Sake

Sake is a Japanese alcoholic beverage made from fermented rice. Unlike wine, sake is brewed more like beer, converting starch to sugar to alcohol.

The rice used is polished to remove bran, leaving only the starchy center. It is then steam-cooked and combined with koji rice that Cultured with a fungus called koji. This converts the rice starch into sugars. Yeast is added to this mash, called moromi, to start alcohol fermentation.

After fermentation, the moromi is pressed to extract the liquid, which becomes sake. Typically it is filtered and pasteurized before bottling. Premium versions may have no filtering or pasteurization.

Sake has an ABV around 15-16%, a range similar to wine. It can range from dry and light to rich and sweet. Specific styles include:

• Junmai - Pure rice sake without added alcohol
• Honjozo - With a small amount of added alcohol
• Ginjo - Very fragrant, made with highly polished rice
• Daiginjo - Highest grade, with 50% rice polishing

Sake first emerged in Japan around the 3rd century and took its current form by the 16th century. It plays an important cultural role and pairs well with Japanese cuisine. When enjoyed cold, sake has a clean, delicate flavor and aroma.