sunki
Sunki is a traditional fermented beverage originating from Japan, primarily made from rice. It is regarded as a type of slow-fermented rice wine or traditional sake-like drink, known for its distinct sour taste and probiotic qualities. The fermentation process involves the natural conversion of rice starches into sugars, followed by fermentation with natural or added microorganisms, which imparts a tangy flavor profile.
The production of sunki typically begins with polished rice that is cooked and cooled before fermentation
Sunki is traditionally consumed in rural communities and has cultural significance in certain regions of Japan.
While relatively lesser-known outside Japan, sunki has garnered attention among enthusiasts of traditional fermented foods and
In recent years, there has been renewed interest in traditional fermentation practices like sunki, both for