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PHARMACEUTICAL BACTERIOLOGY 



5- Kinds or Brands 



Many different brands varying in color, Different brands varying in quality, 

 taste, alcoholic percentage, ash percentage, The alcoholic percentage ranges from 14 

 etc. The alcoholic percentage ranges from to 18. There is a sweet variety (Minn) 

 1.5 to 6. The ash percentage is about 8. and a white variety (Shird). Ash percent- 

 age about 3, frequently less. 



PIG. 75. Sake" making. A, B, Rice eel's entirely filled with starch granules; C, 

 rice cells after steaming, the starch granules are broken up; D, rice starch granules a, 

 dextrinized, 6, normal. 



6. Use and Properties 



A beverage, usually taken in compara- Usually taken in small amounts, pro 

 tively large doses, producing a mild form ducing a speedy, though transient, form of 

 of intoxication. intoxication. Taken as a wine. In Japan 



sake* is usually heated before drinking. 



