What is sake?
Sake is an alcoholic beverage made from fermented rice. It is sometimes referred to as a rice wine, though its brewing process is more similar to beer.
Q: How is sake made?
A: Sake production starts by polishing away the outer portion of rice grains to expose the starch. Special koji mold is then introduced to help convert the rice starches to sugars. After that, a special yeast starter helps ferment the sugars into alcohol.
Q: What are the different grades of sake?
A: The main grades are:
- Junmai - Made from only rice
- Honjozo - Has a small amount of distilled brewers alcohol added
- Ginjo/Daiginjo - Made from rice polished to 60% or 50% of its original size respectively. Considered premium.
Q: How should sake be served?
A: Premium ginjo and daiginjo sakes are best served chilled to bring out their aromas.
Other styles like junmai can be served slightly warmed to enhance flavors.
The traditional serving vessel is a small ceramic cup called an ochoko.
Q: What foods pair well with sake?
A: Sake pairs very well with Japanese cuisine like sushi, sashimi, tempura, grilled fish, etc. The rice flavors in sake also complement dishes with umami flavors.
Q: How long does sake last once opened?
A: An unopened bottle can last 1-2 years when refrigerated. Once opened, sake should be consumed within 2-3 weeks if refrigerated properly.
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