a Rice Alcohol vs Sake Moonshine Life Recipes

Rice Alcohol vs Sake!

MOONSHINE LIFE GROUP

Like many people, I was wrong when talkin' about Sake.

Very difficult to find synthetic informations about chinese rice alcohol, but I found this :

SAKE is a japanese rice wine. It is a wine, it isn’t distilled, so his alcohol rate is maximum 18%ABV.
There are 2 sorts of Sake : karakuchi (dry) and amakuchi (sweet). It may be drunk hot (Atsukan) or

cold (Reishu).
Uncle Jesse’s
wiki site contains an article about sake, with other names (there are so many!) but
also interesting.

RICE ALCOHOL in Japan is called Nihonshu (and/or soshu) and other names exist but I don’t know
them.

RICE ALCOHOL in China has a generic name : baijiu. There are several kinds of this, here are some
of the most known : wu liang ye, maotai, luzhou laogao, zhuye qing, xifeng, jiannan chun, luopai qu,
fen…

The most popular chinese alcohol in occidental restaurants (that we incorrectly call Sake) is Mei
kuei lu chiew : rice and/or sorghum alcohol perfumed with rose pétals.

So, what I’m trying to make isn’t Sake, but rice alcohol. Brewin' rice seems to be near the same as
makin' sake, but the distillation is the big difference. I’ll surely try rose petals liquor with this.

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