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SAKE

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Originally appearing in Volume V24, Page 54 of the 1911 Encyclopedia Britannica.
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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 54 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 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 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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