Is Saké Chinese or Japanese?

The Epoch Times ^ | December 3, 2012 | Valeria Beroiz

[norton]

you silver tongued devil you...

[BipolarBob]

If it ain’t 80 proof run it through the distiller one more time.

[reed13k]

Sake is Japanese
They also have shochu which is similar to vodka
And plum wine (which I haven’t gotten the taste for)

The Chinese have baijou but its 35% up to 50%+

All range from paint varnish to excellent depending on the brew the food the company and the individual

I prefer sake - usually cold (my wife and I can never warm it without killing it even indirectly). That or Irish whiskey or a good 15+ year scotch ;)

Shochiku Bai makes an excellent bottle in the US for just under ten bucks its a versatile junmai that can be served fairly at any temperature.

[Ruy Dias de Bivar]

Way back in 1968, I saw two winos sitting in a doorway one night in Marysville, CA. One had his arm around the other and said...”I jusht wanna tell you, you’re the besht ol buddy I got in da world!”

[Boogieman]

Warm sake? Bedddddy goooood!

[andyk]

LOL, exactly. I just know I love it.

[BipolarBob]

Sake is no longer made that way - commercially that is. The Koji enzyme (scientific name is Aspergillus Oryzae.) is used to break down the starches into usable sugars to convert to alcohol. There are many different blends and flavors of sake to meet a diverse market. So, if this makes you feel any better, next time tell the bartender "Sake to me, please".

[GeronL]

Sake is no longer made that way

obviously

commercially that is

say what? lol

[Exit148]

To answer the question of the title — Everything seems to have started in China. With their long and recorded history, it is hard to beat them.

I have a bottle of Sanbian Bujiu, but I have never opened it. I’ll leave it to you to translate that.

[RitchieAprile]

or google it like i did.

[Exit148]

LOL! I know what it means! (I’ve studied Chinese) I just didn’t think a lady should translate it here on line. But— then again— this lady DID buy it in China! (another LOL!)