What is sake
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What is Sake?
Sake is a traditional Japanese alcoholic beverage made from fermented rice, water, koji mold, and yeast. It’s often called “rice wine,” though its brewing process is closer to beer. With a range of flavors and aromas, sake is a staple in Japanese culture and cuisine.
Grades of Sake
Sake grades indicate quality, primarily determined by rice polishing. Key grades include Junmai, Ginjo, and Daiginjo, with Daiginjo being the most refined. Each grade brings unique flavors and aromas, offering various tasting experiences.
How to Choose Sake?
Choosing sake depends on flavor preference, occasion, and food pairing. Light, aromatic types like Ginjo are great for sipping, while Junmai pairs well with hearty dishes. Experiment with different grades to discover your favorites.
How to Pair Food with Sake?
Sake pairs well with a range of dishes, not just Japanese cuisine. Light sakes complement delicate foods, while richer sakes enhance savory or grilled dishes. Balancing intensity and flavor will elevate both the food and the sake.
How to Properly Store Sake?
Store sake in a cool, dark place to preserve freshness. Opened bottles should be refrigerated and consumed within a week. Unopened sake, especially premium grades, can maintain quality for up to a year if stored correctly.
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Sommeliere
Sarah Faraone
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