SAKE , the See also:national beverage of See also:Japan. In See also:character it stands midway between See also:beer and See also:wine. It is made chiefly from See also:rice (see See also:BREWING). Sake contains 12 to 15% of See also:alcohol and about 3% of solid See also:matter (extractives), 0.3% of lactic
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See also:acid, a small quantity of volatile acid, 0.5% of See also:sugar and o•8 % of See also:glycerin. There are about 20,000 sake breweries in Japan, and the See also:annual output is about 15o million gallons. Sake is a yellowish-See also:- WHITE
- WHITE, ANDREW DICKSON (1832– )
- WHITE, GILBERT (1720–1793)
- WHITE, HENRY KIRKE (1785-1806)
- WHITE, HUGH LAWSON (1773-1840)
- WHITE, JOSEPH BLANCO (1775-1841)
- WHITE, RICHARD GRANT (1822-1885)
- WHITE, ROBERT (1645-1704)
- WHITE, SIR GEORGE STUART (1835– )
- WHITE, SIR THOMAS (1492-1567)
- WHITE, SIR WILLIAM ARTHUR (1824--1891)
- WHITE, SIR WILLIAM HENRY (1845– )
- WHITE, THOMAS (1628-1698)
- WHITE, THOMAS (c. 1550-1624)
white liquid, its flavour somewhat resembling that of See also:madeira or See also:sherry. It is warmed See also:prior to See also:consumption, as the flavour is thereby improved and it is rendered more digestible. The name is said to be derived from the See also:town of See also:Osaka which, from See also:- TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
- TIME, MEASUREMENT OF
- TIME, STANDARD
time immemorial, has been famous for its sake. According to Morewood it is probable that the wine called " See also:sack " in See also:England derived its name from the See also:Japanese liquor, being introduced by See also:Spanish and Portuguese traders (see WINE).
End of Article: SAKE
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