Sake, alsoNihonshu, stems from Chinese rice wine. There are two kinds of well-known sake. Ginj??-shu is made from rice polished to 60% or less of its original weight. Sake made from rice polished to 50% or lower is called daiginj??-shu.
daiginj??-shu, Qt/carton: 6*1.8l/ctn, outer carton(mm): 347*222*433; Qt/carton:12*750ml/ctn, outer carton(mm): 342*253*333; Qt/carton:20*300ml/ctn, outer carton(mm): 370*230*333;
Ginj??-shu, Qt/carton:6*1.8l/ctn, outer carton (mm): 347*222*433;
Normal Sake, Qt/carton: 6*1.8L (jar) /ctn, outer carton (mm): 347*222*433; Qt/carton: 6*1.8L/ctn, outer carton(mm): 347*222*433; Qt/carton: 4*18 L, outer carton(mm): 310*310*295;
Sake (Super dry), Qt/carton: 20*360ml/ctn, outer carton (mm): 330*340*280;
taruzake, Qt/carton: 6*1.8L/ctn, outer carton (mm): 540*200*400;
Rice Soju, Qt/carton: 12*720ml/ctn, outer carton (mm): 400*228*302;
Application: Sake can be used in the cooking and also is drunk as beverage. As a traditional alcohol in Japan, sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season.
