ac%e9%85%92","status":"publish","type":"post","link":"https:\/\/zaxess.com\/en\/archives\/781","title":{"rendered":"Nihonshu (\u65e5\u672c\u9152)"},"content":{"rendered":"\n

The main ingredients of nihonshu (sake) are rice, koji, and water. It is made by fermenting rice with koji. Most sake sold has an alcohol content of about 15%.<\/p>\n\n\n\n

Sake is broadly classified as follows. The polishing ratio is the percentage of white rice remaining after the surface of the rice has been scraped off. A polishing ratio of 60% means that the sake was made from rice with 40% of the surface layer scraped off.

<\/p>\n\n\n\n

Category<\/strong><\/td>Materials<\/strong><\/td>Rice polishing ratio<\/strong><\/td><\/tr>
Junmai daiginjoshu (\u7d14\u7c73\u5927\u541f\u91b8\u9152)<\/td>Rice, Koji, Water<\/td>Less than 50 percent<\/td><\/tr>
Daiginjoshu (\u5927\u541f\u91b8\u9152)<\/td>Rice, Koji, Water, Brewer’s alcohol<\/td><\/tr>
Junmai ginjoshu (\u7d14\u7c73\u541f\u91b8\u9152)<\/td>Rice, Koji, Water<\/td>Less than 60 percent<\/td><\/tr>
Ginjoshu (\u541f\u91b8\u9152)<\/td>Rice, Koji, Water, Brewer’s alcohol<\/td><\/tr>
Tokubetsu junmaishu (\u7279\u5225\u7d14\u7c73\u9152)<\/td>Rice, Koji, Water<\/td>Less than 60 percent<\/td><\/tr>
Junmaishu (\u7d14\u7c73\u9152)<\/td>–<\/td><\/tr>
Tokubetsu honjouzoshu (\u7279\u5225\u672c\u91b8\u9020\u9152)<\/td>Rice, Koji, Water, Brewer’s alcohol<\/td>Less than 60 percent<\/td><\/tr>
Honjouzoshu (\u672c\u91b8\u9020\u9152)<\/td>Less than 70 percent<\/td><\/tr>
Futsushu (\u666e\u901a\u9152)<\/td>–<\/td>–<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n



<\/p>\n\n\n\n

In general, sake with a lower rice polishing ratio is considered to be tastier. For example, junmai ginjoshu (\u7d14\u7c73\u541f\u91b8\u9152) and honjouzoshu (\u672c\u91b8\u9020\u9152) are considered to be tastier than futsushu (\u666e\u901a\u9152), meaning ordinary sake. However, needless to say, futsushu is also delicious. The vast majority of sake is futsushu, and many people drink futsushu.<\/p>\n\n\n\n

If you haven’t had much experience with sake, why not try futsushu (ordinary sake) first? Futsushus are sold at a reasonable price and can be purchased at most convenience stores and supermarkets. Why not try drinking it at a hotel room or somewhere similar?

<\/p>\n\n\n

\n
\"\"
\u5c0f\u3055\u3044\u30b5\u30a4\u30ba\u306e\u65e5\u672c\u9152<\/figcaption><\/figure><\/div>\n\n\n



<\/p>\n\n\n\n

Here are some sakes that come in small sizes and are easy to purchase.<\/p>\n\n\n\n

One CUP OZEKI (\u30ef\u30f3\u30ab\u30c3\u30d7\u5927\u95a2)<\/h4>\n\n\n
\n
\"\"
One CUP OZEKI (\u30ef\u30f3\u30ab\u30c3\u30d7\u5927\u95a2)<\/figcaption><\/figure><\/div>\n\n\n
    \n
  • Capacity<\/strong>
    180ml<\/li>\n\n\n\n
  • Regular price<\/strong>
    240YEN<\/li>\n<\/ul>\n\n\n\n


    <\/p>\n\n\n\n

    Gekkeikan Tsuki Eco Cup (\u6708\u6842\u51a0 \u6708 \u30a8\u30b3\u30ab\u30c3\u30d7)<\/h4>\n\n\n
    \n
    \"\"
    Gekkeikan Tsuki Eco Cup (\u6708\u6842\u51a0 \u6708 \u30a8\u30b3\u30ab\u30c3\u30d7)<\/figcaption><\/figure><\/div>\n\n\n
      \n
    • Capacity<\/strong>
      210ml<\/li>\n\n\n\n
    • Regular price<\/strong>
      171YEN<\/li>\n<\/ul>\n\n\n\n


      <\/p>\n\n\n\n

      Kikumasa Pin (\u30ad\u30af\u30de\u30b5 \u30d4\u30f3)<\/h4>\n\n\n\n
      \n
      \n
      \"\"
      Kikumasa Pin (\u30ad\u30af\u30de\u30b5 \u30d4\u30f3) (Front)<\/figcaption><\/figure><\/div><\/div>\n\n\n\n
      \n
      \"\"
      Kikumasa Pin (\u30ad\u30af\u30de\u30b5 \u30d4\u30f3) (Back)<\/figcaption><\/figure><\/div><\/div>\n<\/div>\n\n\n\n
        \n
      • Capacity<\/strong>
        180ml<\/li>\n\n\n\n
      • Regular price<\/strong>
        165\u5186<\/li>\n\n\n\n
      • Comment<\/strong>
        It comes with a straw, so it’s easy to drink (hahaha).<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        The main ingredients of nihonshu (sake) are rice, koji, and water. It is made by fermenting rice with koji. Most … <\/p>\n","protected":false},"author":1,"featured_media":706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_US","_original_post":"https:\/\/zaxess.com\/?p=691","footnotes":""},"categories":[35,36],"tags":[],"class_list":["post-781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drink-eng","category-nihonshu-eng","en-US"],"_links":{"self":[{"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/posts\/781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/comments?post=781"}],"version-history":[{"count":15,"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/posts\/781\/revisions"}],"predecessor-version":[{"id":798,"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/posts\/781\/revisions\/798"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/media\/706"}],"wp:attachment":[{"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/media?parent=781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/categories?post=781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zaxess.com\/wp-json\/wp\/v2\/tags?post=781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}