Lesson plan

Sake

in Kamakura Sake, , or saki, also referred to as Japanese rice wine (specified as 日本酒 "nihonshu" in Japanese, as 酒 can refer to all alcohol), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, in a process known as multiple parallel fermentation. Although similar, the brewing process for sake differs from the process for beer, in which the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, these conversions occur simultaneously when brewing sake. The typical alcohol content also differs between sake, wine, and beer; while most beer contains 3–9% ABV and wine generally contains 9–16% ABV, undiluted sake contains 18–20% ABV (although this is typically lowered somewhat by diluting with water prior to bottling). In Japanese, the word (kanji: 酒, ) can refer to any alcoholic drink, while the beverage called sake in English is usually termed .…

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Article summary

in Kamakura Sake, , or saki, also referred to as Japanese rice wine (specified as 日本酒 "nihonshu" in Japanese, as 酒 can refer to all alcohol), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine (such as huangjiu and cheongju), is produced by a brewing process more akin to that of beer, where starch is converted into sugars that ferment into alcohol, whereas in wine, alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, in a process known as multiple parallel fermentation. Although similar, the brewing process for sake differs from the process for beer, in which the conversion from starch to sugar and then from sugar to alcohol occurs in two distinct steps. Like other rice wines, these conversions occur simultaneously when brewing sake. The typical alcohol content also differs between sake, wine, and beer; while most beer contains 3–9% ABV and wine generally contains 9–16% ABV, undiluted sake contains 18–20% ABV (although this is typically lowered somewhat by diluting with water prior to bottling). In Japanese, the word (kanji: 酒, ) can refer to any alcoholic drink, while the beverage called sake in English is usually termed .…

Key claims

  1. date of foundation: 1141 — source: Wikipedia · confidence 0.95
  2. date of foundation: 2022 — source: Wikipedia · confidence 0.95

Discussion questions

  1. Summarise the article in your own words. Which single claim would you verify first, and why?
  2. The record states that the date of foundation is "1141". What evidence would count against this claim?
  3. The record states that the date of foundation is "2022". What evidence would count against this claim?
  4. Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
  5. If two sources disagreed about one of these facts, what would you need in order to trust one over the other?

Bibliography

  1. Wikipedia https://en.wikipedia.org/w/index.php?oldid=1376008756

Key claims and bibliography are generated from the same tracked claims and sources as the article page.