Sake, or “nihonshu,” is a traditional Japanese alcoholic beverage made from fermented rice that has been made for thousands of years. Its unique, delicate flavor is thanks to a few things: the variety of “sakamai” rice and how much its polished, the local water used, the yeast, and the koji. Different sakes use distinct blends of ingredients and methods to achieve different flavors. But whether it’s a first-rate Junmai Daiginjo or table-grade Futsushu, if you’re a sake lover, you’ll know firsthand that it should be sipped, savored, and ultimately served with respect— not, let’s say, squeezed into your mouth from a warm plastic bottle in a hibachi restaurant.
Your Home Bar Should Have a Sake Section—Here’s Everything You Need
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Sake, or “nihonshu,” is a traditional Japanese alcoholic beverage made…