Half a glass of sake is half a pot of sake. Sake is a kind of wine in China, which is brewed with high-quality spring water and Cishan millet. The name of sake first appeared in China's ancient literature "Zhou Li" more than 3000 years ago. Sake is yellowish or colorless in color, clear and transparent, fragrant and pleasant, pure in taste, soft and refreshing. Its sour, sweet, bitter, astringent and spicy flavors are coordinated, and its alcohol content is above 15%- 17%. It contains a variety of amino acids and vitamins, so it is a nutritious drink and wine.

Sake is rich in water-soluble vitamins produced by yeast metabolism. Each liter of sake contains vitamin B 1 10.55 mg, B2 0.59 mg and vitamin E 0.07 mg. There are also nicotinamide, nicotinic acid, vitamin C, pantothenic acid, choline, folic acid and other vitamins. Vitamins exist in natural foods. They do not provide energy in the body, and are usually not part of the body. The collective needs only a very small amount to meet the needs of maintaining normal physiological functions, but it is absolutely indispensable.

Sake producing area

Zhou Li also has a saying that "there are four kinds of drinks, one is clear, the other is medicine, the third is pulp, and the fourth is preserved". They are all different wines. There are also records about sake in The Book of Songs. Sake has flourished in China for thousands of years in the vast history. Its lofty position and unique style are not only recorded in various ancient books, but also have a great influence on the food culture and wine-making in neighboring countries.

Around 400 AD, the technology of sake brewing was introduced to Japan and became the national wine of Japan, which was at least 1000 years later than the time when Japanese sake appeared in the Japanese document "Biography of Somo". There is no doubt that China is the hometown of sake, which originated in ancient China.

Refer to the above? Baidu encyclopedia-sake