Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery. little is known about the characteristics of sake brewed in potter... https://www.markymarkscott.com/product-category/triple-water-wipped-moist-cream/