Japanese alcoholic drink made from rice, with an alcohol content of 15-20%. Its history goes back over 1000 years. Consists of rice, water, yeast and koji mold (for fermentation). Production: 1. wash rice, steam and mix with koji mold. 2. fermentation - the rice starch is converted into sugar, then into alcohol. 3rd Mixing - Add more rice, water and yeast. 4. pressing - To separate the liquid from the rice. 5. filtering & pasteurizing - For clarity and shelf life. Different types: Junmai (pure rice wine), Ginjo (light and fruity), Daiginjo (particularly high quality). Use: Pure, slightly chilled, warmed up, with Japanese dishes.
