Sake is fermented from what?
Glossary of sake terms less and fermented at low temperature five flavors (sweet, salty, spicy, sour, bitter) pasteurization; lit. heating hot sake with grilled fish fins, especially fugu or sea bream body temperature Sake made from rice, koji, water, and a small amount of added alcohol for balance. Rice polished to 70% or less of its original size. one serving of sake, about 180ml Japanese bar that serves sake and other drinks along with bar snacks locally brewed sake, the equivalent of microbrewing beer. steamed rice room temperature sake the scent of maturation Pure rice, Very Special brew Pure sake made only from rice,
Fermented bean curd color and salty, it may be dried and fermented further and may also be mixed with sake lees. In Japan, miso is used. In order to produce fermented bean curd, cubes of dried tofu are allowed to fully air-dry under hay and slowly ferment from aerial bacteria and fungal spores. Commercially available fermented bean curd is made by using dry firm tofu that has been inoculated with the fungal spores of "Actinomucor elegans", "Mucor sufu", "Mucor rouxanus", "Mucor wutuongkiao", "Mucor racemosus", or "Rhizopus spp.". This freshly fermented tofu is known as 'mold tofu' (霉豆腐). The dry fermented tofu is then