Sake is the most popular Japanese drink whose first written mention dates back to 3rd century. In its basic form, the drink is made by brewing yeast, koji mold, water and polished rice. All these elements influence the quality of sake, but the crucial part is polishing rice, since the outer layer of rice kernels may impart an undesirable flavor.
Depending on pasteurization, age, filtration, and the addition of distilled alcohol, sake may come in a variety of styles that may differ in complexity and the final taste profile. Best quality sake is usually served chilled or at room temperature, and most styles pair exceptionally well with traditional Japanese dishes.
It should be noted that the term sake is mostly used outside the country, while in Japan it usually goes as nihonshu (literally, Japanese liquor).
Part of
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Serve with
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Ceviche
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Best Sake
Koyama Honke
Oishii Daiginjo
Hama Fukushima
Sherry Cask Aged Sake Ito
Echigozakura Sake Brewery
38 Daiginjo
Sake festivals
