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Shōchū
is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume, which is weaker than baijiu, whiskey, or vodka, but stronger than huangjiu, sake, or wine. It is not uncommon for multiply distilled shōchū, which is more likely to be used in mixed drinks, to contain up to 35% alcohol by volume. Etymology The word is the Japanese rendition of the Chinese '' shaojiu'' (), meaning "burned liquor", which refers to the heating process during distillation. The Chinese way of writing ''shaojiu'' with the character means sake in modern Japanese, which writes ''shōchū'' using the character instead. Nevertheless, both characters mean "liquor". Culture Drinking ''Shōchū'' should not be confused with sake, a brewed rice wine. Its taste is usually far les ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Potato
The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of the world. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Moreover, the young shoots and leaves are occasionally eaten as greens. The sweet potato and the potato are in the order Solanales, making them distant relatives. Although darker sweet potatoes are often known as "yams" in parts of North America, they are even more distant from actual yams, which are monocots in the order Dioscoreales. The sweet potato is native to the tropical regions of South America in what is present-day Ecuador. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, ''I. batatas'' is the only crop plant of major importance—some others are used locally (e.g., ''I. aquatica'' "ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baijiu
''Baijiu'' (), or ''shaojiu'' (), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of ''qū'' for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Coix lacryma-jobi var. ma-yuen, Job's tears () in their Mash ingredients, mash bills. The ''qū'' starter culture used in the production of ''baijiu'' is usually made from pulverized wheat grain or steamed rice.Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, Because of its clarity, ''baijiu'' can appear similar to several other East Asian liquors, e.g. alcohols of Japan, Japanese ''shōchū'' (25%) or alcohols of Korea, Korean ''soju'' (20–45%), but it often has a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Beverage
Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea). The distillation process concentrates the alcohol, the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more commonly used in the United Kingdom. Some examples ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan, Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. Buckwheat is not a cereal, nor is it a member of the Poaceae, grass family. It is related to sorrel, Polygonum, knotweed, and rhubarb. Buckwheat is considered a pseudocereal because the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal. Etymology The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaojiu
''Baijiu'' (), or ''shaojiu'' (), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of '' qū'' for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Job's tears () in their mash bills. The ''qū'' starter culture used in the production of ''baijiu'' is usually made from pulverized wheat grain or steamed rice.Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, Because of its clarity, ''baijiu'' can appear similar to several other East Asian liquors, e.g. Japanese ''shōchū'' (25%) or Korean ''soju'' (20–45%), but it often has a significantly higher alcohol content (35–60%). History No exact dates are known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soju
Soju (English pronunciation: ; ) is a clear and colorless distilled alcoholic beverage from Korea, traditionally made from rice, but later from other grains and has a flavor similar to vodka. It is usually consumed neat. Its alcohol content varies from about 12.5% to 53% alcohol by volume (ABV). Since 2007 low alcohol soju (below 20%) has become the most common type. Traditionally, most brands of are produced in the Andong region, but also in other regions and countries. While was traditionally made from rice, South Korean ethanol producers replace rice with other starch, such as cassava due to significantly lower capital costs. Soju often appears similar to several other East Asian liquors while differing in alcohol contents. Etymology ''Soju'' () means "burned liquor", with the first syllable, ''so'' (; 燒; "burn"), referring to the heat of distillation and the second syllable, ''ju'' (; 酒), meaning "alcoholic drink". Etymological dictionaries record that China's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baijiu
''Baijiu'' (), or ''shaojiu'' (), is a colorless Chinese liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses its own type of ''qū'' for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Coix lacryma-jobi var. ma-yuen, Job's tears () in their Mash ingredients, mash bills. The ''qū'' starter culture used in the production of ''baijiu'' is usually made from pulverized wheat grain or steamed rice.Rong and Fa, Grandiose Survey of Chinese Alcoholic Drinks and Beverages, 2013, Because of its clarity, ''baijiu'' can appear similar to several other East Asian liquors, e.g. alcohols of Japan, Japanese ''shōchū'' (25%) or alcohols of Korea, Korean ''soju'' (20–45%), but it often has a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bartending Terminology
Various unique terms are used in bartending. Definitions and usage Straight, up, and straight up In bartending, the terms "straight up" and "up" ordinarily refer to an alcoholic drink that is shaken or stirred with ice and then strained and served in a stemmed glass without ice. "Straight" ordinarily refers to a single, unmixed liquor served without any water, ice, or other mixer. In this sense, "straight" can sometimes be used as a synonym for ''either'' "straight up" or " neat". Furthermore, "straight" is also a term of art for a particular type of whiskey produced in the United States. United States federal law defines the term "straight whiskey" as whiskey that has met particular requirements for its ingredients, production process, and aging. For example, the label of a bottle of top-shelf bourbon typically identifies the product as "Kentucky straight bourbon whiskey". While the meaning of "up" and "neat" is ordinarily clear, some clarification may be needed for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizuwari
Mizuwari (Japanese: 水割り, "cut with water") is a popular way of drinking spirits in Japan. Typically, about two parts of cold water are mixed with one part of the spirit and some ice. The practice comes from Japanese shochu drinking traditions but is also a very popular way of drinking whisky Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky .... A closely related way is to substitute cold water with hot water, in what is known as Oyuwari (お湯割り, "cut with hot water"). ReferencesNonjatta on mizuwaris* Cocktails with whisky {{japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
