White liquor (paichu) is a distilled liquor originated in China . Sorghum (sorghum), maize , potato , sweet potato , such as grain , but is referred to as raw materials, depending on the situation, from the main raw materials sorghum liquor (Gao Liang Chu, Gaoliangjiǔ ) both, from preparation soju (Shaochuu, Shaojiǔ , Traditional Chinese : 燒酒 , Simplified : 烧 ) is also called.
In Chinese , Japanese shochu and Korean shochu ( Soju ) may also be referred to as "white liquor", but see Shochu for that.
In western restaurants in China, white wine is sometimes referred to as "white liquor" depending on the situation. In this case, it is the opposite of the Chinese red wine (honchu, hóngji )) , which means red wine , so refer to white wine . In addition, when we want to avoid confusion, we say "white glaze liquor".
"White" of white sake is said to mean "colorless and transparent." On the other hand, brown liquor which has been brewed but not distilled is called yellow liquor (huan chu, huángji ǔ ).
Dialect in, northeast China , Shandong , Sichuan , etc. Shiroinuiji (Paikaru, Shiroinui兒 / white Hi儿 , Baigar ) and good, Yangzhou in 辣酒 (Rietchiou / Rachuu, Lajiǔ ) and good, Chengdu in Inuisake (Guanzhong , G ā nji ))
2004 of the Chinese production of the continent is 3,116,800 kg liter was. In addition, production is being carried out in Taiwan etc
The alcohol content of white sake in the 20th century was 50 degrees or more, but due to changes in preferences and restrictions on maritime transport, those with lower alcohol concentrations in white sake have been spreading since the 1990s, and now low-grade sake and The 38 degrees white sake that is called has become mainstream. High- grade sake , which was more than 50 degrees , is now 45 degrees. It should be noted, whiskey and brandy is mostly about 40 degrees.
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