Sake’s 2000 year old roots are traceable to ancient times long before the Samurai. It was first brewed thousands of years ago as a sacred offering to the gods. Today, Sake still serves a celebratory function, however, it is no longer confined to special occasions. In recent time, Sake has become very much apart of daily Japanese life. In both joy and sorrow, the Japanese lift their glasses, “kampai.”
Sake is made from rice and water, abundant ingredients found in Japan. Only the finest sake-brewing rice is combined with the naturally clear stream waters from haunting misty highland valleys. Sake boasts a soft yet mild stimulating taste. The alcoholic content is typically around 16% with regional and style deviations in both directions. It is low in calories and can be enjoyed either warm or cold, depending on the time, season, and occasion.
- Sake is brewed like beer. It is not much stronger than one, and it is far less alcoholic than distilled spirits.
- Premium Japanese sake brewers are family craftsmen. All their sakes are made by hand with little, if any, automation.
- Premium sake should be served chilled, never boiling hot. Overheating premium sake destroys its aromatics and flavor.
- Some serve sake in traditional masu (wooden box cup) or ochoko (small ceramic cups), but no special glassware is needed. A wine glass is recommended to get the full aromatics.
- Once opened, sake will remain fresh for up to one week.
- Unopened, it will be most fresh when consumed within the year of purchase.