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The categorization of Japanese rice wine (1)


The categorization of Japanese Rice Wine

1. Categorization according to the manufacturing process:

Genuine rice-made wine (Junmaishu sake): using rice, rice yeast and water as its raw materials and no alcohol added.

Normal fermented wine (Futsuushu): adding 120L of 100% the brewer`s alcohol into fermented liquor made from one ton of rice.

Blended fermented wine: a mixture with brewer`s alcohol, carbohyates, acids and amino acids. The wine is thick and sweet.

Basic fermented wine (Honjozoshu): the quality of brewer`s alcohol added is lower than that of common fermented wine.

Superior fermented wine (Ginjyoshu): Ginjoshu is made with rice in which at least 40% of the outer portion is polished away and small amount of brewer`s alcohol.

Business Type:Manufacturer
Product Range:Alcohol & Hydroxybenzene & Ether
Products/Service:Shaoxing wine , Fruit wine , Huadiao wine , Jarred Wine , Rice wine , Lao Jiu
Certificate:HACCP , ISO14001 , ISO9001 , Test Report
Company Address:Beihai Bridge Shaoxiang Zhejiang China, Shaoxing, Zhejiang, China

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