Sake is a delicious traditional beverage that is rapidly gaining awareness in the West. But even though people are now more familiar with it, we’ve come to realize that they don't necessarily know much about it. Sake still feels like a mystery to many, so we'll do our best to simplify it so you can understand the basics of this amazing beverage.
Sake is a japanese liquor that is usually referred to as "Japanese rice wine". It's made from 4 simple ingredients: rice, koji, yeast, and water.
Sake is made through a fermentation process similar to the one of beer using rice, water, koji and yeast as it's main ingredients.
Sake literally means "Japanese liquor" and has been in Japanese tradition for a long time, but it can be produced anywhere in the world.
Frequently asked questions about sake
Here you can find a compilation of the most frequently asked questions about sake. Literally.
If you consume an adequate amount, yes. Sake usually has between 13% and 17% alcohol volume, much less than spirits and similar to wine.
Absolutely not, but pouring for someone else is a way to create a bond.
Sake can be served warm or chilled. The general rule is that high quality sake should be enjoyed chilled as it accentuates delicate aromas and flavors.
Not a spirit. Closer to wine, but its production is similar to beer. The reality is that sake is a category on it's own
Sake is Japanese fermented rice wine.
Sake has 1/3 the acidity of your typical glass of red or white wine.
Most Sake products are just a little stronger than most wines. Ours has 13% ABV so very similar to wine.
It's your decision to drink it any way you want, but in our opinion, sake is more enjoyable if you take small sips just as you would do with wine or beer.
Health-wise, you could say sake is a bit better than wine because it does not contain any sulfites (chemicals to ferment or preserve), which most wines do. Sake has a clean label with only 4 ingredients (rice, water, yeast, and koji), is gluten free, sulfite-free, and vegan-friendly.