Called nihonshu in Japan, sake is a rice wine with an alcohol content of 15% to 17%.

清酒在日本叫做nihonshu它是一种米酒，酒精含量为15%到17%。

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Sake, produced by modern bioengineering and microbial technologies with polished rice as its essentials, has long history and is regarded as National Wine in Japan.

日本清酒以精白米为原料，采用微生物和现代生物技术工程酿制而成，历史悠久，闻名遐迩，享有日本“国酒”美誉。

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The paper compared the Chinese rice wine and Japanese sake in material, technology of fermentation, post treatment, content of amino acids, physical and chemical indexes, and so on.

该文从原料、发酵工艺、后处理、氨基酸含量及理化指标等方面比较了中国黄酒与日本清酒的差异。

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