Rice wine

I suspect you might start a fight. Are alcoholic beverages made from other than grapes actually wine and is saki really a beer? Chinese rice "wine" does exist (they certainly make vinegar from it) but I've yet to notice it on a Chinese restaurant menu. For myself, tho' I like the better sakis drunk quite cold *before* a Japanese meal; I drink tea or real beer with the meal. People have suggested Rieslings with Chinese stir fries but I'd go for water, tea or beer there too.

There are Chinese rice wines, which are more often used in cooking. The Japanese product is "SAKE," not "SAKI" to be more exact.

Godzilla

China has a long history of making all sorts of brews from grains including rice, many fruits, flowers, etc. China was making grape wine in the Shang Dynasty (16 - 11 century BC). The URLs of a few interesting sites are below, including one where you can buy Chinese grape wine in the US.

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The product to which you refer is "sake", not "saki", and it is not pronounced like "sakee". Depending on what you have in your stir-fry you may want to try a robust red. In my experience, rice wines are just too delicate to stand up to stir-fries.

Thanks for the correction. I knew that, once. :)

How is it pronounced?

Jose

sah-keh

AyTee wrote on 23 Apr 2006 08:09:34 -0700:

A> sah-keh

I'm willing to admit that the above pronunciation of sake may be correct but, based on years of listening, I'm afraid sahkee is pretty common and English is a democratic language: usage rules!

James Silverton.

I've heard it both. Even in Japan.

"Ronin" wrote in news:GqQ2g.44$ snipped-for-privacy@news.uswest.net:

Sounds like what I had in Vietnam, only I do not recall it ever getting better than the lighter fuel smell/taste.

The last time I was in Japan, sitting on a floor eating and drinking, the warm sake definately got better the more I drank. Also, I went from sitting on the floor to a sort of laying on the floor. There were all these nice, plush pillow to recline on. Didn't want to leave.

Agreed on the lighter-fluid. When cold, it was bad. However I just read an article in the newspaper that says that the less expensive (don't want to use the term "cheaper") are fortified, and that could have been the problem.

So be it. I'm not an expert. BTW, it is my understanding that sake is more akin to beer than to wine -- I guess because it is made from grain and brewed rather than fermented from raw juice. Does anyone know, in more detail, how sake is made?