Sake Basics
A quick intro to sake
Not a beer
Not a wine
Not a spirit
Sake is Sake
Sake is a unique beverage unto itself. Many think sake is a wine, but it isn’t. Sake, or as referred to in Japan "Nihonshu", is an alcoholic beverage of Japanese origin that is crafted through a brewing process by fermenting polished rice.
Simple Ingredients
Sake is made using only four simple and clean ingredients: rice, water, koji, and yeast.
Brewing Process
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 Origin
Sake literally means "Japanese liquor" and has been in Japanese tradition for a long time, but it can be produced anywhere in the world.
Types of sake
Sake is classified by several factors that include the type of rice used, it's brewing process, filtration, and more.
SAKE FAQs
Generally, an opened bottle of sake will remain at its best quality for about 1 to 2 weeks. However, some premium sakes with higher alcohol content and acidity might last a bit longer.
The word Junmai literally means "Pure Rice" so it refers to pure rice (non-additive) sake with rice that has been polished to at least 70%
Sake is not a beer, not a wine, and not a spirit. Sake is a unique beverage itself.
Sake is an alcoholic beverage that's made from fermented rice that has been polished to remove the bran.
Sake is made using 4 clean and simple ingredients: water, rice, koji, and yeast. It's brewing process is similar to the one of beer.
This means that the rice kernel has to be “polished” — or milled — to remove the outer layer of each and every single grain, so its starchy core is exposed.
Premium-grade sake is recommended to be enjoyed chilled as this accentuates delicate flavors and aromas.
SMV stands for Sake Meter Value and it measures the density of sake compared to water.