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PHARMACEUTICAL BACTERIOLOGY 



5. Kinds or Brands 



Many different brands varying in color, 

 taste, alcoholic percentage, ash percentage, 

 etc. The alcoholic percentage ranges from 

 1.5 to 6. The ash percentage is about 8. 



Different brands varying in quality. 

 The alcoholic percentage ranges from 14 

 to 1 8. There is a sweet variety (Mirin) 

 and a white variety (Shiro). Ash percent- 

 age about 3, frequently less. 



FIG. 75. Sak6 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, b, normal. 



6. Use and Properties 



A beverage, usually taken in compara- 

 tively large doses, producing a mild form 

 of intoxication. 



Usually taken in small amounts, pro- 

 ducing a speedy, though transient, form of 

 intoxication. Taken as a wine. In Japan 

 sak6 is usually heated before drinking. 



