しかしかしはきはたがわ. Sake comes in autumn and comes after winter. Words ぅことができて, ぉはぉははやのののの Japan is rich in forest water resources, producing high-quality wine and providing a good environment. Hokuriku, Jiufukuoka and Kumamoto.
Japanese food, such as fish, fish, food, wine and so on. The Japanese are best at "core", "singing" and "doing", while the Japanese are best at "shouting" and "sake". のふさわしぃマナーののははにはの のサツマィモ, wheat, そばなどが, にも. Content of distilled sake, した
Soaked in wine, drank wine, drank wine. "Paosheng" is the same as distilled liquor, and its degree is above 60 degrees at most. Ryukyu cuisine is oily, oily, oily, oily, oily, oily, oily.
Before, people were buried underground, and the wine was good, and it was stored for 100 years. ぃくらにをむしたりだけの Japanese franchising. しかしかしはきはたがわなぃははははは. Japanese wine culture is full of knowledge and knowledge. そのリのスタィル.
In the Ming Dynasty, Hong Yingming's Caigen Tan, Half-opened Wine in the Flower Room, Japanese Style, Regarded as a High-quality Drinking Table, すなわち゜, そのため, もちろん, Dan Li のは, もとぁさりもとぁ.
The most important difference between Chinese and Japanese wine cultures is that Japanese like sake and Japanese like spirits, which embodies two cultural characteristics. Whether the Japanese wine culture is happy or sad, it is not only the patent of the Japanese to entertain or drown their sorrows with wine.
However, since ancient times, the Japanese favorite sake is well deserved. Sake is made from rice harvested in autumn and fermented in winter. It can be said that "wine is the artistic crystallization of rice, water and wine songs". Therefore, the origin of famous wines must have sufficient water and be rich in rice. Adequate water and high-quality rice are the prerequisites for brewing mellow wine. Japan's forests have given birth to abundant water sources and provided a good environment for the production of high-quality famous wines. The famous wines here are mainly produced in Tohoku, Hokuriku, Jiufukuoka and Kumamoto.
Japanese food is mainly fish and seafood. Eating Japanese food and drinking whiskey is too strong, which destroys the delicacy of Japanese food, and drinking beer is not "good". It is more appropriate to add mellow and refreshing sake to Japanese cuisine. The Japanese later brewed "Yinniang" from the "core" of rice, which was very popular and the highest quality in sake. Soju sake is very suitable for formal banquets, while soju is more suitable for relaxed and happy occasions. In Kagoshima, if "wine" is mentioned, it goes without saying that it means shochu. The locals love shochu, and most of the toasts are shochu. The common raw materials of shochu are sweet potato, wheat and buckwheat. But there is another kind of shochu made of sesame, carrots, coffee, sugar cane and so on. The alcohol content of distilled shochu is higher than sake, ranging from 25 degrees to 45 degrees, reaching the same degree as whiskey.
In Okinawa, people like to drink a kind of wine called "Paosheng". Like sake, this wine is made of rice, but it is fermented in a different way, which reflects that Ryukyu people have had frequent exchanges with Southeast Asia for a long time and accepted many external influences. "Paosheng" is also a distilled liquor like shochu, but there are also spirits with a volume of more than 60 degrees. Ryukyu cuisine is rich in oil. If it is not strong enough, it is really difficult to draw a sword to compete with it.
Before World War II, people buried wine in Luzon pots. It's not uncommon for old wines that have been stored for more than 65,438+000 years, but now they have almost disappeared, which is really nostalgic. Whether you are happy or sad, it is not only the patent of the Japanese to use wine for entertainment or to drown your sorrows. However, since ancient times, the Japanese favorite sake is well deserved. After a rough understanding of all aspects of Japanese wine culture, I don't know what your benefactors think. Now, let me summarize the characteristics of Japanese wine culture. One is simple style.
In the Ming Dynasty, Hong Yingming said in Caigen Tan that "the flowers are half blooming, and the wine is slightly drunk", which is regarded as the top grade on the wine table in Japan, that is, the pursuit of a hazy, elegant, long and delicate aesthetic fashion. Therefore, although there is shochu with high alcohol content in Japan, it has never occupied the mainstream position, and it is difficult for China liquor to open the market in Japan. The Japanese love sake with a temperature of about 15 degrees, represented by "Yinniang", which they affectionately call "Japanese wine" to distinguish "foreign wine" from "Chinese wine". Of course, bland Japanese wine conforms to Japan's light and cold eating habits.