Statements (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
sake
|
| gptkbp:alcoholContent |
15-20%
|
| gptkbp:bottleSize |
varies by producer
|
| gptkbp:brewingProcess |
traditional
modern techniques multiple parallel fermentation |
| gptkbp:celebrates |
festivals
weddings New_Year |
| gptkbp:climate |
chilled, room temperature, or warmed
|
| gptkbp:competitors |
awarded in various competitions
judged by experts recognized for quality medals won |
| gptkbp:cookingMethod |
used in sauces
used in desserts used in marinades used in soups |
| gptkbp:cultural_significance |
Japanese_culture
|
| gptkbp:exportedTo |
available internationally
|
| gptkbp:flavorProfile |
sweet, fruity, and floral
|
| gptkbp:food_options |
sushi
sashimi tempura grilled fish |
| https://www.w3.org/2000/01/rdf-schema#label |
Sakai sake
|
| gptkbp:ingredients |
rice
|
| gptkbp:is_popular_among |
growing_outside_Japan
|
| gptkbp:label |
includes brewery name
includes rice polishing ratio includes sake type |
| gptkbp:notableFeature |
craft breweries
family-owned multiple_in_Sakai |
| gptkbp:origin |
gptkb:Sakai,_Japan
|
| gptkbp:storage |
cool and dark place
|
| gptkbp:tastingNotes |
educational purposes
complex smooth crisp umami exploration of flavors events held pairing with food |
| gptkbp:tourism |
cultural experiences
tasting experiences tours of breweries attracts_visitors_to_Sakai |
| gptkbp:type |
rice wine
|