Japanese rice wine maker from China manufacturer
2.1~4.5 USD
| Min. Order: | 20 Cartons |
|---|---|
| Payment Terms: | L/C, T/T |
| Supply Ability: | 850 ton per year |
| Place of Origin: | Liaoning |
Company Profile
| Location: | Dalian, Liaoning, China (Mainland) |
|---|---|
| Business Type: | Manufacturer |
| Main Products: | Wasabi, Mirin Fu Japanese Seasoning, OEM Brand Popular In Japanese Sake, Processed Pickled Sushi Ginger, Superior Light Soy Sauce OEM |
Product Detail
| Model No.: | TP038 |
|---|---|
| Means of Transport: | Ocean, Land |
| Brand Name: | Tianpeng or OEM |
| Taste: | Dry |
| Alcohol Content: | 5-20% |
| Grade: | First grade |
| Feature: | Nutritious |
| Shelf Life: | 18 months |
| Type: | Japanese sake |
| Packaging: | Barrel,Bottle,Bulk |
| Place of Origin: | China (Mainland) |
| Production Capacity: | 850 ton per year |
| Packing: | Export standard carton packing |
| Delivery Date: | 10-30 days |
Product Description
Japanese rice wine maker
----Dalian Tianpeng Food Co.,Ltd
The rice used for brewing sake is called shuzo kotekimai (sake rice). The grain is larger, stronger, and contains less protein and lipid than ordinary rice eaten by Japanese. The rice has a starch component called shinpaku in the center of the grains. Since sake made from rice containing purely starch has a superior taste, the rice is polished to remove the bran. If a grain is small or weak, it will break in the process of polishing. This rice is only used for making sake because it is unpalatable for eating; it is clearly distinguished from rice for the latter purpose. There were at least 80 types of sake rice in Japan. Among these, Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi rice are very popular.
----Dalian Tianpeng Food Co.,Ltd
The rice used for brewing sake is called shuzo kotekimai (sake rice). The grain is larger, stronger, and contains less protein and lipid than ordinary rice eaten by Japanese. The rice has a starch component called shinpaku in the center of the grains. Since sake made from rice containing purely starch has a superior taste, the rice is polished to remove the bran. If a grain is small or weak, it will break in the process of polishing. This rice is only used for making sake because it is unpalatable for eating; it is clearly distinguished from rice for the latter purpose. There were at least 80 types of sake rice in Japan. Among these, Yamadanishiki, Gohyakumangoku, Miyamanishiki and Omachi rice are very popular.
Water is the one of the important ingredients for making sake. Rigid restrictions are observed for the concentrations of certain chemical substances which can affect the taste and quality of sake. The water used is almost always groundwater or well water. Urban breweries usually import water from other areas, because of the difficulty of getting water of sufficient quality locally.
