Some islands in Okinawa Prefecture still held shinto ceremonies involving chewed sake until the 1930s. ![]() It is made from chewed rice the mixture of the enzymes from saliva and rice result in the fermentation process. After two weeks of fermentation, it can achieve up to 7% ABV. Kuchikamizake is white in colour and has a sour taste. Kuchi means "mouth", kami means "to chew" and zake is the rendaku form of "sake". Kuchikamizake was one of the earliest types of Japanese alcoholic drinks. Kuchikamizake ( 口噛み酒, mouth-chewed sake) or Kuchikami no sake ( 口噛みの酒) is a kind of rice-based alcohol produced by a process involving human saliva as a fermentation starter.
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