Creating the fermentation starter by combining the koji rice with much more steamed rice, brewing water, and yeast Sake, “rice wine,” or “nihonshu,” is ubiquitous in Japanese cuisine and culture. The background and tradition of sake are carefully intertwined With all the Japanese civilization. The Japanese drink sake at festivals https://brunch-samyan62604.fitnell.com/69366643/a-review-of-japanese-sake