It is a pale yellowish to amber liquid, syrupy and quite sweet, with an alcohol content generally lower than sake (11-18°). It is made with cooked glutinous rice, fermented by a koji with the addition of brandy (most often shōchū). Unlike the sa...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.