Sake has been brewed in Japan for over 2,000 years, with early records of its production found in ancient Shinto rituals.
Sake
Sake is a traditional Japanese alcoholic beverage made from fermented rice. Often referred to as rice wine, sake is brewed rather than fermented, involving the conversion of rice starch into sugar before fermentation.
Origin: Sake has been brewed in Japan for over 2,000 years, with early records of its production found in ancient Shinto rituals. It played a significant role in religious ceremonies and was often used as an offering to gods.
Production: Sake is made by polishing rice to remove the outer layers, which affects the flavor profile. The rice is then steamed, and koji mold is added to convert starch into sugar. Yeast and water are used in fermentation, and the sake undergoes aging before it is bottled.
Flavor Profile: Sake can range from sweet to dry, with flavors that include fruity, floral, and umami notes. It has a smooth, clean finish, and high-quality sake can have a subtle, complex character. The flavor can also vary based on the type of rice used and how much it has been polished.