|Single distillation and continuous distillation|
Single distillation is a one-time simulated distillation method. The flavor of the raw materials is easy to remain, which is time-consuming and labor-intensive, so the wine obtained is often a bit expensive.
Continuous distillation is a continuous high-tech distillation method that can efficiently produce sake at a higher frequency, and the flavor of the raw materials is difficult to remain and become clear.
Similarly, it is impossible to judge which is better or worse, single distillation or continuous distillation.
Since each has different characteristics, use it appropriately according to the type of alcohol you want.
Alcohol content of main alcoholic beverages
[Alcohol: about 14 degrees]
The alcohol content is surprisingly low at around 14 degrees.
The temperature of some white wines is below 10 degrees Celsius, but the temperature of most major wines is around 13-15 degrees Celsius.
You may think that the frequency of red wine is higher at room temperature, but the difference between red and white wine is not much.
[Alcohol: about 15 degrees]
The alcohol content of sake is about the same as wine.
Sake can be divided into hot and cold, but because there are more people who drink cold, the frequency may be a little difficult to feel compared with wine.
For undiluted sake type bottles, it is usually about 20 degrees.
In addition, it is said that heated sake absorbs alcohol faster, so there seems to be a view that it is easier to prevent accidental hangovers.
[Alcohol: about 40-60 degrees]
There is basically no problem with 40 to 43 degrees, but there are also brands around 60 degrees, which tend to vary greatly depending on the brand.
Especially single malt whiskey and bourbon whiskey, there are many brands with more than 50 degrees.
[Alcohol: about 38-40 degrees]
Tequila has the image of "spirit" in the world, but it is slightly lower in distilled spirits.
According to the law, a frequency limit between 35 and 55 degrees must be established, and most tequila brands use a lower frequency, 38 or 40 degrees.
[Alcohol: about 40 to 50 degrees]
Gin is often used in cocktails such as Gin Tonic, Negroni and Martini.
There are some brands that exceed 50 degrees, but basically, most of them are around 40 to 47 degrees.
As represented by gin and tonics (alcohol content around 10 degrees), you may not feel the high frequency because it is basically separated by something and drunk.
By the way, due to the rise of craft gin, gin has become a worldwide boom, and it is becoming more and more popular all over Japan.
[Alcohol: about 40-96 degrees]
Colorless and transparent vodka is mostly used as a cocktail in Japan.
It is said that the frequency of most standard vodka is around 40 degrees. It is no problem to regard it as such a frequency, but there are also some vodkas whose frequency is significantly higher than other distilled spirits.
Brands above 90 degrees are not uncommon, and "Spirytus", which is known for the world's highest alcohol content, is even as high as 96 degrees.
However, of course, this is not something to drink, but it seems to be used as an ingredient for making cocktails or for medical purposes.
[Alcohol: about 40 degrees]
Brandy is a wine made by adding a distillation process to wine.
Many brands have 40-45 degrees.
Since the taste is fruity, it may be difficult to feel the frequency around 40 degrees.
Premium brandies such as "Cognac" produced in some regions of France are usually drunk directly, but ordinary brandy is usually drunk with soda or cocktails.
If it is soda water, the frequency will be around 10 degrees.
Beautiful pot still
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