SAKE AND AERAK 



225 



clarifying and pasteurizing. This drink contains from 14 to 

 18 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 saM). 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. saM) and hyphse 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 



