SAKE: AND ARRAK 



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clarifying and pasteurizing. This drink contains from 14 to 

 1 8 per cent, alcohol and is essentially a wine. It may be taken 

 cold or hot. The Japanese usually drink it hot. There are several 

 brands of sake differing in quality. There is a sweet variety 



FIG. 79. Sake. A, Dead or dying yeast cells (Saccharomyces sake). Vacuoles 

 are wanting, the cell walls are generally more thickened and the cells are somewhat 

 shrunken in appearance; B, living yeast cells showing distinct vacuoles; C, D, 

 actively budding yeast cells (5. sake) and hyphae of aspergillus from the fermenting 

 vats. 



(Mirin) and a white variety (Shiro). Sake has a peculiar aroma 

 or flavor which may be likened to that of bad champagne. 



5. Arrak. This Javanese alcoholic drink is made from rice 

 which is acted upon by a fungus (Ragi) similar to Aspergillus 



